James Silverton wrote:
> On 1/21/2013 2:30 PM, notbob wrote:
>> On 2013-01-21, Christine Dabney > wrote:
>>> On 21 Jan 2013 15:01:33 GMT, notbob > wrote:
>>>
>>>> That's especially surprising --almost frightening!-- in light of the
>>>> fact Korbel is not particularly known for their sparkling wines, at
>>>> least not outside the White House. Korbel's cash cow is their cheap
>>>> brandy, a brandy so mediocre, even I don't like it. That's realllly
>>>> mediocre! 
>>> Not so.
>> What is not so? That Korbel is not known for their sparkling wines?
>> They are not. Or that their brandy is mediocre, which it is. Korbel
>> may have introduced a better sparkling wine and choose to be ugly
>> Americans about it, but that doesn't mean they are well known for it.
>> I've never heard or seen Natural and doubt I ever will and wouldn't
>> buy it if I did.
>>
>> If you like it fine. I don't drink CA sparkling wines cuz I don't
>> like any of them, even the Fr owned ones. There's a few things I'll
>> spend the money on. Fr Champagnes and Fr Chardonnays are two. In my
>> book, there is no comparison. End of that story.
>>
>> nb
>>
>>
> I don't think Korbel Brut Champagne is at all bad and I approve their
> stubborn resistance to French companies' exclusive claims that
> "Champagne" must be made from grapes of the recently much-expanded
> Champagne region of France. Korbel,s "Natural" Champagne is drier than
> Brut and I also like that.
>
Korbel can call their shit "Champagne" if they want to sell it in the USA.
Outside the USA, they have to respect international trademarks. Period.
Your comment about "Brut" shows that you haven't the foggiest notion
about Champagne.
"Brut" from which winery ?
I'll give you a hint :
"Brut" means that the "dosage" may be at most 15 grams of sugar per liter.
Now google for "types of Champagne" and you'll see that "natural" isn't
among them. But you'll find at least "doux", "demi-sec", "sec", "brut"
and "extra-brut" as the typical _types_ of Champagner.
Now google for "natural" and sip your Korbel junk.
Cheers,
Michael Kuettner