One of the best in the world
A champagne which retails at Aldi for a mere 10.99 pounds has picked up an impressive gong at an international competition.
The bestselling Veuve Monsigny Champagne Brut, which has a fruity flavour with floral hints, is produced by champagne house Philizot et Fils.
The champagne was awarded a “silver outstanding” medal at this year’s International Wine and Spirits Competition, which began the process of judging entries in March.
This is the third international medal that the champagne has received this year, despite its relatively inexpensive price for a bottle of bubbly.
“In my honest opinion, the Veuve Monsigny Champagne Brut is one of the very best, if not THE best value champagne in the UK today,” said Sam Caporn, wine expert at Aldi.
“It is staggering quality for such a reasonably priced, tasty, sophisticated fizz.”
The Veuve Monsigny Champagne Brut wasn’t the only entry submitted by Aldi that was acknowledged in the prizes.
Seven bottles of wine from Aldi received silver medals at the competition, in addition to 11 bottles that obtained bronze awards.
The Exquisite Cremant du Jura, a French sparkling wine that can be bought from Aldi for 7.99 pounds, was one of the silver medal winners.
According to the Wine and Spirit Trade Association, 3.7 million bottles of the wine have been sold across the UK.
While some bottles of champagne may be regarded more highly than others by oenophiles and industry professionals, there are a few techniques that you can use to boost the taste of the popular beverage from the comfort of your own home.
Experts from the house of Champagne Lanson have outlined their recommendations for making the most of a glass of bubbly.
Keeping a bottle of champagne in a cool, dry place, serving it in a flute and enjoying a glass with dessert can all apparently improve your drinking experience.
But they also strongly advise not chilling your champagne for a prolonged amount of time, not pouring a glass in one go and making sure that you don’t save a bottle for too long.