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Wine in the World
Wine in the World
What's being said about wine, wherever you are? Join us to maximise your drinking fun.
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Champagne council launches e-learning programme

Champagne council launches e-learning programme | Wine in the World | Scoop.it
Champagne’s governing body has launched its first e-learning programme, Champagne Campus, in an effort to inform and educate younger consumers in particular.

 


Via Frank Haddad, David Swaddle
David Swaddle's insight:

Bubbly learning!

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David Swaddle's curator insight, May 25, 9:47 PM

I have to give this a go! Champagne knowledge is essential learning and should be included in every company's annual training plans!

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Fact or Fiction: Does a Spoon in the Bottle Keep Champagne Bubbly?: Scientific American

Fact or Fiction: Does a Spoon in the Bottle Keep Champagne Bubbly?: Scientific American | Wine in the World | Scoop.it
A persistent bit of kitchen folklore appears to have little basis in fact
David Swaddle's insight:

Have you ever put a spoon in the top of a Champagne bottle to help preserve the fizz? I have. And, now I discover that it's a waste of time!

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Bubbling up in Otago?

Rudi Bauer, wine maker at Quartz Reef, says that more producers are following his trailblazing sparkling wine production.

 

Central Otago is best know for its savoury Pinot Noirs. Will they really get a higher premium price for sparkling wines, or will this just be a niche product? I'm not sure.

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Bubbles the next big thing in NZ? - NZ Herald

Bubbles the next big thing in NZ? - NZ Herald | Wine in the World | Scoop.it

Dr Tony Jordan, one of the kings of sparkling wine, is tipping NZ for it's bubbly potential.

 

I've tried a sparkling savvie or two and I can't say I've been impressed. Cloudy Bay's Pelorus has been around for a while and there are some niche examples of great fizz in New Zealand, but can they afford the investment to produce great quality bubbles?

 

With England and Argentina already on their way to gaseous greatness, do you think there's room for the Kiwis too?

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Battle of the bubbles

Battle of the bubbles | Wine in the World | Scoop.it

As Champagne loses its fizz, people are turning to other sparkling wines.

David Swaddle's insight:

Finally people are wising up to some of the great value alternatives to Champagne.

 

Don't get me wrong, I love a good Champagne, but unfortunately there are lots of rather boring ones sitting on supermarket and bottle store shelves. They're not cheap, but they are a bit dull.

 

If I'm looking for a fun bit of refreshment to get the evening started, then I love a glass of Prosecco. I've quite got into some of the Aussie bubbles, particularly Tasmanian ones. However, I just don't see the appeal of sparkling Sav Blanc from NZ.

 

What about you. What's your favourite fizz these days?

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Small Bubbles are Better - Champagne small growers – Imbibe

Small Bubbles are Better - Champagne small growers – Imbibe | Wine in the World | Scoop.it

Champagne’s small growers are responsible for some of the region’s best value wines.

 

This list on Imbibe's website gives you a great lineup for tasting a few, whether it's hopping in the car and crossing the channel, or clubbing together with a few friends to buy a few cases.

 

Get away from the usual big brands and treat yourself to something a bit craftier.

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It seems that English bankers are digging the vine - FT.com

Mark Driver, an ex-fund manager, has invested to set up England's largest wine estate.

 

Read how he plans to produce sparkling wines in East Sussex and get a quick idea of what the other main UK players are up to. Wine sounds so much more fun to produce than brussel sprouts.

 

What do you think? Do you enjoy a drop of English wine?

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Grape Britain - FT.com

Grape Britain - FT.com | Wine in the World | Scoop.it

I openly admit that I'm an advocate of English wine, though I have  struggled with consistancy of quality. Personally, I think it's best to stick to the bubbles.

 

FT's Jancis Robinson has never felt more excited by the quality of English sparkling wine. But suggests that the finest producers consider holding their bottle for a year or two.

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