>>214344366 (OP) >Ah, the French champagne has always been celebrated for its excellence. There is a California champagne by Paul Masson, inspired by that same French excellence. It's fermented in the bottle, and—like the best French champagne—it's vintage dated. So Paul Masson's wines taste so good because they're made with such care. What Paul Masson himself said nearly a century ago is still true today: We will sell no wine before its time.
Nailed it, Orson.
>>214344366 (OP) >Muuuhaaaahhh, Paul Masson, you fuckin' fine, all delicious with your in-the-bottle fermentation and horrific faux-French monstrous taste. I would totally drink you, both in this advert and one for frozen peas
can't believe he actually said that
>>214346079 >California champagne
there is no such thing as Californian champagne
Champagne gets its name because its made and fermented from grapes in the Champagne region of france
You can make sparkling white wine everywh else in the world and it might even taste better than the stuff in france but it is by definition never gonna be Champagne
