The Champagne Lounge at ProWein 2014 has doubled in size and will include half of the Champagne producers exhibiting at the fair.
A full “Taittinger Collection” of limited edition vintages that belonged to Michael Cox is to be auctioned at the Benevolent Ball this March.
A glimpse into the lavish palace of deposed Ukrainian President Viktor Yanukovych has revealed his taste for prestige cuvée Champagne, luxury Cognac and Jack Daniel’s.
Champagne Gosset has been putting some of its wines through malolactic fermentation to make its brut NV “slightly softer”.
Ruinart Champagne has created flavoured “edible pearls” to go with its rosé when served at selected on-trade accounts.
Philipponnat has redesigned the label of its Royal Réserve Brut to reflect the Champagne’s improved quality and provide a link to its past appearance.
Londoners are choosing to spend more on wine, according to UK restaurant group D&D, which saw the average spend on a bottle increase by 6.5% in December.
Lanson is to trial wood casks for fermenting and ageing its wines from this year’s harvest, after the successful use of oak for its soon to be released Clos Lanson single vineyard Champagne.
Champagne Ayala has unveiled a new look as part of a mission to raise awareness of its rich history, in particular within the UK market.
Champagne Drappier has isolated a native yeast from the producer’s estate in the Aube which it has used for the first time for the 2013 harvest.
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