Tasmania sparkles
Tasmania is without doubt Australia’s coolest region, and as a result the state provides the fruit for many of the country’s bubblies. Indeed roughly a quarter of Tassie’s grape production ends up as sparklers.
Ayala’s lesson in dosage
A tasting seminar of low dosage and no dosage champagnes was hosted by the president of Champagne Ayala, Hervé Augustin in London in January 2010. Three pairs of Ayala’s Champagnes were compared, with remarkable flavour differences attributable to the dosage at bottling.
Louis Roederer 2002 and Cristal mini-vertical
Earlier this month, Cristal bling came to town with a tasting seminar of Louis Roederer’s 2002 vintage champagnes, and a mini-vertical of their prestige cuvee Cristal, lead by Jean-Baptiste Lécaillon, the company’s executive vice president and group winemaker.
Trento and Franciacorta – time on lees
For traditional method sparkling wines made in the European Union, time on lees, an important aspect of flavour development, is legally stipulated.
Cap Classique – Quality Commitment Standard
The Cap Classique Producers’ Association charter for quality lists the commitments members of the association agree to abide by.
Cap Classique – South Africa’s premium bubbly
A tiny fraction of South Africa’s wine production is traditional method sparkling – called Cap Classique to differentiate it from other types of bubbly, and to communicate it’s been made using the same method that Champagne is made.
Italy’s sparkling wines
Asti is not Italy’s only sparkling wine. Here, flavour of the month, Prosecco is explored, along with the more sophisticated, niche, traditional method sparkling wines of Trento and Franciacorta.
Cava bubbles forth
Not quite half of the non-Champagne bubbles drunk in the UK is Cava.
English Wine
English wine goes from strength to strength
