7. The best Champagnes come from warm and dry harvests.
The particularly warm and extremely dry summer we just had may not be a happy indicator of Mother Earth's condition—but it's good news for Champagne. To put it simply, heat equals ripeness, which equals sugar, and dryness means grapes won’t be water-logged by too much rain, and will be more concentrated in flavor. During these good years, Champagne houses will often release special vintages, after aging them for 7 to 10 years, so the 2006 Moët was just released. Keep your eye out for the 2015 ten years from now—rumor has it, it’ll be worth the wait.
[Photo via @patotorres10]
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