The LA Times food section has come out with a great article about Champagne and how it doesn't *have* to suck. It goes nicely in to the history, the different flavors, and the importance of territory. The last being something a lot of people don't think about when they purchase a bottle.
If you want to pick the right Champagne, then you'll need to figure out something about the over 5,000 growers in the region.
Which brings me to my Martini toast idea....
...and truly distinctive Champagnes flow [LA Times]
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