Champagne, rare Port, wines from lagoons and classic Japanese racing cars – from the sublime to the extraordinary in Asia.
The Champenois are becoming increasingly focused on improving oxygen management at disgorgment to lower levels of sulphur dioxide.
The trade has paid tribute to the skill and modesty of Charles Heidsieck winemaker Thierry Roset, who died earlier this month aged just 55.
This year’s cool, wet summer in Champagne favoured biodynamic viticultural practices, according to Roederer’s chef de cave.
Louis Roederer launched Champagne’s inaugural non-malolactic, zero dosage vintage fizz in London last night – the brand’s first new product in 40 years.
Two members of the drinks business editorial team and several contributors have been shortlisted for the Louis Roederer International Wine Writers’ Awards 2014.
Veuve Clicquot has submerged a selection of its Champagnes into the Baltic as part of a 50-year ageing experiment dubbed the Cellar in the Sea.
Louis Roederer has introduced new labels and gift boxes designed to strengthen the visual connection between the brand’s standard range and its prestige cuvée, Cristal.
Champagne Gosset has been putting some of its wines through malolactic fermentation to make its brut NV “slightly softer”.
The UK government bought nearly four times as much Champagne last year compared to 2012, documents have revealed.
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