Wednesday, June 1, 2011

The cellars of Champagne Ruinart

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Tell me that doesn't make you a little bit thirsty. Try to spot the bottles that have let go. And try to interpret what the numbers on the placards mean. They're coded - the first number is the location in the cellars, the second is a code describing the wine that is inside, and the final number indicates the number of bottles. All in code . . . you know, in case the Germans decide to invade again.

DF

2 comments:

  1. Those photos are very cool, how old is the champagne that is all covered in dust? Is it that old or just a very dusty environment?

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  2. Thanks Jason. The bottles here are Dom Ruinart - the dust collects very quick, the wine would not have been in here for longer than 3 or 4 years. It's a combination of the humidity inside and the machinery they use. Look on at the photos I took at Moet - the bottles are just covered in what looked like thick layers of mold in a matter of months.

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