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‘Zero Dosage’ – what’s it really taste like?
Caroline Henry from Palate Press, has recently explored the process of making "naked champagne" by speaking to four of the most recognized zero dosage producers: Ayala, Tarlant, Pierre Gimonnet and Paul Goerg. The popular Champagne brut often contains 6 to 12 grams of...
An elegant history, all of it’s own: The Champagne Bar, The Plaza, New York.
I love to learn the history behind elegant venues.... The Plaza Hotel, New York's Champagne Bar was originally 'The Champagne Porch' - overlooking Fifth Avenue and the Pulitzer Fountain, when the Hotel opened its doors in 1907... Even back in 1907, they had the...