Does it have to come from France to be called champagne gold (since to be called champagne, bubbly wine certainly does)? Or can it be a domestic one like Domaine Chandon?
Incidentally, I made ‘champagne’ onetime, and it was tasty, very
potent, and might I say, extremely explosive. After opening the first
bottle, and hosing my entire kitchen down with the contents, I
learned to take the remaining 25 or so bottles outside to open. From
each bottle, I would only get about a third of it after the initial
explosion.
Ed in Kokomo