I just stumbled across this informational sheet on champagne from www.wine.com, and while I haven't done a lot of posts on booze, I thought it was kind of a cool summary. For example, I never knew that champagne started out as an accident, and that the bubbles were viewed as a quality problem.
I love this sort of foodolution (evolution in the food world). Happy accidents turning into great new dishes. Or a lack of ingredients leading to amazing culinary breakthroughs.
I wonder if the monk who "invented" champagne chats with the Earl of Sandwich in heaven, comparing notes about who's invention is the greatest?
Have a look. Interesting stuff.
