We recently wrote about the plans in Champagne to extend the limits of the appellation to allow for more production. Obviously a contentious issue. Tom Stevenson, a world leading expert on Champagne, asks the question
Tasting Jacquesson champagne with Jean-Hervé Chiquet, co-owner and co-wine maker. On the 731 (2003) vintage. On dosage. On rosé champagne and skin contact. On bubbles and wine tasting glasses.
Visiting the Jacquesson champagne house. Jean-Herve Chiquet, co-owner and co-wine maker talks about making the wine, the yields, wine presses and more. Dizy, Champagne, France. By BKWine.com. More video: BKWine’s YouTube Channel
Visit to the Andre Clouet vineyards in Champagne with an interview with the winemaker Jean-Francois Clouet, Bouzy, Champagne, France. On the winery history and philosophy. By BKWine.com. More video: BKWine’s YouTube Channel
Visiting the Louis Roederer champagne house in Reims, Champagne, France. Visiting the winery, tasting Cristal champagne (famous from Tsar Alexander’s crystal bottle order), on the Japanese market… By BKWine.com More video: BKWine’s YouTube Channel
Some famous champagne houses (Louis Roederer, Mumm, Krug…) in Reims, France. Beautiful building, famous champagnes. By BKWine.com More videos: Our Youtube channel: www.youtube.com/bkwine
In Chronique (souvent) Bordelaise you can read about the evolution of harvest yields in Champagne. When the appellation was created in 1935 the maximum yield was defined as 7500 kg/hectare. (In Champagne they count in
The Champagne region has approved 40 new communes as (potential) producers of champagne. Today, the Champagne region (the appellation) covers some 32500 ha and virtually all of it is already planted with wine. A project
The ruling has been confirmed that raises the yield in Champagne to 15,000 kg/ha. Very few people (in France) counts in kg/ha so if we translate it to hectolitres per hectare it equates to 100
Chefs, Saveurs, Champagne By Ragnar Fridriksson Passionfood An odd book in some ways. First: written by an Islander living in Champagne. Second, a strange mix of recipes, portraits, pictures and publicity for champagne. But if
The Healing Power of Champagne – History, Traditions, Biology and Diet By Dr Tran Ky & Dr F Drouard Savoir-Boire Ltd If you ever needed an excuse to drink a glass of champagne you should
The very dynamic Carol Duval-Leroy from Belgium found herself at the head of this family company in 1991 when her husband died. She has successfully marketed her champagne ever since, often targeting female consumers. As
At least not in Denmark. In Vinavisen.dk (a Danish wine newsletter) there has been a discussion of whether a champagne sabre should be considered a weapon and therefore require a weapons’ license. (A champagne sabre
One of the better restaurants in Epernay. Classic cuisine with a bit of innovation, but not too much. Menus around 25-37 euro, e.g. a “pear menu” where everything is with pears: salad with smoked duck
We recently wrote about the plans in Champagne to extend the limits of the appellation to allow for more production. Obviously a contentious issue. Tom
Tasting Jacquesson champagne with Jean-Hervé Chiquet, co-owner and co-wine maker. On the 731 (2003) vintage. On dosage. On rosé champagne and skin contact. On bubbles
Visiting the Jacquesson champagne house. Jean-Herve Chiquet, co-owner and co-wine maker talks about making the wine, the yields, wine presses and more. Dizy, Champagne, France.
Visit to the Andre Clouet vineyards in Champagne with an interview with the winemaker Jean-Francois Clouet, Bouzy, Champagne, France. On the winery history and philosophy.
Visiting the Louis Roederer champagne house in Reims, Champagne, France. Visiting the winery, tasting Cristal champagne (famous from Tsar Alexander’s crystal bottle order), on the
Some famous champagne houses (Louis Roederer, Mumm, Krug…) in Reims, France. Beautiful building, famous champagnes. By BKWine.com More videos: Our Youtube channel: www.youtube.com/bkwine
In Chronique (souvent) Bordelaise you can read about the evolution of harvest yields in Champagne. When the appellation was created in 1935 the maximum yield
The Champagne region has approved 40 new communes as (potential) producers of champagne. Today, the Champagne region (the appellation) covers some 32500 ha and virtually
The ruling has been confirmed that raises the yield in Champagne to 15,000 kg/ha. Very few people (in France) counts in kg/ha so if we
Chefs, Saveurs, Champagne By Ragnar Fridriksson Passionfood An odd book in some ways. First: written by an Islander living in Champagne. Second, a strange mix
The Healing Power of Champagne – History, Traditions, Biology and Diet By Dr Tran Ky & Dr F Drouard Savoir-Boire Ltd If you ever needed
The very dynamic Carol Duval-Leroy from Belgium found herself at the head of this family company in 1991 when her husband died. She has successfully
At least not in Denmark. In Vinavisen.dk (a Danish wine newsletter) there has been a discussion of whether a champagne sabre should be considered a
One of the better restaurants in Epernay. Classic cuisine with a bit of innovation, but not too much. Menus around 25-37 euro, e.g. a “pear
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