There’s a new article out: ‘The Drinks Business’ on the topic ‘Flûte or coupe’? The glassware commonly used to serve Champagne in restaurants and bars is substandard and inadequate according to Champagne commentator Richard Juhlin.
Vin Rare: Beyond the Bottle, Into the Pantheon of Legends
Björnstierne Antonsson - TheChampagneSommelier
Let TheChampagneSommelier unravel the mystique of ‘Vin Rare.’ This isn’t just about a dusty bottle; it’s about the very soul of the fermented grape, a
