Other than the fact that it brings people together, there are an infinite number of variables that make Champagne the most beautiful and complex beverage in the world. In the almost 15 years we’ve been growing fatcork, we’ve discovered a lot about this unique region and the people who make this exquisite Champagne. We hope you enjoy!
How to Saber Champagne from fatcork on Vimeo. We’re celebrating the start of the new year with a bang—by sabering Champagne! Myth has it that Napoleon popularized the technique of opening Champagne with a sword, sabering bottles on horseback after his victories.
Out of the 19,000 growers in the Champagne region, only about 5,000 of them produce Champagne from their own vines. We call these folks grower producers. For decades, the larger Champagne houses got all the recognition. They highlighted their tête de cuvées, featuring blends carefully created from grapes sourced from up to 60 different vineyards. Before 1970, these were arguably the best bubbles these large houses produced.
Looking for that perfect companion for walks on the beach, spontaneous sushi nights and popcorn-fueled movie marathons? You just might meet your match here.
To cellar, or to drink, a question many of us ask when purchasing a beautiful bottle of wine. Champagne is unique in that it’s aged to perfection in the caves of producers in France before release.
Like the bubbles inside, the label affixed to a bottle of Champagne is unlike anything else. An expression of the unique customs and traditions of the region, it provides a wealth of information — if you know how to decipher the code.
As Champagne experts, we look at Champagne labels every day. And we’re excited to teach you everything we know about how to read those enigmatic labels like a pro. Let’s break it down!
Chardonnay is dazzlingly flexible, thriving on the vine as successfully in Australia’s humid Hunter Valley as in France’s cool Chablis in the Burgundy region. Many associate the green-skinned grape with...