At a time when many consumers are attracted to wines where oak barrel character, high alcohol, tropical fruit and mild acidity are appreciated, champagne feels a bit like a ballet dancer next to a sumo wrestler.
As a champagne lover and head sommelier at Champagne Club by Richard Juhlin, I think it’s fun with the great focus on the drink champagne. But one thing annoys me a little. Should we call it the democratization of champagne? Well, what is he going on about ?! At all times, Swedish consumers are asking for cheaper and cheaper champagne.
