Does All Champagne Taste the Same? No, and Here Is What Changes It
Two bottles both labelled Champagne can taste nothing alike. The four things that change it: the grapes, the dosage, the time on lees and the maker.
Read moreWhat Is Champagne and Shackles? The Party Theme Explained
Handcuffed to your date until the bottle is empty: what Champagne and Shackles is, where it came from, the usual rules, what to wear, the bubbly to bring and how to do it safely.
Read moreIs Prosecco the Same as Champagne? No, and Here Is Why
Different country, different grapes, different bubbles. How Prosecco and Champagne actually differ, which to buy for what, and what Australian Prosecco is.
Read moreBucks Fizz vs Mimosa: What Is the Difference?
Same two ingredients, different ratio. A Bucks Fizz is champagne-forward, a Mimosa is equal parts. Here is the history, the taste and what to pour.
Read moreWhat Is a Riddling Rack? The Champagne Tool Explained
A riddling rack holds 120 bottles neck-down so the yeast slides into the neck. Here is how it works, who invented it, and why machines replaced it.
Read moreMoët vs Veuve Clicquot: Which Champagne Is Better?
Same region, same method, same parent company, two different personalities. The grapes, the history, the taste and which one to buy for which night.
Read moreVintage vs Non-Vintage Champagne: The Difference Explained
Non-vintage is a blend of years made for consistency; vintage is one great year aged longer. How each is made, how they taste, what they cost and which to buy.
Read moreMCC vs Champagne: The Difference, and Which One to Buy
Same method, different place, very different price. What Méthode Cap Classique is, how the rules compare to Champagne, and when each one is the right bottle.
Read moreBest Cheese With Orange Wine: What to Serve and Skip
Aged gouda, comte and washed rind cheeses are the best match for orange wine. The full board, what to avoid, and a bottle to try tonight.
Read moreAlbariño Wine Pairing: The Foods It Was Built For
Albariño is a seafood wine first and a flexible one second. Here is what it matches best, what to avoid, how to serve it, and an honest pick when none is in stock.
Read more
