It seems that as the wine culture grows globally, with more aficionados than ever, and wines commanding ever higher prices, Champagne has taken a back seat to the growing sparkling wine Prosecco. I've taken wine classes in the past, and tastings proliferate, but I realized how little I know (and imagine with many others it's the same) about champagne. So I took advantage of a conversation with Remi Vervier, Directeur of the prestigious Champagne Palmer & Co. at a lunch at Coya to sample their line to ask questions about the selecting, serving, and storing what started as a drink of royalty in the 17th century.