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Champagne:
The Bottle and The Business
William Schragis / Culinary Institute of America
Champagne is an iconic word in the lexicon of wine. Yes, it is the name of a specific region. However, it also evokes celebration, opulence, and imagery around the globe. Revered as it is, Champagne is also one of the world’s most misunderstood bottles. There are very specific geographic and production guidelines that inform what can and cannot be called Champagne, or more specifically what is Champagne and what most certainly is not.
Culinary Institute of America
William Schragis lectures at the Culinary Institute of America in Napa Valley and is the Chief Product Innovation Officer at Barrell Craft Spirits. A graduate of Wesleyan University and the Culinary Institute of America, he previously worked as a sommelier in Eli Zabar’s family of restaurants and wine shops, and at Zachy’s Retail and Auction — one of the world’s leading fine wine and spirits retailers — where he managed sales and purchasing for the spirits department.
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