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Thursday 24 April 2014

Champagne

Ayala revives ‘golden age’

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.

Thursday, February 20th, 2014 No Comments »

Drappier develops own yeast for Champagne

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.

Wednesday, February 19th, 2014 No Comments »

Taittinger gets new look for World Cup

Taittinger is launching a new limited edition bottle featuring hologramatic footballs to cement its position as the official Champagne of the FIFA World Cup.

Tuesday, February 18th, 2014 No Comments »

Champagne keeps French exports afloat

While French wine exports decreased both in volume and value last year, Champagne value sales were up by 1.3%.

Monday, February 17th, 2014 1 Comment »

US labels leading non-European fine wines

Further examination of the fine wine market over the last two years on the Liv-ex Fine Wine 1000 shows that two US labels are key market drivers.

Friday, February 14th, 2014 No Comments »

The Proust Q&A: Maureen Downey

The fine wine authentication expert on her love of sharks, fear of snakes, dreams of being a slalom skier, and wine’s seedy underbelly.

Friday, February 14th, 2014 No Comments »

Canard-Duchêne launch ‘smooth’ pink Champagne in ski resorts

Canard-Duchêne has launched Smooth Rosé: a new sec pink Champagne for lounge bars and ski resorts that’s housed in a white bottle.

Wednesday, February 12th, 2014 No Comments »

Deutz breaks 2m in bottle sales

Champagne Deutz enjoyed its best-ever year in 2013, surpassing the 2 million bottle sales milestone for the first time.

Tuesday, February 11th, 2014 No Comments »

Top 10 luxury Champagne coolers

From a sterling silver Aston Martin cooler to a 12-magnum fridge designed by Porsche – there are plenty of luxurious coolers out there.

Tuesday, February 11th, 2014 No Comments »

Fridge preserves Champagne’s freshness

US scientists have found that Champagne kept at lower temperatures is less likely to develop a “browning” compound that turns wine bad.

Monday, February 10th, 2014 No Comments »

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