When some glasses have bubbles and others don’t,it’s not the bottle of champagne that’s at fault.
A warming planet is spurring Tasmania’s reputation for producing stellar sparkling wine,led by an unlikely rock-star winemaker.
For practical purposes,cuvée means virtually nothing,while “brut” relates directly to sweetness.
It seems a number of international mega-stars have managed to slip into Melbourne without much fanfare,overshadowed by Australian Open drama.
Upmarket catering and lucrative sponsorship deals will be offered at next month’s Australian Open as Tennis Australia tries to claw back some of the cash it lost last year.
The French have laws relating to champagne labelling,and those laws established a hierarchy of sweetness levels.
Already,there’s a field of well-qualified contenders vying to replace Australian Strategic Policy Institute executive director Peter Jennings
How does a fresh and fruity white suddenly taste resiny with an almost kerosene-like dullness? Just take it outside.
Champagne can be a tricky course for a wine novice to navigate,so let us guide you through the waters with our list of the best non-vintage drops on the market right now.
Independent growers are shaking things up,creating an artisanal product that is proving a hit with champagne lovers. Can they survive in a market long dominated by French conglomerates?
Australians are in the midst of a love affair with prosecco. But is it any good?