Vintage champagne isn't the first thing that springs to mind for investing in wine to lay down for the future. Maybe I've been unlucky, but whenever I've had very old champagne, even the good stuff, it has maderised (cooked), turned deep yellow and gone flat. It tasted fine, but what's the point of champagne without the bubbles?
via Business feed http://www.scmp.com/business/money/wealth/article/1105457/wealth-blog-champagne-investment-far-flat
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