Honored Professor | Moderator, All Forums
The story of the Swann Club is now fairly well known -- the regular gathering brought together by Maison Berluti to discuss shoes and polish their prized footwear...using Dom Perignon rather than plain water to enhance the shine. Setting aside the romanticism (or perhaps pretense), is the application of champagne really a good idea in the care of one's shoes. It's been a very long time since I took a chemistry course, but one would think that the acid and sugars in champagne would not be an advisable addition to shoe leather -- even in this small amount. Any thoughts or observations?