Monthly Archives: October 2013

Champagne used to be very sweet.  Very sweet indeed. You could ask Czar Alexander of Russia if he was still here. Over 200g/L of sweetness in the 18th and much of the 19th centuries. The Brits are probably to blame … Continue reading

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I love Blanc de Blancs champagne; elegant, high tension stuff from the great grands crus and premier crus Vertus and Cuis on the Côte des Blancs.  And it can age very well to a hazlenut and multi-faceted complexity from great … Continue reading

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Bruno Paillard was in town this week showing The Old Disgorgement Collection, a special line of wines his house launched in 2009 aimed at champagne connoisseurs. I wrote a piece describing what ‘disgorgement’ is in the champagne making process here, … Continue reading

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Now what is going on in this picture?  Stay with me – all will be revealed.  But just to get introductions out of the way, that is Richard Devignes looking tiny in that big hole in the ground. OK, it’s … Continue reading

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A lot of wine people, trade experts, journalists and champagne connoisseurs, are sceptical about champagne having ‘terroir’. What terroir might be we can discuss, but a problem for the sceptics is that most of them admit that a northerly climate … Continue reading

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