Champagne’s allure is undeniable, and whether you’re keen on a whirlwind experience or a leisurely getaway, a two-day trip can offer a taste of its enchantment. Here’s how to maximize your stay in Champagne, incorporating both exploration and relaxation. Where to Stay Reims: Known as the capital of Champagne, it’s perfect for those seeking hotels,… Read More »
Cristian Rimoldi, the export director for Champagne houses Salon and Delamotte, shares insights into his journey and the delightful world of Champagne. His early memories are infused with traditional Argentine family gatherings focused on food and wine, which sparked his lifelong interest in oenology. He initially pursued a career in marketing across various sectors before… Read More »
Invincible, the Douro project founded by Marc Kent and Rita Marques, is making waves in the wine industry. Marc Kent, renowned for his role at Boekenhoutskloof in South Africa, has dedicated significant time to the Douro region, while Rita Marques has a rich history in winemaking, previously associated with the Conceito label. Founded in 2000,… Read More »
In the heart of Chablis, the Hôtel de L’Étoile was a legendary destination in the early 20th century, frequented by notable figures such as Aristide Briand and King Alphonse XIII of Spain. Established in 1866, it became renowned for its exquisite dining, thanks in large part to chef Charles Bergerand. The restaurant offered memorable dishes,… Read More »
The final stage of sparkling wine production is known as disgorgement. After the second fermentation occurs inside the bottle, sediment forms, consisting of dead yeast cells and tartrate crystals. Initially, the sediment is settled in the neck of the bottle through a process called riddling. This involves gradually turning the bottles until the sediment collects… Read More »
When France’s wine appellations were introduced nearly 90 years ago, they aimed to combat post-phylloxera fraud and establish controlled origins for wine production. This system resulted in several appellations d’origine protégée (AOPs) emerging, notably during a tumultuous time marked by economic struggles and adverse weather conditions in the 1930s. Fast forward to the present, and… Read More »
I recently had the opportunity to see the Vitibot Bakus, an autonomous vineyard robot, in action for the first time at Domaine Louis Latour’s Grand Cru Corton-Charlemagne vineyards. This robot, which I’ve known about for years, is designed for precision cultivation tasks under the vine, a job known for being time-consuming and requiring careful execution.… Read More »
Eszterbauer Nagyapám Kadarka 2023 from Szekszárd, Hungary, presents a delightful expression of the Kadarka grape. With an alcohol content of 12%, this wine is crafted in a lighter style yet impressively develops complexity over a couple of days of exposure. Its fragrant aroma of juicy cherry and strawberry is complemented by a delicate palate that… Read More »
The revival of South Africa’s Bordeaux blends marks a significant shift in the country’s winemaking narrative. Once a staple that introduced South African wines to the world, these blends faced a decline as winemakers explored various other styles. However, they have reclaimed their status, particularly from the renowned regions of Stellenbosch and Constantia. Historically, Bordeaux… Read More »
Wine and desserts in Riga In late February, I had the unique experience of judging at the annual Wine+Dessert Latvia contest in snowy Riga, where I tasted 14 desserts along with their paired wines—a first for me (albeit in modest spoonfuls). This competition, which has been thriving since 2010 and now includes Estonian participation, was… Read More »