Is Champagne losing its sparkle?


Or is it that Cava is now of such exceptional quality that it’s leaving its illustrious neighbour floundering in its wake, its head just above water clinging onto the dubious lifebelt of its ‘prestige’?
Firstly some background. In the UK, in preparation for opening my first restaurant, I started (and successfully completed) the Certificate Course of the Wines & Spirits Education Trust (WSET), in an effort to secure an advantage over restaurants in the area where I was about to open. There were some good ones, but the common denominator was that they little (nothing?) about the wines on their list, and indeed wine in general. Scandalous, really, when one considers their duty of ‘care’ for their clients and even more so when thinking of the contribution that their wines made to their profits! Remember the horrendous mark-ups in the UK?

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