Monthly Archives: January 2015

My piece below was written responding to a series of questions posed by a member of Jancis Robinson’s ‘Purple Pagers’, asking about lower levels of dosage in champagne. He said he was ‘on the fence’ and not sure what opinion … Continue reading

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Burgundy’s modern classification began in the anti-fraud protectionist movement of the Appellation d’Origine Contrôlée (AOC) system of the 1920s and 30s. Bordeaux’s five tier system for the top left bank properties had been codified in 1855 of course, but the … Continue reading

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