In the build-up to the year’s end, I was lucky enough to attend several BYO dinners for hard-core wine heads, including two Champagne dinners.
Where to start? Best Australian wines? Best imports? Best current release wines? Best value for money wines? There are simply too many ways to tackle the question.
My last masterclass for 2016 is, fittingly, premium Champagne.
My email inbox has received a deluge of messages from wine producers who made it to the “World’s Most Admired List” compiled by the UK magazine, Drinks International.
My latest sparkling and Champagne tasting yielded many superb wines. I do expect high standards from top Champagne houses, while the ‘discovery’ excitement comes from local producers releasing smart wines.
Why is the most common bottle size 750mls?
(A) That’s as much as a man should drink in a day.
(B) Larger bottles are weaker.
(C) That’s the volume of a glass-blower’s lungs.
Dom Perignon has coined a new word for the second phase of maturity of its deluxe Champagne. It’s now the Second Plenitude. Chef de cave Richard Geoffroy recently unveiled the 1998 P2 in Sydney. It’s the same wine as the original 1998 Dom Perignon with
Long-haul international flights are an ordeal if you have to travel economy class. Added to the dehydration, discomfort, the stress of noise and vibration, you have regrettable food and drink, and the close proximity of hordes of other people. It’s all much worse for big people than small.
It’s alarming how much Champagne we drink at my place. I blame it on the major supermarket liquor retailers and the parallel importers, who together are largely responsible for the incredibly good deals Australian Champagne buyers are enjoying. It takes a strong will to resist
I’ve just spent an amazing week in Champagne with 44 other former winners of the Vin de Champagne Award, on a 40th anniversary reunion trip. The first-ever award winner, Jack Monti (pictured above singing), a former Sydney-based wine educator and wine judge now in his