World of Wine

Last year, in the middle of the pandemic, this prestigious “Maison de Champagne” was celebrating the 260-year anniversary of its foundation (1760). According to the history books, it was the fourth winery established for the production of champagne. It is a Champagne House whose...
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At this event in India, the onion was the ingredient of the year, showing surprising harmony with KRUG champagnes. For Krug, individuality is the art of understanding that each plot, like each wine produced from it, is a unique ingredient in and of itself. Every year, in a...
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The leading Spanish wine in international markets despite the pandemic, in 2021 Cava restructured in order to meet new demands and provide guarantees of origin and quality. Javier Pagés, President of the D.O. Cava Regulatory Board, took us through the strategy.
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A new study has suggested that people are more likely to say they enjoy a particular wine if they’re told it’s expensive – regardless of its true price.
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A bottle of Petrus aged for a year in space was found to be “softer” and “more floral” than its Earth-aged equivalent, hinting that its cosmic journey may have sped up the ageing process.
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There is a well-known saying that in the land of the blind, the one-eyed man is king...  and when it comes to Itsvan Szepsy and Itsvan Szepsy Junior, father and son, this saying is particularly appropriate... The Szepsys are wine producers in Tokaji, Hungary, a region where...
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Taking part in a tasting led by Ton Mata is always a unique experience, due both to the incredible quality of the wines produced by his winery and his mixture of wisdom and sensibility, tinged with humility and passion.  This creates a fascinating cocktail, or rather blend, of...
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When you hear a story of hard work, effort and philosophy, then that story is usually written in words which convey feeling and emotion… Fleury is one of my favourite Champagne houses. It is located in a wine growing area with a big personality, the Côte de Bar, to the south...
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Rosé champagne, a delightful exception within the pantheon of sparkling wines, is challenging the supremacy of white champagne and allowing the Pinot Noir to express its colour and irresistible red fruit aromas.
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During his visit to Barcelona to present the Ruinart Rosé 2002, we were able to interview Ruinart’s Chef de Caves, Frédéric Panaïotis, a Frenchman with Greek roots (as his last name indicates).  It seems that, as a little boy, he dreamed of working in a zoo….
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