When Burgundy Comes to Champagne

A more Burgundian approach is something often cited by proponents of good grower champagne. But what does it mean? One of Adelaide’s leading sommeliers, Liinaa Berry, returns from Champagne and…

The Philosophy of Lees

The effect of time on champagne, both on and off lees, is as much a question of taste as it is about quality. Ned Goodwin MW provides some clarity, and…

Yielding Champagne

Deciding Champagne yields each year is a complicated process. A multitude of factors are taken into consideration, involving a network of industry stakeholders, to determine quantity. In doing so, the…

The Sound of Music: Champagne Apollonis

Champagne Apollonis may belong to one of the oldest families in the Champagne region, but their approach is anything but conventional. Since 2010, they have aged their bottles to the…

Harvest 2019 Report

After the bumper 2018 harvest, 2019 had a lot to live up to. Champagne journalist and author, Caroline Henry, reports back from last year’s difficult harvest, with early results indicating…

Returning to Craftsmanship: Cristal 2012

On the year of his 20th Anniversary as chef de cave of Champagne Louis Roederer, Jean-Baptiste Lécaillon has reached another epic milestone in his environmental quest with the release of…

Tour de Force: Thiénot X Penfolds

When two great wine brands come together, anything can happen. The unlikely collaboration between Thiénot X Penfolds has the potential to change the future for champagne across more challenging markets….

Profiling Ambonnay

The best pinot noir in Champagne is often described as powerful and rich. But in the case of Ambonnay, pinot noir reveals an extra element of elegance that makes champagne…

Challenging the Rules: Champagne and Food Pairing

Understanding how primary tastes interact is necessary when pairing champagne with food. But fine-tuning the rules of thumb, especially with some consideration for texture and luxury, can really improve our…

The Virtues of Duval-Leroy

Vineyard ownership, by the champagne houses, is usually much less that is required for meeting their needs on an annual basis. Ownership, for the most part, is bequeathed to the…

The Dom Pérignon Epiphany

If you did away with the glamour and hype associated with the world’s most marketed prestige champagne, you would find that it stands very steadfastly on its own feet. Dom…

Light and Life: Champagne Lallier

On the shelves, Champagne Lallier looks bigger than it really is; its polished brand sits comfortably alongside more recognised contemporaries. But Lallier is comparatively small, producing only 400,000 bottles a…

Profiling Vertus

Vertus, a large premier cru village in the southernmost part of the Côte des Blancs, is home to well-known family-run producers such as Duval-Leroy, Veuve Fourny & Fils and Larmandier-Bernier….

José Michel, The Meunier Magician

The estate of José Michel & Fils was founded long ago, in 1847, making them one of the oldest winegrowing families in the region. Today, the domain remains in the…

Jean-Baptiste Lécaillon, The Chosen One

It’s Monday morning in Reims and I’m running late for my first appointment. My taxi hasn’t arrived, leaving me with no choice but to walk the kilometre or so from…

Harvest 2018 Report

Ten years on from the vintage of the decade, 2018 has delivered a massive windfall to the region of Champagne thanks to an uncommon coming together of quantity and quality…

The New Piper-Heidsieck

As Champagne’s most distant market, with a comparatively small population, it would be easy to consider Australia insignificant in the landscape of worldwide sales for France’s finest bubbles. Not so,…

The Rise and Rise of Charles Heidsieck

Stephen Leroux cuts an unassuming figure in his light green pull-over and chinos as I enter Charles Heidsieck’s tasting room in Reims. He’s Executive Director of the House, engaged in…

Champagne Bar, Sofitel Darling Harbour, Sydney

Sydney’s latest champagne bar seems right at home alongside the city’s picturesque harbour. Situated on level three of the new-ish five-star Sofitel Darling Harbour, its contemporary French design is impressively…

Eric Rodez

It’s a sunny but cool morning in Ambonnay as I stand on the side of the road, along Rue de Isse, waiting for Eric Rodez to arrive. It’s Saturday, a…

Bourgeois-Diaz, The Stylist

Although a relative newcomer to the Australian champagne market, Bourgeois-Diaz has been making small waves in the region for the last decade since converting to organics, achieving biodynamic certification in…

Dilettantes, Paris, France

Follow the labyrinth of cobblestone roads along the bohemian back-streets of Paris’ St Germain des Pres and you will discover the hidden delights of Dilettantes. Don’t let its unassuming shop…

Champagne Week 2018

Champagne’s annual growers’ super tasting event – Le Printemps (Springtime) des Champagne – occurs in April. What has now become a hugely successful internationally attended show-and-tell event of 25-plus groups…

In the Pink – Rosé

Rosé, alluringly pretty to the eye with its spectrum of pink, salmon and amber hues, should taste different to other types of champagne, especially classically blended ones on which they…

Taste Champagne 2018

Taste Champagne, Tyson Stelzer’s annual champagne road show, harnessed an audience of more than 3,500 people who attended trade and public events in seven cities around the country in August…

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