Champagne Telmont Without Sulfur

I'm currently reading a Chinese bestseller from 1076, in which it is described in detail in which exact ratio saltpeter, charcoal and sulfur must be mixed in order to obtain the best gunpowder. Of course, saltpeter, charcoal and sulfur are now also important raw materials for industrial processes, but above all we don't want too much sulfur in the wine.

British chemist Peter William Atkins argues that the term sulfur derives from the Sanskrit sept for sleeping or slaying, "probably because of the toxicity of the compounds sulfur dioxide and hydrogen sulfide."

So which champagne to go with all these insights?

A champagne without sulphur, of course, made from grapes from the 2012 vintage, disgorged in December 2018, blend: 50 percent Meunier, 50 percent Chardonnay. The grapes come from Damery in the Vallée de la Marne. This wine presents with a fair amount of melt, developed, but the acidity makes up for it.

A wine to go with food. Discrete muscat aromas, this should make you think of the medieval markets in Troyes where two pounds of mace was exchanged for a large cow.