Champagne reviews
"So you get to know everything, or almost everything, and you also feel good about it," said Gottfried Capell, then editor-in-chief of the Badische Latest News, on March 26. 1998: There are not many things that have the same aura of enjoyment and culture spread. Champagne is undoubtedly one of them. 318 villages or communities have the right to produce two wines with a controlled designation of origin on a legally stipulated offer: Champagne and Coteaux Champenois. Most people know that champagne tastes good and costs a relatively large amount of money. Ws it otherwise Most people don't know what this noble drink is all about. Which tectonic movements of the earth's history have favored the Champagne, what role insects play and whether Dom Perignon actually invented the sparkling drink more there less by chance. You can read about it in books by to whom the new one by Christian Göldenboog belongs above all more entertaining Man e So he experiences everything, or almost everything, and feels good about it. And with a bottle of the noble credenza on the table, one combines the pleasant with the useful and learns that the cultivated person does not drink champagne at all, but champagne. Without "r"! The Frankfurter Allgemeine Zeitung made a double judgment: Dieter Wöhrle wrote on April 14, 1998: Apparently he didn't want to commit himself to what kind of book it should be and for whom he wrote it. Unfortunately, Christian Göldenboog's folk book about the wine of kings lacks the cork pop effect. Wöhrle goes on to say In the Frankfurter Allgemeine Zeitung, October 22, 1998, it said: Champagne increases the need to chat. That's the experience of anyone who picks up a glass of it, and it's confirmed by this book which, like most others on sparkling wine, treats its subject matter with a springy lightness. The author says in almost effervescent words everything there is to report about champagne, he describes its history and production, its character and the countless legends and anecdotes that are entwined around it. This is done with remarkable knowledge and accuracy, whereby the book avoids any smack of the academic and instead is always committed to the liveliness of the description, which is achieved not least through amusing dialogues. "Refreshing:" claimed Jost auf der Maur in the Swiss news magazine Facts 20/1998: "The science journalist Christian Göldenboog looks at champagne with passion, but he does it freely in culinary German. His book clears up false myths and opens up new ones insights and it still makes you thirsty." As an author, one should not respond to reviewers, but I would like to make a small comment here: Kulinaro-Deutsch: Everyone is more or less receptive to compliments, but I have attached this to my calf. The shape, the shape. More from Jost auf der Maur and his Champagne impressions here. Further verdicts: A bit of history, a bit of physics and chemistry, a lot of wine and even more champagne understanding and above all the art of writing about the sparkling godsend champagne just as cheerfully, lightly and stimulatingly, characterize Göldenboog. At least that's what Die Main-Post claimed on April 15, 1998: If you want to know more about this most sensual of all drinks, you'll find it in Christian Göldenboog's book "Champagne" from Klett-Cotta Verlag. The author introduces the winemakers of Champagne, explaining how the soil and the micro-bacteria, the climate of the cellars and the art of assemblage, the marriage of the wines, influence the product. A nice book to read, which brings a particularly delicious piece of cultural history closer to the reader with profound knowledge and by no means without depth. Alain Fion from the Vin de Champagne Information Office, August 1998: Christian Göldenboog, expert author of numerous publications on the subject of Champagne and initiator of the Champagne seminars in Bad Homburg (where Champagne lovers can study their favorite wine in theory and practice at instructive information evenings), under the title "Champagne" has written an extremely readable book. "Enough for the mind and the palate," said Capital, December 1998: The Stuttgart publishing house Klett-Cotta came up with the new idea: together with the hotel and catering group Steigenberger. In a lively volume, Christian Göldenboog tells amusing and interesting facts about the noble traditional drink from Champagne. And so that the whole thing doesn't seem too dry, there's the right drop from France to go with the reading material. Everything about wine, February 1998: After all, his journalistic work predestines the author to take on the beautiful subject of champagne in a feuilletonistic, entertaining booklet. He doesn't stop at pretty stories and well-known anecdotes, which he pleasantly intersperses with the texts. You also learn a lot about the delicious luxury drink and in this way become an understanding lover of the noble champagne. Natur Wissen, March 21, 1998: In parts the book is a bit extra brutal. But true champagne lovers appreciate that. Birgit Roschy in Frankfurter Stadtillustrate: Sparkling. You don't treat yourself to anything else. Listen, June 5, 1998: In any case, history and stories about the most expensive luxury shower fill Christian Göldenboog's noble, knowledgeable book. Very worth reading. Der Feinschmecker, May, 1998: Sparkling reading material: Author Christian Göldenboog has been dealing with the most famous sparkling wines in the world for years. His book provides information about the results of his forays into Reims and Ay. Göldenboog reports on the production, explains the special features of the soil, sets a monument for small winegrowers and clears up the legends surrounding the cult wine - an entertaining book for connoisseurs. Savoir vivre, June 1998: Small preciousness. Josef Braumandl, First German Fantasy Club, September 1998: A book for connoisseurs who not only want to drink the champagne, but are also interested in everything "around it". Nicolas de Saussure in La Flûte, Geneva, November 1998: The German journalist Christian Göldenboog separates myths from facts, discusses who really invented champagne, asks whether champagne can only grow on the famous chalk soil of Champagne, or whether it's all just a marketing ploy. He deals with small winegrowers, cooperatives and champagne houses.He chats with the vintners' wives, who take over the marketing in the tradition of Madame Pommery and the widow Clicquot.He explains what the chalk is all about, how the bubbles form in the bottles. Entertaining, written with passion, in formative and peppered with anecdotes.
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