Hopping from tier to tier may be the quickest way to understand the industry and develop your career
Farming biodynamically and organically in Champagne has traditionally been seen as risky business, but a growing movement is challenging that prejudice
How a family of Mâcon winemakers sustains themselves during weeks of back-breaking work
Writer Jessica Dupuy considers a region that’s been flying under the radar for far too long
If this year’s French harvest production hits a historic low, what will we end up drinking from the 2017 harvest?
The Champagne expert and author reveals his personal list of favorite spots to explore for an authentic taste of the region