Champagne Gallery

Ever thought about starting or joining your own Champagne club? more »

 

There is a growing movement of wines with minimal or zero dosage appearing on the market. Legally a champagne labelled 'Brut' is permitted to have up to 15/gms sugar per litre and the average is around 9-12gms/ltr.

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We were very fortunate to have Christian Pol-Roger in town recently to showcase the new releases from this most loved house. One of the true gentlemen of Champagne, his visits are always eagerly awaited. more »

As demand continues to outstrip supply, the pressures on the Champenois has been immense. To maintain consistency and uphold the quality and reputation of Champagne is vital for the regions ongoing success. The recent announcements from the INAO have not been decisions taken lightly, and it is unlikely that any changes will even begin to be seen before 2021

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Once again Champagne aficianados around Australia can put their palates to the test by entering the 2008 Vin de Champagne award.- I would  urge every person to enter, as the experience and pleasure is beyond any reason or expectation!

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The first wine dinner for 2008 was a fascinating insight into the rising movement of grower producers. An opportunity to look at examples from 16 houses and to see whether they were worthy of the acclaim or whether it was all just hype

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As I sit here writing, on my desk before me is a pile of supplier pricelists that will come into effect tomorrow (Feb 1st.)or some for March 1.

'Those who cannot remember the past are condemned to repeat it' -George Santayana 

Why such words of caution? I have an unsettling feeling we could witness a repeat of the collapse of 1991.

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'Terroir' is a French term with no exact English translation. It roughly defines a uniqueness of place, with soil, climate, people and all other influencing factors contributing to an individual personality that cannot be replicated elsewhere. It is the very heart of the French appellation system, yet traditionally is not the primary aim in the production of Champagne.

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During my time in Champagne at the end of 2006, there was one issue which everyone was concerned with; how to deal with rising demand. While France's wine exports have been stagnate or in decline for years, the one beacon of light and hope was Champagne. Whilst there are growers rioting in the south of France and many traditional producers are struggling to eke out an existence from wine, Champagne has a problem of a different kind.

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Now I am sure to most people that Dampierre is not a name that instantly springs to mind, but it is one that has caught my attention and fascinated me over the last twelve months.

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