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They’re on every good champagne menu I’ve seen so far. Yet, I had never tasted Pierre Paillard champagne in my life. Why?
Did you know that Champagne terroir is bursting with fossil seashells? In the so-called eocene period, most of the region was part
A new rockstar has entered the champagne stage and his name is Flavien Nowack. Everywhere I went, people mentioned his name: Aline
Great champagne is made in the vineyard, not in the cellar. The greatest of great natural champagne producers agree on this, including Aurélien Lurquin. Read my review here.
Honey. Melted honey. That’s what I think about when I hear the name Thomas Perseval. I first tasted his champagne Le Village
“Le sol est roi!” (= the soil is king). That’s the motto of Marie and Olivier Horiot, who only needed to make
‘Here, try this.’ Our waiter is back and pops the cork of a champagne bottle. As he fills up our glasses, I
Living legend David Léclapart was introduced to me in my first year as a natural champagne enthusiast. It was the first day
When you say “Leclerc Briant”, you say “Hervé Jestin”. The Bretagne-born chef de cave is known for his unconventional ways of making
If natural champagne was a card game, Pascal Agrapart would have the best hand. Located in prime location la Côte des Blancs
Oh, Jacques Selosse champagne! I find it really hard to put my love for this cult brand into words. I will, though.
Find out all about Salima and Alain Cordueil, champagne makers from the Côte des Bars.