POPULARITY
2 episodes with Taittinger
2 episodes with Taittinger
2 episodes with Taittinger
2 episodes with Taittinger
2 episodes with Taittinger
2 episodes with Taittinger
2 episodes with Taittinger
2 episodes with Taittinger
2 episodes with Taittinger
BREAKING: A titanic showdown between top champagnes and the best of the rest has been settled. The victors? Headline writers...This is an impromptu pod reflecting the momentous nature of this Battle of the Bubbles tasting, which took place at the London Wine Fair 2025. Sixteen top judges (including both of us); 26 top wines, including some of Champagne's most reputable (and highly priced) bottles - and some quite astonishing results.In this episode we give the lowdown on the results and reflect on what it all means. Including the intriguing undercurrents and subtexts, as well as our personal insights and conclusions. (And yes, we do disagree...) There are some great value recommendations in there too. Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find contact info, together with all details from this episode, including full listings of the wines, on our website: Show notes for Wine Blast S6 E19 - Battle of the BubblesThe video version of this podcast is available on our YouTube channel.Instagram: @susieandpeter
Aujourd'hui, c'est au tour de Vitalie Taittinger, présidente de la maison de champagne Taittinger, de faire face aux GG. - L'émission de libre expression sans filtre et sans masque social… Dans les Grandes Gueules, les esprits s'ouvrent et les points de vue s'élargissent. 3h de talk, de débats de fond engagés où la liberté d'expression est reine et où l'on en ressort grandi.
Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
Why are major Champagne houses, like Taittinger and Pommery, spending millions of dollars to buy and plant vineyards in England? How did Brexit reshape the English wine industry, from barrels to picking grapes? Why does visiting the English wine country feel like uncovering a hidden secret? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Henry Jeffreys, author of Vines in a Cold Climate. 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, Vines in a Cold Climate. 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 Is England's greatest wine yet to be discovered? What makes Peter Hall of Breaky Bottom such a memorable and inspirational person? What is it like to visit English wine regions as a tourist? How can you make the most out of a trip to London as a wine lover? What was the most surprising historical tidbit about English wine that Henry uncovered while researching? Which significant milestones have signalled the improved quality of English wine in the past 20 years? What makes English winemakers different from those from other regions? If English wine is such a precarious venture, why have champagne houses like Tattinger and Pommery chosen to plant in England? How did Brexit impact English winemakers? What's the biggest risk to the English wine industry? Key Takeaways Henry observes that Champagne is warming up and the concern is that eventually the grapes might not have enough acidity, so they're hedging their bets. He also thinks they are entrepreneurial. If you could bring your expertise and get it to work and make a great, great wine - which is what they're interested in - then, why not? Brexit had a big impact on the English wine industry. There was a hell of a lot of upheaval, but I think generally the industry has adjusted and worked out how they can bring things in. The cost, obviously, has gone into the wines, and we probably have to pay more. But I think all the problems have already been dealt with. It's all kind of factored in. Southern England, especially in the spring and summer, Henry says, is breathtakingly beautiful in a way that no other country is. There are beautiful little villages and hills and churches. It can be quite incongruous sometimes seeing the vines, especially if on a cold day when you'd expect to see horses and apple trees. Wine tourism is quite in its infancy at the moment, but it's coming on strongly. A lot of wineries have realized that you can sell tourists wine without anyone taking a cut. So they're beginning to take it a lot more seriously… have restaurants on site, really good tour guides. The potential is massive because most of the vineyards are within an hour and a half of London. About Henry Jeffreys Henry Jeffreys worked in the wine trade and publishing before becoming a writer. He's a contributor to Good Food, The Guardian, Harpers Wine & Spirit, and The Spectator, wine columnist for The Critic magazine, and has appeared on radio, TV, and The Rest is History podcast. He won Fortnum & Mason Drink Writer of the Year in 2022 and is the author of four books, including Empire of Booze and Vines in a Cold Climate, which was shortlisted for the James Beard awards and won Fortnum & Mason drink book of the year. Along with Tom Parker Bowles, he hosts the Intoxicating History podcast. He lives in Faversham, Kent, with his wife and two daughters. To learn more, visit https://www.nataliemaclean.com/335.
This is our last 2024 travel year in review episode. In this part of the series, we're covering the best food and drinks we've had while traveling in 2024. From hot chocolate and Champagne to chocolate mousse and Swedish meatballs, these are the best things we ate and drank while on the road in 2024. Here were our top food & drinks! Kat's best foods were: -Quenelle at Mere Brazier at Les Halles de Lyon Paul Bocuse in Lyon -Swedish meatballs with mashed potatoes, lingonberries, and pickles at Restaurant Pelikan in Stockholm -Steak and ale pie at Two Chairmen in London -Haggis at the The Scran and Scallie in Edinburgh -Chocolate mousse at Chez Janou in Paris Honorable mentions: -Aligot at La Petite Perigourdine in Paris -Ribs with polenta at Au Chineur in L'Isle-sur-la-Sorgue -Christmas poutine at the Toronto Christmas market at the W Cafe Chris's best foods were: -Chocolate mousse at Chez Janou in Paris -Steak and ale pie at Two Chairmen in London -Egg, sausage, and pimento cheese on a jalapeño cheddar biscuit sandwich at the Bomb Biscuit Co. in Atlanta -Haddock Brandade at Chez Janou in Paris -Fish pie from The Scran & Scallie in Edinburgh Honorable mentions: -Stuffed cabbage at Faubourg Daimant in Paris -Seitan Burrito from Hellbender Burritos in Davis, West Virginia Kat's best drinks were: -Hot chocolate at Huma Chocolate and Coffee Experience in Quito -Raspberry juice at the Vista Del Angel Hotel in Quito -Tarragona almond blossom tea at Palm Court in Edinburgh -2013 Taittinger Comtes de Champagne Blanc de Blancs at Taittinger in Reims -Hot chocolate at Carette in Paris Honorable mentions: -Orangina while traveling in France -Whispering Angel rosé on the beach in the South of France -Scotch Whisky tastings at the Scotch Whisky Experience in Edinburgh (the Highlands one was the best) Chris's best drinks were: -Guinness at the Gravity Bar at the Guinness Storehouse in Dublin -Champagne Drappier 2006 Vintage while in Reims -2013 Taittinger Comtes de Champagne Blanc de Blancs at Taittinger in Reims -Hot chocolate at Carette in Paris -Ancient hot chocolate at Les Deux Magots in Paris Honorable mentions: -Negroni at Restaurant L'Artichaut in Lyon Check us out on Substack: Follow for updates, free and paid posts, and exclusive podcast episodes! Subscribe here to get this exclusive content now! Traveling to France? Check out our Facebook Group called France Travel Tips to ask/answer questions and learn more! Don't forget to follow along! Instagram: https://www.instagram.com/worldwidehoneymoon Facebook: https://www.facebook.com/worldwidehoneymoon TikTok: https://www.tiktok.com/@worldwidehoneymoon World Wide Honeymoon Blog: https://worldwidehoneymoon.com France Voyager Blog: https://francevoyager.com Subscribe to the World Wide Honeymoon blog here for monthly updates and tips + get our FREE trip planning guide: https://www.subscribepage.com/o4e5c2
We welcome Patrick McGrath to The Premier Cru. Patrick has had an amazing career in the wine trade, becoming a Master of Wine in 1993 and the CEO of Hatch Mansfield. More recently he has also founded Domaine Evremond in collaboration with the Taittinger family. It represents the first attempt by a famous champagne house to produce wine in Britain. The project began in 2015 and their first non-vintage sparkling wine will be released to market in Spring 2025. Given the anticipation ahead of the release, we got the opportunity to try the wine and provide a preview! On the episode we discuss: How Domaine Evremond was founded Why the Taittinger family wanted to produce wine in Britain How they approached making their first wine How Domaine Evremond fits into the British wine landscape How Patrick became an MW Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.
Si le champagne nous était conté: Vitalie Taittinger.Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table, sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.Retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Cook as you are : https://audmns.com/cFrZcBc
John Stimpfig reports on how vintners are coping in the Bekaa Valley, Elin McCoy discusses the sale of Duckhorn Portfolio for 1.95 billion dollars, plus Weather Watch and North Hemisphere Harvest reports. We also report on the launch of Taittinger's English Sparkling wine, Berry Brothers entering the auction world and the chance for all of us to buy a little bit of Burgundian history when the BIVB road signs go up for auction this November. This Omnibus is brought to you by our Founder Sponsor, Santa Rita Wine Estates.Find out more at wine-conversation.com
Bluetongue disease continues to affect livestock across England, and into Wales. The virus, which can be fatal to sheep, is transmitted by biting midges, which breed in warm temperatures. Over the last few weeks, DEFRA has increased the areas where animal movements are restricted. We speak to a breeder in Suffolk whose pedigree flock is under lockdown because of the restrictions. He's been unable to sell his rams at market and has criticised the government for not tackling the disease sooner. He feels he should be compensated. Defra says it's taking prompt action to mitigate the spread of the disease.All week we're discussing wine, and in England, sparkling white wine has been going from strength to strength. That's attracted interest and investment from one of the world's best known Champagne houses. Taittinger has opened a vineyard near Canterbury in Kent and will soon be bottling its first wine from there. Listeners have told us they can't get hold of semi skimmed organic milk in the supermarket. We speak to a dairy consultant to find out why. Presenter = Anna Hill Producer = Rebecca Rooney
Je vous propose une rencontre avec l'une des grandes figures de Champagne, une femme à la croisée des mondes entre art, vin et business. Cette figure, c'est Vitalie Taittinger, présidente de Champagne Taittinger depuis 2020. Lorsqu'on la voit, ce rôle semble une évidence. Pourtant, Vitalie se destinait à un chemin tout autre, elle qui a suivi des études de dessin et commencé sa carrière dans le milieu artistique. Dans ce podcast, on se pose plein de questions :Comment s'est développée la maison Taittinger au fil des 4 générations qui ont façonné son histoire ?Qu'est-ce que le style Taittinger ?Peut-on voir un lien entre l'art et le vin ?Comment le Philanthropic ArsNova entend encourager l'accès à la musique, la gastronomie, les arts et le patrimoine ?Lien vers les références citées :Grégoire Delacour, auteur de « la liste de mes envies »Taittinger collection, la rencontre entre une grande cuvée millésimée et un artiste contemporain Les FRAC, fonds régionaux d'art contemporainLe Philanthropic ArsNova, fond de dotation de Taittinger Maggie Enriquez, dirigeante de la maison Krug pendant 13 ans Evelyne Roques-Boizel, PDG de la maison Boizel et l'une des premières femmes à diriger une maison de champagne Anne Malassagne : à la tête du domaine Champagne AR Lenoble.pendant 30 ans Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
DIMANCHE 02 JUIN 2024Antoine Schutz - Domaine Ruhlmann-Schutz (Alsace)La famille Ruhlmann-Schutz puise sa passion pour le vin au plus profond du terroir alsacien. Installée à Dambach-la-Ville depuis 1688, la famille perpétue de génération en génération un savoir-faire précieux alliant tradition et modernité. Depuis plus de 300 ans, le vignoble du domaine n'a cessé de s'agrandir et représente aujourd'hui 40 ha de vignes comportant 2 Grands Crus ainsi que des Lieux-dits.Rodolphe Frerejean-Taittinger - French BloomNée en 2021, French Bloom révolutionne le monde des vins pétillants avec ses créations sans alcool haut de gamme. Cofondée par Maggie Frerejean-Taittinger et Constance Jablonski, la marque propose des cuvées exceptionnelles élaborées avec soin et expertise. Trois cuvées d'exception : Le Blanc, un Blanc de Blancs frais et élégant, Le Rosé, fruité et délicat, et La Cuvée Vintage 2022, un Blanc de Blancs millésimé complexe et raffiné. Avec son goût bluffant, ses bulles délicates et son faible nombre de calories, French Bloom est l'allié idéal pour des moments de plaisir sans compromis.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
Environ 130 000 personnes sont concernées par cette maladie évolutive, qui touche plus souvent les femmes que les hommes. Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
Un Talk approfondito insieme a Clovis Taittinger, quarta generazione della famiglia.Insieme a lui andiamo a raccontare il pensiero dietro ai vini e alla filosifia di Maison Taittinger.
« C'est l'écosystème qui me nourrit, ce n'est pas le magazine lui-même. » Avec l'éditeur Benoit Pelletier, je souhaitais qu'on aborde le sujet de l'écosystème qu'il a construit autour de son magazine Process. Dans cet entretien, on est revenu sur ses différents projets de directeur artistique, éditeur et photographe. Ses débuts dans le secteur de la musique classique auprès d'artistes, puis de salles de spectacles jusqu'à ses projets avec des institutions culturelles comme le Musée national de la Marine à Chaillot. Nous avons abordé la genèse de son magazine Process qui a débuté comme un hobby et a trouvé sa place au fil des numéros dans l'écosystème de la photographie. J'espère que cet épisode vous plaira et vous inspirera dans vos projets, bonne écoute !2'10 – Son environnement familial, ses études de droit et sa première société dans le secteur de la musique classique.6'30 – Le moment fondateur où il a fait l'identité visuelle et la photo pour la scène nationale du Manège à Reims.10'08 – Le développement de sa première structure avec jusqu'à 40 clients en même temps.12' – Le fonctionnement des appels d'offres.15'30 – La genèse du magazine Process comme expression naturelle de ce qu'il a toujours fait : lier le fond et la forme.20'15 – La séparation avec son associé et l'évolution de ses projets en tant que Directeur Artistique.27'35 – "Le magazine a un effet vitrine qui peut donner l'envie à des personnes de nous consulter pour des projets d'éditions ou de direction artistique."28'25 – Ses projets de DA et de création de contenu pour des institutions culturels avec par exemple le Musée national de la Marine, à Chaillot.30' – L'exemple de sa collaboration avec Taittinger avec la production de contenu en ligne.36'26 – Son écosystème : édition / DA et photographie.45'48 – Les évolutions dans l'édition photo : "Le public est de plus en plus averti et attend d'avoir un bel objet, car il n'y a pas que les images qui comptent." "La perception du prix du livre est toujours inférieure à ce qu'il coûte vraiment."55'40 – Ses conseils pour faire un magazine : "Il ne s'agit pas d'avoir une bonne idée, mais de l'insérer dans un contexte. Il faut trouver une place qui est la nôtre et se demander ce qu'on apporte."Le site de Benoit Pelletier : https://benoitpelletier.com/Pour vous inscrire à la newsletter du podcast : https://bit.ly/lesvoixdelaphotonewsletterPour suivre l'actualité du podcast : https://bit.ly/lesvoixdelaphotowebsiteEt vous pouvez retrouvez le podcast sur Instagram, Facebook et LinkedIn @lesvoixdelaphoto Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
Our latest episode of Wine Talks features the discerning Rodolphe Frerejean Taittinger, CEO of French Bloom, and co-founder of Frerejean Frere Champagne. A scintillating conversation that dives into champagne history, non-alcoholic wine innovation, and the passion driving the family's legacy in winemaking. Here are your 3 key takeaways: -
La distribuzione Ghilardi ci racconta alcune particolarita di Maison Taittinger
Episode 205 - Vitalie Taittinger of Champagne Taittinger by Michelle Mandro
Un nouveau monde, de nouveaux métiers, de nouvelles règles, et plus de création, d'imagination et d'émotion ! Avec Detroit, une boîte française
Sofisticata, autorevole, classica: sono questi i tre aggettivi che meglio descrivono l'essenza della Maison de Champagne Taittinger e che sono espressi nella nuova etichetta. Un restyling studiato con l'obiettivo di comunicare in maniera ancora più diretta ed efficace l'anima di questa preziosa produzione, attraverso scelte formali in grado di valorizzarne l'impareggiabile eleganza e rendere il giusto omaggio a una lunga storia che affonda le sue radici in un passato leggendario.
Le monde de la cuisine est un univers de compétition. Même les chefs qui ne veulent pas se mesurer aux autres, ne courent pas après les médailles, les trophées ou les étoiles, sont au quotidien dans l'obligation de se dépasser. Mais certains, en plus de leur combat quotidien en cuisine, cherchent une dose d'adrénaline supplémentaire. Un concours, c'est d'abord une préparation, puis une ou des épreuves de tension extrême et enfin un résultat, une sanction. La gloire en un instant ... ou la déception. Mais si je voulais qu'on parle de ces concours c'est pour connaître la raison profonde qui pousse un.e chef.fe à s'y coller !? Les concours, c'est une implication considérable, souvent en parallèle des services quotidiens alors pourquoi vouloir rajouter de la pression, à la pression? Qu'est-ce que les concours apportent aux cuisiniers? Est-ce que la compétition les aide ensuite dans la pratique de leur métier? C'est à Tom Meyer qu'on a posé ces questions car malgré sa petite trentaine, le chef de Granite a un palmarès qui pourrait faire pâlir les plus grands. 1 étoile Michelin obtenu en six mois, Meilleur Ouvrier de France, Vainqueur du prix Culinaire international Taittinger, Finaliste du Bocuse d'or France, (...) Bref, vous allez l'entendre, depuis le début Tom Meyer a toujours voulu passer des concours. Parce que c'est une suite logique à sa pratiques sportive, mais plus étonnant aussi, vous allez découvrir que la participation à toutes ces épreuves lui a permis d'évoluer dans sa pratique quotidienne, dans son attitude au sein de sa brigade et dans les valeurs qu'il souhaite transmettre à son équipe et à ses clients. Voilà un épisode riche en enseignement et un chef d'une grande maturité, surprenant dans sa manière d'aborder son métier : On voit rarement par exemple des chefs déjeuner dans leur propre restaurant, au milieu des clients ... Alors bonne écoute et si vous voulez rencontrer le chef sur son terrain, ça se passe ici : Restaurant Granite 6 rue Bailleul, Paris 1er 01 40 13 64 06 reservation@granite.paris
Die Themen: Chris Rock und Diplo fliehen vom Burning Man-Festival; Olaf Scholz beim Joggen gestürzt; Der richtige Umgang mit der Flugblatt-Affäre; Selenskyj will Verteidungsminister feuern; Corona ist zurück; Ein neues Logo für das Erzbistum Köln; True Crime bei Champagner Taittinger; Die richtige Burgergröße und das wunderbare Jahr 1988 Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/ApokalypseundFilterkaffee
Molta attesa ha accompagnato l'uscita in Italia del Comtes de Champagne Grands Crus Rosè, millesimato che incarna perfettamente il connubio fra i Grands Crus di Pinot Noir e di Chardonnay: cuvée dallo stile deciso ed equilibrato, si inserisce nella grande tradizione della Maison esprimendone il savoir-faire elegante e puro.Il Comtes de Champagne Rosé è composto per il 40% da Grands Crus di Chardonnay provenienti dai terroir più prestigiosi della Côte des Blancs, e per il 60% da Pinot Noir dei Grands Crus della Montagna di Reims. Per il millesimo 2011 durante l'assemblaggio è stato aggiunto un 14% di Pinot de Bouzy vinificato in rosso, la cui macerazione pre-fermentativa, piuttosto lunga, ha apportato un'importante struttura tannica, con aromi di frutti rossi e neri. Il 2011 è stata un'annata molto particolare, caratterizzata da una siccità primaverile che ha costretto le radici della vite ad esplorare in profondità il terreno. Un'estate fresca e umida ha, invece, poi favorito la maturazione delle uve e preparato al meglio la vendemmia di agosto. Il Comtes de Champagne Grands Crus Rosè 2011 si contraddistingue per la brillantezza e l'eleganza della sua tinta rosata, qualche leggero riflesso rosso acceso mette in evidenza l'estrema finezza e la delicatezza della sua effervescenza.
Founded by the noble family behind Champagne Taittinger, Claude Taittinger's search for a worthy U.S. counterpart began in the late 1970s. In 1987 he selected a 138-acre parcel in the heart of Carneros, Napa Valley. Wisely selecting Eileen Crane to oversee the development of the winery and vineyards, the team created the quintessential California expression of the Taittinger style in Carneros.The heart of Domaine Carneros has always been sparkling wines, with distinctive styles ranging from the classic vintage-dated Brut cuvée to our luxury Le Rêve Blanc de Blancs. In 1992 we added rich, complex Pinot Noir to our portfolio and our passion for sparkling and still wines continues to grow. Learn about sparkling winemaking and Eileen Crane, Pinot Noir winemaking and TJ Evans, and our portfolio of wines.All of our wines proudly hail from the Carneros appellation, and 95% of our fruit comes from our estate vineyards. More on our vineyards.As anyone who has driven between Napa and Sonoma can tell you, the Domaine Carneros château is a stunning regional landmark. Join us for tableside service on the terrace or in the salon and savor the spirit of the Northern California wine country
Kent Tisher has been a follower of the LFF podcast for some time but I only met him after he recently won the Loulabelle's giveaway and was communicating with me regarding the arrangements for the sending of a magnum of Taittinger champagne to him in Canada. I then uncovered his French story and felt I wanted to share it with FrancoFilers everywhere!Kent is the son of international teachers and grew up in French West Africa. Whilst he and I both agree there is a bigger conversation to be had about colonialism, it was interesting to hear of the way he grew up with French influences that have left a lasting impact. Kent also went to medical school in the French Caribbean on the island of St Martin, so his experiences of French culture internationally are quite varied.Now living in Canada, Kent works as a palliative care doctor. I can imagine this work would be extraordinarily taxing, as well as rewarding. Kent says one by-product of the work he does is to focus on living his best life. He does this in some ways by connecting his creative side and freeing his mind by engaging in a couple of his other passions, opera singing and piano playing/composition. But he has also travelled extensively and chatted to me about some amazing experiences he has had in France.Together with his sister and also sometimes with his cousins Kent has done a couple of roadtrips. One particular trip he described to me was a vacation where they all hiked from Dijon through Burgundy. The best part of this trip was that the tour organisers took their luggage from village to village each day so Kent and his family could hike unencumbered through the grape vines. (I imagine it was more like a lovely meandering!) As he chatted I could actually imagine being there for these experiences. He also explained how drinking champagne in Champagne was a revelation for him! Kent told mer that lots of champagne making happens in local garages and the terroir is so prevalent when tasting the various wines... much more than the large blended champagne houses. I now can't wait to get there!Sometimes people cross our paths for a reason. I feel so fortunate to have crossed paths now with Kent. I now have a new determination to live my best life as he said, whilst staying my own motto to 'be kind".**Louise Prichard is the host of the Loulabelle's FrancoFiles podcast.**Other Loulabelle's links:FrancoFile Fix on YouTubeLoulabelle's FrancoFiles Spotify Playlist Loulabelle's FrancoFiles InstagramLoulabelle's FrancoFiles website
Empezamos el año hablando de gastronomía, sabores y cocina. Juan Muñoz es chef, ha sido dos veces el primer clasificado en el Concurso de Cocina de Madrid junto a Mario Sandoval. Nuestro farandulero y su cocina, han estado también presentes en dos de los mejores concursos de cocina a nivel internacional: Bocuse d'or y Taittinger. Por suerte, este talento malagueño está en casa, y podemos disfrutar de su cocina cada día en Uppery Club. Dale un homenaje a tu paladar y quédate con nosotros. - Síguenos en @lafarandulaenpodcast_ - Escúchanos en Canal Málaga y Spotify
From the cradle of wine making in the south of France, organic, nested in natural processes and … alcohol free, French Bloom ushers an elevated experience in the world of wine. Born from the common thread of sharing precious moments sans alcohol in social soirees, founders Maggie Frerejean-Taittinger & Constance Jablonski responded to these compromising choices with French Bloom. Officially an exclusive partner of Michelin guide, French Bloom's quintessential formulas and eye for elegance, reinvented the sip, upholding the graceful flavors with a subtle nod to inebriation.In this episode, Maggie elaborates on the new phenomenon of mindful consumption, fermentation of forgotten tales of non-alcoholic evenings and the untold art of fine dining with the ideal pairing of wine and food. This podcast is sponsored by Seabody, a Kerry-based tech-powered Beauty & Wellness brand.Tech Powered Luxury's social campaigns are powered by GladCloud, an AI-driven social marketing platform. Hosted on Acast. See acast.com/privacy for more information.
La Magia del Champagne: Brindamos y platicamos con Ronnie Hulshof, Sommelier de Everest Wines & Spirits, que nos habló del champagne Taittinger
"Il ne se prononcera pas sur des rumeurs" extrait du Livre du prophète Isaïe
さおりさんってどうしてこんなに自分の魂に正直で いられるんだろう。どうしてその声をもとに忠実に 行動に移せるんだろう！と、いうのが さおりさんとお話した後に感じたことです。 さおりさんのように魂の声に従って行動すると、そのエネルギーに乗っかって いろんな人が集まってきて、そこから国境も人種、言葉も ジェンダーも関係なく、人との繋がりが広がっていく。 そして、目に見えない力が後押ししてくれる。 あるきっかけで、自分の魂がいつもずっと側で見守ってくれていて、 さおりさんは一生孤独ではないんだと気づく。 これに気づいてからは、心身ともに悦びを表現することに 焦点を置くようになった。そして、それを表現することによって 他人からの評価や承認を超えた世界を見つけたとさおりさんは おっしゃいます。 もちろん、彼女のストーリー自体も十分美しいのですが、 彼女の言葉と声のエネルギーも本当に清らかで美しいのです。 キラキラという言葉を超越しています。 魂とともに軽やかに表現を続けるさおりさんとの１時間を ぜひお楽しみください。 ー神田さおりさんのBIOGRAPHYー 山口県産まれ / イラク&ドバイ育ち 日本への強い憧憬と共に 世界各地の様々な暮らしに根付いた美意識に触れる。 "魂の悦びの解放"をThemaに 生き様そのものを表現とするアーティスト。 2020年より "女神解放" "エロス解放"をテーマとした作品シリーズをスタート。SelfLove activistとして活動開始。 死生感に於ける命の源としての"性"に向き合い、自らを愛し直すことの重要性を作品に込めて写真、舞踊、絵画、音楽、映像、詩作など多岐にわたる手法で表現活動を行う。 また、肉体そのものを表現メディアとする” 踊絵師 “として世界各国のセレモニーやフェスティバルに出演し、その土地と出逢った方々のエネルギーを受け取り、儀式芸術として祷をこめてキャンバスに現し続ける。 音•舞•衣•香•食など様々な表現を巻き込み、五感を満たす独自のセレモニーアートパフォーマンスは舞台芸術として評価され、世界遺産/沖縄中城跡、奈良/天河大弁財天社、岡山/吉備津彦神社にて御奉納を務める他、台湾・上海・香港・アメリカ・フランス・スイス・カザフスタン・インドなど世界各地に招聘される。 Canon,NISSAN,AlfaRomeo,TAITTINGER,VIVIENNETAM,COMTESSEなど様々な企業とのコラボレーションも行い、CM出演他、ブランドプロデュースも多数手がける。
You will learn the passion and commitment it takes to grow and make Champagne. The world has an expectation of the best wines that come from the famed district. Clovis Taittinger from Champagne Taittinger recently visited Los Angeles and I had the chance to reconnect with him in Hollywood. After a few minutes, I remembered how he is a very philosophical man whose point of view is rooted in history and sentiment. The winery is owned by his father and ran by the sister and brother team of Vitalie and Clovis, Taittinger continues to bestow the romance that Champagne brings to any table. Have a listen, you will find him quite charming.
durée : 00:30:29 - Côté saveurs avec France Bleu Lorraine - FB Sud Lorraine - On a reçu deux chefs aujourd'hui dans notre émission culinaire. Régis Marcon, prix Taittinger, qui sort un livre consacré aux fruits dans lequel il donne des recettes, des trucs et des astuces, pour cuisiner les fruits. Un livre qui a bien plu a notre prix Taittinger de Lorraine : Charles Coulombeau
Talents, le podcast de L'Hôtellerie Restauration, vous invite dans l'une des plus prestigieuses maisons de Champage : Taittinger. Nous sommes allés à la rencontre de sa présidente, Vitalie Taittinger, qui nous confirme que l'univers du vin s'est fortement féminisé ces dernières années : “Les femmes ne se mettent plus de barrières.”Dans ce podcast, elle se livre sans détours, en toute transparence. Vitalie Taittinger nous parle de sa famille, de la reprise de maison de champagne, après une lutte acharnée menée par son père, Pierre-Emmanuel Taittinger, en 2006, de son arrivée à ce poste de présidente en 2020. Elle est désoramais aux commandes d'une entreprise qui emploie 250 collaborateurs et aime régler “la voilure humaine”, selon une expression chère à son père. Elle se définit comme une animatrice d'équipe.Vous allez l'entendre, elle évoque ses liens privilégiés avec les restaurateurs : un rapport d'affection et de gourmandise. La table, dit-elle, doit rester un lieu d'échange, de générosité. #Talents #podcast #VitalieTaittinger Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
Im Stuttgarter Auktionshaus Eppli kommt am Samstag, den 19.03.2022 die erste Hälfte einer beeindruckenden Weinsammlung unter den Hammer. Die sensationelle Sammlung eines süddeutschen Gastronomenpaars beinhaltet jede Menge Raritäten und Jahrhundertweine. Der vinophile Schwerpunkt liegt auf französischen Tropfen aus Bordeaux, Burgund und der Champagne. Darunter verbergen sich Hochkaräter wie ein 1945er Mouton Rothschild oder auch lang gereifte Champagner aus den Häusern Krug, Taittinger oder Dom Pérignon. Für die Sonderauktion der Eppli Auktionshalle in Leinfelden-Echterdingen hat das Traditionshaus extra einen geeigneten und alarmgesicherten Weinkeller errichtet, um die rund 3.000 Flaschen optimal bis zur Versteigerung lagern zu können. Die Flaschen wurden seit den 1980er- Jahren von den Besitzern ausgesucht und bei vertrauenswürdigen Händlern erworben. Neben Schaumweinen, Rot- und Weißweinen, gibt es außerdem rund 50 Flaschen des begehrten Romano Levi Grappas.
In this episode we learn about the Champagne region and the Taittinger Winery. One of the most historical and still family owned wineries left in Champagne. Dominated by Chardonnay and own the majority of their vineyards. Taittinger is the benchmark for ultimate Champagne quality.
Vitalie was born in Reims, she's the great-granddaughter of Champagne Taittinger's founder Pierre Taittinger and now she is the President of the champagne house. Two years ago, she took over from her father, Pierre-Emmanuel. When I first met the young woman a few years ago, I asked myself if it's a gift or a burden to be born into one of the world's most famous champagne families, if it's freedom or pressure. Clovis is Vitalie's brother, he's the company's Managing Director. When it came to the decision who of the two children would follow into their father's footsteps, the father specifically didn't want to be part of the final decision making process. Instead, for a whole year, the entire team, including the two siblings, pondered on what would be best for the company. For them it was neither about ego nor about clever career moves. It was simply about finding a solution that would be best for Champagne Taittinger; that would be best to keep a tradition alive and thriving. This story says so much about a family and about a region and its mystified product. It says so much about what champagne is about. The Champagne region is a tiny cosmos built on history, values, tradition, and trust. It goes beyond family although the families that founded the big houses and cultivated champagne over hundreds of years are at the core of this cosmos. It's important to understand that all the champagne houses on their own can't cover the demand of grapes for their production just by using the produce from their own vineyards. It's just not enough. They depend on a large network of small independent growers in the region. There are contracts yet if the growers don't want to cooperate with a champagne house, the champagne house won't survive. They both depend on each other, which is fruitful and only works when their cooperation is built on trust, respect, and the same values. Land is precious and limited - and a UNESCO world heritage since 2015. It's one of the most expensive in the wine world. € 1 million per acre, only topped by Bordeaux's and Burgundy's top appellations. When Taittinger was sold by the extended family in 2005 - a step Vitalie's father didn't agree with - it only took him a year to have the support from a local bank and the backup from the growers to buy the company back and be assured that he would manage to keep producing outstanding champagne. So when Vitalie joined the company in 2007 quite spontaneously, after studying art and establishing a life independent of Taittinger, she was aware of the responsibility given into her hands but also about the chance she got to keep the story of her family's champagne alive so that one day she could pass it on to the next generation. For this podcast episode, Vitalie shared a recipe with me that's both cozy and sumptuous. Squash Soup with Chestnut Purée and Scallop Carpaccio with Spinach Pesto and Caviar - easy to prepare in advance and perfect for a New Year's Eve dinner! You can find all the blog posts about the podcast episodes including my guests' recipes on meikepeters.com under 'Meet in Your Kitchen'. INSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GUEST: https://www.taittinger.com RECIPE: https://www.meikepeters.com/meet-in-your-kitchen-champagne-scallops-squash-soup-with-vitalie-taittinger MUSIC: Martin Stumpf SOUND MIX: Kraatz Studios https://kraatzstudios.com MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Cookbooks: https://www.meikepeters.com/cookbooks
On this week's very special Christmas episode, we'll hear from Lara Prendergast on why she's planning to party hard this Christmas. (00:57) Next, Christopher Howse on those helping to preserve the UK's medieval churches. (06:31) Then it's, Lionel Shriver on the Covid heretics she admires most. (16:41) Followed by, Peter Hitchens on Christmas in Russia during the last days of the Soviet Union. (25:23) Penultimately, we have Joanna Lumley on getting the key to the Sistine Chapel. (35:69) And finally, Caroline Moore on how ghost stories became a British Christmas tradition. (41:51) Produced and presented by Sam Holmes Subscribe to The Spectator magazine this Christmas and get the next 12 issues – in print and online – for just £12. Not only that but you'll also receive a bottle of Taittinger champagne, worth £42, to see you through to the new year. Join the party today at www.spectator.co.uk/celebrate
Welcome to the special Christmas episode of The Edition! In this episode, we look at five major topics that dominated the news this year and the pages of The Spectator. First up a review of the year in politics with our resident Coffee House Shot's team James Forsyth, Katy Balls and Isabel Hardman. We discuss how Boris seemed to make such a strong start to the year through the vaccine rollout, but squandered this goodwill with several own goals. We also touch on some of the big political moments of the year: Partygate, the Owen Paterson affair and of course Matt Hancock. (00:39) Next, we go global and look at three of the major powerhouses that took headlines this year. The EU, who ends the year in a panic over Russia, extreme Covid measures, and upcoming elections. The US started with an insurrection and ended with President Biden's plummeting poll numbers. Finally, China, who if you ask them say they are doing just fine. Lara Prendergast is joined by Jonathan Miller, Douglas Murray, and Cindy Yu to discuss the state of the world. (22:34) Then, a subject we all hoped to be leaving in the rearview mirror. Covid. With so much misinformation out there, the one important thing to have is good data, which is why we built The Spectator's Covid data hub, and William Moore is joined on the podcast by three people who spend an ungodly amount of time going through those figures. The Spectator editor Fraser Nelson, Michael Simmons (who puts the data hub together and is making his podcast debut), and our economics editor Kate Andrews. (40:52) We chose our penultimate segment by looking back at all the most read articles of the year and chose the subject that appeared the most. The Royal Family won by a landslide, and it has been a big year for them. To break down the year's big Royal moments and try and figure out why we are so obsessed with this family, Lara Prendergast and William Moore sat down with Freddy Gray and Patrick Jephson. (59:37) And finally, The Edition's producer has given William Moore an early Christmas present. The Church of England is one of his favourite things to talk about, because of how important he thinks it is for our society, but also because of the many issues he has with how it is run. Will gets stuck into it with four amazing priests – Marcus Walker, Daniel French, Nicholas Cranfield, and Steve Morris – who see out the year by telling us their favourite Christmas carols. (01:13:04) Hosted by Lara Prendergast & Will Moore Produced by Sam Holmes Subscribe to The Spectator magazine this Christmas and get the next 12 issues – in print and online – for just £12. Not only that but you'll also receive a bottle of Taittinger champagne, worth £42, to see you through to the new year. Join the party today at www.spectator.co.uk/celebrate
Welcome to the special Christmas episode of The Edition! In this episode, we look at five major topics that dominated the news this year and the pages of The Spectator. First up a review of the year in politics with our resident Coffee House Shot's team James Forsyth, Katy Balls and Isabel Hardman. We discuss how Boris seemed to make such a strong start to the year through the vaccine rollout, but squandered this goodwill with several own goals. We also touch on some of the big political moments of the year: Partygate, the Owen Paterson affair and of course Matt Hancock. (00:39) Next, we go global and look at three of the major powerhouses that took headlines this year. The EU, who ends the year in a panic over Russia, extreme Covid measures, and upcoming elections. The US started with an insurrection and ended with President Biden's plummeting poll numbers. Finally, China, who if you ask them say they are doing just fine. Lara Prendergast is joined by Jonathan Miller, Douglas Murray, and Cindy Yu to discuss the state of the world. (22:34) Then, a subject we all hoped to be leaving in the rearview mirror. Covid. With so much misinformation out there, the one important thing to have is good data, which is why we built The Spectator's Covid data hub, and William Moore is joined on the podcast by three people who spend an ungodly amount of time going through those figures. The Spectator editor Fraser Nelson, Michael Simmons (who puts the data hub together and is making his podcast debut), and our economics editor Kate Andrews. (40:52) We chose our penultimate segment by looking back at all the most read articles of the year and chose the subject that appeared the most. The Royal Family won by a landslide, and it has been a big year for them. To break down the year's big Royal moments and try and figure out why we are so obsessed with this family, Lara Prendergast and William Moore sat down with Freddy Gray and Patrick Jephson. (59:37) And finally, The Edition's producer has given William Moore an early Christmas present. The Church of England is one of his favourite things to talk about, because of how important he thinks it is for our society, but also because of the many issues he has with how it is run. Will gets stuck into it with four amazing priests – Marcus Walker, Daniel French, Nicholas Cranfield, and Steve Morris – who see out the year by telling us their favourite Christmas carols. (01:13:04) Hosted by Lara Prendergast & Will Moore Produced by Sam Holmes Subscribe to The Spectator magazine this Christmas and get the next 12 issues – in print and online – for just £12. Not only that but you'll also receive a bottle of Taittinger champagne, worth £42, to see you through to the new year. Join the party today at www.spectator.co.uk/celebrate
durée : 00:51:03 - 100% stade de Reims FB Champagne-Ardenne
In our series “The Next Generation” Elin McCoy talks to Vitalie Taittinger about taking over from her father as President at Champagne Taittinger. She describes her childhood in Reims, her inspiration for joining the company and her vision for its future.Find out more at: wine-conversation.com
Remi Cohen and Tom Simoneau. Remi Cohen, CEO of Domaine Carneros, is our guest on California Wine Country with Steve Jaxon and Dan Berger. Tom Simoneau is also in the studio today and the subject is the sparkling wines of Domaine Carneros. But first, Dan Berger has opened a 12-year-old 2009 Pinot Noir from his extensive personal cellar. Morelli Vineyards provided the grapes for this wine made by a winery called Lost Canyon. Dan looked for them online but didn't find much, they may not still be active. Tom Simoneau has not heard of them. Dan Berger notes that Dan Goldfield has also used Morelli Vineyards for his prestigious Dutton-Goldfield label. Now they begin tasting the Domaine Carneros sparkling wines beginning with the Brut, which is the first wine they ever made in 1987 when they launched. Domaine Carneros is owned by the Taittinger family, who are famous French Champagne producers. They wanted to have a sparkling wine company in California so they started one in the 1980s. When Claude Taittinger came to visit Napa Valley and Carneros in particular, he expressed that desire. Then they hired Eileen Crane to create the winery and make the wine. Eileen retired last year but still comes in to help with the blending. Eileen Crane was on California Wine Country on this episode from March 29, 2017 and she told the whole story of her very interesting career. Remi Cohen has brought these bottles today for tasting and discussion: Domaine Carneros by Taittinger 2017 Brut Domaine Carneros Cuvée de la Pompadour sparkling Brut Rosé Le Rêve Domaine Carneros by Taittinger 2014 Domaine Carneros Estate Pinot Noir 2018 Carneros means Rams in Spanish. They open the Sparkling Rosé but it turns out to be slightly corked. This happens to about 1% of wines, a mould grows on the cork and can spoil the taste of the wine. (Dan thinks most corked wines in the US are probably not identified as such, people have to be used to telling the flavor of it. People who don't know, may conclude the don't like the wine but don't know why.) Next they taste Le Rêve, which means The Dream. This is aged 6 years before they release it, this is a 2014 they are tasting. The story behind this wine is that Claude Taittinger asked Eileen Crane to make a top quality sparkling wine only from estate-grown Chardonnay grapes. The owner was so impressed he had a special bottle made for Le Rêve, emblazoned with two rams' heads. The word Carneros means Rams, in Spanish. first release was 1992. This is as dry as the other, but is different from the Brut. Dan points out that you're getting your richness from the Pinot Noir that has intentionally made for the color. They do Le Rêve and Lobster dinners at the winery. Dan Berger would serve grilled scallops with this. Click the logo to visit our sponsor Bottle Barn online. Bottle Barn is still featuring Harvest Festival winners, including all four of Tom Simoneau's gold medal winners. They are also selling a lot of sparkling wines right now. They also have acquired some important collections and there are some unique bottles in those lots. Dan points out that the blend process is meticulous and very important. Remi is glad that Eileen Crane still comes for blending. Only a small amount of it has been given ML. It is how they choose the best Chardonnay to turn into sparkling wine with the tirage which is putting sugar and yeast in and let it ferment in the bottle. Dan points out how making sparkling wine is “a game of patience” as Remi describes it, since it takes years to plant the right vineyard, and the sparkling winemaking process takes so long. They harvest at 18 to 20 Brix, which is really tart. At the Domaine Carneros chateau, there are lots of options for visits, with food pairings of all kinds. Finally, they taste a Pinot Noir, made by T.J. Evans, who specializes in Pinot Noir for DC. The Estate Pinot Noir is from 6 different estates that they farm in Carneros.
Remi Cohen, CEO of Domaine Carneros, is our guest on California Wine Country with Steve Jaxon and Dan Berger. Tom Simoneau is also in the studio today and the subject is the sparkling wines of Domaine Carneros. But first, Dan Berger has opened a 12-year-old 2009 Pinot Noir from his extensive personal cellar. Morelli Vineyards provided the grapes for this wine made by a winery called Lost Canyon. Dan looked for them online but didn't find much, they may not still be active. Tom Simoneau has not heard of them. Dan Berger notes that Dan Goldfield has also used Morelli Vineyards for his prestigious Dutton-Goldfield label. Now they begin tasting the Domaine Carneros sparkling wines beginning with the Brut, which is the first wine they ever made in 1987 when they launched. Domaine Carneros is owned by the Taittinger family, who are famous French Champagne producers. They wanted to have a sparkling wine company in California so they started one in the 1980s. When Claude Taittinger came to visit Napa Valley and Carneros in particular, he expressed that desire. Then they hired Eileen Crane to create the winery and make the wine. Eileen retired last year but still comes in to help with the blending. Eileen Crane was on California Wine Country on this episode from March 29, 2017 and she told the whole story of her very interesting career. Remi Cohen has brought these bottles today for tasting and discussion: Domaine Carneros by Taittinger 2017 Brut Domaine Carneros Cuvée de la Pompadour sparkling Brut Rosé Le Rêve Domaine Carneros by Taittinger 2014 Domaine Carneros Estate Pinot Noir 2018 They open the Sparkling Rosé but it turns out to be slightly corked. This happens to about 1% of wines, a mould grows on the cork and can spoil the taste of the wine. (Dan thinks most corked wines in the US are probably not identified as such, people have to be used to telling the flavor of it. People who don't know, may conclude the don't like the wine but don't know why.) Next they taste Le Rêve, which means The Dream. This is aged 6 years before they release it, this is a 2014 they are tasting. The story behind this wine is that Claude Taittinger asked Eileen Crane to make a top quality sparkling wine only from estate-grown Chardonnay grapes. The owner was so impressed he had a special bottle made for Le Rêve, emblazoned with two rams' heads. The word Carneros means Rams, in Spanish. first release was 1992. This is as dry as the other, but is different from the Brut. Dan points out that you're getting your richness from the Pinot Noir that has intentionally made for the color. They do Le Rêve and Lobster dinners at the winery. Dan Berger would serve grilled scallops with this. Bottle Barn is still featuring Harvest Festival winners, including all four of Tom Simoneau's gold medal winners. They are also selling a lot of sparkling wines right now. They also have acquired some important collections and there are some unique bottles in those lots. Dan points out that the blend process is meticulous and very important. Remi is glad that Eileen Crane still comes for blending. Only a small amount of it has been given ML. It is how they choose the best Chardonnay to turn into sparkling wine with the tirage which is putting sugar and yeast in and let it ferment in the bottle. Dan points out how making sparkling wine is “a game of patience” as Remi describes it, since it takes years to plant the right vineyard, and the sparkling winemaking process takes so long. They harvest at 18 to 20 Brix, which is really tart. At the Domaine Carneros chateau, there are lots of options for visits, with food pairings of all kinds. Finally, they taste a Pinot Noir, made by T.J. Evans, who specializes in Pinot Noir for DC. The Estate Pinot Noir is from 6 different estates that they farm in Carneros. This has all the Carneros Pinot Noir traits like fruit and berries but also has the spice and earthiness that Pinot Noir lovers ...
Vitalie Taittinger dirige la maison de Champagne dont elle porte le nom. Entre l'enfant et la femme qu'elle est devenue, on découvre la poésie des paradis perdus, une profonde liberté de penser, mais aussi la quête de soi pour s'épanouir et creuser son propre sillon. Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.
Tanisha and I were able to view the upcoming documentary,SPARKLING: THE STORY OF CHAMPAGNE.Directed by Frank Mannion and featuring Vitalie Taittinger, Bruno Paillard, Stephen Fry, and Sir Nicholas Soames,SPARKLING: THE STORY OF CHAMPAGNEwill be available in select theaters and on demand on August 13th.The film is a love letter to the joys and pleasures of champagne. Major champagne houses featured include Pol Roger (Winston Churchill famously drank over 40,000 bottles in his lifetime), Bollinger (appearing in 15 James Bond movies), as well as Piper-Heidsieck (Marilyn Monroe's favourite), Taittinger, JAY-Zs Armand de Brignac, Cristal, Veuve Clicquot and Queen Elizabeth II's vineyard at Windsor. It explores the legend of the French monk, Dom Perignon, who famously declared "I can taste the stars" when he discovered champagne, and examines the theory that the English actually invented champagne decades before Dom Perignon. It also looks at the impact of climate change. The champagne region is gradually becoming too hot leading to the likes of Pommery and Taittinger acquiring vineyards in southern England where the chalk soil is the same as the champagne region. The film was shot on location in France, England, New York and LA.Follow The Swirl Suite:@SwirlSuitewww.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.
Tanisha and I were able to view the upcoming documentary, SPARKLING: THE STORY OF CHAMPAGNE. Directed by Frank Mannion and featuring Vitalie Taittinger, Bruno Paillard, Stephen Fry, and Sir Nicholas Soames, SPARKLING: THE STORY OF CHAMPAGNE will be available in select theaters and on demand on August 13th. The film is a love letter to the joys and pleasures of champagne. Major champagne houses featured include Pol Roger (Winston Churchill famously drank over 40,000 bottles in his lifetime), Bollinger (appearing in 15 James Bond movies), as well as Piper-Heidsieck (Marilyn Monroe's favourite), Taittinger, JAY-Z's Armand de Brignac, Cristal, Veuve Clicquot and Queen Elizabeth II's vineyard at Windsor. It explores the legend of the French monk, Dom Perignon, who famously declared "I can taste the stars" when he discovered champagne, and examines the theory that the English actually invented champagne decades before Dom Perignon. It also looks at the impact of climate change. The champagne region is gradually becoming too hot leading to the likes of Pommery and Taittinger acquiring vineyards in southern England where the chalk soil is the same as the champagne region. The film was shot on location in France, England, New York and LA.Follow The Swirl Suite:@SwirlSuitewww.swirlsuite.com Sarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.
Tanisha and I were able to view the upcoming documentary, SPARKLING: THE STORY OF CHAMPAGNE. Directed by Frank Mannion and featuring Vitalie Taittinger, Bruno Paillard, Stephen Fry, and Sir Nicholas Soames, SPARKLING: THE STORY OF CHAMPAGNE will be available in select theaters and on demand on August 13th. The film is a love letter to the joys and pleasures of champagne. Major champagne houses featured include Pol Roger (Winston Churchill famously drank over 40,000 bottles in his lifetime), Bollinger (appearing in 15 James Bond movies), as well as Piper-Heidsieck (Marilyn Monroe's favourite), Taittinger, JAY-Z's Armand de Brignac, Cristal, Veuve Clicquot and Queen Elizabeth II's vineyard at Windsor. It explores the legend of the French monk, Dom Perignon, who famously declared "I can taste the stars" when he discovered champagne, and examines the theory that the English actually invented champagne decades before Dom Perignon. It also looks at the impact of climate change. The champagne region is gradually becoming too hot leading to the likes of Pommery and Taittinger acquiring vineyards in southern England where the chalk soil is the same as the champagne region. The film was shot on location in France, England, New York and LA.Follow The Swirl Suite:@SwirlSuitewww.swirlsuite.com Sarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.
Livsglädje och allehanda levnadsvisdom bjuder Edward Blom och Mats Ryd på i detta avsnitt, som att man själv bör brygga sitt öl och baka sitt bröd.För första gången på femton månader träffas de tu på riktigt och inte bara via tråd, närmare bestämt i Edwards trädgård! Tilldragelsen firas med fyra sorters champagne av finare slag, och denna gång blir det vinnjutning snarare än vinprovning.Att champagne och sill kan kombineras slås än en gång fast, liksom att höjden av dumhet är vaskning. Apropå en lyssnarfråga går Mats och Edward igenom en rad trevliga sätt på vilka man kan bränna sin lön, på lokal och annorstädes. Mats lär oss vilken roll förkortningen ”FKB” spelar i sammanhanget samt konstaterar att alla människor, likt Edward, borde ha en musselfiskare i bekantskapskretsen.Vi får också veta varför det är viktigt – kanske rentav en skyldighet – att köpa lyxprodukter, vad som är speciellt med den norska matjessillen och lite om Winston Churchills mysdräktsuniform. Edward berättar om sina upplevelser från olika vinbutiker i Harlem, varför det kan vara klokt att skaffa barn sent i livet – och att det i år är Ignatiusåret, vilket faktiskt gör att alla poddlyssnare bör tillbringa årets svemester med en jalapeñofrukt i fickan! I slutet av samtalet får ni veta varför.Champagnesorterna i avsnittet:1. Henri Maillart et fils; Champagne Premier Cru Brut2. Louis Roederer Champagne Brut Premier brut3. Taittinger 2014 Brut4. Pol Roger Cuvée Sir Winston Churchill 2009 ChampagneStöd oss gärna:https://www.patreon.com/join/edwardblomSkriv till oss:podden@edwardblom.se See acast.com/privacy for privacy and opt-out information.
On March 11 James had an incredible Tasting Interview with Vitalie Taittinger, one of the owners of Champagne Taittinger and the producer of the incredible Taittinger Champagne Comtes de Champagne Blanc de Blancs 2008. James was wowed by the wine, saying it is the best blanc de blanc he has had in a long time - maybe ever.“It's the expression of chardonnay that is super pure,” agreed Taittinger. “In the beginning you feel the youth of the wine. And you are on the energy of the chardonnay. And you have something that is pure and precise. Then you feel it is a large wine but then very straight … then you wait for the second life of the wine in your glass. And the complexity and the years that are precious to the wine start appearing.”They also tasted the Taittinger Champagne Comtes de Champagne Blanc de Blancs 2011, which will be released in September, and it was a more linear and mineral young Champagne than the 2008 and had outstanding drive, as well as various other wines.Take a look at the full conversation above and view the tasting notes by clicking the wines below. Taittinger Champagne Comtes de Champagne Blanc de Blancs 2008Taittinger Champagne Comtes de Champagne Blanc de Blancs 2011The video interview is available at https://www.jamessuckling.com/videos/video-best-blanc-de-blanc-time-tasting-taittinger-2008-comtes-de-champagne/
Ah, le champagne : qu'on l'aime ou non, il fait partie de nos sociétés... et de nos vies ! Œuvrer chaque jour pour faire perdurer la passion familiale autour du champagne ? C'est la mission de Vitalie Taittinger et celle qu’elle vit chaque jour à travers son métier passion en tant que Présidente de la maison ! Passionnée par l'art, Vitalie se tourne d’abord vers des études dans ce domaine et alors, rien ne présageait réellement qu'elle rejoindrait un jour la maison familiale... Et puis, des circonstances de la vie et un événement marquant de l’entreprise plus tard, elle rejoint l'aventure : d'abord en tant que free-lance en marketing, jusqu'à succéder à son père en tant que présidente des années plus tard. Et elle en est fière ! Avec Vitalie, nous avons parlé parcours, passion pour l'art, mais aussi cycle de la vie et inspirations. Sans oublier ses combats de femme, comme celui d’aller constamment au-devant de ses peurs. Et dans une société tournée vers des réseau sociaux qui prônent la parole permanente, l’importance de choisir aussi de parfois ne pas s'exprimer. Vous avez aimé cet épisode et voulez aider Ma Passion Mon Job à se faire connaître ? Vous pouvez me laisser un commentaire sur Apple podcast ou Itunes et partager le podcast autour de vous. Je vous dis à très bientôt pour une nouvelle exploration ! Célia
Vitalie Taittinger, présidente de la Maison de Champagne Taittinger, est l'invitée du Talk Décideurs du Figaro.
Ko vas Gospoda pozdravita z Dobro jutro, lahko pričakujete, da se obeta nekaj nenavadnega. Upam, da ste že pozajtrkovali, ker drugače boste do konca epizode zelo lačni!
香槟可能是全世界最著名的起泡性葡萄酒，没有之一。僧侣、军官、寡妇、牛郎、特工、赛车手……关于香槟的传说和它在流行文化中的呈现，编织出了一个五光十色的网络，为这支来自法国北部的美酒，带来丰富的文化意涵。 岁末年初，也是值得开一瓶香槟欢庆的时节。本期节目邀请了香槟校尉孟蕾女士，与我们一起聊一聊香槟的工艺、历史与这个行业正在萌生的新趋势。让我们在愉悦的气泡中，一起收听吧！ 本期节目的小宇宙评论区收到点赞最多的五位听众，将会收到杯弓舌瘾的新年福利——“永璞x小宇宙app” 限量联名「播客星球」冻干咖啡 （统计截止到2021年2月18日晚12点）。您也可以关注@杯弓舌瘾TipsyProof 微博参与转发抽奖，期待你的参与！ 关注「杯弓舌瘾」公众号，或微信搜索bgsyxzs加入听众交流群，欢迎您参与互动。 【对话成员】 戴鸿靖（微信公号：佛门太闲） 钱老板（微信公号：酒壶和点唱机） 孟蕾（槟客文化） [02:55] 什么是香槟？ [07:00] 传统的香槟酿造方法 [10:10] 凯歌夫人发明的转瓶法让香槟酒液澄清 [12:55] 拿破仑时代流传下来的马刀开香槟的传统 [14:15] 香槟骑士、香槟校尉是怎样的头衔 [18:40] 香槟越来越不甜了？ [23:40] 香槟的产业结构以及小农香槟的兴起 [27:35] 有机化和自然酒趋势对香槟产区的影响 【本集酒单】 唐·培里侬 Dom Pérignon 凯歌 Veuve Cliquot 酩悦 Moet 库克 Krug 宝禄爵 Pol Roger 宝林爵 Bollinger 泰亭哲 Taittinger 巴黎之花 Perrier Jouet 玛姆 G.H.Mumm 路易王妃 Louis Roederer 【音乐】 Strawberry Fields Forever (The Beatles, Magical Mystery Tour) Champagne Supernova , (Oasis, Champagne Supernova) 【logo设计】杨文骥 【后期制作】真一 【制作总监】王若弛 【节目助理】猫老师 【收听方式】 推荐您使用Apple播客、Spotify、小宇宙App或任意安卓播客客户端订阅收听《杯弓舌瘾》，也可通过网易云音乐、喜马拉雅、蜻蜓FM和荔枝FM收听。 【本节目由JustPod出品】 【互动方式】 商务合作：contact@justpod.fm 微博@杯弓舌瘾TipsyProof 微信公众号：杯弓舌瘾 微博@播客一下 微信公众号：播客一下
Today we talk about champagne and focus on the prestigecuvée of Taittinger – Comtes de Champagne Blanc de Blancs Brut 2008. Guest in this weeks episode is Vitalie Taittinger, President of Champagne house Taittinger, and Anders Melldén, wine writer and and sommelier. We talk about Vitalies first year as President, the status in Champagne right now in regards to corona, how her father had to fight to keep the champagne house in the family, why they have waited to release Comtes de Champagne vintage 2008, and we get the story of the name – Comtes de Champagne. This episode is in english.
In samenwerking met Wines of South Africa (@WOSA_NL) mochten we even inbellen met de Bubbelbaas van Zuid-Afrika namelijk Pieter Ferreira! Pieter is al 30 jaar de wijnmaker van Graham Beck en heeft onder andere stages gelopen bij Krug, Moët en nog een aantal tophuizen in de Champagne. Zijn wijn van de week was de Comtes de Champagne 2006 van Taittinger. Lekker, hoor. Graham Beck is de specialist op het gebied van bubbels in Zuid-Afrika die ze daar heel toepasselijk MCC oftewel Methode Cap Classique noemen. We hebben het over Sun = Robertson het gebied waar de wijngaarden liggen. Maar ook over de 140 hectare wijngaarden (giga-veel). Verder krijgen we nog tips voor mousserende wijnen uit de UK want ook daar heeft Graham Beck wijngaarden. Dikke tip is Gaspond, volgens Pieter. Heb jij nou dorst gekregen van deze podcast? Koop dan vooral een fles MCC en support your South African winemaker! Graham Beck is in Nederland verkrijgbaar bij: Wijnhandel Peeters in Rotterdam Wow Wine in Utrecht
This episode is the recorded online masterclass learn all about the makings of Champagne and story of Taittinger family!
In 1955 Ian Fleming's third James Bond novel Moonraker was published. Tyler and Don embark on a thorough analysis of the book. In a series of three podcasts they go through the adventure chapter by chapter, providing as much background information as they could gather. This is Part 1 and covers chapters 1 - 7 of the book. It's Monday, and Mondays are hell. Bond is reading through boring paperwork when he's summoned by M. for a personal matter. There's this chap at his club Blades who cheats at cards. The problem is, the chap is the famous philanthropist Sir Hugo Drax, creator of the wonderful Moonraker rocket. Could Bond please confront Drax during a game of bridge and make him stop cheating? Obviously, this podcast is filled with spoilers, so if you haven't read Moonraker yet, you've been warned! If you enjoy our podcast, please share it with others! You can email us at moneypenny@the00files.com, go to www.the00files.com or find us on social media! SOURCES Books - Fleming, Ian (1955). Moonraker. London: Jonathan Cape. - Fleming, Fergus (2016). The Man With The Golden Typewriter: Ian Fleming's James Bond Letters. London: Bloomsbury. - Chancellor, Henry (2005). James Bond. The Man And His World. London: John Murray. - Griswold, John (2006). Ian Fleming's James Bond: Annotations and Chronologies for Ian Fleming's Bond Stories. Bloomington, Indiana: AuthorHouse. - MacIntyre, Ben (2008). For Your Eyes Only. London: Bloomsbury. - Millard, Andre (2018). Equipping James Bond: Guns, Gadgets, and Technological Enthusiasm. Baltimore, Maryland: Johns Hopkins University Press. - Lycett, Andrew (1996). Ian Fleming. London: Phoenix. - Parker, Matthew (2015). Goldeneye: Where Bond was born: Ian Fleming's Jamaica. London: Windmill Books. - Pearson, John (1966). The Life of Ian Fleming. London: Bloomsbury. - Rankin, Nicholas (2011). Ian Fleming's Commandos The Story of the Legendary 30 Assault Unit. London: Faber and Faber Limited. Websites and videos - The term Moonraker https://www.moonrakers.org.uk/moonrakers.asp - Ammunition https://www.washingtonpost.com/opinions/38-357-380-auto-and-9mm-ammunition-are-all-the-same-caliber/2016/02/18/2b097d38-d4cd-11e5-a65b-587e721fb231_story.html - Colt Detective Special https://en.wikipedia.org/wiki/Colt_Detective_Special - Inflation http://www.in2013dollars.com - Royal baccarat scandal https://en.wikipedia.org/wiki/Royal_baccarat_scandal - Contract bridge https://en.wikipedia.org/wiki/Contract_bridge - Rubber bridge https://en.wikipedia.org/wiki/Rubber_bridge - How to play piquet https://youtu.be/Z1bShGQOwrM - John Scarne https://en.wikipedia.org/wiki/John_Scarne - Scarne on Cards https://flemingsbond.com/scarne-on-cards/ - Taittinger https://www.gq-magazine.co.uk/article/james-bond-taittinger-champagne - Marthe Richard Law https://flemingsbond.com/the-marthe-richard-law/ - Hairy Heels https://english.stackexchange.com/questions/250432/what-does-hairy-at-the-heel-mean - Yarborough https://www.thefreedictionary.com/yarborough All additional audio clips are narrated by Mark Redfield (http://www.redfieldartsaudio.com)
Enfant, Philippe Renard, flâne dans la cuisine de sa grand-mère, qui lui réserve le droit de goûter tous ses plats. Il aime les mets riches en saveurs que cette Bretonne concocte pour ses proches. C’est un enfant curieux et gourmand, qui apprécie les moments conviviaux quotidiens en famille autour d’une grande table. Il grandit en découvrant la signification des mots générosité et convivialité. Sensible à ce milieu qu’il aime, il décide très tôt d’en faire son métier. À 15 ans, il entre en cuisine comme apprenti puis fait ses débuts en tant que commis au Café de la Paix du Grand Hôtel avec le Chef Georges Dury, où il apprend le management et la qualité. Il fait ensuite de belles rencontres culinaires, en travaillant chez les meilleurs : Lameloise, Troisgros et Loiseau. Après ses riches expériences, il est recruté par Roland Durand pour intégrer la brigade de cuisine de l’Hôtel Sofitel Paris. Ce poste lui permettant de voyager dans le monde entier pour des promotions culinaires, il découvre alors d’autres cultures mais surtout d’autres goûts ! Il sera très vite promu et deviendra Executive Chef du Sofitel Bourbon Paris puis directeur de la restauration de l’hôtel Scribe Paris. En 1991, un nouveau défi professionnel s’ouvre à lui, il est sollicité par la famille Taittinger pour restructurer les cuisines de l’hôtel Lutetia, l’un des lieux mythiques parisiens. Il accepte et devient Chef de ce 4 étoiles de luxe où il reste 23 ans. En 2013, à la fermeture du Lutetia pour travaux, Philippe Renard a envie de nouveaux projets. Il écrit un livre sur ses merveilleuses années passées en tant que Chef étoilé (à retrouver au sein du café littéraire dans le restaurant) qui sort en novembre 2014, puis participe au concours pour la reprise du restaurant situé dans le Jardin du Luxembourg. Il remporte ce dernier sans difficulté et ouvre en 2016 la Table du Luxembourg ! Emportant avec lui ses plus grands succès de la Brasserie du Lutetia et ses produits favoris, provenant de ses plus fidèles fournisseurs, il s’épanouit aujourd’hui en développant une cuisine traditionnelle, authentique, gourmande, simple et généreuse, issue des saisons et du terroir français, avec une touche d’originalité. Plus qu’un simple Chef, Philippe Renard est un artiste !
En prenant un train pour Reims, on a parfois de la chance. C'est ce qu'il s'est passé quand j'ai pu apercevoir Pierre-Emmanuel Taittinger dans le même wagon que moi. En quelques minutes, le rendez vous est pris et ce podcast vous attend. On y parle de champagne un peu, de la vie beaucoup. Dans tous les cas, cet épisode du Wine Makers Show fait du bien et il permet de partager quelques instants avec un homme qui a profondément marquer la maison Taittinger et le monde du champagne. De simple vendeur de champagne à Président d'une des marques les plus emblématiques, partez à la découverte de la vie de Pierre Emmanuel Taittinger. Retrouvez l'intégralité de la transcription sur le site de Vin sur Vin.
Aujourd’hui, Travail soigné quitte Paris, direction Reims et ses vignes pour vous faire rencontrer Alexandre Ponnavoy, chef de cave de la prestigieuse maison de champagne Taittinger. Vous allez avoir le privilège de visiter l’impressionnante cuverie ultra-moderne et d’apprendre toutes les étapes de fabrication de ce vin pétillant synonyme de fête. Originaire de Bourgogne, Alexandre suit des études d’agronomie puis complète sa formation par un Master en œnologie et se spécialise dans les vins effervescents. Il accomplit des missions de conseils en France comme à l’étranger pendant une dizaine d’années avant d’être recruté par la maison Taittinger à seulement 36 ans, en vue de succéder au chef de cave. Ce qui séduit particulièrement Alexandre dans l’élaboration du Champagne, c’est sa complexité et la technicité de sa fabrication. L’assemblage de différents cépages, de différentes parcelles, de différentes années, propre à l’appellation, permet à l’œnologue de pérenniser le style de la maison tout en y apportant sa touche personnelle sur les cuvées millésimées. REPÈRESLe parcours d'Alexandre, de l’agronomie à l’œnologie. (01:30)La challenge de devenir Chef de cave. (3:20)Un travail d’équipe (4:10)Les étapes de fabrication du Champagne. (6:20)Visite de la cuverie. (9:25)La spécificité de l’assemblage. (11:45)La dégustation. (12:40) La notion du temps. (16:10)La satisfaction du chef de cave. (19:49) Production : Stereolab / Illustration et couverture : Julina Jean-Joseph / Musiques : Blue Dot Sessions. Remerciements : Marion Asal (agence Pascale Venot). Retrouvez l’actualité de Travail soigné via Stereolab.fr sur Instagram, Twitter et Facebook et n’hésitez pas à envoyer vos suggestions pour de prochains épisodes à hello@stereolab.fr Merci de votre soutien sur votre plateforme d’écoute préférée (un abonnement, des étoiles, des petits cœurs, un commentaire sympa) ainsi que sur Podmust.com
Peter Dills discusses the history of Champagne, plus Taittinger Champagne only the way Peter can discuss
Vi feirer 17. mai med skikkelig champagne. Taittinger sin er den første James Bond-champagnen og fra det største familieeide huset i regionen. Tattinger Brut Reserve til kr. 429,90 passer perfekt på Norges store festdag. Vinmonopolnr. 1104301. For information regarding your data privacy, visit Acast.com/privacy See acast.com/privacy for privacy and opt-out information.
Le mois de mars sera 100% féminin au micro de Wine Challenge !Dernière invitée du mois, Vitalie Taittinger, Directrice du département Marketing et Communication de la Maison de Champagne Taittinger, située à Reims.Au fil d’une conversation intimiste, cette femme de Champagne nous en dit plus sur son parcours : de ses études à son entrée au sein de la Maison Taittinger, en passant par les différents postes qu’elle a occupé jusqu’à aujourd’hui.Elle se confie sur sa vision de femme dans le milieu du vin, elle nous donne son ressenti sur la transmission entre générations et sur le travail en famille. Elle nous parle de ses inspirations et de la place qu’occupent les femmes en Champagne.Enfin, Vitalie, revient sur la philosophie de l’Association La Transmission, dont elle fait partie aux côtés de neuf autres femmes de Champagne. Elle nous en dit plus sur cette belle aventure, sur ses motivations, et sur l’envie qu’elle a de transmettre son goût pour les Vins de Champagne à celles et ceux qui croiseront sa route.Découvrez le portrait de cette femme solaire, passionnée et bienveillante, qui j’espère vous inspirera et vous donnera l’envie de rejoindre le monde du vin…Belle écoute à toutes et à tous ! Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.
Founded by the noble family behind Champagne Taittinger, Claude Taittinger's search for a worthy U.S. counterpart began in the late 1970s. In 1987 he selected a 138-acre parcel in the heart of Carneros, Napa Valley. Wisely selecting Eileen Crane to oversee the development of the winery and vineyards, the team created the quintessential California expression of the Taittinger style in Carneros.The heart of Domaine Carneros has always been sparkling wines, with distinctive styles ranging from the classic vintage-dated Brut cuvée to our luxury Le Rêve Blanc de Blancs. In 1992 we added rich, complex Pinot Noir to our portfolio and our passion for sparkling and still wines continues to grow. Learn about sparkling winemaking and Eileen Crane, Pinot Noir winemaking and TJ Evans, and our portfolio of wines.All of our wines proudly hail from the Carneros appellation, and 95% of our fruit comes from our estate vineyards. More on our vineyards.As anyone who has driven between Napa and Sonoma can tell you, the Domaine Carneros château is a stunning regional landmark. Join us for tableside service on the terrace or in the salon and savor the spirit of the Northern California wine country
Mikael Falkman är stockholmare och internationell affärsutvecklare hos Taittinger, ett familjeägt champagneföretag som för andra gången levererar den officiella champagne till FIFA World Cup. Hör Mikael berätta om sitt jobb, utvecklingen av försäljningen och varför det dricks mer och mer champagne. Tips på hur man matchar även kan matcha svenska nationalrätter som matjessill med bubblor.
Moments d’échanges privilégiés, les Grands Entretiens de La Cité du Vin sont des « cartes blanches » données à de grandes figures de l’univers du vin. Ces rencontres sont construites à partir d’une conversation où l’invité se prête au dialogue fécond avec une ou plusieurs personnalités. Pour cette nouvelle édition des Grands Entretiens, La Cité du Vin a l'honneur de recevoir Pierre-Emmanuel Taittinger, président du Champagne Taittinger, président de la Mission Coteaux, Maisons et Caves de Champagne – Patrimoine mondial. Né en 1953, Pierre-Emmanuel Taittinger est marié et père de trois enfants. Il est le fils de Jean et Corinne Taittinger et petit-fils de Pierre Taittinger - fondateur de la Maison Taittinger. Diplômé du Centre de Formation aux Affaires (CFA) de l’ESC Reims et du CPA (Centre de Perfectionnement aux Affaires) de Paris, il rejoint le champagne Taittinger comme vendeur en 1976, puis occupe successivement les fonctions de directeur commercial France, directeur général adjoint puis directeur général. Ayant racheté la Maison de Champagne en 2006, avec le soutien du Crédit Agricole du Nord-Est, Pierre-Emmanuel Taittinger s’est entouré d’une équipe de direction jeune et soudée autour d’un esprit de conquête et de continuité. Sa fille Vitalie et son fils Clovis l’accompagnent dans l’aventure. Pierre-Emmanuel Taittinger est également chairman du Domaine Carneros en Californie, domaine créé en 1988 avec les partenaires historiques des Taittinger aux Etats-Unis, la famille Kopf.
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.
Welcome to this Matthew Clark Interviews podcast, where we sit down with the industries key figures. In this episode, it's Lucy Clements of industry titans Accolade Wines. Lucy Clements has had a long and varied history in the wine industry covering making Champagne with Taittinger, English Sparkling at Chapel Down and buying for Britains biggest supermarkets. Now she's returned home, heading up the commercial winemaking at Accolade Wines covering some of the industries most well-known wines such as Hardy's. We chat to Lucy about her past, how that has shaped the wines she now produces for the UK market as well as the future of Australian wine and bringing more women into the industry.
Intervju med Clovis Taittinger. Intervjun är inspelad hos Taittinger i Reims. See acast.com/privacy for privacy and opt-out information.
Intervju med Clovis Taittinger. Intervjun är inspelad hos Taittinger i Reims. See acast.com/privacy for privacy and opt-out information.
Chef Floyd Cardoz has redefined modern Indian cooking in both the USA and India. Owner of Paowalla in New York City and Bombay Canteen in Mumbai, Floyd came to prominence as Executive Chef/Partner at Tabla restaurant. He's author of "Flavorwalla" and "One Spice, Two Spice." Recognized as "America's doyenne of sparking wine," Eileen Crane is CEO/Founding Winemaker at Domaine Carneros in Napa Valley (owned by the Taittinger family). She concentrates on making classically elegant sparkling wines.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).
“Remember, gentlemen, it’s not just France we are fighting for, it’s Champagne!” was Winston Churchill’s cri de guerre. Only gentlemen…what about the ladies? Didn’t he know that, throughout history, women were responsible for making some of the great Champagne houses of France famous? Virginie Taittinger, our guest today, is one of those women! Barbe-Nicole Clicquot Ponsardin gave us Veuve Clicquot, Louise Pommery invented Brut, and Camille Olry-Roederer understood that celebrity and business go hand-in-hand! Now, Virginie Taittinger has joined the sorority. Her bloodline sparkles. It’s no wonder, as her mother is a Piper-Heidsieck and her father ran Taittinger for 45 years. Trained by the best, Virginie is out on her own, following in those celebrated footsteps, doing what she was born to do - bottling bubbly. After six years aging, it’s time to pop the cork of Virginie Taittinger’s first special cuvée, Champagne Virginie T, a combination of Pinot Noir, Chardonnay and Pinot Meunier. Not only is her champagne delicious, but the packaging is divine. The red-hot box transforms into an ice bucket. Pop the bottle into the bucket with ice and, when the label turns red, it’s ready to drink! We know that Churchill ‘s drink of choice was his Pol Roger. Maybe if Champagne Virginie T, had been around then, he might have switched camps. [content_boxes class="" id="cheat-sheet"] Pop the cork at home with a bottle of your own - Find it in our Liquor Cabinet! [/content_boxes] Pu-pu platters, flaming cocktails and, of course, the original Mai-Tai should evoke just one name: Trader Vic’s, the home of the Tiki Cocktail! Come back next week to find out how one man named Odysseus found his home, not in Greece, but at Trader Vic’s in the London Hilton Park Lane. Thanks for listening to Best Sips Worldwide, a spin-off of Best Bits Worldwide. For more information and links to everything that piqued your interest on the podcast, plus a bit more, please visit Best Bits Worldwide.com. Follow me on Twitter at @BestBitsWorld. My theme music is by Steven Shapiro and used with permission. Best Sips is produced by Evo Terra. Always remember the wise words of Oscar Wilde, “All things in moderation, including moderation” and never drink and drive! (ok, I said that last part.)
One man in London is tasked with keeping famed actress Gertrude Fogg’s legacy aflame. That man, Filippo Previero joins us today directly from Mr. Fogg’s Tavern in olde New Row, Covent Garden, to explain how her gift to the neighborhood has been charming punters for more than a century. (wink, wink) All of Soho mourned when Gertrude Fogg tread the boards for the very last time. Of course, it was in her nature to think of others, even after she had passed. Thanks to her generous nephew, Phileas (Around the World in 80 Days), her dying wish of transforming her humble Covent Garden flat into a tavern downstairs and a gin parlour upstairs was fulfilled. At least, that’s how Filippo Previero tells the tale. On this week’s podcast, we discover how Filippo found the courage to take the leap onto that mongolfiera, heading west from Italy, to become a master of "Mother’s Ruin" (as gin came to be known in the 18th C) here in Londontown. Beginning his career making Negronis, Filippo was perfect for the task. Today, Head Barman Filippo reigns over the extensive Gin Parlour at Mr. Fogg’s Tavern. A few brands may have been around since the days of Hogarth, but, with over 300 different gins, they’re not just home-brewed anymore. Ordering a G&T is an art here. Choosing from so many gins could be a bumpy road, but Filippo and his team are there to ease your own voyage of discovery through some of the best gins worldwide. Watch Filippo Previero of Mr. Fogg's Tavern, London make The Hills Are Alive for us: [embed]https://youtu.be/dd1IfR0fVgI[/embed] Even if you don’t know much about champagne, the name Taittinger conjures up all romantic visions of New Year’s Eve in Paris. Champagne has been in Virginie Taittinger’s family for more than 300 years and now she has a label of her own. Hear her story next week on Best Sips Worldwide. Thanks for listening to Best Sips Worldwide, a spin-off of Best Bits Worldwide. For more information and links to everything that piqued your interest on the podcast, plus a bit more, please visit Best Bits Worldwide.com. Follow me on Twitter at @BestBitsWorld. My theme music is by Steven Shapiro and used with permission. Best Sips is produced by Evo Terra. Always remember the wise words of Oscar Wilde, “All things in moderation, including moderation” and never drink and drive! (ok, I said that last part.)
Virginie Taittinger, once dubbed the princess of champagne, is now its reigning queen with her very own cuvee. Champagne Virginie T. is another family joint venture with her son, and together they have created an extraordinary champagne born of tradition but with it's face firmly toward the future, much like Virginie herself. #champagne #wine #food&drink #womenentrepreneurs http://www.champagnevirginiet.com/en/ Follow: https://twitter.com/VirginieT_ @VirginieT_
While touring Champagne a few weeks ago, the region of France all the genuine Champagne wines come from, I had the pleasure to stop by at one of the most famous of local Houses: Taittinger, and meet with owning family member, brand ambassador, and marketing director, Vitalie Taittinger. After visiting the UNESCO World Heritage site of the crayères, the limestone underground galleries used to age Taittinger Champagne wines underneath their headquarter in Reims, I sat down with Vitalie to get to know her and learn more about her family’s prestigious House. Listen to the charming interview I had with Vitalie, and find some of the highlights at www.UncorkedMonthly.com
250 miles south of Perth, Australia, Frankland Estate Winery (est. 1988) makes world-class, well-structured, food-friendly wines. Hunter Smith, Frankland Estate Co-Owner/Co-Winemaker, discusses his family's winery and its region where cool climate Riesling and Shiraz dominate. Champagne Taittinger Artistic Director and Global Ambassador Vitalie Taittinger oversees all creative and public endeavors for the esteemed, family-owned Champagne house founded in 1932 by grandfather Pierre Taittinger.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).
Happy Hour Radio features the best in wine, spirits, cocktails, food, beer, events & education from around the world. Based in Seattle, WA - Advanced Sommelier Christopher Chan hosts, produces and tastes on-air with guest from the industry.
Taittinger champagne, Clarks shoes, Theakstons beer - three famous and successful family businesses that have passed down through the generations. So what prompted members of those families to leave the original firms and set up rival brands of their own? Producing champagne, making shoes and brewing beer. What's it like to compete with the companies they've known all their lives? And how easy is it to make their mark? Guests: Paul Theakston, Founder and Chairman, Black Sheep Brewery Virginie Taittinger, Founder, Virginie T Galahad Clark, Founder and Managing Director, Vivobarefoot Producer: Sally Abrahams.
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, Methode 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. Methode 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 Methode 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,
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