:: Bulles de vin ::

Avis aux amateurs de champagne… et d'art contemporain. Yayoi Kusama customise la bouteille de champagne Veuve Clicquot.

La fédération régionale des Vignerons indépendants de champagne insiste sur les efforts environnementaux de ses adhérents, qui incarnent la production vinicole sur le territoire.

Nathalie Laplaige a été durant plus de dix ans, oenologue dans l'équipe de Laurent Fédou, chef de caves de Canard-Duchêne avant d'être nommée chef de caves en 2017 chez Joseph Perrier

Deepak Ohri is a man on a mission. The word “impossible” is simply not in his vocabulary. Just two months after opening Lebua No. 3, the world’s tallest gin, vodka and caviar bar, on the 52nd floor of Lebua Hotel in Bangkok, the Lebua CEO has launched Pink Bar dedicated to serving bespoke specialty champagnes, shortly …

This legendary chef talks about breaking the rules by putting bubbly wine centerstage before the restaurant world caught up.

"Moët & Chandon’s long-standing love affair with film is almost as old as cinema itself," says Moët & Chandon vice president Renaud Butel, on the occasion of Moët Impérial Brut Champagne's 150th anniversary next month.

A Japanese restaurant is serving up a decidedly decadent $900 burger that’s fit for a king. Or rather, an emperor. Chef Patrick Shimada of the Grand Hyatt Tokyo’s Oak Door steakhouse created the so-called “Golden Giant” to celebrate both Japan’s holiday-filled Golden Week and the ushering in of the new Reiwa imperial era under Emperor […]

For the past 36 years, Hervé Deschamps has been the cellar master of Perrier-Jouët—and it's a job of significant responsibility. While it's up to individual wineries to decide the duties of their personnel, cellar masters are typically intimately involved in just about all facets of wine production, including grape delivery management, inventory, training, laboratory analysis, assisting the winemaker with creating blends and numerous other tasks and responsibilities.