Pinot Meunier is one of a few grapes that are more well-known for making sparkling wines than still ones. While it’s used to make still wines in Germany (under the synonym Schwarzriesling), Canada, and parts of the U.S., Pinot Meunier is most heralded in the vineyards of Champagne, where it contributes fresh fruit and aromatics […]
We may fancy ourselves singular snowflakes, but patterns checker what we eat, drink, and hashtag. Thanks to the lightning-fast nature of digital sharing, trends like Negronis and so-called “unicorn foods” quickly escalate from local to global phenomena. Look around, and suddenly everyone (no seriously, everyone) is feting Persian New Year, drinking cortados, or collectively dropping $207 […]
For a nearly 300-year-old enterprise, the Taittinger Champagne house behaves remarkably like a startup. It’s thanks in part to Vitalie Taittinger, the art school-trained daughter of the business’s president, Pierre-Emmanuel Taittinger. For the past 11 years, Vitalie has helped steer the company toward new and exciting possibilities.
Fact: There is nothing more festive than Champagne, and at VinePair we’re big fans of turning an average week into something to celebrate. Some may call us extra, but pulling the cork off a bottle of bubbly is so passé — sabering is obviously the way to go. If using a gorgeous saber (or an iPad) […]
My grandmother was a stern, fastidious woman. She had a live-in housekeeper, and her home was always tidy. She wore expensive jewelry and got her hair done professionally several times a week. She frequently sent back food at restaurants and would chew out waiters who brought her an imperfectly made Martini. So it was quite […]
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, […]
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.
The holidays are a time for celebration. Dishes, passed down from generations, are shared with family and friends, and wine — sipped or gulped — ushers in the New Year. For many, these celebrations wouldn’t be the same without glasses of Champagne, raised in honor of family traditions and new beginnings. But which Champagnes should […]
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 […]