A. Millesima
The Last Meeting: Thierry Roset, Champagne Charles Heidsieck’s Cellar Master
Every encounter with a winemaker from Champagne has left an indelible mark in my champagne education and very personal memories. This past summer, I interviewed Thierry Roset, the cellar master of Champagne Charles Heidesick, on my... full article
B. Sherry-Lehmann Wine & Spirits
The Comeback House: Champagne Leclerc Briant
It is rare to see a champagne house you have vaguely heard of make such a stunning comeback. This is the story of Champagne Leclerc Briant, which has been around since 1872. With new owners and a management team leading the house since 2012,... full article
C. Vintry Fine Wines
Chouilly Will Always Be My True Love
Ten years ago, I tasted a champagne from the Grand Cru village of Chouilly during a dinner at the Michelin three-star establishment Ledoyen in Paris. I was so taken by the wine I went to Chouilly a few days later in search of the producer, Legras & Haas. Unfortunately, it was Sunday and... full article
D. Wally's
Weight & Pizza
Champagne and pizza sounds so carefree and ideal, but I’ve discovered that some age on the champagne really just makes this pairing that much better. Last week I tasted the best pizza-and-champagne pairing to date: 1996 Henriot with La Pizza Fresca’s white Monte Bianco pizza: Robiola, Parmigiano Reggiano, Fontina, porcini... full article
E. Chamber Street Wines
Blanc de Blancs & Chicken Wings
It’s like this…yes, fried foods and creamy dishes go superbly with bubbles. But the key for me is a laser-sharp and nervy blanc de blancs to counterbalance the richness and grease. Recently, on champagne winemaker and owner Pascal Doquet’s first visit to New York City,... full article
