Deep below a lush landscape of ripening Champagne grapes, Thierry Gasco, the master vintner for Pommery, ran his finger over the shoulders of a dark green bottle that looked just like the thousands of others reposing in his chilly subterranean cellars. But to the practiced hand and eye, there is a subtle, if potentially significant, […]
A Greener Champagne Bottle Read More »
If the world is headed for a double-dip recession, champagne drinkers are either oblivious to the threat or partying like there is no tomorrow until all comes crashing down. Trade body Comite interprofessionnel du vin de Champagne (CIVC) has reported that global champagne sales volumes jumped nearly 40 per cent in the first half of
DOUBLE, DOUBLE TOIL AND BUBBLE Read More »
There has been a long-standing disagreement over the best way to pour a glass of champagne…the evidence is now in as of August 11, 2010! Scientists in France have recently reported that pouring champagne in an angled, down-the-side way is best for preserving its taste and bubbles. Along with this report, came the first scientific
BEST WAY TO POUR CHAMPAGNE? “Down the Side” Read More »
People looking for signs of economic recovery watch unemployment figures or housings sales or retail figures. In the wine industry, many look to Champagne sales. Demand is increasing for Champagne in the United States. Imports from the region nearly doubled in the first two months of 2010, compared with January and February 2009. The industry
Les Americains might still be teetotalers if it weren’t for Champagne Charlie, who filled flutes to the brim across the Atlantic rim when he visited the Etats-Unis. The Age of Innocence didn’t know what hit them when the fun-loving francophone Charles Heidsieck swaggered onto the haute New York City society scene with bottles of bubbly
On a ragged stretch of sidewalk in northwest Harlem across the street from a dingy bodega, a weathered wooden door separates the outside world from an oenophiles’ wonderland. A homemade bar dominates the room, backed by walls plastered with cutouts from wine publications. Empty bottles of Nicolas Feuillatte, Armand de Brignac and Cristal loom like
BRANSON B. HIP-HOP’S UNOFFICIAL SOMMELIER HAS LAUNCHED HIS OWN CHAMPAGNE BRAND Read More »
The custom of breaking a bottle of wine over a ship’s bow as it is being launched dates back to the late 17th century, champagne replacing wine in more modern times. Initially the Navy ‘baptized’ their ships with a ‘standing cup’ of precious metal, which was “afterwords” thrown overboard, but with the increased production of
CHAMPAGNE CHRISTENING Read More »
reflects Champagne’s fashionable status beautifully! Liz Palmer
Leon Bakst’s “Luncheon” 1902 Read More »
In a RECENT study that may settle a long-standing disagreement over the best way to pour a glass of champagne, scientists in France are reporting that pouring bubbly in an angled, down-the-side way is best for preserving its taste and fizz. The study also reports the first scientific evidence confirming the importance of chilling champagne
BEST WAY TO POUR CHAMPAGNE? ‘DOWN THE SIDE’ WINS FIRST SCIENTIFIC TEST IN REIMS, FRANCE Read More »
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