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...
閱讀更多Louis Roederer, light strike and the reserve wine behind it
Leave a bottle of pale wine on a bright windowsill for an afternoon and it...
閱讀更多Laurent-Perrier and the harder way to make rose Champagne
There are two ways to make a pink Champagne, and they are not two versions...
閱讀更多Jeeper 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...
閱讀更多Henriot and how a house tastes the same every year
Here is a problem worth sitting with for a moment. The weather in northern France...
閱讀更多Henri Giraud and what oak does to Champagne
Take one batch of juice, split it in half, and ferment one half in a...
閱讀更多What Dom Perignon is actually doing on the table
A bottle lands on the table at a banquet and does its work before anyone...
閱讀更多Chassenay 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...
閱讀更多Charles Mignon and the village rating on the label
For most of the twentieth century, the price of a kilo of Champagne grapes was...
閱讀更多Charles de Cazanove and where the Champagne money goes
Here is a question worth sitting with. Two bottles of Champagne on the same shelf,...
閱讀更多Billecart-Salmon and the dosage that finishes the wine
Dessert arrives and someone pours out the last of the dry Champagne to go with...
閱讀更多Why 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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