TMG Blog
Moet & Chandon and the hard work of tasting the same
A wedding banquet in Tsim Sha Tsui gets through forty bottles of Champagne over four...
Read moreLouis Roederer, light strike and the reserve wine behind it
Leave a bottle of pale wine on a bright windowsill for an afternoon and it...
Read moreLaurent-Perrier and the harder way to make rose Champagne
There are two ways to make a pink Champagne, and they are not two versions...
Read moreJeeper and what a small Champagne house can and cannot do
Two producers make Champagne from the same slope in the same year. One of them...
Read moreHenriot and how a house tastes the same every year
Here is a problem worth sitting with for a moment. The weather in northern France...
Read moreHenri Giraud and what oak does to Champagne
Take one batch of juice, split it in half, and ferment one half in a...
Read moreWhat Dom Perignon is actually doing on the table
A bottle lands on the table at a banquet and does its work before anyone...
Read moreChassenay d'Arce and the two letters on a Champagne label
Somewhere on the label of every bottle of Champagne, usually in type small enough that...
Read moreCharles Mignon and the village rating on the label
For most of the twentieth century, the price of a kilo of Champagne grapes was...
Read moreCharles de Cazanove and where the Champagne money goes
Here is a question worth sitting with. Two bottles of Champagne on the same shelf,...
Read moreBillecart-Salmon and the dosage that finishes the wine
Dessert arrives and someone pours out the last of the dry Champagne to go with...
Read moreWhy vintage Champagne costs two to three times the non-vintage
A vintage Champagne from a good house often costs two to three times its non-vintage...
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