Dom Ruinart 2010
It started with the packaging. Or rather, the packages: Dom Ruinart 2010 came in a sturdy, foldable cardboard box. Inside, the company’s…
Biondi-Santi in Berlin
The news had hit like a bomb in 2016. The takeover of the Italian winemaking icon Biondi-Santi by the French luxury group…
History of the art of cooking in 100 plates
This project was originally intended to be a book, but the crisis in publishing, high paper prices and expensive image rights have…
SLP’s Top 5 at ProWein 2022
Due to the pandemic and its consequences, the fine wine faction was not quite as strongly represented this year as in 2019…
Roederer Cristal 2014
Listening to Jean-Baptiste Lécaillon, one can easily become confused by his convictions. When it comes to the style of Louis Roederer, for…
Bollinger Master Class 2022
I will never forget the Berlin master class in 2018 for the launch of the R. D. 2014: it was not only…
35 x Hans Haas
For three decades – from August 28, 1991, to October 24, 2020 – Hans Haas cooked at Munich’s Tantris, earning the restaurant…
Champagner. The book
“This book is not a reference work or compendium. Or at least not primarily. It aims to show what champagne is today.…
Advertisement
