Champagne producers can forward all the "reasons" they like for "having" to charge the money they do - area of production = less wine than world demand type ecomonics is the only convincing one knowing how many grapes some growers there squeeze out of each vine - and they can bang on about unique climate and soils blah blah (an element of equally convincing truth even though bottled-fermented fizz is essentially naturally shaped by the way it's made rather than so-called terroir). But, when you try a "traditional method" sparkling wine from, say, Limoux (western Languedoc) as tasty as this one - Delmas 2004 Crémant de Limoux, aged for 2 years on the yeast-lees giving it nice toastiness and roundness on top of its refreshing tangy side - which at €6.99 presumably gives them a desirable profit margin, you've gotta wonder, no? (It was organically produced too, which might even bump up their costs a little.) I know it's been said before but there's nothing like sipping tangible proof of something to warm you up into a slight rant!
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