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How to Pair Italian Food with Champagne
How to Pair Italian Food with Champagne
|Kara Maisano.
Selecting champagnes to enjoy with Italian cuisine needn’t be an overwhelming exercise. Classic and seasonal flavours can inspire favourable unions with a variety of champagnes, especially richer styles. Award-winning Melbourne... Read more...
Franck Bonville
Franck Bonville
|Sara Underdown.
Chardonnay styles are never more brilliant, nor elegant, than when winemaking meets terroir in a way that does not overpower. Avize based growers, Franck Bonville, have an artful way of... Read more...
Tour de Force: Thiénot X Penfolds
Tour de Force: Thiénot X Penfolds
|Sara Underdown.
When two great wine brands come together, anything can happen. The unlikely collaboration between Thiénot X Penfolds has the potential to change the future for champagne across more challenging markets.... Read more...
Modern Muse With Belinda Aucott
Modern Muse With Belinda Aucott
|Sara Underdown.
They say that change is the only constant in life. In the case of champagne, it has always been at the vanguard of major shifts in social movements, lifestyle and... Read more...
Philippe Glavier
Philippe Glavier
|Sara Underdown.
Philippe Glavier may be one of the smallest producers in the Côte des Blancs, but size does not diminish value or quality. His are poignant, driven and super-classy blancs de... Read more...
Chalked Up: The Côte des Blancs
Chalked Up: The Côte des Blancs
|David Donald.
Plunge into the chalky, salty, frothy depths of Champagne’s finest terroir for chardonnay. Champagne expert and importer, David Donald, digs a little deeper into chardonnay’s spiritual homeland, the Côte des... Read more...
When Burgundy Comes to Champagne
When Burgundy Comes to Champagne
|Liinaa Berry.
A more Burgundian approach is something often cited by proponents of good grower champagne. But what does it mean? One of Adelaide’s leading sommeliers, Liinaa Berry, returns from Champagne and... Read more...
The Philosophy of Lees
The Philosophy of Lees
|Ned Goodwin.
The effect of time on champagne, both on and off lees, is as much a question of taste as it is about quality. Ned Goodwin MW provides some clarity, and... Read more...
Yielding Champagne
Yielding Champagne
|Sara Underdown.
Deciding Champagne yields each year is a complicated process. A multitude of factors are taken into consideration, involving a network of industry stakeholders, to determine quantity. In doing so, the... Read more...
The Sound of Music: Champagne Apollonis
The Sound of Music: Champagne Apollonis
|Cam O'Keefe.
Champagne Apollonis may belong to one of the oldest families in the Champagne region, but their approach is anything but conventional. Since 2010, they have aged their bottles to the... Read more...
Harvest 2019 Report
Harvest 2019 Report
|Caroline Henry.
After the bumper 2018 harvest, 2019 had a lot to live up to. Champagne journalist and author, Caroline Henry, reports back from last year’s difficult harvest, with early results indicating... Read more...
Returning to Craftsmanship: Cristal 2012
Returning to Craftsmanship: Cristal 2012
|Sara Underdown.
On the year of his 20th Anniversary as chef de cave of Champagne Louis Roederer, Jean-Baptiste Lécaillon has reached another epic milestone in his environmental quest with the release of... Read more...

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