I recently had the good fortune to attend a cocktail party at a beautiful harbourside Sydney mansion for the launch of the current release of the Wolf Blass luxury collection: the Gold, Grey, Black and Platinum labels. The line-up of …
I recently discussed the growing trend of decanting Champagne – even the vintage, expensive stuff! (see The Benefits of Decanting Champagne! Cellarit Blog, 24 August 2011). And as a regular reader of The Wine Front reviews by Campbell Mattinson and …
Decant Champagne? Yes, it’s becoming popular! According to Tom Stevenson, the Decanter World Wine Awards Regional Chair for Champagne, Parisian sommeliers first started decanting demi-sec Champagne in order to enhance its sweetness by reducing the tactile impression of effervescence. Now …
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