TheChampagneSommelier – How to pair food with Champagne

champagne & food, Diego Miranda, Elicite
June 9, 2019

Björnstierne Antonsson - TheChampagneSommelier

TheChampagneSommelier interviewed by Diego Miranda for Elicite.com

The Michelin Guide in the Nordic Countries: A Culinary Compass or a Redundant Relic?

Guide Michel Björnstierne Antonsson - TheChampagneSommelier

TheChampagneSommelier reflects on the latest addition of starts from Guide Michel in the Nordic countries. [read the full champagne story] Ah, the Nordic countries. A

The Michelin Guide in the Nordic Countries: A Culinary Compass or a Redundant Relic?

gastronomy Björnstierne Antonsson - TheChampagneSommelier

TheChampagneSommelier reflects on gastronomy and Tourism in the Nordic countries. [read the full champagne story] Ah, the Nordic countries. A land of stark beauty, interminable

Tasting interpretation Magnum Opus – 1975 Deutz ‘Blanc de Noirs d’Aÿ Vinothèque’

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For the book ‘Champagne Magnum Opus’, Richard Juhlin gave photographer Pål Allan free hands to visually interpret different champagnes. [read the full champagne story] TASTING

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TheChampagneSommelier – How to pair food with Champagne

Björnstierne Antonsson - TheChampagneSommelier

More Articles

The Michelin Guide in the Nordic Countries: A Culinary Compass or a Redundant Relic?

The Michelin Guide in the Nordic Countries: A Culinary Compass or a Redundant Relic?

Tasting interpretation Magnum Opus – 1975 Deutz ‘Blanc de Noirs d’Aÿ Vinothèque’

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Never miss a story