Fichier de travail (INPUT) : ./DUMP-TEXT/2-1.txt
Encodage utilisé (INPUT) : utf-8
Forme recherchée : шампанское|champagne|champagne
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Ligne n°111 : ... Menu Travel + Leisure- Ligne n°112 : Is Champagne Still Champagne Without Bubbles?
- Ligne n°112 : Is Champagne Still Champagne Without Bubbles?
Ligne n°113 : * ...- Ligne n°125 : Champagne
- Ligne n°127 : Is Champagne Still Champagne Without Bubbles?
- Ligne n°127 : Is Champagne Still Champagne Without Bubbles?
Ligne n°140 : ... winemaker who looks more like an indie rocker than the producer of some- Ligne n°141 : of the most rarefied champagnes in the world. Bouchard talks quickly
Ligne n°142 : and has a lot to say — much of it expressed in a rural French version ...
Ligne n°143 : ... of skater slang. As we stood sampling his wines in the frigid cellars- Ligne n°144 : beneath his home in Landreville, in southern Champagne, he decreed the
Ligne n°145 : delicate pearlescence in one of his experimental cuvées to be ...- Ligne n°154 : “Big bubbles are way too present in most champagne,” Bouchard
Ligne n°155 : continued. “I hate it when you get a bottle with that expansive, nasty ...
Ligne n°156 : ... mousse. There is no other word for it: I detest bubbles.”- Ligne n°157 : Champagne France
Ligne n°158 : A glass of champagne at the Marion-Bosser winery, in Hautvillers. ...
Ligne n°157 : ... Champagne France- Ligne n°158 : A glass of champagne at the Marion-Bosser winery, in Hautvillers.
- Ligne n°162 : Champagne, a vast region roughly an hour and a half east of Paris, has
Ligne n°163 : long been dominated by multinational luxury brands that sell ...
Ligne n°169 : ... Bouchard, these artisan producers are creating soulful, homegrown, and,- Ligne n°170 : yes, sometimes bubble-free champagnes that are increasingly in demand.
Ligne n°172 : ... Few people outside France have ever tried a sparkle-free wine from- Ligne n°173 : Champagne, but these still wines, known as Coteaux Champenois, aren’t
Ligne n°174 : hard to find locally. You can even buy them at the Autogrill rest stops ...
Ligne n°176 : ... rarely exported. So for wine lovers like me, part of the allure of- Ligne n°177 : visiting Champagne is the opportunity to sample these non-bubbly
Ligne n°178 : treasures. ...
Ligne n°180 : ... In the time it took me to finish half a glass of Bouchard’s rosé- Ligne n°181 : champagne, its effervescence (which began as a very fine bead) had
Ligne n°182 : dissipated entirely. “That’s exactly it!” he explained, excitedly. “I ...
Ligne n°184 : ... way — and then, before you empty your glass, they vanish! This allows- Ligne n°185 : you to see that what you are drinking is truly a vin de Champagne: a
Ligne n°186 : wine from Champagne.” ...
Ligne n°185 : ... you to see that what you are drinking is truly a vin de Champagne: a- Ligne n°186 : wine from Champagne.”
Ligne n°191 : ... wines, creating blends of different years so that their nonvintage- Ligne n°192 : bottlings always taste identical. While some champagnes by the luxury
Ligne n°193 : brands are excellent, this isn’t necessarily true of their entry-level ...
Ligne n°193 : ... brands are excellent, this isn’t necessarily true of their entry-level- Ligne n°194 : offerings, which account for the vast majority of champagne consumed
Ligne n°195 : around the world. ...
Ligne n°197 : ... Bouchard’s pursuit of finessed, less bubbly wines actually dates back- Ligne n°198 : to an earlier era of wine making in Champagne. In fact, Louis XIV’s
Ligne n°199 : favorite drink was non mousseux wine from Champagne. Bubbles were ...
Ligne n°198 : ... to an earlier era of wine making in Champagne. In fact, Louis XIV’s- Ligne n°199 : favorite drink was non mousseux wine from Champagne. Bubbles were
Ligne n°200 : considered a fault in wines until the 18th century. ...
Ligne n°200 : ... considered a fault in wines until the 18th century.- Ligne n°201 : Champagne France
Ligne n°209 : ... The legend goes that Dom Pérignon, a monk at the St.-Pierre- Ligne n°210 : d’Hautvillers abbey, invented sparkling champagne by accident. “Come
Ligne n°211 : quickly, I am tasting the stars!” he exclaimed. The truth is that ...- Ligne n°215 : Champagne is a chilly place, even in springtime. Upon my arrival, I
Ligne n°216 : noticed that everybody was wearing scarves. The region’s famed ...
Ligne n°217 : ... underground cellars, so vast that you can ride trains through the- Ligne n°218 : labyrinthine tunnels, are frigid year-round. Champagne is, after all,
Ligne n°219 : the northernmost viticultural region in France. And according to ...
Ligne n°226 : ... Bérêche et Fils, in the hamlet of Ludes, is a prime source for- Ligne n°227 : bubbleless Coteaux Champenois, as well as sparkling champagnes. “I want
Ligne n°228 : to showcase the fact that we make wine first and bubbles second — and ...
Ligne n°234 : ... their red and white Coteaux Champenois. “The challenge is to prove that- Ligne n°235 : still wine deserves to be made again in Champagne,” he said.
Ligne n°242 : ... me an old advertisement for his family’s 1928 and 1929 vintages,- Ligne n°243 : including "Vin Brut de Champagne non Mousseux.” It was yet another
Ligne n°244 : reminder that still wines aren’t novelties here. ...
Ligne n°244 : ... reminder that still wines aren’t novelties here.- Ligne n°245 : Champagne France
- Ligne n°253 : That non-fizzy champagne has such a long, if largely forgotten, history
Ligne n°254 : is part of the reason this region is returning to its roots. The one ...
Ligne n°256 : ... sunniest slopes — premium real estate. As a result, still wines can end- Ligne n°257 : up costing as much as high-end bubbly champagne. “There really isn’t a
Ligne n°258 : huge market for these still wines,” Bérêche admitted, “but that’s not ...
Ligne n°259 : ... the point. The point is to show what our landscape is capable of. Plus,- Ligne n°260 : like mousseux champagne, it’s really good with food.”
Ligne n°263 : ... are now showcasing these still wines along with the traditional- Ligne n°264 : champagnes. The Michelin three-starred restaurant in the Assiette
Ligne n°265 : Champenoise hotel offers more than 1,000 different champagnes (with all ...
Ligne n°264 : ... champagnes. The Michelin three-starred restaurant in the Assiette- Ligne n°265 : Champenoise hotel offers more than 1,000 different champagnes (with all
Ligne n°266 : levels of bubbliness) to pair with its particularly haute cuisine: ...
Ligne n°267 : ... truffles, langoustines, foie gras, and sea urchin. Rich food like this- Ligne n°268 : needs soaring acidity — which you find both in champagne and in Coteaux
Ligne n°269 : Champenois. ...
Ligne n°272 : ... prepares refined, artful dishes, the sommelier recommended I try a- Ligne n°273 : glass of Mouzon Leroux’s L’Atavique champagne with the deconstructed
Ligne n°274 : flower-scallop-cucumber dish I was eating. The bottle’s label explained ...
Ligne n°275 : ... its philosophy: “Atavism: the reappearance, in a descendant, of- Ligne n°276 : characteristics that belonged to an ancestor.” This was a champagne
Ligne n°277 : made with the very intention to keep alive the qualities of champagne ...
Ligne n°276 : ... characteristics that belonged to an ancestor.” This was a champagne- Ligne n°277 : made with the very intention to keep alive the qualities of champagne
Ligne n°278 : from the past — and it paired spectacularly well with my meal. It was ...
Ligne n°280 : ... elevated.- Ligne n°281 : Champagne France
Ligne n°289 : ... the stylish owner of L’Épicerie au Bon Manger, referring to the big- Ligne n°290 : brands of champagne. Her grocery store has several tables where you can
Ligne n°291 : sit and wash down smoked salmon, Basque charcuterie, and sustainably ...
Ligne n°292 : ... farmed caviar with a bottle of Coteaux Champenois from her well-curated- Ligne n°293 : selection. Serva also highlights a number of women-run Champagne
Ligne n°294 : domaines in her selections — a natural choice, since Champagne today ...
Ligne n°293 : ... selection. Serva also highlights a number of women-run Champagne- Ligne n°294 : domaines in her selections — a natural choice, since Champagne today
Ligne n°295 : has a strong female wine-making presence, including producers such as ...- Ligne n°298 : That non-fizzy champagne has such a long, if largely forgotten, history
Ligne n°299 : is part of the reason this region is returning to its roots. ...
Ligne n°319 : ... me. He was eager to show me the intricacies of making his various wines- Ligne n°320 : and champagnes. He pointed out two kinds of vine root systems planted
Ligne n°321 : on the walls of his cellar. On one side were vines that had been ...
Ligne n°331 : ... He offered me some of that year’s vin clair, the freshly fermented wine- Ligne n°332 : destined to become champagne after undergoing the méthode champenoise
Ligne n°333 : to add bubbles. These still wines are different from Coteaux Champenois ...
Ligne n°335 : ... with a haunting floral perfume, somewhere between jasmine blossoms and- Ligne n°336 : wild irises. Vin clair transmits the essence of Champagne’s terroir,
Ligne n°337 : Laval explained. It’s a reminder that real champagne is an elemental ...
Ligne n°336 : ... wild irises. Vin clair transmits the essence of Champagne’s terroir,- Ligne n°337 : Laval explained. It’s a reminder that real champagne is an elemental
Ligne n°338 : thing, a gift of the soil tilled by actual craftspeople as opposed to a ...
Ligne n°343 : ... better with bubbles. After all, bubbles are what we are!” Laval makes- Ligne n°344 : small quantities of all his different wines and champagnes — around
Ligne n°345 : 10,000 bottles a year, as compared with the 26 million bottles Moët & ...
Ligne n°348 : ... slightly tannic, cherry-juice quality.- Ligne n°349 : Champagne France
Ligne n°350 : A picturesque street in Troyes. ...
Ligne n°357 : ... viticultural revolution, whose wines fetch significant sums. Selosse- Ligne n°358 : makes a wide variety of champagne at his cellar in Avize. (It’s a
Ligne n°359 : family operation: his son, Guillaume, works with him at the winery ...
Ligne n°361 : ... château.) A tasting here is an opportunity to experience everything- Ligne n°362 : that Champagne’s terroir is capable of — specific parcels, vintages,
Ligne n°363 : blends, and styles. Selosse surprised me by mentioning that he even ...
Ligne n°368 : ... “Our whole aim is to highlight where our wines are made,” Selosse said.- Ligne n°369 : “What is champagne? It is a wine from Champagne. You need to be able to
- Ligne n°369 : “What is champagne? It is a wine from Champagne. You need to be able to
Ligne n°370 : taste where it is from, which means it shouldn’t be insipid or neutral. ...- Ligne n°374 : Selosse has the ability to explain Champagne’s complexities in simple
Ligne n°375 : terms. “The idea of terroir exists all over the whole planet,” he said ...
Ligne n°377 : ... example, has barbecue culture. I always tell Americans to think of- Ligne n°378 : barbecue as a way to explain what’s happening here in Champagne. Sunday
Ligne n°379 : barbecue has an ambience around it, a ceremonial aspect, a way of doing ...
Ligne n°381 : ... differ from state to state and from region to region and even from- Ligne n°382 : producer to producer. The same thing applies with champagne.”
Ligne n°386 : ... rouge, when I visited. As soon as I tried it, I could tell that it is- Ligne n°387 : what wine used to be in Champagne: a wine for kings. It had a
Ligne n°388 : sensationally floral bouquet: a combination of rose, raspberry, and ...
Ligne n°389 : ... lychee. It was a glimpse into the past, yet as I tasted it, I also felt- Ligne n°390 : like I could see a future in which bubbleless champagne could become as
Ligne n°391 : important as it once was. ...- Ligne n°402 : The Details: What to Do in Today's Champagne
Ligne n°421 : ... Aux Crieurs de Vin: A natural-wine bar known for its fantastic country- Ligne n°422 : cooking and store stocked with plenty of organic champagnes and other
Ligne n°423 : French varietals. If you see a bottle of Jacques Lassaigne’s white ...
Ligne n°434 : ... L’Épicerie au Bon Manger: Stock up on groceries and the finest- Ligne n°435 : artisanal champagnes after grabbing a bite to eat at Aline and Eric
Ligne n°436 : Serva’s store. Reims; aubonmanger.fr. ...- Ligne n°448 : Champagne Georges Laval: This popular domaine sits on a tiny side
Ligne n°449 : street in Cumières. It produces only a limited number of bottles of ...- Ligne n°453 : Champagne Marion-Bosser: Situated next to Dom Pérignon’s abbey in
Ligne n°454 : Hautvillers, this domaine has a simple two-bedroom apartment available ...
Ligne n°454 : ... Hautvillers, this domaine has a simple two-bedroom apartment available- Ligne n°455 : for rent by the night. champagnemarionbosser.fr.
Ligne n°464 : ... Sparkling Wines and Recipes- Ligne n°465 : Three Perfect Champagne Cocktail Ideas
Ligne n°466 : * Trip Ideas ...- Ligne n°470 : Champagne flutes and bucket against sunset
Ligne n°471 : * Food and Drink ...- Ligne n°473 : Stellar Champagne Alternatives From Around the World
Ligne n°474 : AOC Bar Los Angeles ...- Ligne n°477 : Seven Great Champagne Bars in America
Ligne n°478 : Parliament Proposed River Pod ...