Pairing wine with chocolate
Some say that you can't pair wine and chocolate but we have some pairing ideas that will prove this theory wrong!
Champagne Taittinger: always moving forwards
This prestigious champagne house continues to expand, but their traditions keep them always at home.
Champagne Bourgeois-Diaz: head in the stars
In the kingdom of Pinot Meunier, in Crouttes sur Marne, halfway between Reims and Paris, the vines from Champagne Bourgeois-Diaz have thoroughly become biodynamic, since 2009. Over a few years, Jérôme Diaz became the preacher of this philosophy which glows through his sharp cuvées. Would you like to taste them? Back to basics In his youth, Jérôme Diaz didn’t want to work at the domain. He used to help his parents in the vineyard, but it bored him. He wanted to work in the trade and ended up in an industrial supply company…
Ruinart, the very first Champagne house – since 1729
Ruinart is known internationally for the quality of its chardonnay grapes and the purity and aromatic finesse of its cuvées. This illustrious Champagne house has been in business since the beginning of the 18th Century. The history of this renowned Champagne house spans more than three centuries. The story began in the era of Louis XIV with a Benedictine monk, Dom Thierry Ruinart (1657-1709). Originally from Champagne, Dom Thierry worked in t he Abbey of Saint-Germain-des-Prés in Paris where he became aware of worldly society and the "bubbling wine" much loved by young…
iDealwine’s WineDex up 7%
The iDealwine indices appreciated by 0.81% in May, resulting in an overall growth of more than 7% since the beginning of 2015. The iDealwine indices continued its upward trend in May, with Burgundy setting the tone, realising an increase of 1.16% for this regional index. This amounts to an increase of more than 14% over the past 12 months! Angélique de Lencquesaing, deputy managing director of iDealwine, notes that wines from recent vintages included in the index are generally very desirable after their release. This explains the upward trend observed with the great…
Jancis Robinson on the evolution of wine since 1985
Last week, the famous wine critic Jancis Robinson published an article on her website in which she analyses the evolution of wine and viticulture around the world since 1985. Some of the factors that emerged from this analysis include the globalisation of the wine trade, "francisation" of grapes around the world, the emergence of New World wines, the globalisation of tastes and wines, and finally, in a kind of countermovement, the promotion of identity and uniqueness of terroir. In 1985, Australia exported only 2% of its wine production (compared to 60% today). This…
Meursault’s Roulot impresses on auction
Roulot may be less renowned than other Coche-Dury or Auvenay producers, but has emerged as a sought-after success during the recent auction sales of white Burgundy. A key reason for this is that Jean-Marc Roulot’s Meursault wines are not only of exceptional quality, but also with a strong personality and style which is becoming more and more popular. Many Meursault producers have gained a reputation for creating big and opulent Chardonnay that is rich and concentrated, often marked by a “smoky or toasty” character, wrongly suggesting that this is the only style of…
Meursault and Marsannay return to the forefront
All French appellations have their "sleeping beauties", those who lack in fame despite their exceptional heritage. Until “Prince Charming” (an investor) comes along, making every effort to produce wines worthy of the pedigree. This has been happening to the châteaux of Meursault and Marsannay since 2012. One such Prince Charming is Olivier Halley, heir to a family shareholder of Carrefour and head of "H Partners" (owner of brands including "Du Pareil au Même" and "Tout Compte Fait"), who bought Château de Marsannay (35 hectares of vineyards in Marsannay and Côte de Nuits) and…
Photo of golden champagne bottle, two wine glasses on black stone background
How to age champagne
Similar to other wines, certain champagne styles will benefit from time in the bottle. Vintage champagnes in particular are well-suited to ageing, while the brut style is generally intended for immediate consumption. When ageing champagne, the bottle format (such as magnum or jeroboam) plays an important role, as well as the storage conditions (humidity, cellar temperature). While vintage wines available after three, five or even 10 years of cellaring, are usually ready to drink, it is not uncommon to keep some for even longer. Producing champagne takes time. It spends a minimum of…