Author: "Arthur Champagne"

• 

  Champagne rosé

  Posted in: Champagne, Champagne producers, Food and champagne pairings, Tips and Tricks about Champagne, News about Champagne, Starter and champagne pairings, Dessert and champagne pairings, How to Serve and Store Champagne

  Champagne rosé is a sparkling wine produced in the Champagne region of France. It is made from red and white grapes, and is characterized by its pinkish color and fruity flavor.The production method for rosé champagne is similar to that of classic champagne, but there is an additional step which involves adding a little red wine to the tank before bottling. This helps give the champagne its distinct color and flavor.

  Read more
• 

  Serve a good champagne

  Posted in: Champagne, Food and champagne pairings, Tips and Tricks about Champagne, News about Champagne, How to choose the right champagne, How to Serve and Store Champagne

  Champagne is a symbol of luxury and celebration, but it can also be enjoyed on simple occasions. To serve a good champagne, it is important to take into account a few key elements such as the temperature, the opening of the bottle and the choice of glasses to be used.

  Read more
• 

  Champagne-based cocktails

  Posted in: Champagne, Food and champagne pairings, Tips and Tricks about Champagne, Starter and champagne pairings, How to choose the right champagne, How to Serve and Store Champagne

  Champagne-based cocktails are a great way to celebrate all kinds of special occasions. Champagne is a go-to ingredient for cocktails because it adds a touch of sophistication and sophistication to any mix. There are many ways to make champagne cocktails, and here are some of the most popular recipes.

  Read more
• 

  A Story Of Friendship: Champagne Pol Roger and Sir Winston Churchill

  Posted in: Champagne, Champagne producers, Food and champagne pairings, Tips and Tricks about Champagne, News about Champagne, Famous champagne houses

  Behind every great champagne is its own unique and colourful history; in the case of Champagne Pol Roger, it began months after the liberation of Paris (also referred to as “Battle of Paris”), during World War Two, when the luxurious 1928 vintage was served at a luncheon hosted by the British Ambassador in a gift to France.

  Read more