Word: wined
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Dates: during 1960-1969
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...three reigning discothèques are close to Piccadilly; beside Dolly's and its rival The Scotch, Annabel's seems daintily restrained, but for that reason may be the most elegant of all; it has a series of wine-cellar rooms and a softly tuned stereo that alternates Sinatra and Ella with the native Animals and Stones. At these and dozens of other discothèques, beautiful gals with long blonde hair and slimly handsome men go gracefully through their explosive, hedonistic, totally individual dances, surrounded by mirrors so that they can see what a good time they...
...Tiberio's in Mayfair, with its band and dancing, draws the smart set for later dinners, and other popular In spots are the Mirabelle in Mayfair, L'Etoile and the White Tower in Bloomsbury. London's restaurants and clubs are, of course, famed for their superb wine cellars, and wine is a frequent companion at lunch. A new eating style is visible on all sides. In a tough workingman's neighborhood in Camden Town, a sign on a pub wall announces: "Cockles, Mussels and Scampi...
Winemakers in Reims, Epernay, Tours-sur-Marne and other towns in the Champagne district of France last week observed a familiar three-century tradition. In antiseptic rooms, committees of tasters eyed, sniffed and sipped six-month-old white wine, neatly spit out each taste into marble basins. Testing 25 to 45 varieties, they matched the acidity of one with the sweetness of another, the weakness of one with another's strong alcoholic body. When they were done, the formula had been arrived at by which such famous champagne houses as Krug, Mumm, Moët et Chandon...
Champagne companies think of their product as an ambiance, or way of life, but the way is changing. The wine is still aged, bubbled in the course of a second fermentation in the bottle just as Benedictine Monk Dom Perignon did it in the 17th century. But large champagne companies have now air-conditioned their fermentation rooms, automated their packing lines and replaced wooden vats with 500-gallon, glass-lined tanks. They have also begun to sell their wine in French food shops, where the return is greater than it would be from sales overseas. "We were shy about selling...
...their bottles in one basket, and they continue to cultivate the export market. Britain remains the biggest foreign buyer, with 5,181,185 bottles last year, but the U.S. is a fast-growing second, with 3,478,522 bottles. French champagne makers are unworried over competition from U.S. wines. "They are our avant-garde," says Robert Jean de Vogüé, head of Moët et Chandon. "When people come to appreciate wine, they will appreciate French champagne." The French companies do resent the fact that U.S. makers are permitted to label their product champagne. In England...