This is a post about champagne, which I know nothing about.
It’s also a post about language, which I know a little bit about.
Ultimately, though, it’s about confusion.
As a non-alcohol drinker, I have learned to approach names with caution. While names like merlot, sauvignon blanc and cognac are easy to say when you know how they’re supposed to sound, there lies a gap between reading and pronouncing that is fraught with potentially embarrassing moments.
It’s this need for vigilance that made my ears prick up some months ago when I heard a friend pronounce Moët, ‘mow-ay.’ Feeling grateful that she’d just saved me from the embarrassment of every referring to ‘Mowett’, I determined to remember it.
Today, however, I happened across an article that informed me that Moët should be pronounced with a hard ‘t.’ First, because its full name is Moët et Chadon (and in French that means the ‘t’ is pronounced) but, more importantly, because the word is not French at all, but actually Dutch.
So Moët actually rhymes with poet, and I have myself a dilemma. To pronounce it correctly and have people around me think I’m a fool, or to say it wrong with everyone else? The solution is easy. I survived 30 years without having to say it at all; I can surely survive another 30.
But I’ll be a bit more compassionate to all those foreigners who keep saying Mel-bourne, when we all know it’s Mel-bun.