The assumption is that because it's called champagne and comes from that region, it must be better than a Cava or a Prosecco. It's all about the ability the French have to market their products.
French food is a prime example - you can't tell me that most foods would taste better if they were cooked in butter...
I blame the French.
The assumption is that because it's called champagne and comes from that region, it must be better than a Cava or a Prosecco. It's all about the ability the French have to market their products.
French food is a prime example - you can't tell me that most foods would taste better if they were cooked in butter...