Nowadays it caters for a range of tastes and budgets: from the cheap and cheerful ‘Yellow’ or ‘Pink’ which is available for about $10 a bottle to the Pinot Noir Chardonnay and Cremant etc for about $15, and its Perle range for $20+.īut, five years ago they were one of the first Aussie wineries to cater for (ahem) weight-challenged or health-conscious Aussies who still love their tipple. Over the past 40 years the winery has produced an ever-changing variety of bubbles. Yellowglen is an Aussie winery which has been around since 1971, unpopping its first bubbly in 1975. But, most of the time I talk or tweet about drinking champagne I’m drinking something FAR healthier. Rather, unless it’s some amazingly special occasion, my fave champagne is a Tasmanian drop called Jansz. Well, I hate to disappoint you but like most of the world, I very rarely drink anything that indulgent. So you possibly have visions of me sitting around scoffing Moet & Chandon or Bollinger or Veuve Cliquot or the like. In fact, you’ve probably seen several tweets a week in which I mention retiring to the bath with a book and some champers after work, or impatiently waiting for 5pm on a weekend. Regular readers of this blog and / or Debbish, or anyone who has – in fact – had anything to do with me, will know I am fond of my champagne (note I am defaulting to the politically incorrect name… WOTEVA!) (Okay, well… if we’re being politically correct, I mean sparkling wine… but it just doesn’t have the same decadent connotations does it?) After all, I want to talk about something which contributes to my healthy lifestyle: champagne. I have a gazillion (at least) half-written blog posts for Diet Schmiet, but I decided to pull a draft out of my Debbish folder instead. It’s after 5pm on Friday here in Oz as I sit down to write this post.
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