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related article: why you should never add ice cubes to red wine yet, arguably the most famous of champagne houses, moët & chandon, which already sells millions of bottles of fine champagne all around the globe, has found relevant to pioneer a new style of champagne, specially crafted to be served on
ice cubes. the dosage of ice imperial (or the added sugar at bottling), is pretty high, at grams per liter corresponding to a demi-sec. expect the champagne to be fairly sweet then, far from the dryness of a more-common brut. obviously, the addition of ice dilutes these sugars, and makes the wine much...
https://socialvignerons.com/2017/11/20/ice-cubes-in-champagne-how-good-is-moet-ice-imperial/
related article: why you should never add ice cubes to red wine yet, arguably the most famous of champagne houses, moët & chandon, which already sells millions of bottles of fine champagne all around the globe, has found relevant to pioneer a new style of champagne, specially crafted to be served on
ice cubes. the dosage of ice imperial (or the added sugar at bottling), is pretty high, at grams per liter corresponding to a demi-sec. expect the champagne to be fairly sweet then, far from the dryness of a more-common brut. obviously, the addition of ice dilutes these sugars, and makes the wine much...
https://socialvignerons.com/2017/11/20/ice-cubes-in-champagne-how-good-is-moet-ice-imperial/