Pure Cold - How to get a fizzical champagne

I’m thinking of putting together a section entirely devoted to “press cobblers”, a room 101 of the web where we could first highlight and then consign to oblivion the stupidity that is written or spoken about wine when it is finally treated as a mainstream subject. A recent Channel 4 Dispatches: “What’s In Your Wine” was a well-meaning but monumentally ill-informed attempt to come to grip with the subject of additives in wine. I’m still laughing too much with incredulity to write about it. Here is, however, a little necklace of non-sequitur pearls to keep you amused…

CHILLED SUMMER ADDS FIZZ TO ENGLISH BUBBLY - from The Observer 05/10/2008

The cold summer has added extra sparkle to an English wines already taking on the best from France’s Champagne region.

Though poor weather destroyed almost 80% of the grapes at Cornwall’s Camel Valley Vineyard, those that survivaed are perfect for its sparkling wine called “Cornwall”.

Lower temperatures have increased acidity in the fruit, ensuring extra fizz from this year’s vines.

Mmm - I’m going to crack open a bottle of Cape Wrath Noir de Noirs and check my mouth for enamel after a glass.