But before I do that I’d like to tell you a quick story about when I first started in the champagne business. I worked for Moët & Chandon for a number of years and part of my job was to travel to various countries and host champagne events.

Obviously it was Moët & Chandon that was served and I was expected to say a few words about the champagne - quite a few words actually. Well I’d had some initial training about the champagne but I was hardly an expert – just sort of thrown in at the deep end really.

Usually everything went fine mind you, but occasionally there would be someone who would make a remark, or ask a questions and I would not know how to answer.