SLP: You are Chef de cave of Maison Roederer, but also its Executive Vice President at the same time. That is unique in Champagne. What does that mean in concrete terms? JBL: First of all,…
Read More »
Suggestions
Champagne & more
Topics
The Latest
864 pages in two volumes, the result of eight years of research and 30,000 kilometres travelled in France. The numbers alone command respect. Especially since the US journalist Jon Bonné is no stranger to Europe.…
Read More »
The modern history of Tariquet begins in 1912, when father and son Artaud bought the estate where Armagnac had been distilled since 1683. They came from a family of bear tamers from the Pyrenees and…
Read More »
Today, it is rare to meet a representative of the founding family of a Champagne house. At ProWein, one could make this experience three times. Only a few metres separated the stands of Alice Paillard…
Read More »
It’s actually amazing how long the wine industry has known the term Cool Climate. Oregon as early as the 1960s, Marlborough from 1973. In South Africa, the search for alternative sites began with Tim Hamilton…
Read More »
It is not easy for Vintage Champagnes in Germany. In terms of volume, they accounted for only 0.8 per cent of Champagne sales in this country in 2022. Among the top 5 export nations (besides…
Read More »
History Wines from the Côte de Sézanne are mentioned as early as the Middle Ages, and until the phylloxera crisis they went into many cuvées of the big brand Champagnes. After that, viticulture in the…
Read More »
In mid-2018, Alice Paillard took over the management of Maison Bruno Paillard from her father. The charismatic founder of the champagne house is still its president today, but no longer interferes in the day-to-day business.…
Read More »
Breaking with Jewish tradition The Jewish world has probably known Passover celebrations since the construction of the first Temple in Jerusalem, i.e. for almost 3,000 years. The communal celebration, which centred on the eating of…
Read More »
The creator of gastronomy Archestratus also came from Sicily, the culinary hotspot of ancient Greece. However, he does not speak well of the cuisine of his compatriots: They had no idea how to properly prepare…
Read More »