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French culture, history

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Japanese Gin Is Not One Single Aroma: Understanding What “Japanese” Really Means

KI NO BI, ROKU and NISEKO ohoro GIN show how Japanese gin connects place to flavor through different ingredients and production choices.

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The Language of Sake: Distinguishing Ingredient Truths from Health Claims

Why the presence of amino acids or fermentation-derived compounds in sake does not by itself establish a health benefit from drinking it.

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Echoes of Isan in Bangkok: Sato and the Evolution of Modern Fermentation Culture

How sato is being reinterpreted through microbial knowledge, temperature control and the cultural memory of Isan.

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L’Entêté and the Fight to Reclaim a Name: The Two Legal Changes That Transformed Absinthe in France

How separate changes to French production rules and naming law allowed historic absinthe recipes and the word absinthe to return.

French culture, history

The wines of the Loire Valley

I – Domaine Patrick BAUDOIN The reputation – and popularity – of Loire wines is increasing day by day. Until recently, 80% of Loire production was drunk by the French, who are very attached to the region, to the Loire, its emblematic river, component of their intimate identity, and to its delicate wines. Times are […]

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Champagne! 3. Fundamental Knowledge about Champagne: Origins and Production

Learn the essentials of Champagne: its protected origin, permitted grapes, production method and the factors that shape the finished wine.

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Champagne! 2. Vincent Charlot: A Biodynamic Approach in Champagne

A Mosaic of Terroirs Located in Mardeuil, near Epernay, in the Champagne area, the estate of Vincent Charlot is a mosaic of 39 different small plots, with diverse soils and exposures. To highlight the specific characteristics of each plot, he vinifies them separately. This approach leads to the production of various distinct cuvées, with quantities […]

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Champagne! 1.

Champagne in History and Art: From Dom Pérignon to the 19th Century The First Cork in Art History In the painting “Le Déjeuner d’huîtres” (The Oyster Lunch) by Jean-François de Troy (1735), preserved at the Château de Chantilly, we can observe a significant historical detail. Painted twenty years after Dom Pérignon’s death, this work depicts […]

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Bruno Dangin, The Historical Terroir of Molesme: Where Champagne meets Burgundy

Domaine Bruno Dangin. The Father and the Son In the village of Molesme, amongst the rolling foothills near the border of the Aube and the Cote d’Or, lie the vineyards of Domaine Bruno Dangin. Before founding his domain, Bruno spent over 30 years as an oenologist in the family estate in Champagne, Champagne Paul Dangin. […]

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Champagne and Thailand

Did you know? Thailand and Champagne have strong points in common. The first is the Cathedral of Reims, built in the heart of the Champagne region. On May 6, 1211, the first stone of the new Cathedral was laid, dedicated to Notre-Dame. Its construction took place mainly during the reign of Louis IX (Saint Louis, […]

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The Art of Champagne: How the Bubbles Are Made

Explore how Champagne's region, grapes and traditional method create its bubbles, texture and distinctive character.

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Organic? Biodynamic? Nature? Sustainable? Vegan?

We’re often asked about the differences between organic, biodynamic and natural wines. Brief overview. Let us begin by recalling two things: – in Greek, “Bio”, means “life”. You all know what the opposite of life is. And “Dynamic”, “strength, power”. – before the Second World War, all wines were organic. For the simple reason that […]