I love the taste of dry champagne, its bubbly texture, and the way it makes me smile. I'm afraid I'm a bit spoiled when it comes to champagne -- I just don't like the cheap stuff.
"The chard and pinot noir grapes surely do taste differently when grown in Champagne, because of temperature and soil, and the acidity developed there makes champagne taste like champagne. So, while I think it reasonable that the territory be expanded to next door, where perhaps the hundreds of years old techniques, quality of soil, and climate are similar, it can in no way be expanded to Italy or Germany. The sparkling wine from those or any other countries might be great,but they just wouldn't be champagne."