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Category Archives: ChampagneApologies for the long hiatus of posts to our blog on here but the process of working up the new website has taken longer than anticipated. I understand it always does – but that is not meant to be an … Continue reading
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Yesterday was a Saturday afternoon well spent with assorted champagne-nut friends who each brought well-wrapped bottles of 2008 to taste blind. The smiles began early, egged on by a stiffener of Charles Heidsieck Brut Réserve NV before kick-off. This was … Continue reading
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The champagne flute is dead. I cannot bring myself to say ‘Long live the flute’. So, just to be clear: it is now sensible and chic to serve champagne in good quality white wine glasses. The move is now normal, … Continue reading I think Richard Geoffroy, wine maker of Dom Perignon, is the best act in the wineworld ‘hood. When he comes to London to launch new nectar, the lucky invitees dutifully report somewhere nice (the 6th floor of Claridge’s on this … Continue reading Most of Champagne’s best producers are unknown to most champagne enthusiasts. What other wine is like that? I often meet people who drink quite a bit of champagne maybe several times a week. They are happy to say they are … Continue reading
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Champagne Week, the annual showcase of small but increasingly prestigious ‘growers’, took place last month. My report is here, first published by JancisRobinson.com. Regular readers know that we at Scalawine are not keen on the term ‘grower champagne’ or the … Continue reading Australian wine writer Stelzer does a great service to the world of champagne lovers, especially its international fans who treat it, or at least the good stuff, as the fine wine it deserves to be. Nicolas Faith, in what is … Continue reading
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So a family friend slips me this neatly-folded Sunday paper full-page splash before Christmas. I know you love champagne, she said. And there they were, the well-known brands and BOBs (the cheaper supermarket own labels made for them by the … Continue reading
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Imagine if websites and magazines and newspapers, when reviewing books and restaurants, divided them into two sorts. Let’s take eateries as an example. You know, those pieces that emerge a few times a year when restos get ranked. We scan … Continue reading
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