As soon as you put your nose in the glass you realize that this is not just any Champagne. The nose is delightfully complex. There are hints of toasted bread and ripe apples. The flavour
We travel to Champagne quite often for our wine tours. Usually we spend most of the time out in the vineyards and at the wineries visiting wine producers. But last time I was there I
Product development is slow in the wine business. The most recent new product launch by Louis Roederer was in 1974. Now comes the next: Roederer Brut Nature 2006, designed by Philippe Starck. BKWine Magazine’s Tomas
Uncorked: Under this heading we collect various wines that we have tasted, and liked, recently. It can be wines that we have had during dinner at home, at wine tastings, press lunches, visits to vineyards,
Sustainable viticulture is much talked about in Champagne today. A year ago the producer unions starting making great efforts to get the growers to think more about the environment and to work towards sustainably (durable
Champagne Fleury is one of the organic and biodynamic pioneers in Champagne. The family Fleury is found in the southernmost part of Champagne, in the Côte de Bar, famous for its high quality Pinot Noir
Rosé Champagne can be made in two ways. The most used method is the rosé d’assemblage. That means adding a little red wine to the white wine before bottling. The red wine is of course
We have in recent years seen more and more champagnes made by small producers who own their own vineyards. But this trend seems to have been a little bit interrupted lately. Between 2008 and 2014
We have recently published some short stories on some of our wine tours. The idea is to give you some inspiration and to tell you what to expect when you come wine touring with us.
The despicable behaviour of the CIVC Champagne marketing organisation against a great champagne supporter “Champagne Jayne” is the name that Jayne Powell uses for her wine tasting and wine promotion activity in Australia. Or at
Almost all champagne is made with some added sugar. Some is added to increase the alcohol level and then some more is added for the second fermentation in bottle. But there is also a third
The world production and consumption of sparkling wine has increased significantly in recent years, according to a recent report by the OIV (International Organisation of Vine and Wine). 17.6 million hectolitres of sparkling wine was
Now that the New Year is approaching it is interesting to note that the market for sparkling wine in the world has grown a lot in recent years. In 10 years, production has increased by
Jacquesson is a champagne house that is different. They don’t do like most others. Instead of making a “house style” with a consistent character year after year and a “cuvée prestige” they make champagnes that
When Arvid (Nordquist) invites you to its annual brand tasting day it’s not just wine that is on the table. (Arvid Nordquist is a big wine and food import company in Sweden.) Wine is shoulder-to-shoulder
Champagne Roederer has launched a new champagne, the first since Cristal Rosé was launched in 1974. This new Roederer is a vintage (2006) without dosage, that is, with no added sugar, no “dosage”, and no
Sometimes you wonder who the person behind the name is, or if there is a person at all. In the case of Champagne Nicolas Feuillatte there really was a person named Nicolas Feuillatte. He was
The best-selling sparkling wine in the United States, excluding champagne, is nevertheless a champagne. The brand André, owned by the giant E & J Gallo, is a California Champagne which also is clearly stated on
Uncorked: Under this heading we collect various wines that we have tasted, and liked, recently. It can be wines that we have had during dinner at home, at wine tastings, press lunches, visits to vineyards,
A champagne lunch for, maybe, 1500–2000 euro Champagne always carries a not insignificant price tag. As with everything, “expensive” is a question of each one’s personal assessment. One thing is certain: there are no other
Uncorked: Under this heading we collect various wines that we have tasted, and liked, recently. It can be wines that we have had during dinner at home, at wine tastings, press lunches, visits to vineyards,
Champagne Leclerc Briant in Epernay is one of the few biodynamic champagnes that exist. The house was owned by the family Leclerc Briant until recently. In 2012 it was sold to Frédéric Zeimett, originally from
Among many champagnes we find gems that flash (ahem, ahem) To taste a hundred champagnes is a challenge. Even if you cut down the number to half or less, it is hard work. Especially when
The 2002 vintage of Bollinger RD marks the 50th anniversary of the first RD release, which was of the vintage 1952. This new, 12 years old RD was unveiled at a launch event in Stockholm.
Bollinger RD 2002 has just been launched. The first vintage from the 2000s of Bollinger RD. A champagne that has been resting on its lees in the bottle for 11 Years! It also marks the
Admittedly, they have said that they are not going to sue but still, the whole affair is exaggerated, to say the least. It is about champagne house Veuve Clicquot and their zealous eagerness to defend
Champagne in magnum is always impressive. Palmer & Co. is a champagne producer who ages their magnums longer than usual before releasing it to the market: for ten years. The currently available vintage (1998) and
Top tips on everything from affordable Australian bubbly to exclusive prestige champagne Here is the BKWine selection of the best sparkling wines and champagnes for the festive season. Our reporter Jack Jakobsson has tasted a
The current Selosse is named Anselme. It was his father, Jacques, who founded the estate in Avize in 1949. Anselme took over in 1974. The vineyards are mainly located in the Côte des Blancs, but
Champagne in magnum is always impressive. Palmer & Co. is a champagne producer who ages their magnums longer than usual before being put on the market: for ten years. The currently available vintage (1998) and
As soon as you put your nose in the glass you realize that this is not just any Champagne. The nose is delightfully complex. There
We travel to Champagne quite often for our wine tours. Usually we spend most of the time out in the vineyards and at the wineries
Product development is slow in the wine business. The most recent new product launch by Louis Roederer was in 1974. Now comes the next: Roederer
Uncorked: Under this heading we collect various wines that we have tasted, and liked, recently. It can be wines that we have had during dinner
Sustainable viticulture is much talked about in Champagne today. A year ago the producer unions starting making great efforts to get the growers to think
Champagne Fleury is one of the organic and biodynamic pioneers in Champagne. The family Fleury is found in the southernmost part of Champagne, in the
Rosé Champagne can be made in two ways. The most used method is the rosé d’assemblage. That means adding a little red wine to the
We have in recent years seen more and more champagnes made by small producers who own their own vineyards. But this trend seems to have
We have recently published some short stories on some of our wine tours. The idea is to give you some inspiration and to tell you
The despicable behaviour of the CIVC Champagne marketing organisation against a great champagne supporter “Champagne Jayne” is the name that Jayne Powell uses for her
Almost all champagne is made with some added sugar. Some is added to increase the alcohol level and then some more is added for the
The world production and consumption of sparkling wine has increased significantly in recent years, according to a recent report by the OIV (International Organisation of
Now that the New Year is approaching it is interesting to note that the market for sparkling wine in the world has grown a lot
Jacquesson is a champagne house that is different. They don’t do like most others. Instead of making a “house style” with a consistent character year
When Arvid (Nordquist) invites you to its annual brand tasting day it’s not just wine that is on the table. (Arvid Nordquist is a big
Champagne Roederer has launched a new champagne, the first since Cristal Rosé was launched in 1974. This new Roederer is a vintage (2006) without dosage,
Sometimes you wonder who the person behind the name is, or if there is a person at all. In the case of Champagne Nicolas Feuillatte
The best-selling sparkling wine in the United States, excluding champagne, is nevertheless a champagne. The brand André, owned by the giant E & J Gallo,
Uncorked: Under this heading we collect various wines that we have tasted, and liked, recently. It can be wines that we have had during dinner
A champagne lunch for, maybe, 1500–2000 euro Champagne always carries a not insignificant price tag. As with everything, “expensive” is a question of each one’s
Uncorked: Under this heading we collect various wines that we have tasted, and liked, recently. It can be wines that we have had during dinner
Champagne Leclerc Briant in Epernay is one of the few biodynamic champagnes that exist. The house was owned by the family Leclerc Briant until recently.
Among many champagnes we find gems that flash (ahem, ahem) To taste a hundred champagnes is a challenge. Even if you cut down the number
The 2002 vintage of Bollinger RD marks the 50th anniversary of the first RD release, which was of the vintage 1952. This new, 12 years
Bollinger RD 2002 has just been launched. The first vintage from the 2000s of Bollinger RD. A champagne that has been resting on its lees
Admittedly, they have said that they are not going to sue but still, the whole affair is exaggerated, to say the least. It is about
Champagne in magnum is always impressive. Palmer & Co. is a champagne producer who ages their magnums longer than usual before releasing it to the
Top tips on everything from affordable Australian bubbly to exclusive prestige champagne Here is the BKWine selection of the best sparkling wines and champagnes for
The current Selosse is named Anselme. It was his father, Jacques, who founded the estate in Avize in 1949. Anselme took over in 1974. The
Champagne in magnum is always impressive. Palmer & Co. is a champagne producer who ages their magnums longer than usual before being put on the
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