Instruct: Given a question, retrieve passages that can help answer the question.
Query: What is the most expensive champagne you can buy?
Until the 1943 vintage, Dom Pérignon was produced from regular vintage Moët & Chandon Champagne that was transferred to the special 18th century-style bottles after extended cellaring. It was, thus, effectively an ""oenothèque"" release of Moët & Chandon Vintage Champagne in a different bottle. From the 1947 vintage, Dom Pérignon has been produced separately from the start.
Sherry is then aged in the solera system where new wine is put into wine barrels at the beginning of a series of three to nine barrels. Periodically, a portion of the wine in a barrel is moved into the next barrel down, using tools called the "canoa" (canoe) and "rociador" (sprinkler) to move the wine gently and avoid damaging the layer of flor in each barrel. At the end of the series only a portion of the final barrel is bottled and sold. Depending on the type of wine, the portion moved may be between five and thirty percent of each barrel. This process is called "running the scales" because each barrel in the series is called a scale. Thus, the age of the youngest wine going in the bottle is determined by the number of barrels in the series, and every bottle also contains some much older wine than is stated. Sherry is aged in the solera for a minimum of two years. A large solera system may consist of scales that require more than one barrel to hold. The word 'solera' means 'on the ground'; this refers to the stacking system that was, and sometimes still is, used, with the youngest barrels at the top and the oldest scale, also somewhat ambiguously called 'the solera', at the bottom. Of late, Sherry producers and marketers have been bottling their wines "en rama", with only a light filtration, and often a selection of a favored barrel from a larger solera. Such sherries can be considerably more complex in flavour than the standard bottlings, and, according to many, are worth seeking out. In order to allow the sale of reliable average age-dated sherries, the regulating council has set up a system that accurately tracks the average age of the wines as they move through their solera. Two average age-dated categories are recognized: VOS ('Vinum Optimum Signatum' – 20 years old average age minimum) and VORS ('Vinum Optimum Rare Signatum' – 30 years old average age minimum).
On years when weather permits Chantal preserves a portion of the Riesling grapes to be harvested after the first hard freeze. Ice wine was first produced in Michigan in 1983 by Mark Johnson, who was working at Chateau Grand Traverse at the time. Chantal continues to follow the German laws that govern what wine qualifies as ice wine. German wine law is similar to the United States wine law and both dictate that ice wine must be picked only when the grapes are frozen on the vine. Because of the impossibility of predicting nature, making ice wine requires a great deal of luck. The grapes are generally picked in December after prolonged below freezing temperatures, to ensure they are frozen all the way through. But on warmer years the grapes cannot be picked until late into January or February. It can also be difficult to protect the grapes from birds and wind as they stay on the vine until after they are very ripe. Leaving the grapes on the vine until the first hard freeze ensures the grapes have reached their full ripeness while the ice captures the excess water leaving naturally concentrated sugars. Ice wine is sometimes referred to as liquid gold because of its high cost to make and purchase and because of the wine's intense sweetness. 
The high cost of producing ice wine causes it to generate little profit for the winery. When asked why Chantal still makes it year after year Johnson replied "A good ice wine is almost certain to bring home a medal or two. I do think that natural ice wine is something incredibly special, and it's quite rare. And because they can't do it in California."
On its own, Gros Manseng has the potential to produce intensely flavored wines with high acidity, apricot and quince fruit along with spicy and floral notes. The time of harvest will play a large role in the type of wine that the grape will produce. When it is picked at a potential alcohol level of 11.5-12%, the resulting wine will have more characteristics of fresh fruit and flowers. If picked later at a potential alcohol content of 12.5-13.5, the flavors will be much more intense and powerful. Despite its thick skin, the grape does need gentle handling in the winemaking process. Unlike many wine grapes, the juice of the Gros Manseng is "grey" in color which means that it is already prone to produce deeply, golden colored wines with minimal skin contact. If the grapes are pressed too roughly or the grapes are left in extended contact with the skins, the resulting wine will be very coarse with excessive levels of tannins and polyphenols. Some winemakers are experimenting with making botrytized wine aged in oak that have drawn favorable comparisons to similarly made wine from Sémillon. That style wine is prized for its food matching ability, particularly with foie gras.
Romania is one of the world's largest wine producers and sixth largest among European wine-producing countries. In 2015 it produced around 4.069 million hectolitres of wine. In recent years, Romania has attracted many European business people and wine buyers, due to the affordable prices of both vineyards and wines compared to other wine-producing nations such as France, Germany, and Italy.
An "aging barrel" is used to age wine; distilled spirits such as whiskey, brandy, or rum; beer; tabasco sauce; or (in smaller sizes) traditional balsamic vinegar. When a wine or spirit ages in a barrel, small amounts of oxygen are introduced as the barrel lets some air in (compare to microoxygenation where oxygen is deliberately added). Oxygen enters a barrel when water or alcohol is lost due to evaporation, a portion known as the "angels' share". In an environment with 100% relative humidity, very little water evaporates and so most of the loss is alcohol, a useful trick if one has a wine with very high proof. Most beverages are topped up from other barrels to prevent significant oxidation, although others such as vin jaune and sherry are not.
A large number of French people immigrated to Chile during the late 20th century, bringing more vinicultural knowledge to the country. Chile is now the fifth largest exporter of wines in the world, and the seventh largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère. So far Chile has remained free of the phylloxera louse, which means that the country's grapevines do not need to be grafted with phylloxera-resistant rootstocks.
Group C
Ice wine (or icewine; ) is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grapes' must is pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet wine. With ice wines, the freezing happens before the fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes, Tokaji, or Trockenbeerenauslese, ice wine grapes should not be affected by "Botrytis cinerea" or noble rot, at least not to any great degree. Only healthy grapes keep in good shape until the opportunity arises for an ice wine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives ice wine its characteristic refreshing sweetness balanced by high acidity. When the grapes are free of "Botrytis", they are said to come in "clean".
Louise gives birth to a son, Jacques-Armand on 3 March 1727 in Paris.
Thanks to the generosity of Samuel Bernard and his income of the "Ferme générale", Claude Dupin could obtain a considerable fortune, mainly in lands. Monsieur and Madame Dupin occupy a privilege position and had a lavish lifestyle. On 12 April 1732 Claude Dupin, jointly with his mother-in-law Manon Dancourt, bought the prestigious Hôtel Lambert in the Île Saint-Louis for the sum of 140,000 livres. On 9 June 1733 he acquired the magnificent Château de Chenonceau from the Duke of Bourbon for 130,000 livres. Each year, the Dupins spent the autumn in the Touraine. Starting in April 1741, Louise, with her husband, son and stepson, remained in the Hôtel de Vins, located in the Parisian Plâtrière street and from 1752 they also owns a house in Clichy-sur-Seine where they spend the summer months. On 24 April 1738 with the acquisition of the Marquisate of Blanc and the Castellany of Cors, located at the limits of Berry and Poitou, they completed their patrimony. The Marquisate of Blanc includes the "Château-Naillac", the "château de Roche", the "Château de Rochefort", "Château de Cors", "Château de Forges", with his respectives properties, farms, ponds and lands, who produced a total of 555,000 livres, four times the prize of Chenonceau. But soon difficulties arosed with the Countess of Parabère, the former owner, who caused the sequestration of Blanc lands and only after a decree of the Parlement of Paris dated 2 September 1739, confirmed by a judgment of 11 December, confirmed Claude Dupin as the legitimate owner of this lands and could recovered them.
Ice wines from white varieties tend to be pale yellow or light gold in color when they are young and can maderise (acquiring a deep amber-golden color) as they age. The red varieties tend to have a light burgundy or even pink color like that of rosé wines, since the steeping of the skins in the pressed liquid typically used in red wine making is obviously not possible in ice wine production.
In 1923, Vera Bate Lombardi, (born Sarah Gertrude Arkwright), reputedly the illegitimate daughter of the Marquess of Cambridge, afforded Chanel entry into the highest levels of British aristocracy. It was an elite group of associations revolving around such figures as politician Winston Churchill, aristocrats such as the Duke of Westminster, and royals such as Edward, Prince of Wales. In Monte Carlo in 1923, at age forty, Chanel was introduced by Lombardi to the vastly wealthy Duke of Westminster, Hugh Richard Arthur Grosvenor, known to his intimates as "Bendor". The duke lavished Chanel with extravagant jewels, costly art, and a home in London's prestigious Mayfair district. His affair with Chanel lasted ten years.
During this period, the island also had become the largest exporter of Greek wine, which was noted for being of relatively high quality (see "Chian wine"). Chian amphoras, with a characteristic sphinx emblem and bunches of grapes, have been found in nearly every country with whom the ancient Greeks traded. These countries included Gaul, Upper Egypt, and Southern Russia.
The Earl Grey Twist blend contains lemon myrtle from a farm in Lismore, the Sultry Chai blend is made with Australian mountain pepper leaf from South Gippsland, English Breakfast has organic Assam loose leaves from Sri Lanka, and Mint Lavender blend has lavender from France, and round leaf mint from Gippsland.
Fujimoto states that Kim Jong-il had a taste for "live fish" and expensive alcohol such as French wines and brandies, particularly Hennessy cognac, while claiming that both Jong-il and his third son, Kim Jong-un, "both like shark fin soup three times a week". According to Fujimoto, he would travel the world for Kim Jong-il, all expenses paid, purchasing Chinese melons, Czech beer, Uzbek caviar, Thai papayas and Danish pork. On one occasion, an envoy was sent to China to retrieve some McDonald's hamburgers. Kim's wine cellar is filled with 10,000 bottles, he said, and the banquets that Kim holds have lasted for four days. Fujimoto also said there is an institute based in Pyongyang staffed by 200 individuals devoted entirely to Kim Jong-il's diet, ensuring he eats the best and most healthy foods.
During the French occupation after 1794 the guilds were disbanded and the collection was dispersed. In 1821 the cup was sold for 166 guilders and it came into the hands of a collection in Scotland. It came up for auction in 1976 and the Rijksmuseum purchased it for 700,000 guilders with support from the Vereniging Rembrandt. At the time, it was the highest price ever paid for a piece of silver in the Netherlands. The reason had to do with the number of times the ewer was featured in prominent paintings of the 17th century. A selection of these are:
The most known brand of wine screw caps is Stelvin, which is commonly used in the wine industry as generic trademark for any brand of screwcap. The caps have a long outside skirt, intended to resemble the traditional wine capsule ("foil"), and use plastic PVDC (Polyvinylidene chloride) as a neutral liner on the inside wadding.
In 2016, it was reported that France produces an estimated 75% of the world's foie gras and southwestern France produces approximately 70% of that total. In 2016, it can retail for upwards of $65 a pound.
The earliest sale on the list below ("Vase with Fifteen Sunflowers" by Vincent van Gogh) is from March 1987; with a price of £24.75 million (£ million in dollars). This sale tripled the previous record, and introduced a new era in top art sales. Before this, the highest absolute price paid for a painting was £8.1 million (£ million in dollars) paid by the J. Paul Getty Museum for Andrea Mantegna's "Adoration of the Magi" at Christie's in London on April 18, 1985. In constant dollars, the highest price paid before 1987 was by the National Gallery of Art when in February 1967 they acquired Leonardo da Vinci's "Ginevra de' Benci" for around $5 million ($ million in dollars) from the Princely Family of Liechtenstein. The sale of Van Gogh's "Sunflowers" was the first time a "modern" (in this case 1888) painting became the record holder, as opposed to the old master paintings which previously had dominated the market. In contrast, there are currently only nine pre-1875 paintings among the listed top 89, and none created between 1635 and 1874.
French "cidre" () is an alcoholic drink produced predominantly in Normandy and Brittany. It varies in strength from below 4% alcohol to considerably more. Cidre Doux is a sweet cider, usually up to 3% in strength. 'Demi-Sec' is 3–5% and Cidre Brut is a strong dry cider of 4.5% alcohol and above. Most French ciders are sparkling. Higher quality cider is sold in champagne-style bottles ("cidre bouché"). Many ciders are sold in corked bottles, but some screw-top bottles exist.
In crêperies (crêpe restaurants) in Brittany, cider is generally served in traditional ceramic bowls (or wide cups) rather than glasses. A "kir Breton" (or "kir normand") is a cocktail apéritif made with cider and cassis, rather than white wine and cassis for the traditional "kir". The Domfrontais, in the Orne (Basse-Normandie), is famous for its pear cider (poiré). The "calvados du Domfrontais" is made of cider and poiré.
Prince Albert II is one of the wealthiest royals in the world, with assets valued at more than $1 billion, which include land in Monaco and France. Although Prince Albert does not own the Prince's Palace of Monaco, he does own shares in the "Société des bains de mer de Monaco", which operates Monaco's casino and other entertainment properties in the principality.
As this is a market, bargain if you like to buy more expensive items! Kente cloth is a good start, as this is a typical Ghanaian-made souvenir. If you need anything you haven't been able to find, you can most probably find it at Makola Market: shoes, towels, sunglasses, beaded jewellery, bags, hats, a water basin, a chair, smoked fish, veggies - anything. Be conscious of your surroundings, hang on to what you are carrying, and have fun.
On 17 November 2010, the local government of the Åland Islands announced that most of the bottles were to be auctioned off. A bottle of nearly 200-year-old Veuve Clicquot broke the record for the most expensive champagne ever sold. In 2011, a bidder paid €30,000 for one of them found in the Baltic Sea.
Residents say that this avenue is the most expensive in the world, more so than the Champs-Élysées in Paris, because of the millions of bottles of champagne stored in the kilometres of chalk cellars beneath it.
Dom Pérignon (1638–1715) was a monk and cellar master at the Benedictine abbey in Hautvillers. He pioneered a number of winemaking techniques around 1670—being the first to blend grapes in such a way as to improve the quality of wines, balance one element with another in order to make a better whole, and deal with a number of their imperfections; perfecting the art of producing clear white wines from black grapes by clever manipulation of the presses; enhancing the tendency of Champagne wines to retain their natural sugar in order to naturally induce secondary fermentation in the spring; being a master at deciding when to bottle these wines in order to capture the bubble. He also introduced corks (instead of wood), which were fastened to bottles with hemp string soaked in oil in order to keep the wines fresh and sparkling, and used thicker glass in order to strengthen the bottles (which were prone to explode at that time). The development of sparkling wines as the main style of production in Champagne occurred progressively in the 19th century, more than a century after Dom Pérignon's death.