Yes we know it is double double toil and trouble, but we had a visitor in our ranks at the opening this morning asking about our wine tasting this Saturday (3-6pm 132 Front Street) and we were just getting around to think about it and he suggested a Prosecco that we just marked in and put on the shelf. Our friend buys wine with us and freely admits that he likes the labels and how hard wine bottlers try to make their bottles stand out. We politely observed that the real measure of the wine rests on the wine and not how it is packaged; an observation lost on this advertising type who was in the opposite camp.So Prosecco it will be as we liked the new one quite a bit. He suggested we write about it and "murder" the MacBeth quote starting "double double" and say instead "double bubble" as a play on words. He was quick to point out that the bubble we usually ascribe to champagne comes about because the bubbly part is produced in the bottle with that second fermentation while Prosecco gets its second fermentation in the original stainless steel tanks; double bubble .... yikes.
So our friend left us with that little tidbit and we are off on our day.
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