Podcast appearances and mentions of Louis Roederer

Did the Benedictine monk Dom Perignon invent Champagne? Why is Grand Cru Champagne not necessarily the best Champagne? What makes Champagne so versatile and food-friendly? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Christopher S. Ruhland, author of the award-winning Press for Champagne: A Guide to Enjoying the World's Greatest Sparkling Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of his terrific book, Press for Champagne. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights What makes Champagne so versatile and food-friendly? What do you need to know about the main styles of Champagne? Why is Rosé Champagne made differently from still Rosé? What sparked Chris' interest in Champagne in particular? How did Chris' legal career and writing skills transfer over to writing about Champagne? How does Press for Champagne differ from other wine books in its approach and focus? Why does Champagne have a universal appeal, even for those who aren't wine enthusiasts? How did Champagne become the wine of celebration? What are some common myths about Champagne that Chris debunks in Press for Champagne? How has the "Champagne only comes from Champagne, France" campaign impacted consumer awareness and the global sparkling wine market? What are some of the ways popular culture has impacted certain brands of Champagne? Did the monk Dom Perignon invent Champagne? How has social media shaped our perception of Champagne? What is Chris's perspective on the pricing of Champagnes and how it affects accessibility?   Key Takeaways No, the Benedictine monk Dom Perignon did not invent champagne. Champagne wasn't even sparkling until after his death. But what is true, Chris explains, is he was a cellar master of the abbey and an important figure in Champagne wine production and in advancing its quality. People talk about Grand Cru champagne with reverence as if it's categorically better than champagne without that distinction. That's not true. You can find Grand Cru champagne, which is not very good. And then you have champagnes like Louis Roederer's Cristal and Dom Perignon that are not Grand Cru champagnes. With champagne, there is such variety and so many different styles that you really can drink it throughout an entire meal, and it can all work differently based on what you're eating.   About Christopher S. Ruhland Christopher S. Ruhland trained and worked as a lawyer for thirty years before becoming a mediator. He holds the Diploma in Wines & Spirits from the Wine & Spirit Education Trust and he has passed the French Wine Scholar, Bordeaux Master-Level, and Rhône Master-Level examinations given by the Wine Scholar Guild, all with Highest Honors. He is the author of the award-winning Press for Champagne: A Guide to Enjoying the World's Greatest Sparkling Wine and gives presentations about Champagne and teaches wine courses.       To learn more, visit https://www.nataliemaclean.com/317.

This is the weekly columnEven if you only dip your big toe into wine wonkiness, you likely encounter the term “malolactic fermentation” or MLF. What is that?Well, this being wine, it actually is not fermentation, which involves yeast. It is a conversion, which involves bacteria. The primary bacteria is Oenococcus oeni—try saying that three times in a row after a couple of glasses of wine (or even before). The process is a decarboxylation conversion—malic acid turns into lactic acid. What does that mean in words of less than five syllables?Malolactic conversion reduces acidity and softens the taste of wine. It almost always is done with red wine. It usually is done with white wines where a rounder, creamier profile is wanted. Chardonnay is classic example, as are viognier, marsanne, roussane, and white Burgundy. On the other hand, MLF usually is prevented in sauvignon blanc, pinot grigio/pinot gris, riesling, vermentino, and other whites where acidity and floral aromas are prized.Wineries encourage MLF by inoculation of bacteria and control of temperature (warmer is better), acidity (lower is better—above 3.3 pH), and avoiding sulfur dioxide. Wineries discourage MLF by keeping temperatures lower, keeping pH less than 3.3, adding sulfur dioxide, sterile filtration, and other methods.If you enjoy a full-bodied, creamy, buttery, smooth chardonnay, you have MLF in an oak barrel to thank. If you prefer tangy fruit, great acidity, the powerful aromatics of sauvignon blanc or riesling, you have the prevention of MLF to thank.Almost all red wines undergo MLF. Some beaujolais nouveau wines skip MLF. Italian amarone typically does not undergo MLF. Just about every other red has MLF as part of its making regimen.Like their color, rosé wines fall in the middle. Classic Provence rosés usually avoid MLF. Darker rosés and rosés finished in oak are much more likely to have partial of full MLF.Sparkling wine MLF depends on the maker. Krug and Bollinger use full MLF. Louis Roederer often blocks MLF. Cristal—Louis Roederer's prestige pour—experiences partial MLF.Malolactic fermentation—technically malolactic conversion—is an important winemaking tool. If you have read this far, you have more than dipped your toe into wine wonkiness.Tasting notes• Trefethen Family Vineyards Estate Grown Dry Riesling, Oak Knoll District, Napa Valley 2022: Sleek, crisp, delicate aromatics. $22-28 Link to my review• Sealionne Wines Halcyon Chardonnay, Chehalem Mountains AVA, Willamette Valley 2022: Unique flavors through fermentation mix of stainless steel, oak, amphora. $45 Link to my review• Three Sticks One Sky Vineyard Pinot Noir 2021: Superb, classic Sonoma pinot from highest vineyard in the AVA. Delicious fruit, depth, length, structure. $85 Link to my reviewLast roundDouble negatives are a big no-no. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  Gus Clemens on Wine websiteFacebook:  facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food systems, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Terminiamo il giro dedicato alle Prime Visioni di inizio Estate con un'altra bottiglia di Louis Roederer.

Faced with declining consumption and a threatening regulatory environment, are we good enough at talking or writing about wine? Why? What could be the levers of a new narrative for wine? And what could be the risks of not improving our game? In this episode, hosts Pauline Vicard goes to Napa to meet author, speaker, consultant and all-round wine communicator Karen MacNeil. Karen has won every major wine communication award in the English language, including the James Beard award for Wine and Spirits Professional of the Year, and the Louis Roederer award for Best Consumer Wine Writing, among many others. TIME Magazine called her ‘America's Missionary of the Vine'. She is the author of The Wine Bible, now in its third edition, which has sold more than one million copies. What does one of the world's greatest wine communicators think about the state of winecommunication today? Tune in to listen to Karen's recommendations and the many ingredients needed for a successful, impactful and relevant wine communication. And if you want to engage more with Karen's great content, have a look at WineSpeed, the first fast wine e-letter—with great info and advice, all from Karen, and use the code for a 20% discount on standard annual WineSpeed subscription. In Conversation is a podcast series produced by Areni Global, a think tank dedicated to the future of fine wine. Areni Global helps wineries, distributors and retailers to understand how the world is changing, and how that creates risks to be managed and opportunities to be seized. What risks? What opportunities? Be sure to visit our website Areni Global, to learn more about becoming a member and access all our reports, events and analysis. Follow Areni on Twitter, Instagram and Linkedin: @areniglobal Thank you for joining us today!

Louis Roederer's chef de caves, Jean Baptiste Lécaillon, is something like a unicorn in Champagne. He is much more than a winemaker – or winegrower – for that matter. It's no secret that he has been a trailblazer for progressive sustainability, not only at the Maison, but across the entire industry. I like to think of him as a grand philosopher – a kind of maestro – for the region's trajectory for environmental change to be better prepared for climate challenges, but also for what he terms ‘the pursuit of taste‘ and returning to craftsmanship. Over more than two decades, Jean-Baptiste's frustration for excellence has culminated in the Maison's reputation as one of the finest in all of Champagne, with wines that consistently rank amongst the best within wine critic circles and various media. But today, we are here to talk about Champagne's most exclusive Rosé – Cristal Rosé – because this year is particularly special, marking 50 years since its first vintage in 1974. These are precious and rare wines, meticulously and lovingly made that possess a softness and deliciousness that is not heavy, nor light, within a finely chiselled chalk framework. In 2007, Cristal Rosé became Jean-Baptiste's first fully biodynamic ‘baby', which was also the first for a prestige champagne. Their beautiful evolution as a wine over time, punctuated with textural luxury, represents the culmination of this long-documented path to biodynamics and craftsmanship. It was my honour to sit down with Jean-Baptiste Lécaillon on the occasion of Cristal Rosé's 50th Anniversary, for this special interview.

Champagne runs through Jean-Baptiste Lecaillon's veins. A native of Reims, in Champagne, he received his degree in viticulture and oenology from the University of Montpellier. He joined the Louis Roederer Champagne House in 1989 working in Tasmania and the Anderson Valley before returning to France, eventually overseeing all vineyard and winery operations. Jean Baptiste is the Chef du Cave and EVP of Champagne at Louis Roederer. He is one of Champagne's most pioneering winemakers with his holistic approach to the vines and wines.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Christi & Alex have a coppery pink wine in their glasses & it's date night in the basement! What smells like white flowers? What does a white flower smell like? And what does Christi mean when she says she goes to the garden to "pinch off"? All this & More on when you grab a glass, pop in the earbuds and Drink Something AMAZING!..Alex has also added a cool link below the wine description where you can go straight to Wine.com to buy the wine! If you haven't got a local wineshop, just click the link "   | Buy This Wine! "!.....Domaines Ott BY.OTT Rose 2018Cotes de Provence, Provence, South of France, France58% Grenache 30% Cinsault 10% Syrah 2% Mourvèdre13% abvWW 91 W&S 91$26.99 average price Buy This Wine!Winemaker NotesPale and pretty in crystal-clear pink with orange undertones. The nose is delicate and fruity with notes of white peach and apricot mixed with passion fruit and mango. The taste is full, fresh and crisp with echoes of the fruity aroma amplified by citrus zest and sweet spices (cinnamon and cardamom).Domaine Ott WineryIn 1896, after a tour of France's many vineyards, Marcel Ott, a young graduate in agronomy engineering, finally found an estate that inspired him. To set the scene, we are in Provence. The Mediterranean is lapping at the shore a mere stone's throw away... In these parts, growing vines is the legacy of ancient times. Alas, a short while before Marcel Ott's discovery, phylloxera had wreaked havoc on the vines. The land was cheaper, but the vineyards would have to be replanted. The wine had lost a great deal of its soul in the vineyard's reconstruction. Marcel Ott bought several estates and began renovating them with the determined ambition to create great Provencal wines from noble grape varieties. Today, 120 years later, cousins Christian and Jean-François Ott dedicate their life to their ancestor's love for the site. In 2004, Domaines Ott joined Louis Roederer and its fabulous selection of wine craftsmen.Christian and Jean-François run three estates: Château de Selle, Clos Mireille (both Côtes de Provence) and Château Romassan (Bandol). Each of these properties has its own individual charm and personality. Each can be proud of their extremely elegant rosé, red and white wines.Support the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

Welcome to Episode 1387 on Italian Wine Podcast, today on Masterclass US Wine Market With Juliana Colangelo she will be interviewing Karen MacNeil. More about Karen MacNeil: Karen MacNeil is the only American to have won every major wine award given in the English Language. These include the prestigious James Beard award for Wine and Spirits Professional of the Year, the Louis Roederer award for Best Consumer Wine Writing, the International Wine and Spirits award as the Global Wine Communicator of the Year and the Wine Appreciation Guild's Wine Literary Award. In a full-page profile on her, TIME Magazine called Karen, “America's Missionary of the Vine.” Karen has been named one of the “100 Most Influential People in Wine in the United States.” Karen is the author of the award-winning book, THE WINE BIBLE (now in its third edition) praised as “A masterpiece of wine writing.” THE WINE BIBLE has sold more than one million copies and was featured in the 2020 Netflix series Uncorked and the Starz series Sweet Bitter. The former wine correspondent for the Today Show on NBC, Karen was also the host of the PBS series Wine, Food and Friends with Karen MacNeil, for which she won an Emmy. Karen's is the creator and Editor in Chief of WineSpeed (www.winespeed.com) her award-winning weekly digital newsletter with an audience of 40,000 subscribers. You can learn more about Karen MacNeil by visiting: karenmacneil.com More about Juliana Colangelo: Juliana Colangelo is a Vice President at Colangelo & Partners, the leading wine and spirits communications agency in the U.S. Juliana joined Colangelo & Partners in 2013 with previous experience in events, hospitality, and nonprofit development. During her tenure at C&P, Juliana has led the development of the California office, growing the agency's domestic presence to a dedicated office of 13 people with representation of leading wine companies such as Jackson Family Wines, Far Niente, Charles Krug Winery, Foley Family Wines and more. Juliana has completed her WSET Level 3 and her eMBA in Wine Business with Sonoma State University, allowing her to bring a strategic and sales-oriented approach to communications strategy for the agency. In 2021, Juliana was named one of PR News' Top Women in PR in the “Rising Stars” category. In 2022 Juliana became a Vinitaly International Academy Italian Wine Ambassador. To learn more visit: Instagram: www.instagram.com/julezcolang/ Facebook: www.facebook.com/jules.colangelo/ Twitter: twitter.com/JulezColang LinkedIn: www.linkedin.com/in/juliana-colan…lo-mba-04345539/ Instagram: www.instagram.com/colangelopr/ Facebook: www.facebook.com/ColangeloPR Twitter: twitter.com/ColangeloPR LinkedIn: www.linkedin.com/company/colangel…public-relations Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Part 1 of our review of the Wine and Spirits Top 100 tasting! We went and tried a whole bunch of stuff including Cristal, Musar, Grand Cru Burgundy, Penfolds, Diamond Creek, Ridge Monte Bello, Vega-Sicilia, Guigal, and much more! For the entire review, sign up at patreon.com/corktaint and check out part 2. Thanks guys 7:50 Wine Talk Starts 8:40 Bollinger 14:09 Louis Roederer 27:08 Zind-Humbrecht 29:45 Robert Weil 32:30 Chateau Musar 39:50 Tablas Creek 42:23 Lucien Le Moine 47:10 Louis Jadot Clos Vougeot

Some people say choosing the right wine for your food (or vice versa) is too complicated. Or that it's all nonsense, so not worth bothering with - just go with whatever you fancy.We beg to differ - in the most strident of ways.We've both spent more than 20 years matching wines to food on TV, radio, events, podcasts and print. We know food is one of the best ways to make sense of wine, to learn more and to get beyond the pretentiousness - by focusing on basic flavours and personal pleasure. Finding out what works best for you and yours takes a bit of time and an open mind, though. So let us help you!This episode is the first in a mini-series (in association with Wine Club by Majestic) focusing on food and wine pairing. In this one, we sock it to the naysayers and serve up our 7 top tips to match wine and food successfully, illustrating the basic logic by pairing a series of wines to a cheese board. (The results are almost certainly not what you'd expect). We also grill Majestic buyer Elizabeth Kelly MW on her favourite food and wine matches, guilty pleasures and top tips - and we hear briefly from Louis Roederer cellar master Jean-Baptiste Lécaillon and gastrophysicist Professor Charles Spence.All that, AND we answer a question from Jonathan in New York about whether his wine fridge is ruining his treasured bottles...Following on from this appetising entrée will be a series of short-form video pods, in each of which we'll take one dish and find a wine or two that works as a delicious pairing. Again, explaining the logic as we go along, and having a bit of fun along the way.We hope you enjoy the episode! Do let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.Wines featured in this episode to match with cheeses (all available from Majestic):Chateau de Crezancy Sancerre 2021, 12.5% (£17.99)Marques del Atrio 2 Cepas Rioja Blanco de Guarda 2019, 13% (£199 as part of the Grand Tour Wine Club case)St Veran Haute Cuvee 2020 Rijckaert F Rouve, 13% (£16.99)Definition Hautes Cotes de Nuits 2017, 12.5% (£14.99)Castelanu de Suduiraut 2014, 13.5% (£12.99 for half)As ever, all wine details, links, photos and more are on our website: Show notes for Wine Blast S3 E25: Why Bother Matching Food and Wine?This show is brought to you in association with Wine Club by Majestic. Check it out!

Gal Cipreste Marinelli e Rodrigo Masina Pinheiro concorrem em Arles ao prêmio Descoberta Louis Roederer, nos Encontros de Arles. Elas buscaram na intimidade do sofrimento por imposição do gênero a inspiração para um trabalho autobiográfico clicado a quatro mãos. Patrícia Moribe, enviada especial a Arles A série se chama “G.H. – Gal e Hiroshima”, uma alusão às iniciais das artistas, sendo que Hiroshima era um apelido de infância de Rodrigo, que nasceu em 1987, no dia em que a bomba americana atingiu a cidade japonesa. É ainda uma alusão ao romance intimista “A Paixão segundo G.H.”, de Clarice Lispector. Rodrigo conta que quando criança se parecia com uma menina, delicada e com cabelos longos. Acabou sendo atacada com pedras por crianças da rua onde morava, em Vila da Penha, no Rio de Janeiro. O encontro com Gal, que cresceu num ambiente muito religioso, deu origem a esse projeto de duas autobiografias entrelaçadas. Os traumas e pesadelos inspiraram imagens que remetem ao sofrimento gerado pela imposição da heterossexualidade. “O gênero fodeu comigo e agora quero foder com o gênero”, explica Rodrigo. “A fotografia foi algo muito intenso, uma maneira de expurgar tudo o que estava guardado”, conta Gal. Um dos objetos expostos, além das fotos, é uma carta de sua mãe, em que ela faz pedidos para Nossa Senhora, incluindo que seu filho fosse heterossexual e se casasse com uma mulher. A exposição, acompanhada de outras concorrentes ao prêmio Louis Roederer e que de outras formas falam sobre imersão e intimidade, estão expostas na Église des Frères Prêcheurs - Igreja dos Irmãos Pregadores. Um "prêcheurs" que sem um "r" pode virar "pêcheurs", ou seja, pecadores ou pescadores. Coincidência ou acaso? Material doado por amigos A série foi quase toda feita durante a pandemia, principalmente em médio formato, com filmes doados por amigos. “Eram vencidos há muito tempo, não sabíamos qual seria o resultado, tanto que muitas imagens são bem granuladas”, conta Rodrigo. Masina (uma homenagem à atriz italiana Giulietta Masina) explica o significado da foto que mostra uma calça branca e pedras. Trata-se do pesadelo recorrente de estar sendo perseguido e apedrejado. O fato de a calça fazer alusão ao ajoelhamento remete à criação religiosa de Gal.  "É um trabalho forte, potente e importante”, diz Ioana Mello, curadora independente, que fez a ponte entre o festival e a Galeria Oriente, do Rio de Janeiro. “Eu trabalho com a Gal e a Masina há quase dois anos com G.H. e queria trazer o projeto para a Europa – é um discurso que precisa ser visto muitas vezes”, diz Ioana. “É a primeira vez que a série viaja nesse tamanho”, diz Rodrigo. “É interessante ouvir as pessoas falarem de suas próprias experiências - talvez essa seja a importância, a de se somar ao que era um legado de violência”, acrescenta. Os Encontros de Arles acontecem até 25 de setembro, no sul da França.

Diventa un esperto di vino con il podcast di Tannico. In questa puntata partiremo alla scoperta delle più blasonate e prestigiose Maison della Champagne, aziende e brand ormai conosciuti in tutto il mondo, non solo degli appassionati di vino, con nomi che sono diventati sinonimo di lusso e ricercatezza. Spesso dietro a nomi come Dom Pérignon, Krug, Veuve Clicquot, Louis Roederer, Bollinger e Ruinart ci sono storie e grandi personaggi che hanno rivoluzionato il modo di fare e consumare lo spumante più amato al mondo. Scopri la più accurata selezione di vini della Champagne e non solo sul sito di Tannico. Al primo acquisto avrai diritto a uno sconto del 10% su tutto il catalogo (*): https://bit.ly/3xyibEa (*) La promozione è valida solo in Italia e per i clienti non ancora iscritti a Tannico. Sono esclusi i vini rari e le Master Experience. Per qualsiasi informazione o chiarimento ci puoi contattare all'indirizzo tfs@tannico.it

As the climate and resulting fruit quality change, winemakers must adapt to achieve the highest quality. That led the historic (246 years as of 2022) Champagne house of Louis Roederer to create Brut Premier in 1986 to overcome the challenges of underripe vintages, particularly in the 1970s. In 2022, another evolution has occurred, where the fruit is consistently ripe, and the main challenge is to preserve freshness. Thus, the launch of the Collection series, evolving the non-vintage Brut Premier into a multi-vintage wine that represents the best of the base vintage, the house style, and the push for freshness. Jean-Baptiste Lecaillon, EVP and Chef du Cave at Champagne Louis Roederer, and Xavier Barlier, SVP of Marketing and Communications of Maison Marques & Domaines USA (Roederer's import arm), tell us about this transition, strategy, and its market positioning. Don't forget to support the show on Patreon!Detailed Show Notes:Champagne Louis Roederer246 years oldOwns ~600 acres of vineyards70% of grapes from own vineyards - “grower first”70% of quality comes from grapes for ChampagneThe “New Champagne” trendDriven by climate change and a resultant change in farmingGrapes have more expression and flavors; picked earlier and healthierNeed to adapt winemaking and farming to these new grapesGrapes are picked earlier than 40 years ago, but similar to the late 1880sThe Grower Champagne movement - “a fantastic movement”The growers survived due to the sales prowess of the Houses and have always had a close relationship between themDue to climate change, it's now possible to bottle wine themselves, whereas in the past, blending at scale was necessary due to the significant variation in qualityTerroir is now being revealed, of which both growers and Houses are moving towardsCollection series launchBrut Premier was created in 1986, after the '70s which were challenging years, so the non-vintage was created to make consistent, even quality winesUsing non-vintage to correct unripe grapesWith climate change, the challenge is different with ripe grapes; need to give freshness to the winesCollection focuses on freshness, wants to reach the elite of the multi-vintage category, to be the best blend possible instead of consistency of house styleA modern evolution of Brut Premier, which is in the context of Champagne changing (100 years ago Champagne was sweet, 50 years ago it moved to a drier aperitif wine)Collection production methodsPerpetual reserve (“PR”) - a new tool to ensure freshness and minerality, as well as the complexity of agePR started in 2012 with 50% Pinot Noir, 50% Chardonnay, lots specifically selected for their freshnessPR has the new vintage added to it every year, and it becomes more and more complex over timePR is aged in large tanks (1,000hl) with no oxygen, kept at 12C (underground cellar temp) for prolonged agingCollection blend includes ~30-35% PR, ~10% reserve wines aged in oak, ~55-60% from the most recent harvestBrut Premier had 6-10% oak reserve wines, which were the house signature of Roederer; Collection increases this signatureBrut Premier no longer madeRemoved to have more consistency in the lineup, Collection is more “Roederer” than Brut PremierCollection pricingProduct is more expensive to make, so pricing is higher than Brut PremierCollection is multi-vintage (like Krug Grand Cuvee and Jacquesson), at a higher level than non-vintage Get access to library episodes See acast.com/privacy for privacy and opt-out information.

Did you know that sugar and brandy can be added to sparkling wine? Were you aware that champagne was originally a sweet fizz? And that it regularly had things like port, cognac, elderberry, kirsch and raspberry brandy added to it?Now there's a plucky English wine producer adding all sorts of fun things to his fizz – from Sauternes to Sherry, Madeira and Tokaji – to see what's possible. His aim? To potentially help create, ‘a new category in wine'.Welcome to the world of dosage. That small addition that's commonly popped into to the world's very finest sparkling wines – but which people don't talk about very much. Think of it as a ‘good' wine additive. Yet producers don't tend to be particularly adventurous in terms of trying new things to add in their dosage. Until now. Our story starts with us trying these bold, experimental new English sparkling wines before launching into fascinating conversations with their maker, English Master of Wine Justin Howard-Sneyd MW, as well as sparkling guru Ed Carr of Accolade and Champagne Louis Roederer chef de cave Jean-Baptiste Lécaillon.Along the way we explain what dosage actually is, why it's used and delve excitedly into its history and future. We look into why people describe dosage as, ‘seasoning' for fine fizz, and what role oaked wine, brandy and various types of sugar play in its make-up. Some wine pros use the term dosage as shorthand for the level of residual sugar in a sparkling wine. But, as we discuss, that's an over-simplification that misses the bigger picture and purpose of dosage.We consider the trend for zero-dosage wines and explain why we're not fans of this category – despite Susie having written her Master of Wine dissertation on the topic.‘When it's done well, dosage can help a wine  taste sublime,' says Susie. 'The art of dosage needs more respect and awareness...and more winemakers need to do it properly.' We hope you enjoy the programme! Do let us know your thoughts on Instagram or Twitter.As ever, all wine details, links and more are on our website: Show notes for Wine Blast S3 E20: Adventures in Dosage.Wines featured in the episode:Hart of Gold English sparkling wine Brut, 12%Louis Roederer et Philippe Starck Brut Nature Champagne 2012, 12%House of Arras Cuvée 1601 Brut Elite, 13%Bollinger RD 1976 Champagne Extra Brut, 12%

At one point, it looked like Covid was going to be the death-knell for Champagne. And then...the bubbles bounced back. Big time. But things aren't quite the same as they were - in intriguing ways... In this fascinating episode we catch up on all the latest hot topics from this famous and historic fine wine region in northern France with none other than legendary winemaker Jean-Baptiste Lécaillon of Louis Roederer (and Cristal). And he tells us: 'The 21st century is changing everything.' So what exactly is the 'new' Champagne all about? On the one hand, it's about admitting mistakes (sounds like the 60s and 70s have a lot to answer for). It's also about risk and the potential rewards for pioneers. We make sure to have a couple of glasses of delicious Champagne wines to hand - entirely for educational purposes, of course. There's talk of drinking glass pyramids, still wines, scallops, happiness, a tornado and the move from non-vintage to multi-vintage (yes, we do explain). Life is too short for bland champagne! Do you agree?! More details, photos and recommendations are on our site: The New Champagne with Jean-Baptiste Lécaillon show notesSay hi on social media: Instagram or Twitter.

Analizziamo con il Dott.Luca Carmignani i vini “must have” da tenere sempre nella propria cantina per i vari abbinamenti, la lista dei vini menzionati li trovate qua sotto:1) Champagne Bollinger brut €40/50menzionati anche il Pol Roger brut, Louis Roederer brut2) Lambrusco di Sorbara in purezza, Cantina della Volta rosè €20/253) Flower Power rosato, Podere 414 €8/104) Cloudy Bay sauvignon blanc (New Zeland) €25/305) La Bora di Kante - Chardonnay (Collio, Friuli) €40/456) Vigna Tondonia blanco gran desser, Lopez de Heredia - (Rioja - Spagna) €60/707) Mas de Daumas Gassac - Viognier, Chardonnay, Petit Manseng, Pinot Blanc €40/458) Fiorduva Marisa Cuomo (Campania) €55/609) Montepepe Bianco (Montignoso Toscana/Liguria) €20/2510) Ürziger Wüzgarten Dr.Loosen Riesling della Mosella (Germania) €35/4511) Munjebel bianco - contrada Barbabecchi. (Etna contea Barbabecchi, Sicilia) €40/45

2021.  A year with big expectations.  The re-opening of economies around the world with Covid vaccines in distributions instead led to fits and starts with the Delta and Omicron variants.  Wine pricing and costs went through gyrations with the tariffs between the EU and US imposed and then lifted and supply chain disruptions creating both cost and availability issues.  And clean and natural wines continued to become a broader topic amongst wine consumers and the trade who struggle with their definitions and impact.  XChateau assembled a panel across the wine value chain (Producer - Diana Snowden Seysses of Snowden Vineyard and Domaine Dujac;  Importer - Xavier Barlier of MMD; Distributor - Michael Papaleo of Banville Wine Merchants; Retailer - Kyle Meyer of The Wine Exchange; and Lisa Perrotti-Brown MW of The Wine Advocate) to discuss these issues and answer audience questions live on Clubhouse.  A wide-ranging and captivating conversation!Also, people have asked us how they can support the show.  So, we recently launched on  Patreon, where your contributions will help keep the wine business content flowing! Detailed Show Notes: Panelists: Producer perspective - Diana Snowden Seysses, winemaker at Snowden Vineyards in Napa & Domaine Dujac in BurgundyImporter perspective, Xavier Barlier, SVP of Marketing & Communications for Maison Marques & Domaines USA, the importation arm of Champagne Louis Roederer and related companiesDistributor perspective - Michael Papaleo, VP of Sales at Banville Wine Merchants, an importer and distributor focused on the New York, New Jersey, and Mid-Atlantic regionRetailer perspective - Kyle Meyer, Managing Partner of The Wine Exchange, a leader wine retailer in Orange County, CaliforniaWine Critic / Reviewer perspective - Lisa Perrotti-Brown MW, Editor-in-Chief of Robert Parker's The Wine Advocate for the last 13 yearsTopic: Re-opening from CovidDiana - producers in Napa and France weren't required to close. Their biggest concern was keeping employees safeMike - learned how to conduct non-in-person sales (online and on the phone) by creating compelling content and using humor to find ways to engage accountsLuxury wines did well - the average case price pre-pandemic was $136/case; increased by $30/caseOn-premise recovered, but not all the way - 2019 - 55% on-premise, 2020 - 27% on-premise, 2021 - 44% on-premiseCollectors who were drinking through their wines started re-filling their cellarsBanville Wine Merchants was able to expand through the crisis (headcount went from 12 salespeople in 2020 to 16 in 2021, with 21 expected in 2022)Kyle - 2020 Q2/3 - online orders went up dramatically - people bought everything2020 Q4 - needed more inventory, supply chain issues created lack of access that persisted into 2021A lot of people are now comfortable buying wine online, do to a big pick up business75% of sales online pre-Covid, now 85-90%2021 felt more normal, like 2018 (2019 had issues w/ tariffs, etc.)Xavier - MMD's luxury portfolio was positioned mainly towards on-premise Pivoted to off-premise (e.g., high-end Safeway stores in Los Angeles)Champagne shortages in 2021 - Roederer is sold out, pricing of Champagne is higher than it was before, bubbly is more popular than everLisa - The Wine Advocate piggybacked on the success of online wine sales -> web views were up 10x vs. pre-Covid, subscriptions showed strong growth, but not as much as web viewsEvents had to be canceled in 2020, tastings re-factored, including re-packaging wines into little bottles for tastingsPulled off some events (e.g., Kings of Rhone, Bordeaux 2010)End of 2021 - lots of Zoom fatigue, people want in-person events, but push for smaller events (e.g., masterclasses, dinners) to avoid large groupsHope to keep some virtual events in the future w/ hybrid elementsXavier - used to have to travel a lot before, pivoting to virtual staff training in the B2B context in 2021 was more efficient and convenientTopic: Inflation / Wine PricingKyle - some prices have gone up, but more steady than expectedCA prices are going up because of the light 2020 vintage (fires)Bordeaux 2020 releases prices much higherBurgundy - pretty steady pricing with slight increasesGermany - top producers are increasing prices as they were underpriced beforeXavier - w/ tariffs and increased shipping costs, MMD has tried to absorb the impact with their partners - sharing ⅓ producer/supplier, ⅓ importer/MMD, and ⅓ distributorMike - bought long on some products pre-tariffs, which helped through the first half of 2021Did reduce some margins and tried not to pass on increased costs to customersSome allocated Burgundy had to pass on cost increasesLisa - people looked more at domestic wines than usual, specifically 2018 and 2019 Napa wines, primarily because of 2020 fires and short vintageBordeaux 2020 is a lot higher pricing than 2019, even with a less consistent vintageDiana - had supply chain issues pre-Covid, including a glass shortage (as only river sand can be used, not desert sand)Have learned to order early to deal w/ shortages (e.g., glass, labels, capsules)Facing labor shortages globallyWineries have absorbed increased costs of glass and corksTopic: Clean & Natural WinesLisa - there is no definition of clean wine. It's just a marketing fabricationNatural wine is a misleading term as well. It means different things to different peopleKyle - no one has asked for clean wine yetCustomer curiosity around natural wine, but people believe they are faulty wines (e.g., mercaptans, Brettanomyces)Wine merchants need to educate consumers around these topicsXavier - positive part of this trend is that it creates a conversation around wineDiana - need to educate consumers around sustainability. It's positive that people are worried about the climate and sustainability. If there's no definition of the term, it becomes greenwashingAudience Questions: Matthew - how do you best educate, communicate organic sources, and implement sustainable practices without greenwashing? Lisa - be very honest about what you're doingKyle - make them “a” point vs. “the” point, the wine should be “the” point, make the best wine you canZiad - how is the wine sector coping with climate change? Lisa - need to live w/ extreme events (e.g., wildfires, water shortages) more frequently, all over the worldXavier - Piemonte & Champagne have benefitted from climate change, and some have adapted winemaking; e.g., Louis Roederer has evolved their Brut Premier multi-vintage wine to “Collection 242,” a new multi-vintage wine that will have a unique number and release each year as the wine is now based around a single vintageDiana - there are two conversations - one on adaptation and one on decelerating climate change through GHG emission reductionsAdaptation - France has to deal with frost issues, especially in Burgundy, Napa has drought and heat

Josh Greene is the Editor and Publisher of Wine and Spirits Magazine since 1986; the magazine was founded in 1982, and Josh eventually purchased it in 1989. Josh also serves as wine critic at Wine and Spirits for Bordeaux, Burgundy, Champagne, Portugal, Italy, and Napa Valley to name a few. You can find Josh's commentary and long form stories in every issue. Josh and his staff taste over 15,000 bottles annually, and Wine and Spirits Magazine is the only recipient of five James Beard awards for excellence in wine writing. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Stāsta vīnzinis Aigars Nords 20. gadsimta 20. un 30. gados Rīgas dzīves baudītāju nekronētais karalis bija šampanietis. Oto Švarcs tajā laikā izcēlās ar plašāko šampanieša piedāvājumu Rīgā – vīna kartē atrodami visslavenākie pasaules zīmoli, piemēram, Mumm, Louis Roederer, Veuve clicquot, Pommery un citu mūsdienās labi zināmu šampanieša namu darinājumi. Tolaik gan šampanietis nozīmējis ko citu, nekā mūsdienās. --- Attēlā: Kaļķu ielas sākumā līdzās O.Švarca "Operas kafejnīcai" un firmas "Ch.Jirgenson-Otto Schwarz" konditorejai Kaļķu ielas pusē 30. gados atradās arī šīs firmas vīnu lieltirgotava un a/s "Laima" šokolādes fabrikas speciālveikals. 1896. gadā šajā namā notikuši pirmie kinoseansi Rīgā - tajos demonstrēta brāļu Limjēru programma. Līdz pat 30. gadiem Kaļķu ielas un Aspazijas bulvāra stūris tautā saukts par Rēdliha stūri pēc firmas "J.Redlich"mūzikas instrumentu darbnīcas, kas dibināta 1857. gadā un dzelzs un tērauda preču veikala. Tagad tur atrodas viesnīca "Hotel de Rome". (avots - Latvijas Nacionālās digitālās bibliotēkas "Letonica" projekts "Zudusī Latvija")  

Frédéric Rouzaud, PDG du groupe Louis Roederer, était l'invité de l'émission Ecorama du 14 octobre 2021, présentée par David Jacquot sur Boursorama.com

Champagner: Ein edles und unglaublich beliebtes Getränk. Selbst für die, denen der Schaumwein überhaupt nicht schmeckt. Immerhin ist das verspritzen des teuren Getränks bei Erfolgen seit über 50 Jahren Tradition. In dieser Folge soll es nun darum gehen, was man von den Champagner-Dynastien wie Moët & Chandon lernen kann, die aus dem ehemaligen Kloster-Getränk gemacht haben, was es heute ist. Alle Lrnings, Links & Quellen findest du in den Shownotes und auf Lrnings.de!

“Ilanit Illouz”Photographe plasticienneInterview de Ilanit Illouz,par Anne-Frédérique Fer, à Nogent-sur-Marne, le 4 août 2021, durée 34'06.© FranceFineArt.Diplômée en 2005 de l'Ecole Nationale Supérieure d'Art de Paris-Cergy, en artiste chercheuse, le travail plastique d'Ilanit Illouz est une réflexion sur l'histoire sociale, politique et économique, sur la trace et la disparition, sur le mouvement du corps et de ses déplacements, sur le rapport au paysage, à ses ressources naturelles et à l'histoire qu'ils transmettent. Des recherches qui s'inscrivent dans le temps long, dans la sédimentation, dans l'accumulation des fragments, dans la superposition des couches temporelles.Si la photographie est le langage, l'écriture plastique d'Ilanit Illouz, dans une démarche expérimentale, l'objet photographique, sa matérialité sont également au cœur de ses réflexions où ses œuvres se matérialisent à travers différents processus de reproductions photographiques et mécaniques de l'image où la matérialité de l'oeuvre est toujours en relation, en réflexion avec l'histoire, le sujet des recherches de l'artiste.Dans ce lien étroit entre la matérialité des images et l'histoire qu'elle donne à voir, où les ressources naturelles, son épuisement, ses enjeux sociétaux, géographique, politique et économique, sont utilisés comme le témoin d'une histoire, comme la matière des recherches de l'artiste, pour décrypter le processus de création d'Ilanit Illouz, nous vous invitions à écouter son interview.Anne-Frédérique FerActualité de l'artiste : Ilanit Illouz est lauréate du Prix du public du Prix Découverte Louis Roederer 2021 pour son projet Wadi Qelt, dans la clarté des pierres, actuellement présentée dans le cadre de la 52ème édition des Rencontres de la photographie d'Arles, à découvrir jusqu'au 29 août 2021 à l'Église des Frères-Prêcheurs.https://francefineart.com/2021/07/04/3108_prix-decouverte-2021-arles/https://www.rencontres-arles.com/fr/expositions/view/968/ilanit-illouzPublication : Wadi Qelt, Dans la clarté des pierres, d'Ilanit Illouz, avec le texte d'Emilie Notéris, aux éditions Eyd, 2021. https://www.eydbooks.com/Wadi Qelt est un canyon situé dans le désert de Judée à la frontière de la Palestine et d'Israël bordé par la mer Morte devenu un grand lac salé qui est aujourd'hui menacée de disparition. La sécheresse a eu pour effet de multiplier les cratères qui trouent de toute part un terrain truffé de poches de sel. Ces « Dolines » ont inspiré à Ilanit le titre éponyme d' un travail au long cours (2016-2020) documenté dans cet ouvrage par et avec l'artiste WADI, dans la clarté des pierre. L'édition regroupe ce corpus au long cours (2016-2021) avec des images couleurs entrecoupées de vues et détails des tirages au sel réalisés par Illouz. Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.

“Prix Découverte Louis Roederer 2021”à l'Église des Frères-Prêcheurs,Les Rencontres de la photographie d'Arles – 52e éditiondu 4 juillet au 29 août 2021Interview de Sonia Voss,commissaire de l'exposition Prix Découverte Louis Roederer 2021,par Anne-Frédérique Fer, à Arles, le 8 juillet 2021, durée 17'50.© FranceFineArt.Extrait du communiqué de presse Commissaire de l'exposition : Sonia VossDepuis leur création, les Rencontres d'Arles défendent la photographie et l'ensemble de ses acteurs : photographes, artistes, commissaires d'exposition, éditeur·rice·s… C'est dans cette volonté que les Rencontres d'Arles associent le Prix Découverte Louis Roederer à tous les lieux d'expositions : les galeries, les centres d'arts, les espaces associatifs, les lieux indépendants et les institutions qui sont souvent les premiers à accompagner les artistes émergent·e·s. Les onze projets retenus seront exposés lors de la prochaine édition des Rencontres d'Arles. Pendant la semaine d'ouverture, un jury décernera le Prix Découverte Louis Roederer qui récompense un·e artiste et la structure porteuse du projet à travers une acquisition d'un montant de 15 000 euros et le public décernera le Prix du Public à travers une acquisition d'un montant de 5 000 euros. Le Prix Découverte Louis Roederer évolue et joue l'ouverture en incluant, en plus des galeries, tous les lieux d'exposition dans son processus de sélection. Cette année, les 11 projets retenus sont considérés comme une seule et même exposition, pensée, de la sélection à l'accrochage, par une commissaire, Sonia Voss. C'est dans un lieu emblématique du festival, l'église des Frères-Prêcheurs, qu'elle et la scénographe Amanda Antunes vont mettre en valeur la scène émergente, de manière innovante et éco-responsable.Avec le soutien de la Fondation Louis Roederer et de Polka.Lors de la soirée de clôture de la semaine d'ouverture des Rencontres d'Arles du samedi 10 juillet 2021, le jury du Prix Découverte Louis Roederer 2021 a été remis à Tarrah Krajnak pour sa série “Rituels de maîtres II : Les nus de Weston”. Le public de la semaine d'ouverture a quant à lui récompensé Ilanit Illouz pour son travail “Wadi Qelt, dans la clarté des pierres”. Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.

Ecoutez le poème de Cécile Coulon inspiré d'une photographie de Massao Mascaro pour l'exposition SUB SOLE, présentée dans le cadre du Prix Découverte Louis Roederer des Rencontres d'Arles 2021 L'image est à découvrir sur https://www.rencontres-arles.com/fr/massao-mascarosub-sole PHOTOSENSIBLES est une expérience sonore proposée par Création Collective et les Rencontres d'Arles. Poème écrit et lu par Cécile Coulon - Réalisation Enky Wave et Enregistrement à l'Arrière Boutique - Production Création Collective. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Highlights of James' conversation with Jean-Baptiste Lecaillon on Cristal 2013, which Jean-Baptiste calls "a classic vintage –'13 is the last October harvest in Champagne so it's a long ripening time, which ... makes the champagne more delicate." Overall he says it was a great year for Cristal.When asked for his thoughts on pinot noir versus chardonnay, Jean-Baptiste says, "I really think they are here to compensate each other." James agrees, saying  "I think it's nicely framed with the tannins – just like the '08, but not as intense." Check out their Zoom chat and find out why Jean-Baptiste extracts more phenolics for chardonnay, the differences among the wines tasted in this Zoom session and the notable changes in his wines since switching to a biodynamic process.Watch the Zoom interview here.

Mit 59 Euro ist dieser Champagner im Roederer-Sortiment vergleichsweise günstig. Weinkenner Michael Kutej ist begeistert. Was sagt der Rest der "Vier Flaschen"? Der Champagner ist erhältlich unter: https://www.silkes-weinkeller.de/vierflaschen/

Chaque vision est singulière, porteuse de sens et de changement. Le but de ce format est de rassembler de nombreux artistes et que chacun nous délivre sa vision et son expérience de la photographie. Grande première pour le podcast, nous invitons notre premier duo de photographes : Elsa Parra et Johanna Benaïnous, artistes plasticiennes, photographes et réalisatrices ! Originaires respectivement du Pays basque et de Bretagne, Elsa & Johanna se rencontrent à la School of Visual Arts de New York. En 2015, elles se font connaître avec la série d'autoportraits, A Couple of Them, dans laquelle elles incarnent des personnages fictifs, occupant à la fois le rôle de modèles, de photographes, de stylistes et de scénographes. La mise en scène de soi devient un thème récurrent de leur travail personnel. En 2016, les artistes sont invitées au Salon de Montrouge, sont finalistes du Prix HSBC pour la photographie et de la Bourse Révélation Emerige. Leur œuvre entre dans la collection du Fond d’Acquisition d’Art Contemporain de la Ville de Paris en 2018. Elsa & Johanna remportent le Prix du public au Festival de Hyères 2019 dans la section photo et sont finalistes du Prix Découverte Louis Roederer pour Les Rencontres d'Arles 2020.  Pour cet entretien, Elsa & Johanna nous accueillent chaleureusement dans le 5ème arrondissement, juste avant le vernissage de leur dernière exposition à PhotoSaintGermain. Il s'en suit un échange riche où le duo nous livre entre autres leurs influences respectives, leur processus créatif singulier pour chaque série, leurs manières d’interpréter les personnages… Nous parlerons également de la sortie de leur nouveau livre Beyond the Shadows, publié aux éditions H2l2. Bonne écoute ! Nous soutenir https://visionspodcast.fr/nous-soutenir/ Pour aller plus loin Diane Arbus, Bruce Wrighton, David Hockney, Philip-Lorca diCorcia, Rineke Dijkstra, Jeff Wall, François Halard, William Eggleston, Martin Parr, Pedro Almodóvar. Liens https://www.instagram.com/elsa.and.johanna Le nouveau livre d’Elsa & Johanna : https://www.kisskissbankbank.com/fr/projects/elsaetjohanna-photobook https://www.instagram.com/podcastvisions/ https://www.visionspodcast.fr/

Impact de la crise sur la consommation de champagne et fêtes de fin d'année, récolte 2020 exceptionnelle, digitalisation du groupe, nouvelles habitudes de consommation : Frédéric Rouzaud, Président-Directeur général de Louis Roederer, était l'invité de l'émission Ecorama du 17 décembre 2020, présentée par David Jacquot sur Boursorama.com

In Episode # 8 of the Wine CEO Podcast I dive into a question I get a lot this time of year.....what champagnes should I buy for Christmas and NYE? And is there really a difference between Champagne and other sparkling wines?  So I will break down a few different types of sparkling wine, explaining how they're different, and listing a few great options to find in your local wine market!  -------------- First up is the queen of sparkling wines and what every other sparkling wine wants to be…..Champagne! Champagne is delicious and it's so amazing because of the high level of restrictions that go into the winemaking process! In order for a sparkling wine to be called “Champagne”, it must be grown and processed in the region of Champagne, France. It must be made from either Pinot Noir, Chardonnay, Pinot Meuinier, or a blend of these 3 grape varietals; and finally, it has to be made using the Methode Champenoise, also known as the Methode Classique or Methode Tradicional. So this means that all champagne is a sparkling wine, but not all sparkling wines are champagne! If it doesn't follow all 3 of the above requirements, then it cannot be called a champagne. Be sure to listen to the full podcast episode to get the details on each of these requirements and a little more detail on champagne! So is champagne worth the price tag? YES! Because of the quality of grapes, the experience of the winemakers, and the time and effort that goes into make every single bottle of champagne - it is emphatically worth the cost. It's not necessarily affordable for every day drinking, but for special occasions and gifts, nothing compares!  Some great champagnes at an affordable price tag include: Veuve Cliquot Yellow Label, Billecart Salmon Brut Reserve, Tattinger Brut, or Piper Heidseick Sublime Demi Sec ----------- Because of the price tag, I never mix champagne with orange juice (or really anything!). Instead I look for something a bit more affordable like one of the following sparkling wines. Prosecco, a sparkling wine from Northern Italy, is a delicious wine with an affordable price tag. Although not made in the traditional Champagne method, this sparkling wine is perfect for mixing into mimosas or bellinis and is refreshing to pair with almost anything. Some of my favorites include Tesoro della Regina, Armani, and Nino Franco. Cava, a Spanish sparkling wine made in the traditional Champagne method, is a delicious pairing with Charcuterie and Cheese. With flavors that compete with Champagne at a fraction of the cost, cava is crushing the US scene for sparkling wine! Juve y Camps and Berberana are two well known producers with great quality. In France, wines made in the traditional Champagne method that are made outside of the Champagne region are called "cremants". These wines boast outstanding flavors and definitely give Champagne a run for its money! I love the Louis Bouillot Cremant de Bourgogne, but they also make a rose that's really nice. Albrecht Cremant d'alsace is also a wonderful option if you love your sparkling wines a little sweeter. Lastly, there are a few French Champagne houses that have bought property in California and produce sparkling wines in the same methode champenoise. This gives them a similar quality wine to what they're making in France, but at a much more affordable price tag. There are a lot of great sparkling wines out of California, but if you stick with one of these labels, you're not going to be disappointed! Roederer Estate is the California branch of Louis Roederer, a famous French Champagne House. Piper Sonoma, founded by Piper-Heidseick, another great champagne house, is also known for amazing sparkling wines. Read my full blog post at thewineceo.com/blog/holiday-2020-bubbles 

Sharing the Love of Wine & Spirits Gino Colangelo, Colangelo & Parnters – The Sharkpreneur podcast with Seth Greene Episode 476 Gino Colangelo Gino Colangelo founded Colangelo & Partners in 2006 after spending over 10 years with global agency Dentsu, business and developing communications strategies for a blue-chip client list that included Siemens, Japan Airlines, Suntory and more. Before Dentsu, Gino spent 10 years in his own retail business, a unique experience in the agency world. Prior to the retail business, Gino spent 2 years in Japan writing copy for an ad agency. He has also lived and studied in Siena, Italy. In 2006, Gino combined his entrepreneurship with a love of wine and spirits to Colangelo & Partners, now the leading fine wine and spirits communications agency in the US. Since its founding Colangelo & Partners has conceived and executed successful integrated communications campaigns for institutional clients and brand marketers alike. The Colangelo & Partners client roster includes prestigious wine brands such as Charles Krug, Louis Roederer, Luce, Ornellaia and Wagner; alcoholic beverage industry leaders SevenFifty and Vivino; leading wine institutions including the Chianti Classico Consortium, Crus Bourgeois, Prosecco DOC and Wines from Spain as well as leading spirits brands Diplomatico Rum, Disaronno, Partida Tequila and many more. Colangelo & Partners now lies at the epicenter of the wine and spirits world in the US, working with prestigious global brands and clients throughout the supply chain that drive the wine and spirits industry. Gino is most proud of the team at Colangelo & Partners, the growth of individual employees and the partnerships the agency has built with its prestigious, global family of clients. Listen to this informative Sharkpreneur episode with Gino Colangelo about operating his food, wine, and spirits PR agency. Here are some of the beneficial topics covered on this week’s show: ●    How most entrepreneurs prefer to be their own boss. ●    Why PR agents have a tough job because they only sell and never buy. ●    How Gino left the corporate world to focus on food, wine, and spirits. ●    Why specialization allows businessowners to dominate a niche. ●    How diversification can be achieved while staying in the same business. Connect with Gino: Guest Contact Info Twitter @ColangeloPR Instagram @colangelopr Facebook facebook.com/ColangeloPR LinkedIn linkedin.com/company/Colangelo-&-partners-public-relations Links Mentioned: Colangelopr.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Can being a supertaster affect your preferences in alcoholic beverages? Why don't you find a lot of wineries in Ottawa? How do online classes give you an advantage over in-person classes? How is the pandemic impacting the way you buy wine? Why should you buy wine directly from wineries? How can my Wine App help you find the best wine to pair with your food? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Chris Scott, a U.K.-based sommelier who published the world’s first-ever wine podcast, the UK Wine Show and who, with his wife, Jane also founded ThirtyFifty, a company which offers fun and no-nonsense wine tastings for private and corporate events.   Highlights How did I come around to wine after growing up around whiskey and beer? Can being a supertaster affect your alcoholic beverage preferences? What caused me to go from wine enthusiast to wine writer? How did the worlds of high tech and wine overlap for me? Why don't you find a lot of wineries in Ottawa? What type of reading experience can you expect with Red, White and Drunk All Over? What was it like to win the Louis Roederer 2009 Online Wine Writer of the Year award? How do online classes give you an advantage over in-person classes? Why does the Unreserved Wine Talk podcast's focus on storytelling help you learn about wine? How is the pandemic impacting the way you buy wine? What types of conversations will you be a part of when joining us on our Facebook wine tastings? Why should you buy wine directly from wineries? How can my Wine App help you find the best wine to pair with your food? Which features of my Wine App will simplify your wine buying process? Why is my Wine App beneficial for wine enthusiasts worldwide?   About Chris Scott Chris Scott is an award-winning wine podcaster and presenter who runs wine tasting company called ThirtyFifty and produces a weekly wine podcast, The UK Wine Show, which is consistently ranked in the top 10 Apple Podcasts’ Food & Drink charts.   Born and bred in New Zealand, Chris spent time as a student working hands-on in the vineyards of Canterbury before graduating with first-class honours in engineering. In 2001, he moved to London U.K. and now holds the WSET Level 4 Diploma in Wines & Spirits, the top qualification. He now heads up a team of 20 wine experts across the UK, between them running more than 500 corporate events, wine courses and private tastings per year.     To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/89.

Intervju med exportchef Thierry Wallaert på Louis Roederer See acast.com/privacy for privacy and opt-out information.

Intervju med exportchef Thierry Wallaert på Louis Roederer See acast.com/privacy for privacy and opt-out information.

Strutting awkwardly down the steps into the pert parlour of plenty, flanked each side by Mirjana and Irena, Adgeen and Tony stumble through red velvet curtains. Two glasses of Louis Roederer’s finest Cristal are shoved in their faces by an effortlessly slender gentleman. Tony slaps him away, ordering instead two bottles of Tuborg much to the smirks of other McLapdancer staff. Adgeen’s about holding it together for the after party here but Tony has just pissed himself, wobbling toward a private room with a square-jawed Estonian. 50 Cent comes thumping on the P.A. and a thonged girl with a live snake jumps up on a shiny podium. Adgeen tells no-one in particular that “50 Cent was shot 8 times don’t you know”. Tony roars back beyond a curtain: “Yeah, but not in the head though!” The Friday Rock Show is ‘Looking Back At 2003’, when Ugg boots, double denim and Justin Timberlake were somehow relevant. A ghastly time for all involved but there was a sliver of Olympian light in the form of The Darkness, The Red Hot Chilli Peppers, Foo Fighters, Queens of the Stone Age and Audioslave. Adgeen and Tony tear into incredulous letters sent in from Tucker, DJ Jaffa, Mickleen, Clare, Gabbler, Busher and Seamus Conman, regaling us with tales of their strange goings-on in 2003. A time when everybody was trapped in lapdancing clubs, drinking too much and racking up huge credit card debt to fund whole families back in Eastern Oestrogena. But, my, they were lovin’ it! Da-da-da-da-daaaah!   Amplevoicepod create original, scripted, character & plot-driven comedy dramas. We construct fully immersive HD audio adventures. More than just a podcast, we are the Voice of Pod. Listen now to adventures from Mount Pheasant, Timefiddler, UCLS, Mental Holmes and ATRS. Frumpy Dumpster, United Mutations, Panspermia and the Friday Rock Show. All with beautiful sound design and irreverent humour. Join Adgeen and Tony on their two-hour rock show 'The Friday Rock Show', reading our listener stories live on air, among the greatest rock & metal songs of the time. It's a bit of a giggle and it helps support indie artists and not that pack of rapacious celebrity parasites. 

Coronavirus crisis escalates, with travel bans implemented around the world, plus many wine events cancelled and bars closed - News from the UK: the good: duty freeze on alcoholic beverages and fewer closures of on-premise outlets; the bad: Oddbins faces threat going out of business - Louis Roederer buys Diamond Creek in Napa Valley - Okanagan winery bought by founder of leading hard seltzer brand, White Claw - New Zealand winery fined NZ$1.7m for fraud - Wine of the Week: Baxter Oppenlander Vineyard Pinot Noir 2016 from Mendocino

Karen MacNeil is the only American to have won every major wine award given in the English language. These include the James Beard award for Wine and Spirits Professional of the Year, the Louis Roederer award for Best Consumer Wine Writing, and the International Wine and Spirits award as the Global Wine Communicator of the Year.  In a full-page profile on her, TIME Magazine called Karen “America’s Missionary of the Vine.” In 2018, Karen was named one of the “100 Most Influential People in the Wine.” But deep global wine knowledge is only part of the story. Karen is considered America’s foremost wine presenter–a speaker who can enchant audiences from 5 to 500, and from wine novices to wine collectors alike. Her customized TED-like talks are accompanied by extraordinary wines which she personally selects for the event. Karen is also the author of the award-winning book, THE WINE BIBLE, the single best-selling wine book in the United States, praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “Astounding” (Thomas Keller), and “A masterpiece of wine writing…the single best wine book written in years…” (Kevin Zraly). The former wine correspondent for the Today Show, Karen was the host of the PBS series Wine, Food and Friends with Karen MacNeil, for which she won an Emmy. Karen is the creator and editor of WineSpeed, the leading digital “e-letter” in the U.S. for fast, authoritative information about wine. Her articles on wine and food have been published in more than 50 newspapers and magazines including The New York Times, Town & Country, Elle, and Worth. She was the first Food and Wine Editor of USA Today. Karen currently hosts #SipWithKaren, the leading Twitter tasting in the global wine sphere, which each month reaches 20+ million timelines from Indiana to India. Karen’s firm, Karen MacNeil & Company, creates customized corporate events and wine tours around the world for companies and individual groups. Among Karen’s corporate clients are Lexus, Merrill Lynch, Disney, General Electric, UBS, and Singapore Airlines, as well as numerous law and biotech firms. Karen is the creator and Chairman Emeritus of the Rudd Center for Professional Wine Studies at the Culinary Institute of America in the Napa Valley, which has been called “the Harvard of wine education.”

Jamie Waugh is the head of wine at Fortnum & Mason’s and is from a family of wine lovers. After university Jaime's first job was at Oddbin’s, before working at Percy Fox, Corney and Barrow and finally OW Loeb, where after selling wine into Fortnum and mason Jamie was offered the job of selling wine for Fortnum’ and Mason. He has been with Fortnum and Mason for over 11 years now and 5 years as buyer. Fortnum & Mason was founded in 1707. The range of wines, spirits and sparkling wines reflects their longevity, with nearly 1707 in the cellars, of which 164 wines are bottled under the Fortnum’s label. The Fortnum’s collection represents over 60% of wine sales, which is a rare thing in retail. Jamie believes that Fortnum and Mason’s customers seek a sense of pleasure, and he is confident that they offer something special. He buy’s wines from the more traditional regions such as Haut Medoc from Chateau Charmail in St Estephe, to the relatively undiscovered, including Avesso from Anselmo Mendes. Champagne remains Fortnum and Mason’s most important wine.They are very proud to work with producers who don’t label for anyone else, such as Louis Roederer, and they were delighted to serve their Champagnes at the Chelsea Flower show. Further stating that ‘We are particularly proud of buying some wonderful small parcels. For example, we bought the entire UK allocation of Paul Dethune’s wonderfully decadent Blanc de Noirs Grand Cru Champagne: 1200 bottles of exquisite bubbles.’ Jamie is one of a long line of Fortnum’s head wine buyers, that stretches back to 1707. There is a tradition at Fortnum’s that the wine buyers – like good wines – mature with age in the cellars, and, thus, Jaimie has been in my role for just over a decade, and look’s forward to many more happy years of tradition and innovation in Piccadilly.

Jean-Baptiste Lecaillon is the chef de cave at storied champagne house Louis Roederer, and one of the leading voices in this ancient and enigmatic industry. This was an incredibly fun episode to be a part of — Jean-Baptiste brought a couple of bottles of champagne along to the recording, and over a flute or six we spoke about his predictions for the world of wine, the truth about biodynamic champagnes, and why all wine, really, is about our childhoods. Enjoy. Our thanks to the Savoy for playing hosts. 

After 45 years in the winemaking business Merry Edwards has decided to slow down. Merry and her husband Ken Coopersmith have sold all their wine holding to the Louis Roederer Champagne house. Roederer, a family owned business already owns three wineries in Mendocino County and plans to keep Merry around through the transition. Bushfires in Australia have been difficult this harvest season, especially at Topper’s Mountain Vineyard where a fire wiped out the entire crop just hours before the scheduled harvest. Lamberto Frescobaldi, owner of Frescobaldi Tuscan wine empire is doing his part to cut down on recidivism. He has established a wine growing culture on the prison island of Gorgona, not far from the Ligurian Riviera. The wines are said to be compelling and expensive. Bill and I discuss these topics and many more in this weeks addition of VinoWeek. Thanks to everyone for listening. Cheers! The wine of the week is the 2016 Artezin Old Vine Zinfandel. This wine is made by Randle Johnson of Hess Collection fame. Hess collection is a huge operation and has wineries in California, Argentina and South Africa. The wine has a deep purple color and features a red fruit nose of raspberries, cherries and white pepper. You get all the classic Zinfandel notes on the palate without the over the top jaminess you often get with less refined efforts. Medium bodied and well balanced, a nice touch of baking spice accompanies a medium length finish. 14.5 abv $12 - $16 Two wines we enjoyed this week

I glaset - där dryck möter råvaror, allt för en mer njutfull vardag & fest! Vi som driver podden och skriver på Foodfolder.se är Martin Gertmar (dryckeskonsult & Wagyu bonde), Mark Öberg (Nobis), Matilda Carnebo (Gondolen) & Terese Cedergren. Hitta alla våra tips på Foodfolder.se.

Les Grands Entretiens de La Cité du Vin sont des moments d’échanges privilégiés avec une personnalité emblématique de l’univers du vin. Menés par un journaliste, ces entretiens recueillent les confidences et les témoignages de celles et ceux qui marquent l’histoire de la culture du vin. La Cité du Vin a l’honneur de recevoir Jancis Robinson, écrivain de littérature œnophile, journaliste au Financial Times et fondateur de JancisRobinson.com. Le magazine britannique Decanter la décrit comme « la critique de vin et la journaliste la plus respectée au monde ». Jancis écrit quotidiennement sur JancisRobinson.com (élu premier site internet de l’année sur le vin lors de la cérémonie de remise des prix des critiques de vin Louis Roederer en 2010), dans The Financial Times, et deux fois par mois une chronique publiée dans des journaux partout dans le monde. Son dernier livre, également le plus court, est un guide pratique sur les fondamentaux du vin : The 24-Hour Wine Expert. Elle est l’éditeur du livre The Oxford Companion to Wine et a co-écrit, avec Hugh Johnson, L’Atlas Mondial du Vin. Elle est co-auteure également de Wine Grapes - un guide complet sur 1368 cépages, leurs origines et leurs arômes. Tous ces livres sont reconnus comme étant des références à travers le monde. Elle parcourt le monde pour organiser des évènements sur le vin – souvent dans le cadre de l’initiative internationale d’alphabétisation « Room to Read » - et intervient en tant que juge dans les concours. En 1984, elle fut la première personne extérieure aux métiers du vin à réussir les épreuves rigoureuses pour devenir Master of Wine. En 2003, elle fut admise dans l’Ordre de l’Empire Britannique (OBE) par Sa Majesté la Reine et elle est désormais conseillère de la cave royale. Au cours d’une même semaine au mois d’avril 2016, elle a reçu le titre français d'Officier du Mérite Agricole, la plus haute distinction du Verband Deutscher Prädikatsweingüter (VDP) allemand, et a gagné son quatrième prix James Beard aux États-Unis. Elle est animée par sa passion pour le vin dans toute sa diversité, préférant généralement l’équilibre et la subtilité à la force brute. Avec Jancis ROBINSON, écrivain de littérature œnophile, journaliste au Financial Times et fondateur de JancisRobinson.com Animé par : Jérôme BAUDOUIN, journaliste à La Revue du Vin de France En partenariat avec Latitude20 Avec le soutien des Amis de La Cité du Vin

Når familien din har eid vingården sin like lenge som USA har vært en stat, begynner du å ha litt fartstid. Det betyr at du kan slå fast at du vet hva du driver med, når lager ekte Champagne slik som Louis Roederer har gjort med sin Brut Premier 439,90 kr. For information regarding your data privacy, visit Acast.com/privacy See acast.com/privacy for privacy and opt-out information.

At Christmas-time and New Year we drink more of it than ever and it seems perfectly acceptable to be cracking open bottles of bubbly before noon or anytime you have guests round. It’s also the perfect gift to bring round, a ribbon tied round the iconic bottle. Bubbly is a great aperitif, can finish off a meal, be paired with liqueurs or drank on its own. Those bubbles can go straight to ones head…and what starts as giddiness…quickly moves into tipsiness…which is sure to end in headache if one too many glasses are enjoyed. We have the Romans to thank for planting vineyards in the Champagne region of France. The roots of champagne being linked to big celebrations were when the first King of France, the warrior, Clovis was baptised and crowned in Reims Cathedral on Christmas day 496 AD and with Reims being in the province of Champagne it flowed freely to celebrate the coronation and from 898 onwards, all French kings were crowned in Reims. With their botanical gardens at hand and the focus and time to dedicate towards their efforts we have monks to thank for many world renowned gastric delights. These include cheeses, confectionaries, cordials and champagnes. For example Dom Perignon, one of the most famous champagne in the world, was started in the 17th century by monks. Marquis de Saint-Évremond brought and elevated champagne to London society whilst he was exiled there in 1661. Bubbles and champagne are synonymous now but it was after became popular in London that the bubbles would eventually become fixed. Up to then, the bubbles had sometimes appeared… and were more likely to appear in bottles that had been shipped to England and had had the fermentation process halted and started with changes in temperature which led to left over sugars which caused carbon dioxide gas to build and would cause the wine to bubble once opened. Once it was established how to ensure the bubbles in each and every bottle champagne really took off in popularity in the 18th c. and with the help and power of French champagne houses still familiar to us today such as Moët & Chandon, Louis Roederer, Piper-Heidsieck and Taittinger they established a product that would symbolise luxury, style and celebration throughout the world with the help of the Parisian artistic, creative and literary elite who were lapping up champagne and depicting it in their works and lifestyles. In the 20th c. the champagne houses took these fashionable associations and created marketing campaigns that revived drinking champagne as a must have for all celebrations, with a focus on Christmas and New Years Eve. Champagne is obviously protected as an item produced only in Champagne but there are other 'bubbly alternatives at generally a lower price point such as Cava from Spain, Prosecco from Italy and sparkling wine from anywhere. Generally champagne is often described as yeasty and sweet with biscuit or brioche notes whole Cava can have earther tones and prosecco has descriptors of sweet and crisp. Prosecco is now taking over the bubbly game with everyone wanting to get in on sharing bottles with each other on nights out, get togethers, parties, pubs and certainly at Christmas and New Years. Prosecco is cheaper than champagne, more fashionable than cava and on the path to continue it’s rise in sales an popularity. This is the last episode of this first series of the Smy Goodness Podcast which will be back for a second series in March. In the meantime you can follow me on Instagram, Twitter or my website smygoodness.com. Happy New Year and thanks for listening. A few years back I decided to bundle all my interests together and rebrand from Smy Chutney to Smy Goodness so that all my preserves, crafts, products and workshops could live together in one place. My own podcast seemed a suitable place to uncover, understand and enjoy things related to food, art, history and design. Please do share your stories, knowledge, questions and suggestions. In the Smy Goodness.com podcast section you will find the podcasts and all the items that we are discussing and will have ongoing discussions about each week. You can also follow Smy Goodness on Instagram, Twitter, Facebook and Tumblr. I'd like to thank Ashley Palmer for use of his Roland R-09 and Matteo Borea for creating the music. Thank you for listening.

Le lavage de l'année avec Jean Barbe et Rachida Azdouz ; Le documentaire La Corée de mon père:Entrevue avec Natalie Chung ; L'organisme La Passerelle pour les autistes adultes:Entrevue avec les fondateurs ; Cinéma avec Georges Privet:All the Money in the World, de Ridley Scott ; Vins avec Élyse Lambert:Cava Rosé, Brut, La Vida al camp, Espagne ; Entrevue avec Stéphane Archambault:Concert du nouvel an 2017 au Quai Jacques-Cartier ; Culture populaire avec Pascale Lévesque:Le parc d'attractions Dollywood ; Vins avec Élyse Lambert:Champagne, Brut, Delamotte, France ; Cinéma avec Georges Privet:Downsizing, d'Alexander Payne ; Mode avec Jean-Pierre Desnoyers:Les accessoires à surveiller en 2018 ; Vins avec Élyse Lambert:Champagne, Brut, Louis Roederer, France

On this episode of the FIRST THINGS Podcast: Matthew Walther, associate editor of the Washington Free Beacon, drops by the FIRST THINGS offices with a bottle of Louis Roederer non-vintage champagne. He talks with Matthew Schmitz and Julia Yost about his plan for champagne socialism, outlined in a recent review for FIRST THINGS—and why fake champagnes, like Barefoot Bubbly, are very, very bad. Then, Schmitz and Julia discuss The Power of Silence: Against the Dictatorship of Noise, the new book by Robert Cardinal Sarah. Find out why The Power of Silence is impressing people, including the pope emeritus.

Jane Anson, brilliant contributing editor and Bordeaux correspondent for Decanter Magazine (and nominee for Louis Roederer's 2016 Feature's writer and online communicator of the year) returns! She and I take on geopolitics and wine!  If you're confused about why Brexit is such a big deal for Europe and the UK,  listen to this podcast. We explain the politics of this unprecedented move and how it could affect the global landscape for wine. A must listen if you want to get up to speed on this important issue!  Here are the notes. We discuss... 1. What exactly IS Brexit?   2. What do we know so far about how it is affecting the market for wine?    3. Why this matters for European wine now and in the future in UK, in the US and in other New World places   4. What are likely outcomes for the UK and the global wine market?   5. Jane's personal perspective and what she thinks is going to happen     The link to her piece from Decanter that prompted this podcast: http://www.decanter.com/wine-news/anson-brexit-bordeaux-wine-307599/

This week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante.  In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value. What is the difference between Champagne and Sparkling wine?  Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label.  Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay.  It’s white because only the juice of the grapes is used.The four methods of Sparkling wine production:1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method.  It produces large bubbles that dissipate quickly.2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure.  Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method.  Many Sparkling wines are made using this method.3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention.  During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity.  But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.Champagne:The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too.  Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier.  Different vintages are used to create the blend or better known as the “Cuvee”.Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation.  This process takes place in the bottle and requires hands on attention.Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight.  Methode Champenoise is the true French fermentation process.  The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape.  Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.Designations of quality:Prestige cuveeThis Champagne is the highest priced and is available only in small quantities.  It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.Vintage Champagne                                         Some select years produce an outstanding grape harvest.  The Vintage Champagnes are aged for at least three years.  Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.Non-Vintage ChampagneThe majority of Sparkling wine on the shelf of a store is non-vintage.  These are a blend of wines aged for two years.How to Select your Champagne:■Brut is Dry■Extra Dry is Semidry■Sec is Semisweet■Demi-sec is SweetQuality Champagne Cellars:Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve ClicquotAll things are not at equal when it comes to sparkling wines and Champagne.  So what makes all of these types of sparkling wines different?  The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.There are 2-3 elements of wine that create aroma and flavor.  The first element is the fruit, and the second is the yeast used to ferment the wine.  Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste.  The third influence upon the wine in your glass may be from an oak influence during the wines aging process.Other sparkling Wine Regions:Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region.  The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava.  Quality sparkling wines made in Italy are made by the Metodo Classico process or what the French refer to as Methode Champenoise.Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape varietyGlera, which is also known as Prosecco.  The Veneto region of Italy is where Glera/ Prosecco is grown and produced.Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style.  The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine.  Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume.  Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps.  Prosecco is light, affordable, and fun.  This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot.  Today’s Proseccos tend to be  dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.Asti Spumante is a sweet sparkling wine.  It is produced in the province of Asti and made from the Moscato grape.  Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%.  Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.Cava originated in the Catalonia region at the in the late 19th century.  Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970.  Cava wines are fermented and aged in the bottle in underground cellars.   Today 95% of Spain’s total Cava production is from Catalonia.Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry),Seco (dry), Semiseco (medium) and Dulce (sweet).  Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle.  The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia.  The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne.  It was not introduced in the production of Cava until the 1980s.In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise.  Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’.   A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.Cava made by the Champagne method, is a very acceptable alternative to French champagne.  Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it  is consistent with the wine that the winemaker wants to produce .  After the Coupage, the wine is put into bottles and yeast and sugar added.  It is then cellared for the second fermentation and aging.Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region.  Crémant has to be aged for at least one year and it is handpicked.  The producers are also limited as to how much can be harvested, this all according to the French A.O.C.There are seven French appellations that carry the Crémant designation in their name:1.Crémant d’Alsace2.Crémant de Bordeaux3.Crémant de Bourgogne4.Crémant de Die5.Crémant du Jura6.Crémant de Limoux7.Crémant de LoireCrémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc.  In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend.  The Languedoc region in the south of France produces Crémant de Limoux.  This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.California Sparkling Wines:Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post.  I would like to wish you a happy, healthy, and prosperous New Year.From my table to yours,

Cristal Champagne is very famous and very expensive. Does it deserve this fame and price tag, or is it just another pretty face? Mike Supple travels to Champagne, France to visit the cellars of Louis Roederer (makers of Cristal) and get the full story.