It’s initially bottled with a crown cap and racked with the cap facing down, it‘s then moved and twisted regularly so that the yeast collects by the cap. It’s fermented in stainless steel like wine but then undergoes a second fermentation in the bottle when sugar and yeast is added (like real ale) – this is what gives the fizz (like real ale!). It uses three grape varieties: Chardonnay (white grape which adds finesse), Pinot Noir (red grape which adds body and structure) and Pinot Meunier (red grape which adds fruitiness). I learnt a few things about Champagne that I thought were interesting (hopefully I will recount them accurately). Thankfully Andrew (who I’ve drunk wine with before) was there to help me out (he’s also a Beer Swapper!). I arrived not knowing much, to the point that one of the first things I said was completely incorrect (for some reason I thought that Champagne went through an initial fermentation in oak before moving to the bottles?! I don’t know why). We had champagne from De Castellane, Lanson, Moët et Chandon and Veuve Clicquot Ponsardin. Importantly the word ‘free’ was in there.

The email came in, I read it and immediately I was intrigued: four champagne houses a non-vintage, a rosé and a vintage from each. It was arranged for London Food and Drink Bloggers and held at Bibendum Wine. On Tuesday I went to a Champagne tasting.

Budget dredge vintage