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Profiling Ambonnay

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…

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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…

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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,…

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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…

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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…