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The Future of Champagne is Biodynamic. Now What the Hell is Biodynamic?

A primer on how to best break down your bubbly

Photo by Flickr user Anders Adermark.

With Jean-Baptiste Lecaillon—cellarmaster for hip-hop’s perennial toasting libation of choice, Cristal—recently proclaiming that the future of champagne “will be organic and biodynamic,” a discerning tippler begins to wonder. Does it matter if the bubbly in the glass you raise this New Year’s Eve is organic? And what does biodynamic mean, anyway?

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Mixology Mailbag Does Booze Brunch Best Brunch Cocktails

Our new drinking advice column answers your burning questions. First up: Best bets for daytime drinking.

What’s a great brunch cocktail (beyond the bloody mary or the mimosa)? – Daytime Drinker, Los Angeles\n

Well, DD, just how drunk do you want to get during this brunch?

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200-Year-Old Shipwreck Champagne Hits the Auction Block (for Charity)

Want a bottle of 200-year-old bubbly, recovered from a shipwreck? Now's your chance.

Sometime in the early 1800s a two-masted schooner wrecked in the Baltic sea, near Sweden in Åland, an autonomous cluster of islands that belong to Finland. Last year, when divers found the ship remarkably intact, they were surprised to find the cargo hold empty except for 168 champagne bottles, dubbed the world's oldest champagne.

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