Review: Pierre Savoye ‘Côte du Py’ Morgon Vieilles Vignes 2014

Review: Pierre Savoye ‘Côte du Py’ Morgon Vieilles Vignes 2014

As Beaujolais Nouveau Day rolled around, I hunted for a bottle of cru Beaujolais, something to compare side-by-side with the fresh 2017 vintage Nouveau announced on every wine shop sandwich board. It wasn’t a difficult pursuit; there were at least 15 cru options available, most from tried-and-true producers that have grown more popular each year.

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Why Champagne and Fried Foods Are Perfect Together

Why Champagne and Fried Foods Are Perfect Together

Champagne with fried foods is an iconic — and irresistible — pairing. The Wall Street Journal and Southern Living have extolled the virtues of the quintessential high-low match, and it inspires an annual charitable event in Chicago, the aptly named Fried Chicken and Champagne Fest. A few years back, New Yorkers were treated to a dedicated fried-chicken-and-Champagne restaurant, […]

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Three Reasons Why Life Is Better With Champagne Magnums

Three Reasons Why Life Is Better With Champagne Magnums

A few months into my first sommelier job, our wine director made a grand announcement during a pre-shift meeting: “Today launches our Champagne magnum by-the-glass happy hour.” The service team oohed and aahed, and I started having phantom pains from soon-to-be sore, magnum-pouring arms. I’m a proponent of more Champagne, always, but I was confused.

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Somms Love Champagne, but Not the Way You Do

Somms Love Champagne, but Not the Way You Do

Prosecco and sparkling rosé may be the best-selling bubbles at restaurants but, when sommeliers pour for themselves, odds are they’re popping Champagne. Whether it’s a shift drink or a Tuesday night dinner party, OG Champs and, increasingly, grower bottles are sommeliers’ after-hours drink of choice. They sip it from plastic cups, Chambongs, or Zalto stemware […]

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An Illustrated Guide to Barbera From Italy

An Illustrated Guide to Barbera From Italy

Barbera is quite the comeback story. Once the redheaded stepchild of Piedmont winemakers, relegated to the lesser vineyards behind its golden-boy brother Nebbiolo, Barbera is now known for making easy-drinking, acid-driven, everyday reds that pair with everything from pizza to barbecued meats. Some winemakers are even planting Barbera in top vineyards throughout the Langhe subregion […]

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