“We are working in a Utopia at the moment. The increase of the permitted yield and the setting on place of the individual reserve (up to the equivalent of 8,000 kilos of grapes per hectare)
France drinks a bit more than half of all the champagne sold (53%). The biggest export markets are: 1. UK, 11% 2. USA, 7% 3. Germany, 3.4% 4. Italy, 3% 5. Japan, 2.7% Followed by
The small village Champagne in Switzerland has been the subject of posts previously in the Brief when they attracted the attention of the Champagne region and CIVC in France. French Champagne did not like that
Jacquesson is a small, high-quality champagne house with a tradition of producing original and character-full champagnes from its 26 ha vineyards. The house is led by the Chiquet family headed by the jovial Jean-Hervé, responsible
Bordeaux recently launched the initiative ”bilan carbone” (~the carbon score sheet), a project to analyse the carbon emissions caused by the Girondin wine production. They already know that 756 million bottles of wine are produced
The Belgian customs has seized a shipment of 3288 bottles of sparkling André wine (produced by the Californian producer E&J Gallo) and destroyed the bottles (se video here: Decanter). The bottles were marked with the
Internet, with YouTube and others, has given us a completely new way to communicate: video clips. Champagne Tarlant is one of the few (certainly in France!) wine producers who are experimenting with this medium (without
If you read French it can also be quite interesting to read the remarks of Carole Duval-Leroy, owner of Champagne Duval-Leroy: “If it becomes a norm to produce 21,700 kg grapes (ed.: ~140 hl/ha) and
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 are working in a Utopia at the moment. The increase of the permitted yield and the setting on place of the individual reserve (up
France drinks a bit more than half of all the champagne sold (53%). The biggest export markets are: 1. UK, 11% 2. USA, 7% 3.
The small village Champagne in Switzerland has been the subject of posts previously in the Brief when they attracted the attention of the Champagne region
Jacquesson is a small, high-quality champagne house with a tradition of producing original and character-full champagnes from its 26 ha vineyards. The house is led
Bordeaux recently launched the initiative ”bilan carbone” (~the carbon score sheet), a project to analyse the carbon emissions caused by the Girondin wine production. They
The Belgian customs has seized a shipment of 3288 bottles of sparkling André wine (produced by the Californian producer E&J Gallo) and destroyed the bottles
Internet, with YouTube and others, has given us a completely new way to communicate: video clips. Champagne Tarlant is one of the few (certainly in
If you read French it can also be quite interesting to read the remarks of Carole Duval-Leroy, owner of Champagne Duval-Leroy: “If it becomes a
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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