Champagne — with a twist?
Forget the debates over terroir, dosage and disgorgement dates–Champagne Lanson is advertising their “white label” Champagne as going great with lemon. (photo thanks to David Lebovitz.)
Well, at least they don’t put the lemon in the drink for you: Courvoisier took the inconvenience out of mixing cognac and Moscato blending 18% abv “Courvoisier Gold” (I’ll take a pass on that Courvoisier, thanks).
Oh, and if you do want to talk about dosage, the “White Label” has 32g of residual sugar. Might want more than a lemon peel to cut that sweetness…
Sep
17
2012
On September 17th, 2012 at 3:30 pm ,RobinC wrote:
Add some angostura bitters and a cube of sugar and you’ve got a champagne cocktail.
On September 17th, 2012 at 3:55 pm ,Chris Miller wrote:
Couldn’t we just use Prosecco and save about $20+?
On September 17th, 2012 at 10:30 pm ,Samantha Dugan wrote:
Still better than that Moet Imperial Ice nonsense! A Champagne “designed” to be poured over ice…oh shut up.
On September 18th, 2012 at 7:01 am ,John Glas wrote:
First sentence says it is delicious on its own. What good Champagne isn’t?
On September 18th, 2012 at 9:03 am ,Dr. Vino wrote:
Robin – This champagne may be sweet enough on its own! Maybe try gin for a French 75.
Chris, ha yes!
Samantha – oh, wow, I hadn’t seen the on ice campaign! Evokes a campaign for the lambrusco of champions, Riunite….On ice, so nice.
John – well, maybe ones that suggest in their ads to mix them in various ways?!? 😉