Success Never Tasted So Good – Trump Champagne

Harry Winston March 29, 2015

Champagne Magazine Harry Winston The Hope Diamond

The Hope Diamond was among Mr. Winston’s greatest gemstones. Discovered in India’s Kollur Mine in the mid-1600s, the fabled 45.52-carat blue diamond had a long list of distinguished owners, including Louis XIV and Marie Antoinette, before it was purchased by Mr. Winston in 1949 from the estate of American socialite Evalyn Walsh McLean.

As part of Harry Winston’s historic Court of Jewels exhibition, the storied stone traveled to major American cities from 1949-1953 to help educate the public about precious gems, while raising money for leading charitable causes. In 1958, Mr. Winston donated the Hope Diamond to the Smithsonian Institution in Washington, D.C. as a gift to the world.

Helping to found the National Gem Collection, this historic donation transformed a former crown jewel into a beloved public treasure that today receives more than 7 million annual visitors. In 2010, Harry Winston Inc. celebrated the anniversary of this donation with a new setting for the Hope Diamond, the Embracing Hope.

Harry Winston


Ivana Blue March 28, 2015

Champagne Magazine Ivana Blue Champagne

Ivana Blue is produced by Champagne Drappier from vineyards dating back to the 11th century. Chateau Drappier was the original home of Cistercian Monks who created extensive vineyards and cellars.

Champagne Drappier is now over two hundred years old in its original location on the monastery grounds. The Ivana Blue Exception is an elegant BRUT NV which has been aged and allowed to mature in the cellars for a minimum of four years.

A Truly Unique Champagne

Ivana Blue


BMG March 27, 2015

Champagne Magazine Blue Man Group

Experience the Phenomenon. Blue Man Group is best known for their wildly popular theatrical shows and concerts which combine comedy, music, and technology to produce a totally unique form of entertainment. The New York Times heralds the show as “One of the most delightful performance pieces ever staged.”

E! Entertainment News exclaims, “Blue Man Group is what every live performance aspires to be.” The Baltimore Sun raves, “Blue Man Group packs a wallop. It’s a big, loud, funny, silly, visually arresting production!”

Although it is impossible to describe, people of all ages agree that Blue Man Group is an intensely exciting and wildly outrageous show that leaves the entire audience in a blissful, euphoric state. With no spoken language, Blue Man Group is perfect for people of all ages, languages, and cultures. This unique experience is a form of entertainment like nothing else; guaranteed to be an outing you will never forget.

Blue Man Group


VIP March 26, 2015

Champagne Magazine SHEETS VIP Las Vegas

SHEETS VIP is one of the most prestigious hosting services covering anything and everything that all of the greater Las Vegas and Hollywood Venues have to offer. There are virtually no other hosting companies of equal or greater stature as SHEETS VIP. Let SHEETS move you past the lines of top Nightclubs and Dayclubs while taking away the stress of planning your trip to alltogether.

The highest standard of quality and service is just the beginning. SHEETS VIP provides the luxury of knowing where to go, when to go and how to make anything happen. To ensure your experience fully encompasses every aspect and enjoyment of luxury travel, nightlife and dining we carefully selected exquisite and luxurious venues including Table Service.

Table Service will include a table area that is roped off or your own area, with security. SHEETS VIP will take care of all the details with professionalism and take all the stress out of your night, including paying the bill for you, by pre-pay with SHEETS VIP. There will be no worries of lost or stolen money, because you wont have to bring anything with you or wonder where table lines are located and what host to talk to.

Poolside daybeds start at $1,500 and Cabanas are available starting around $2,500.  All prices for pools and Dayclubs include food and alcohol.  All prices will be determined by day of the week and if there is a special event. Nightclubs can start as low as $1,000 and go up depending on location and venue. Roughly each bottle is $500 before tax, waitress and hosting.



Bloomingdale’s March 25, 2015

Champagne Magazine Bloomingdale's French Connection

The French Connection Lolo Stretch Classic. A close-fitting dress that’s classic enough for the office but will work just as well after hours. This stretch fit dress has a V neck, cap sleeves, fitted waist, concealedd zip back, satin lining and is form fitting.

Enjoy 25% Off Today Through the 29th both Online & Instore!



Dubai World Cup March 24, 2015

Champagne Magazine Dubai World Cup

On Saturday March 28, 2015, Portland Meadows and the entire Oregon OTB Network will be simulcasting the richest race in the world, the $10M Dubai World Cup. The 2015 Dubai World Cup Carnival, at the legendary Meydan Racecourse, has been thrilling fans since early January and there’s unprecedented excitement remaining.

What’s made this year’s Carnival different? The dirt track is back and several top US contenders, including 2014 Horse of the Year California Chrome, have taken notice.

It all started at Nad al Sheba, Meydan’s predecessor race course in 1996, when the champion US horse Cigar triumphed over the competition from Dubai, Japan, Australia, and Europe to win the very first Dubai World Cup. In the 20 years since, six other US horses have tasted victory in the desert: Silver Charm, Captain Steve, Pleasantly Perfect, Roses and May, Invasor, Curlin, Well Armed, and Animal Kingdom.

Is another US winner ready to claim the trophy on the 20th anniversary of Cigar’s victory? We won’t know for sure until they reach the wire on March 28, but one thing is certain, the US will be well represented.

Portland Meadows


Trump Tower March 23, 2015

Champagne Magazine Trump Tower

Trump Tower, home to Donald Trump and the corporate offices of The Trump Organization, is one of Manhattan’s most iconic buildings. Completed in 1984, the 68 story mixed-use structure was built on New York’s “Tiffany Location” next door to the world famous Tiffany and Company jewelry store on Fifth Avenue between 56th and 57th street. This vicinity is considered to be the most prestigious intersection in all of New York City.

In 1979 Mr. Trump purchased the existing eleven-story property from Genesco with the goal of constructing the first super-luxury high rise property in New York to include high–end retail shops, office space and residential condominiums. Famed architect Der Scutt was selected to translate Mr. Trump’s vision into a dramatic, angular design covered by a singular glass curtain wall with a series of planted outdoor terraces anchoring the lower floors. An extraordinary five story atrium was created for the retail space, featuring a spectacular 60 foot high waterfall alongside the eastern wall, spanned by a dramatic suspended walkway. On opening day the 5 levels of retail shops, galleries and restaurants quickly became New York’s most exclusive shopping destination.

With a private entrance on 56th street, The Trump Tower condominiums rise from the 30th to the 68th floor. Featuring floor to ceiling windows with panoramic views of both midtown Manhattan and Central Park, the residences sold out at record setting prices to a who’s who of worlds rich and famous.

Beginning in 2004, Trump Tower gained even more notoriety with the premier of the popular television series “The Apprentice”, featuring the celebrated boardroom, team suites and other location shots within the building. Today Trump Tower stands as a world famous testament of Mr. Trump’s grand vision.

Trump Tower


Trump Champagne March 22, 2015

Champagne Magazine Trump Champagne

Regardless where your Property is Located around the World and on this Planet, When you Finally get to Close Escrow on that Real Estate Transaction, It’s Time to POP with Trump Champagne.

Success Never Tasted So Good



Trump National Doral March 21, 2015

Champagne Magazine Trump National Doral

Butch Buchholz recalled the first time he roamed the grounds during the Doral golf tournament as a sort of spy, after he was recruited by the PGA Tour to make the event more fan-friendly.

“They were serving hamburgers, hotdogs and corn dogs, and it struck me that you could not buy a glass of Champagne,” Buchholz said. “I said, ‘We need Champagne. You can’t expect people to walk around carrying a Bud Light.’”

When the WGC-Cadillac Championship played this month at Trump National Doral, there was plenty of Champagne. And vodka. And stone crabs, sushi, tapas, even 28-day dry-aged New York strip steak. There were food trucks and a Versailles restaurant concession stand. A Santana concert, fashion show and red-carpet introduction of players.

Miss Universe was visiting the Escalade Lounge at the 16th green, where VIP ticket-holders arrived via an Escalade shuttle. Spectators hanged out at the Grey Goose Lounge, because “who doesn’t appreciate a Bloody Mary in the morning?” a promotion for the venue asked. Premium cabanas were rented, fancy cigars were smoked as people pretended that a sand trap was a beach, and the rented climate-controlled suite overlooking the Blue Monster’s 18th green was a smash.

Golf is shedding its staid image as a sport for the buttoned-down and shushed-up, which dovetails perfectly with Donald Trump’s $250 million renovation of a 7,481-yard course and a resort that had passed its prime and become as frayed as the dowdy upholstery on an old sofa.

“Donald understands show biz,” said Buchholz, who developed a reputation as the PT Barnum of sporting events during his years as chief of Key Biscayne’s “fifth major” of tennis, the Miami Open. Buchholz made the tournament into a happening for both tennis lovers and casual fans with attendance that exceeds 300,000.

“The PGA Tour finally realizes it has to entertain the fan, as does the Miami Heat or any other sports franchise or event. It’s no longer enough to watch athletes shoot basketballs or hit golf balls from a bleacher seat.”

The Doral tournament is competing not only with a multitude of entertainment options for the cash and time constrained populace but also the comforts of home, where a sports fan can plop down in front of the high-definition TV, adjust the AC, and nosh to his heart’s content without having to deal with parking hassles or exorbitant ticket prices.

“Golf was reluctant to pivot to the needs of millennials, and now they are playing catch-up,” said Scott Becher, chief integration officer at Zimmerman Advertising in Fort Lauderdale, where he oversees sports and entertainment marketing. “Look at what Ron Fraser did with University of Miami baseball, or what Gulfstream Park is doing. The model for the customer is: Entertain me, get me closer to the action in ways I can’t replicate by watching TV, and be fair with pricing.”

About 90,000 fans attended the Cadillac Championship last year, up 12 percent from 2013. A grounds ticket for the Thrusday first round had a cost of $40; it was $50 on Friday and $60 on Saturday and Sunday or $125 for the week, with kids 18 and under free with an adult. Sponsorship seating and suite prices ranged from $20,000 to $100,000.

At the Waste Management Phoenix Open, attendance is up to 500,000, and the buzz created around the “loudest hole in golf” attracts 15,000 to the raucous stadium seating at the 16th green. Becher likens the fans to Duke basketball’s face-painted Cameron Crazies. It’s gotten so un-golf like at No. 16 that last month when Ryan “Cowboy” Palmer got to the green, he greeted roaring spectators by tossing out balls wrapped in $10 bills that said “Have a beer on me.”

“Phoenix started a trend by creating a party within the tournament — not unlike tailgating at a football game,” said Matt Ginella, lifestyle reporter at the Golf Channel. “Donald and Ivanka Trump want to bring a party to Doral. They want people to get their money’s worth.

“There are golf purists who will have a problem with noise and backward caps and cargo shorts but they are becoming the silent majority. The game ignored the people who paid to watch or paid to play for too long.”

Buchholz said even his friend and golfing partner Jack Nicklaus has welcomed change and revamped his Muirfield tournament and clubhouse.

The PGA also must adjust to the decline of Tiger Woods, a fan magnet for nearly two decades. Woods’ ailing back and game have caused him to withdraw from tournaments, and he didn’t even qualify for Doral. A reverse “Tiger Effect” is pushing events to be more creative in their offerings, particularly with food and pop/rock/country music concerts.

“Golf is adapting to life beyond Tiger just like the NBA had to adjust to life after Michael Jordan,” Becher said.

Just as tournament golf is making a transition to embrace the fan, recreational golf is making a transition to embrace the player. The closure of a dozen courses in South Florida reflects what’s happening nationwide as the game has gained a reputation for being too expensive, too difficult and too time-consuming and has failed to enlish younger generations.

“I’ve seen it grow and I’ve seen it go,” said Charlie DeLucca Jr., who manages the city of Miami’s Melreese course. “We’re down to about 24 courses in Miami-Dade. For too long, golf was only for stuffy, rich, white men.”

But DeLucca sees Doral’s growing popularity and come-one, come-all vibe as a boon for the game. He and his son Charlie DeLucca III of First Tee Miami took 1,000 inner-city kids to Doral to introduce them to golf. His phone is ringing off the hook with ticket requests.

“Trump has remade Doral into a breathtaking showcase, and it was like an open house for the sport this week,” DeLucca said. “You smelled the hamburgers, saw the Cadillacs under the palm trees and watched some amazing golfers hit some amazing golf shots.”

Miami Herald


Saber A Bottle Today March 20, 2015

Champagne Magazine How To Saber Champagne

Popping a Champagne cork with all the frothy abandon of a victorious F1 driver isn’t going to endear you to anyone standing within a 20ft radius. For a classier way of opening your bottle of expensive fizz, follow the advice of Winechap’s Tom Harrow.

1. “Ensure you’re using a good quality bottle, or else you’ll risk an explosion when the glass is put under pressure. Remove all foil around the cork so that the neck is fully exposed. Holding the bottle by the punt in your weaker hand, tilt it so it faces 45 degrees away from you.”

2. “Now you need to identify the seam that runs from bottom to top of the bottle. Follow it all the way up to the crown and where the two seams meet you’ll find the weakest part of the bottle — this is the area you’ll be aiming to hit with the sabre.”

3. “The next step is to utilise your sabre — just a kitchen knife will be fine if it’s relatively heavy — and use the blade to tickle the neck, running it up and down the seam while applying a bit of pressure. This creates vibration within the glass, making it weaker and preparing the bottle for the final strike.”

4. “Make sure you keep your striking wrist firm. The action comes from your shoulder and elbow but it shouldn’t be overly forceful — it’s all about hitting the sweet spot in one clean motion, much like a golf swing. The key is a good follow through, so the whole of the collar comes off with the cork still inside, and so that any loose glass will fly away from you and onlookers.”

Short List


The Spago Story March 19, 2015

Champagne Magazine Spago Beverly Hills

While Beverly Hills’ Spago has been an important landmark in the culinary landscape of Los Angeles for nearly two decades, it comes as a surprise to many that the original location of Wolfgang Puck’s flagship restaurant wasn’t on Canon Drive, but Sunset Boulevard. Here now, a brief history of the beginnings of one of the most important contributors to California cuisine:


After exploring the potential for California cuisine and attracting the attention of the Hollywood elite, Wolfgang Puck left his first restaurant in LA, Ma Maison, which he co-owned with Patrick Terrail.


Wolfgang Puck created some serious competition for his former Ma Maison partner Terrail when he opened the original Spago on the Sunset Strip. Reports from the time claim that 21 Rolls-Royces fought for parking spots on opening night. Whether the stories are true or just the exaggerated tales of yore, there is no question that Spago instantly became the hottest spot in town, and for valid reason.

The early days of Spago truly laid the foundations for California cuisine, which Puck described at the time as being all about “local products, freshness, simplicity, lower prices, less solemnity and no truffles.” And lower prices they were. At a time where there was an enormous divide between restaurants that fell either in the fine dining or casual category, Spago was paving new ground with the most expensive entrée priced at $15.

What at the time, with early signature dishes that included haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary. Spago quickly garnered national attention, and Puck would go on to win the James Beard Foundation Award for Outstanding Chef of the Year in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994.


Following the wild success of Spago Sunset, Wolfgang opened another Spago on the ritzy Canon Drive in Beverly Hills. The menu included updated Spago classics along with seasonal dishes that drew inspiration for Wolfgang’s favorite Austrian classics, like wienerschnitzel and kaiserschmarrn.


When Spago Hollywood’s lease expired, Wolfgang Puck decided to leave the aging building on Sunset Boulevard, closing the Hollywood location. Spago Beverly Hills, with its expansive kitchen, became the flagship.


Spago Beverly Hills was awarded two stars by Michelin Guide, a recognition achieved by only three LA restaurants.


On the heels of Spago’s 30th anniversary, Spago closed in July 2012 for a revamp of the interior design and menu, and reopened in September 2012. The restaurant now sports a cleaner, brighter interior and a menu updated to feature smaller plates, which Wolfgang believed was more reflective of contemporary dining trends.

LA Eater


Birthday Biography March 18, 2015

Champagne Magazine Queen Latifah

Famed musician and actress Queen Latifah was born on March 18, 1970, in Newark, New Jersey. Her debut album All Hail to the Queen sold more than 1 million copies, and the single “U.N.I.T.Y” earned Latifah her first Grammy Award. Latifah has also garnered acclaim for acting; she earned her first Oscar nomination (best supporting actress) for her performance in the blockbuster musical Chicago.

Early Life

Rapper, record producer and actress Queen Latifah was born Dana Elaine Owens on March 18, 1970, in Newark, New Jersey. The second child of Lance and Rita Owens, Latifah is best known for her social politics, acting skills and gift for rhyme. When she was 8 years old, a Muslim cousin gave her the nickname Latifah, meaning “delicate and sensitive” in Arabic. Latifah began singing in the choir of Shiloh Baptist Church in Bloomfield, New Jersey, and had her first public performance when she sang a version of “Home” as one of the two Dorothys in a production of The Wizard of Oz at St. Anne’s parochial school.

In her first year of high school, Latifah began informal singing and rapping in the restrooms and locker rooms. In her junior year, she formed a rap group, Ladies Fresh, with her friends Tangy B and Landy D in response to the formation of another young women’s group.

Soon the group was making appearances wherever they could. Latifah’s mother was a catalyst; she was in touch with the students and the music. She invited Mark James, a local disc jockey known as D.J. Mark the 45 King, to appear at a school dance. The basement of James’s parents’ house in East Orange, which was equipped with electronic and recording equipment, became the hangout of Latifah and her friends. They began to call themselves “Flavor Unit.”

Breakthrough Album

James was beginning a career as a producer and made a demo record of Queen Latifah’s rap Princess of the Posse. He gave the demo to the host of Yo! MTV Raps, Fred Braithwaite (professionally known as “Fab 5 Freddy”). The recording captured the attention of Tommy Boy Music employee Dante Ross, who immediately signed Latifah, and in 1988 issued her first single, “Wrath of My Madness.” The track met with a positive response and afforded her the opportunity to launch a European tour, and to perform at the Harlem’s famed Apollo Theater. The next year Latifah released her first album, All Hail to the Queen, which went on to sell more than 1 million copies.

Business Acumen

As she began to earn money, Latifah displayed an interest in investment, putting money into a delicatessen and a video store on the ground floor of the apartment in which she was living. She came to realize that she had a knack for business, and realized that there was an opening for her in record production.

In 1991, Latifah organized and became chief executive officer of the Flavor Unit Records and Management Company, headquartered in Jersey City, New Jersey. By late 1993, the company had signed 17 rap groups, including the very successful Naughty by Nature.

In 1993, Latifah recorded a jazz- and reggae-influenced album titled Black Reign. While the album sold more than 500,000 copies, the single “U.N.I.T.Y.” earned Latifah her first Grammy Award in 1995.

Acting Success

In the 1990s, Latifah branched out into acting. She made her big screen debut in Spike Lee’s interracial romance drama Jungle Fever (1991). The following year, Latifah appeared in the crime thriller Juice with Omar Epps and Tupac Shakur. She soon landed a leading role on the small screen, appearing in the sitcom Living Single from 1993 to ’98. The comedy, which also starred Kim Coles, Kim Fields and Erika Alexander, proved to be a ground-breaking show. It remains one of the few sitcoms to focus on a group of African-American women.

A talented performer, Latifah continued to tackle both comedic and dramatic parts. She co-starred in 1996’s Set It Off with Jada Pinkett Smith and Vivica A. Fox, playing as a lesbian bank robber. Two years later, Latifah teamed up with Holly Hunter and Danny DeVito for the comedy Living Out Loud (1998). She also appeared with Denzel Washington and Angelina Jolie in The Bone Collector.

Perhaps Latifah’s most acclaimed film role to date came in the 2002 hit musical Chicago, starring Richard Gere, Catherine Zeta-Jones and Renee Zellweger. Her portrayal of prison matron Mama Morton gave her a chance to show off both her singing talents and acting skills. For her work in the film, Latifah earned an Academy Award nomination for best supporting actress. She lost to Chicago co-star Catherine Zeta-Jones.

Latifah went on to receive strong reviews for 2003’s romantic comedy Bringing Down the House co-starring with Steve Martin. The following year, she experienced some disappointment with Taxi, which co-starred Jimmy Fallon. The comedy proved to be a critical and commercial dud. She fared better with Beauty Shop (2005) and her voice-over work in the hit animated film Ice Age: The Meltdown (2006).

In 2007, Queen Latifah again delighted movie-goers with her musical talents. She appeared as Motormouth Maybelle in Hairspray with John Travolta. Her crime caper Mad Money (2008) with Diane Keaton and Katie Holmes received much colder reception. Returning to drama, Latifah gave a strong performance in The Secret Life of Bees (2008).

On the small screen, Latifah has made a number of guest television appearances over the years, including on the shows 30 Rock and Single Ladies. She also co-starred in the 2012 TV remake of Steel Magnolias with Alfre Woodard, Phylicia Rashad and Jill Scott. Latifah branched out in a new direction the following year. She entered the daytime television market with a new talk show. The Queen Latifah Show debuted in the fall of 2013. The program was a mix of interviews and comedic and musical performances.

In addition to acting, Queen Latifah serves as a spokesperson for CoverGirl cosmetics. She even has her own line with the company: The Queen Collection.



Green Champagne March 17, 2015

Champagne Magazine St. Patrick's Day 2015

Green is the traditional color of healing – it represents living things growing healthily and with strength. It is the color of harmony and finding balance. Green is the color of luck and wealth. It is the color of grassy meadows and lush forests. It is of course also the modern color for St. Patrick’s Day.

In Champagne Cocktails, Green is usually created by Midori, a melon flavored cocktail mixer. Creme de Menthe also comes in a nice green. Simply pick your favorite Champagne, mix and begin to celebrate.

Wine Intro


TESLA March 16, 2015

Champagne Magazine TESLA Aurland Tote

Premium, modern and sophisticated, the Aurland Tote is designed to match your lifestyle. Designed in true Tesla style, these robust and timeless totes are made of supple automotive-grade leather, just like the seats in your car.

Suitable for use as an everyday handbag or as a business case, the Aurland tote will comfortably hold a 17-inch laptop as well as all your other business necessities. The Aurland Tote is named after a Tesla Supercharger location in Norway.



Denver Art Museum March 15, 2015

Champagne Magazine Cartier Denver Art Museum

“Brilliant: Cartier in the 20th century” exhibition at the Denver Art Museum ends today after a fabulous year long showing.

Following the success of exhibitions at the Grand Palais in Paris and the Power Station of Art in Shanghai, the Cartier Collection has enjoyed its display at the Denver Art Museum for tweleve consectuve months. This exceptional exhibition displayed 254 historic pieces from the Cartier Collection or on loan from private collectors and official institutions such as the Prince’s Palace of Monaco or the Qatar Museums Authority, alongside 72 original archival documents.

As the twenty-ninth exhibition to feature the Cartier Collection, “Brilliant” explored major themes and inspirations from the Maison’s history, including icons of style, Art Déco, Royal Courts, and universal influences that span India, Persia, Egypt and China. The exhibition was the first to highlight the Collection’s men’s accessories and smoking accessories.

Additionally, an entire area was dedicated to the Cartier workshops, paying tribute to the various creative stages of a piece and Cartier’s expertise.



Lingerie Update March 14, 2015

Champagne Magazine Victoria's Secret

In Victoria’s Secret Fashion Show, a multi-million dollar live extravaganza which is broadcast in the US on CBS, top fashion models show off the latest in lingerie, leisure wear and accessories. Victoria’s Secret is America’s largest retailer in the field.

The show features some of the world’s most famous top models, known as the Victoria’s Secret Angels. Models like Adriana Lima, Miranda Kerr, Alessandra Ambrosio Doutzen Kroes and Ana Beatriz Barros present the brand’s latest fashion wear. Some of them often become spokeswomen of the brand.

Models who owe their success partly to the catwalk at Victoria’s Secret include Claudia Schiffer, Eva Herzigova, Ana Hickmann, Oluchi Onweagba, Jessica Stam and Emanuela de Paula.

The next fashion show is scheduled for Wedensday, November 9th, 2016 but this date has not yet been confirmed.

Zap A Day


Salon Delamotte March 13, 2015

Champagne Magazine Salon Delamotte

Salon is a unique Champagne. All the emphasis in the production of this exceptional wine is on the singular. It was originally the product of one single man, Aimé Salon; from one single region, the Côte de Blancs; from one single cru, le Mesnil-sur-Oger; from one single grape variety, Chardonnay; and from one single vintage, with no blending whatsoever.

Created in 1911 with first vintage 1905, Champagne Salon is the creation of one man, a champagne connoisseur enchanted then seduced by the terroir of Le Mesnil.

At the beginning of the 20th century he just created the Blanc de Blancs. The first known vintage was 1905. Now that the tragedy of the war was over, he was encouraged by his numerous friends to profit more fully from his wine and the house of Salon was created, to cater for his new clientele.

This Champagne is produced from a one-hectare parcel owned by Salon: “Salon’s garden”, and from 19 other smaller parcels in Mesnil-sur-Oger, chosen by Aimé Salon at the beginning of the century. The wines are cellared in the bottle for an average of 10 years, gaining in complexity and finesse.

The proof that memory and history are important is shown by the bottles in the cellars from nearly all the vintages that have ever been produced at Salon.

Headed by Aimé Salon until his death in 1943, the house was then left to his nephew. In 1988, Champagne Laurent-Perrier, a family-owned company, became the majority shareholder of Champagne Salon.

Today, the house of Salon, along with its ancient neighbour and sister, Champagne Delamotte (the fifth oldest Champagne house, founded in 1760) are directed by one man, Didier Depond.

Salon Delamotte


Cricket World Cup March 12, 2015

Champagne Magazine ICC Cricket World Cup 2015

Cricket’s flagship tournament is back in Australia and New Zealand for the first time in 23 years, and no matter where you live, ICC Travel, the Cricket World Cup’s official tour and travel operator will get you there in style.

Through ICC Travel and through their worldwide network of Official Travel Agents appointed for the tournament, there’s a range of products to suit every need – from short term, single match ticket, travel and accommodation packages to fully escorted group stage and finals tours hosted by some of crickets best loved personalities – making ICC Travel and their Official Travel Agents the only way to go.



Boat Test March 11, 2015

Champagne Magazine Yachting World

They say the key to the perfect cup of tea is to use a good old-fashioned teapot. It brews the leaves properly and provides an altogether different tasting cuppa, more flavoursome and refreshing. The extra effort and apparatus involved pays off as a teapot blend is typically enjoyed in company, plus it encourages you to indulge in more than one cup.

When was the last time you used a teapot? It seems outdated in today’s era of suave continental coffee machines – a little like the Rustler 37 among today’s spacious, style-conscious European cruisers. The R37 is to a cruising couple what a teapot is to the discerning tea drinker: a timeless design that entirely suits its purpose.

And clients of Rustler tend to be discerning types. Rustler’s director Adrian Jones describes owners as typically well-heeled: “Range Rover drivers in their fifties, typically CEOs and fund managers.” As we saw from our August issue, the brand is even the choice of royalty. HRH The Princess Royal recently upgraded to a new Rustler 44 from the Rustler 36 she owned for 20 years.

The Cornish company has a loyal client base and an enviable reputation. The obvious question, especially during these times of frugality, is how? In an age when new boats offer increasing volume for the price, where does this appeal for traditional designs come from? This conservative new Rustler 37 is nearly three times the price of similar-sized mass-produced cruisers. Why pay so much for a moderate-sized yacht that looks as if it were designed in the last century?

These questions ran through my mind as I headed to Falmouth in August. But, given that the R37 shares a similar hull shape to her larger sisterships, the R42 and R44, I thought I could safely predict the answers – which were confirmed almost immediately when we took this first new 37 to sea in a Force 6. Ask most cruising couples who sail offshore what they want in a boat and a comfortable motion at sea will top their wishlist.

The classic West Country conditions we experienced on our test, a gusty south-westerly with a sharp sea outside the harbour, were the type that would expose the failings of a lighter, flatter-shaped boat.

There was no slamming aboard the Rustler. She has a deep canoe-shaped hull which, together with her full displacement, helps her part the seas softly.

The motion as we went through the waves was so comfortable, in fact, that we could have taken Cornish cream tea in the cockpit . . . from a teapot even.

Yachting World


Champagne Socialist March 10, 2015

Champagne Magazine Champagne Socialist

Urban Dictionary defines a Champagne Socialist as someone who talks about and identifies themselves as being someone on the left wing, for example a socialist or communist, but lives a life of indulgence in extremely trivial and material things.

Discover Life’s Definitions

Urban Dictionary


Blue Sky Luxury March 9, 2015

Champagne Magazine Blue Sky Luxury

What does it take to create an exceptional luxury holiday in the Caribbean? It begins with a dream of something exciting and an experienced team equipped to bring your vision to life. Helping you plan your perfect luxury Caribbean holiday home is what we do best. Blue Sky Luxury possess an impressive portfolio of over 300 of the finest luxury Caribbean holiday homes to suit all requirements.

Our team of fun, enthusiastic staff are dedicated to ensuring your Caribbean holiday experience is nothing less than remarkable. Our reservation specialists will find you the ideal Caribbean holiday home and our concierge team will arrange all the details that create a seamless and memorable Caribbean holiday. Blue Sky Luxury knows the Caribbean; we live in the Caribbean; we’re on the ground and have intimate local knowledge of this island paradise.

Blue Sky Luxury


Ivana Blue March 8, 2015

Champagne Magazine Ivana Blue Champagne

Ivana Blue is produced by Champagne Drappier from vineyards dating back to the 11th century. Chateau Drappier was the original home of Cistercian Monks who created extensive vineyards and cellars.

Champagne Drappier is now over two hundred years old in its original location on the monastery grounds. The Ivana Blue Exception is an elegant BRUT NV which has been aged and allowed to mature in the cellars for a minimum of four years.

A Truly Unique Champagne

Ivana Blue


Champagne Protocol March 7, 2015

Champagne Magazine Protocoles of Champagne

Even on a linen tablecloth and in crystal glasses to boot, the best vintages can be ruined if poorly served. Knowledge of the correct gestures is essential for serving this great wine and thus putting the guests in the best frame of mind for the tasting.

And let’s face it, this is your moment of glory: performing a majestic gesture, aware of the glint in your guests’ eyes, making those bubbles dance in the glasses and giving pleasure to one and all . . . all delicious foretastes of the feast to follow.

Of course, you possess enough etiquette to hold your bottle of Champagne naturally, like any other wine, by the middle and not the neck. But have you considered the label? To allow guests to see it, do not keep it hidden.

After all, the name and heraldry of the Champagne House or cuvée are part of the pleasure of tasting. For a more ‘professional‘ touch, copy sommeliers who grasp the bottle by the bottom, thumb in the base, and serve with one hand (choose your strong hand). For a magnum, your second hand will support the neck.

And if you are really keen, a pair of white gloves will create the most exquisite effect, adding to the solemnity of the ceremony.



Philipponnat March 6, 2015

Champagne Magazine Philipponnat

For almost five hundred years, the Philipponnat family has left its mark on the soil of the Champagne region. Generation of men and women have cultivated the land at Ay, the family home since the time of Apvril le Philipponnat, who owned vines at Le Léon, between Ay and Dizzy in 1522.

In the sixteenth century the family’s ancestors were winegrowers and merchants, suppliers to the court of Louis XIV, magistrates and Royal mayors of Ay – a town directly dependent on the Crown since the era of the Counts of Champagne.



The Finishing Touch March 5, 2015

Champagne Magazine The Finishing Touch Body Shop

Founded by Glenn Roberts, The Finishing Touch Body Shop is located in Fountain Hills, Arizona and has been serving customers worldwide since 1980. The Finishing Touch is a quality auto body repair center designed and built with a single purpose: To provide the highest quality repair experience possible.

Properly repairing a Ferrari requires expert knowledge and specialized equipment. From minor dings to major collision damage, our skilled technicians have the experience to restore your Ferrari to concourse condition. We invite you to visit our facility and see for yourself why The Finishing Touch Body Shop has the reputation for being a first class facility.

The Finishing Touch Body Shop


TESLA March 4, 2015

Champagne Magazine TESLA Moab Weekender Bag

Impeccably tailored to match your Model S, the Moab Weekender Bag is the perfect choice for the Tesla enthusiast. The leather color choices of black, tan or gray match your car’s interior perfectly.

Moab weekender bags are designed so that two will fit precisely in the front trunk. Made from automotive-grade leather, just like your seats, the bags are exceptionally robust and durable. This bag is the ideal companion for a perfect journey. The Moab Weekender Bag is named after a Tesla Supercharger location in Utah.



Festival de Cannes March 3, 2015

Champagne Magazine Festival de Cannes

The International Film Festival was created on the initiative of Jean Zay, Minister for Education and Fine Arts, who was keen to establish an international cultural event in France to rival the Venice Film Festival.

The first edition of the Festival was originally set to be held in Cannes in 1939 under the presidency of Louis Lumière. However, it was not until over a year after the war ended that it finally took place, on 20 September 1946. It was subsequently held every September – except in 1948 and 1950 – and then every May from 1952 onwards.

While early editions of the Festival were primarily a social event from which almost all of the films went away with an award, the appearance of stars from around the world on the Festival’s red carpet and increasing media coverage quickly earned it a legendary international reputation.

In the 1950s, the Festival became more popular thanks to the attendance of celebrities such as Kirk Douglas, Sophia Loren, Grace Kelly, Brigitte Bardot, Cary Grant, Romy Schneider, Alain Delon, Simone Signoret, Gina Lollobrigida, and many more.

The 68th year for the event will be held from May 13th to the 24th.

Festival de Cannes


Piper-Heidsieck March 2, 2015

Champagne Magazine Piper Heidsieck Named Oscars Champagne

Piper-Heidsieck has been named as the exclusive Champagne of the Academy Awards in a deal set to last three years. Piper’s brut and rosé were the pouring Champagnes at the pre-show of the 87th Academy Awards held in Hollywood last week. Piper and the Academy of Motion Picture Arts and Sciences have struck a three year partnership which will see the Champagne poured at successive Oscar ceremonies.

Cécile Bonnefond, president and CEO of Piper-Heidsieck, commented: “We are proud to partner with the Academy and are committed to building an enduring relationship over the three-year partnership.

“Our Champagnes are an invitation to celebrate life and the emotions that make it grand. There is nothing more grand than receiving a coveted Oscar. It is therefore very natural for Piper-Heidsieck to be serving its Champagnes at the Oscars ceremony.”

The house has cultivated an association with film for over 50 years, beginning with a tailor-made 48-litre bottle celebrating Rex Harrison’s Oscar for his role in My Fair Lady.

The house has also been the official Champagne of the Cannes Film Festival for over 20 years and works closely with the French and American Cinémathèque film archives.

The Drinks Business


Champagne News March 1, 2015

Champagne Magazine Method Traditionnalle

There are many people that feel the term “Champagne” can legitimately, legally and morally only be applied to sparkling wine that comes from the Champagne region of France. With this in mind, can the term “California Champagnes” by properly used? The answer is yes it can… sometimes. If you wish to try and read the legalese surrounding the ability to use the term “champagne”,  it is under U.S. Code TITLE 26, subtitle E, CHAPTER 51, Subchapter F, PART III, § 5388.

Basically this document states that a “Semi-generic” designation can be used to designate wines not from the original Champagne region as long as the name of the originating region (in this case California) is added to the label.

This exception alone does not allow all wineries to use the champagne designation. The legal protection for the designation came from the Treaty of Versailles which was enacted in June of 1919 after the first World War and has been accepted by many countries worldwide. Many of those countries have signed agreements with the EU that limit the use of the term “champagne” to only those products produced in the Champagne region. The United States acknowledges the exclusive nature of the “champagne” term and bans the use from all new US produced wines.

Only those wineries which had approval to use the term on labels before 2006 may continue to use it and only when it is accompanied by the wine’s actual origin, as in California.

California Champagnes


KORBEL February 28, 2015

Champagne Magazine KORBEL California Champagne Simply Toast Life

All KORBEL California Champagnes are made according to the Traditional Méthode Champenoise, in which the Champagne is fermented inside the same bottle from which it is served.

This time-honored process takes almost a year to complete, but the result is worth the wait. The taste of the Méthode Champenoise style is famous for its delicate nuances and for producing the countless dazzling bubbles in every glass of KORBEL California Champagne.



Bureau du Champagne February 27, 2015

Champagne Magazine Bureau du Champagne

Champagne wines are exclusively produced from grapes grown, harvested and made into wine within the Champagne delimited region, in France. The grapes used to make Champagne wines possess characteristics not found anywhere else in the world due to the particular geography, soil and climate of the Champagne delimited region.

Champagne wines are produced by natural yeast fermentation in the bottle, in accordance with strict criteria laid down in the Champagne regulatory framework covering every aspect of winemaking.

Principal rules:

Just three authorized grape varieties: Chardonnay, Pinot Noir, Pinot Meunier

Short pruned vines (Cordon de Royat, Chablis and Guyot pruning)

Capped grape yields per hectare

Juice extraction strictly limited to 102 litres of must per 160 kilos of grapes

Minimum annual required alcohol levels by volume

Dedicated Champagne wine-making and storage premises

A natural winemaking process known as the ‘Méthode Champenoise’

A minimum 15 months storage period for bottled wines prior to shipping

Bureau du Champagne


Champagne Glassware February 26, 2015

Champagne Magazine The Old Champagne Glass Company

The Old Champagne Glass Company is owned by Nick Hewson and Judy Pearce.  Nick is a market analyst (and the author of a number of business books and research reports)  and Judy is an interior designer who used to live and work in London until she was ‘enticed’ to East Anglia.

They are based at Upgate Barn in North Norfolk and in their barn complex they have a very extensive collection of 20th Century Glass as well as other items. Visitors are always very welcome to view much of the stock at the main barn. They buy from all over the UK and very often when looking at glass Judy has a very astute eye for other interesting pieces and some of those are to be found on their website as well.

The Old Champagne Glass Company


Bloomingdale’s February 25, 2015

Champagne Magazine Bloomingdale's Burberry

The Burberry Half Mega Check Scarf. Rendered in a sumptuously soft Silk and Cashmere blend, Burberry’s Half Mega Check Scarf is tied to iconic British luxury. Simply dress it up or even play it down. The possibilities are endless.

Sign Up for Bloomingdale’s Text Messages and Get 10% Off Today!



Pop Art February 24, 2015

Champagne Magazine Pop Art History

International movement in painting, sculpture and printmaking – Pop art. The term originated in the mid-1950s at the ICA, London, in the discussions held by the Independent group concerning the artefacts of popular culture. This small group included the artists Richard Hamilton and Eduardo Paolozzi as well as architects and critics. Lawrence Alloway (1926–1990), the critic who first used the term in print in 1958, conceived of Pop art as the lower end of a popular-art to fine-art continuum, encompassing such forms as advertising, science-fiction illustration and automobile styling.

Hamilton defined Pop in 1957 as: ‘Popular (designed for a mass audience); Transient (short term solution); Expendable (easily forgotten); Low Cost; Mass Produced; Young (aimed at Youth); Witty; Sexy; Gimmicky; Glamorous; and Big Business’. Hamilton set out, in paintings such as $he (1958–61; London, Tate), to explore the hidden connotations of imagery taken directly from advertising and popular culture, making reference in the same work to pin-ups and domestic appliances as a means of commenting on the covert eroticism of much advertising presentation.

Paolozzi was a latter-day Surrealist, and his proto-Pop collages of the late 1940s, which served as the basis of his ‘Bunk!’ lecture at the ICA in 1952, were made as private scrapbook images. They were first shown at his retrospective exhibition at the Tate in 1971 and published in facsimile in 1972. His metamorphosis into a true Pop artist came about only in 1962 in brightly painted, robot-like aluminium sculptures such as City of the Circle and the Square (1963; London, Tate) and in his portfolio of screenprints of 1965, As Is When.

Peter Blake, Richard Smith and Joe Tilson, who studied together in the mid-1950s at the Royal College of Art, London, took separate paths into Pop art. Blake could rightly claim to have been the first British Pop artist, in that his student works directly reflected his love of folk art and popular culture, for example Litter (1955; Sheffield, Graves A.G.). In the late 1950s he made constructions and collage-based paintings that incorporated postcards, magazine photographs and mass-produced objects.

Smith was essentially an abstract painter, but during his stay in New York from 1959 to 1961 he began, in works such as Penny (1960; Belfast, Ulster Mus.), to make reference to the packaging of consumer products, to the film of colour in glossy magazines and to the expansive scale of the cinema screen. This shift was more the result of a sensibility nurtured by the mass media than of a direct use of Pop imagery. Tilson, meanwhile, applied his skills as a carpenter to brightly painted wooden constructions appealing in their simplicity, such as Space Trophy (1961–2; AC Eng).

The most cohesive group of British Pop artists, and those to whom the label was first consistently applied, emerged at the Royal College of Art between 1959 and 1962. It included the American-born R. B. Kitaj as well as younger students such as David Hockney, Allen Jones, Peter Phillips, Derek Boshier and Patrick Caulfield. Although Kitaj and Hockney in particular were quick to shun the Pop label, they all shared a detached and ironic attitude towards style and imagery, regarding both as elements that could be appropriated from other sources and quoted at will. Other British artists associated with Pop art later in the 1960s included Clive Barker (b 1940), Anthony Donaldson (b 1939), Gerald Laing (b 1936), Nicholas Monro (b 1936), Colin Self (b 1941) and the American-born Jann Haworth (b 1942).

In the mid-1950s in America, independently of the activities in England, the terms for certain aspects of Pop art were established by Jasper Johns and Robert Rauschenberg. The irony and anti-art gestures of their work initially attracted the term ‘neo-Dada’. Johns took as his imagery ‘things the mind already knows’, such as the American flag, maps, targets , arabic numerals and the alphabet. By changing the format, colour and medium, he demonstrated the formal and philosophical possibilities of an austere and direct presentation of blandly familiar images. Rauschenberg’s self-styled ‘combines’ such as Monogram (1955–9; Stockholm, Mod. Mus.) were roughly made paintings and sculptures that incorporated photographs, newspapers and disparate objects collected in the street. Like Johns, Rauschenberg applied techniques from Abstract Expressionist painting to recognizable imagery and inspired many artists to dwell on subject-matter drawn from their immediate urban environment.

Another American artist, Larry Rivers, also provided a transition to Pop art in paintings such as Dougherty Ace of Spades (1960; Provincetown, MA, Chrysler A. Mus.), basing both format and imagery on ordinary objects such as playing cards, cigarette packets and restaurant menus. Themes from contemporary life were similarly introduced in the Happenings devised in the late 1950s by performance artists such as Allan Kaprow, Claes Oldenburg, Jim Dine and Red Grooms (b 1937).

American Pop art emerged suddenly in the early 1960s and was in general characterized by a stark and emblematic presentation that contrasted with the narrative and analytical tendencies of its British counterpart. At its most rigorous, American Pop art insisted on a direct relationship between its use of the imagery of mass production and its adoption of modern technological procedures. Whereas British Pop art often celebrated or satirized consumer culture, American Pop artists tended to have a more ambiguous attitude towards their subject-matter, nowhere more so than in the mixture of glamour and pathos that characterized Andy Warhol’s silkscreened icons of Hollywood film stars, as in The Marilyn Diptych (1962; London, Tate).

Compared to the disparate nature of British Pop art, from the early 1960s American Pop art appeared to be a unified movement. Its shared formal characteristics included aggressively contemporary imagery, anonymity of surface, strong, flatly applied colours and a stylistic unity often associated with centralized compositions. Each of the American artists was quick to establish his or her identity, often with the ironic suggestion that the art was like any consumer product or brand name to be marketed. Foremost among them were Warhol’s testaments to machine-line production and to capitalism, such as 80 Two-dollar bills (1962; Cologne, Mus. Ludwig), and Roy Lichtenstein’s formalized enlargements of the frames of comic strips, often violent or melodramatic, for example Drowning Girl (1963; New York, MOMA; for further illustration see Lichtenstein, Roy).

Oldenburg produced sculptural paraphrases of ordinary objects, often on a huge scale, as in Floor-burger (Giant Hamburger) (1962; Toronto, A.G. Ont.), while James Rosenquist favoured dream-like combinations of grossly enlarged familiar images, which he painted in the manner of billboard advertisements, such as I Love you with my Ford (1962; Stockholm, Mod. Mus.). Tom Wesselmann specialized in provocatively posed female nudes and in domestic still-lifes of consumer products, for example Still-life #30 (1963; New York, MOMA).

Other painters working in the USA associated with Pop art included Jim Dine, who consistently rejected the term, Richard Artschwager, Billy Al Bengston (b 1934), Allan D’Arcangelo, Öyvind Fahlström, Joe Goode (b 1937), Robert Indiana, Ray Johnson, Mel Ramos (b 1935), Ed Ruscha, Wayne Thiebaud and John Wesley (b 1928), as well as the sculptors Marisol and George Segal. Notable among related developments that took place in other countries was Nouveau réalisme in France.



Krug Champagne February 23, 2015

Champagne Magazine KRUG Champagne

Although luxury conglomerate LVMH has owned Krug Champagne since 1999, Olivier Krug, the sixth generation of the founding family, is still very much in evidence as “Director de la Maison,” or “House Manager.” Most importantly, he is the senior member of the Krug tasting committee, which ensures the Champagne is up to the standards laid down in a leather-bound notebook by the founder in 1843. His is the third generation of Krugs working in but not owning the eponymous company, and though he has no direct operational role, he is a very busy man.

“I touch everything connecting Krug with its audiences – from the grape growers to the vendors…but basically, I’m a sales person…. and I’m not ashamed to say it,” he told me.

But not just any sales person – he is part of the patrimony of the Krug brand, a living relic of its storied past, embodying the Krug family values of “generosity, pleasure and sharing.” Despite its 150-Euro/bottle on-average price tag Krug Champagne Grand Cuvee is not a millesime – or a fine vintage; instead it is based on a kind of vinicultural meritocracy, blended each year from scratch using the best grapes available from hundreds of individual plots (some no bigger than your backyard garden) that Krug has patronized almost from its beginning in 1843.

The name “Krug” is indeed German; however, founder Johann-Joseph Krug happened to have been born in 1800 in the part of Germany which was then under French administration: Mayence (Mainz), on the western side of the Rhine, under the French flag from 1792, under the post-Revolutionary Directoire and the treaty of Campo-Formio, until Napoleon’s defeat and the dissolution of the Empire in 1814. History buffs will want to know that this portion of Germany was also under French administration after World War I until 1930 and again in 1945 following WWII.

Johann-Joseph left Mainz in 1824 (at which time he dropped the “Johann” from his name) to seek his fortune and reached Paris ten years later, taking on various offices and accounting jobs in the Champagne industry. Marketing posts took him around Europe, and by 1840 he started blending grapes. The next year he married the daughter of a French hotelier with an establishment in London’s Leicester Square, moved to Rheims to setup Krug Champagnes and had a son, Paul, in 1843. The family business and the Krug dynasty was off and running.

Joseph was a stickler for perfection. He was also a polyglot, speaking French, German, English and some Russian and was keen on international marketing. Both of these things are very much alive today, five generations later.

“It takes 20 years to make a bottle of Krug Grand Cuvee,” says Olivier of the house’s topline champagne, which blends some 120 wines from more than ten different years. “Krug is not a volume producer. ‘Luxury’ is not ‘market share.’ The founder, at the age of 43, had the dream of offering the best of Champagne every year. This goes against the grain, as Champagne is normally a vintage. Our Grand cuvee is re-blended each year.”

“Take care to notice everything, and forget nothing.” These and other values Joseph held dear he indeed scrupulously recorded for posterity in a red leather notebook handed down through the generations. Olivier will only say these words of wisdom offer an “uncompromising view of grapes: never rely on the option of using lesser grapes. A good house should offer two Champagnes of the same quality (NB: Krug today offers five different Champagnes). There is no “sub-Krug;” only prestige Champagne.”

It was this leather-bound axiom, which led Olivier’s grandfather to sell Krug to Remy-Cointreau in 1970. The family retained shares in Remy after the sale (they do not hold shares in LVMH, which bought Krug from Remy Cointreau).

“My grandfather had to make a strategic decision for the future of Krug,” Olivier says. “The short term solution would have been to keep it in the family –with all the weaknesses you can expect from a family – and to produce more by lowering the quality. The only way to keep the quality high was to join with a larger company. I think Krug today is in better hands in the LVMH family today than if it were still in the Krug family.” This despite the fact that LVMH owns several other luxury-level wines, including Moet Hennessey (the “MH” in LVMH, and the luxury conglomerate’s spirits division).

The person in charge of Krug for LVMH since 2009 is Margareth Henriquez, (in the organizational chart she is listed as Chairman and CEO) who previously managed LVMH’s Argentine-based Bodega Chandon. Olivier has nothing but good things to say about her marketing expertise. “We needed someone to help tell our story. Krug was known only as a top-rated Champagne, but we couldn’t really express our values until we started working with LVMH. We opened our archives to them.”

The results include recorded musical pairings – classical, folk, jazz to accompany various Krug Champagnes – and individual ID numbers on each bottle which tell you the story of that particular bottle of Champagne: the number of wines and where they come from, available on a free Krug app. “The app is really helping expand the business in America,” he told me. “At the moment, it’s our fastest-growing region.”

Japan is by far Krug’s number one market – a fact in which the 48-year-old Olivier takes personal pride. It was his first assignment when he joined the company as a young man in the early 1990’s. ”As a little boy, I was told nothing about the business,” he remembers. “Nothing. I was never pushed; in fact, it was forbidden to talk about it. So I used to ride my bicycle around the buildings out of curiosity. I went to school and then business school and I was offered a job elsewhere in finance, when my father offered me a job in the family business. He sent me to Japan as a kind of apprentice in the field for a year. At the time Japan wasn’t even ranked in our sales figures. I stayed there 2 ½ years and brought it to the number one position. So I am proud of that.”

The UK, France, Nordic countries, Australia and Hong Kong are also strong markets for Krug, helped along by other marketing strategies incorporating “Krug rooms” in various restaurants and “Krug ambassadors.”

But the biggest selling-point today is Olivier Krug himself –without a living, breathing family member out there talking to the pubic, shaking hands and swing up – even the finest Champagne loses some of its bubbles. Olivier is not pressuring his four children (one boy and three girls) to go into the family business, though his son heads a wine club at his school.

And for all of the handshaking and chatting and wine tasting and traveling…is this a real job? “I am paid by Krug,” he assures me. “We employ about 50 people directly. And everywhere I go, Krug sells.”



Racquet Review February 22, 2015

Champagne Magazine Tennis Racquet Review

Head Graphene Speed Pro

World number 1 Novak Djokovic has embraced Head’s newest technology by endorsing the Speed Line. The Graphene Speed Pro uses graphene – the world’s lightest and strongest material – in the racquet shaft. Head has been able to successfully move weight from the shaft to the tip and handle, increasing power and stability without changing overall racquet mass.

Make no mistake, however: this is a control stick for aggressive players. All the great Speed control factors are here, including narrow beams, standard length, strong weight, and head light balance. The dense 18 x 20 string pattern and midplus 100 square inch head size will help even the biggest hitters control their power and topspin throughout the court.

The YouTek technology’s “cross-linking” abilities stabilize the frame on faster swings and soften for more feel on touch shots. If you play an aggressive baseline game like Djokovic, the Graphene Speed Pro should be at the top of your demo list.

Tennis Express


Tennis Anyone? February 21, 2015

Champagne Magazine Kay Jewelers

Diamond bracelets are an elegant choice for virtually any occasion. Beautiful and substantial, diamond bracelets never go out of style. Best of all, diamond bracelets make fantastic gifts for everyone on your list.

Giving the gift of a diamond bracelet can be a grand romantic gesture, particularly a tennis bracelet on a wedding anniversary. At the same time, diamond bracelets are appropriate gifts for other occasions such as graduations, birthdays, the birth of a child, or a promotion.

Express your love with a diamond bracelet from Kay Jewelers.



Moët & Chandon February 20, 2015

Champagne Magazine One More Glass Please

The legendary Moët & Chandon is celebrating 270 years as the world’s most loved Champagne. For over a quarter of a millennium, the renowned French winemaker has been sharing the magic of Champagne across the globe.

Every glass overflows with the House’s hallmark values of history, generosity, savoir-faire, success, boldness and elegance—values still at the heart of its global appeal.

Toward the end of the 18th century, Jean-Remy Moët, grandson of founder Claude Moët, became famous as the man who introduced Champagne to the world.

The important figures of the era, from the Marquise de Pompadour to Talleyrand to Napoleon quickly fell in love with the House’s effervescent wine. Moët & Chandon was soon the icon of success and elegance that it remains to this day.

Moët & Chandon


Le Champagne February 19, 2015

Champagne Magazine Silversea Le Champagne

The only Relais & Châteaux restaurant at sea can be found aboard the luxury cruise ships of Silversea. Indulge in an evening of seasonally inspired dishes that are crafted with the finest artisan products and freshest, locally sourced ingredients available.

The menu continually changes to reflect the voyage destination and provide guests with an enhanced experience of authentic regional flavour. Simply relax and enjoy the finest Champagne available during your momentous cruise.

Le Champagne



Luxury Redefined February 18, 2015

Champagne Magazine OHMY! LUXURY

Luxury has many definitions, including something that is an indulgence rather than a necessity, a way of life made of sumptuous, expensive goods and superfluous expenses.

Beyond these mostly definitions which might make us feel guilty,the reality of luxury is for us synonymous of dreams! A dream created by a certain atmosphere, materials, architecture, products, attitude and elegance. Indeed, as stated by French designer and creator of the Chanel brand, Coco Chanel, luxury ‘…is [not] the opposite of poverty…It is the opposite of vulgarity’.

Luxury is an industry based on sales. But apart from that, this sector has grown greatly by playing and expanding on desires and pleasure, and created a world where image, serenity and elegance are key.

In the past, only the elite could enjoy a life of luxury; nowadays luxury appears much more accessible.

With the development of luxury brands, everyone can have the pleasure of buying a luxury product: a pastry by a renowned pastry chef for a small sum, brand line clothes of high couture  in a department store, or a jewel from a great jeweller at a reduced price.



TESLA February 17, 2015

Champagne Magazine TESLA LEASE PROGRAM

We recognize that many European drivers prefer to lease their automobiles, personally or through their company, so we now offer the Tesla Resale Value Guarantee in all 11 European markets where we sell Model S.

The Tesla Resale Value Guarantee, when combined with a loan or a financial lease from select partners, combines the security and comfort of ownership with all the advantages of a traditional lease. Like Model S, we designed the program to provide maximum benefit to customers. Tesla guarantees that the resale value of Model S between months 36 and 37 will be among the highest of any premium sedan made in volume. 

Along with peace of mind, customers benefit from numerous cost savings including compelling monthly payments, market incentives, the ability to use Tesla’s Supercharger network for free, long distance road trips, and zero petrol costs.



Public Service Announcement February 16, 2015

Champagne Magazine Public Service Announcement

Did you know that less than 1% of all the water on Earth can be used by people? The rest is salt water (the kind you find in the ocean) or is permanently frozen and we can’t drink it, wash with it, or use it to water plants.

As our population grows, more and more people are using up this limited resource. Therefore, it is important that we use our water wisely and not waste it.

Save Water Drink Champagne



Jay Z February 15, 2015

Champagne Magazine Jay Z Armand de Brignac

Hip-hop mogul Jay Z has long tinkered with side projects outside his rapping; quoth the man himself nine years ago, “I’m not a businessman, I’m a business, man.” As of November last year, Jay Z is the wine business: He purchased importer Sovereign Brands’ share of the Champagne Armand de Brignac—the shiny metallic gold bottles nicknamed the Ace of Spades. The purchase price was not disclosed.

Hip-hop stars Nicki Minaj, E-40, Warren G and Lil Jon have all, in recent years and with varying degrees of success, entered into partnerships or created wine brands, but Jay is to Ace of Spades what Frank Sinatra was to Jack Daniel’s—rarely seen at social functions without a glass in hand. When Jay Z and Champagne Louis Roederer “had beef” over Jay’s former favorite, Cristal, in 2006, he alighted on a previously unheard-of cuvée called Armand de Brignac, produced by Champagne Cattier. It was rumored that Sovereign Brands, Jay Z and Cattier created the brand, with each taking a cut, and Jay Z stacking up 30-foot bottle towers in his 40/40 clubs.

Back then, Jay Z must have calculated that pushing a wine you own feels like an inauthentic endorsement, and he denied the arrangement. Last year, we argued that the terrain had shifted: After all, if you’re forthrightly taking ownership as a celebrity, you put your own skin in the game and your own brand on the line. Maybe Jay Z came around to this view, or maybe he just realized that everyone already thought he owned Ace of Spades anyway.

Wine Spectator


Z Chocolat February 14, 2015

Champagne Magazine Chocolat

The French are known for their superb wines and exquisite cuisine. French chocolate is no exception. Each Z Chocolat is hand made by Pascal Caffet, world champion chocolatier, with zealous adherence to French tradition: no alcohol, no preservatives, high cocoa content, low sugar, and 100% pure cocoa butter.

These signature dark, milk, and white chocolates include rich ganaches prepared with French butter and cream from Normandy and finely textured pralines honed from a perfected mixture of Valencia almonds from Spain and Piedmont hazelnuts from Italy. Our collection is the natural outcome of combining Pascal Caffet’s renowned expertise with years of meticulous chocolate tasting and feedback from thousands of our customers.

Z Chocolat


Pink Champagne February 13, 2015

Champagne Magazine Pink Champagne Intro

Pink Champagne is an incredibly romantic drink. To understand why Champagne can be made pink, you need to understand just how Champagne is made. Champagne is made from four different grapes. These are Chardonnay, Pinot Noir, Pinot Meunier and Pinot Gris. Usually it’s the first two grapes that are used in the most volume.

Chardonnay is a white wine grape – but pinot noir is a red wine grape. So how come all Champagne is not pink? The answer is in the way a grape works. Grapes are all white on the inside. It’s only the outside skin that has any color. You can make a white wine out of a red grape. You would just remove the skins immediately so that there was no red color added to the wine liquid. An example is white zinfandel. Zinfandel is a red grape. To make a white zinfandel, they just let the skins stay on the liquid for a short while. That lets a small amount of the tint from the red skin color the wine liquid, giving it a nice blush color.

So normally when they make a Champagne, even though they use “red grapes”, they take the skin away immediately so that none of the red color from the skin affects the overall color of the Champagne liquid. In order to make a Champagne a pink Champagne, all they have to do is let the skins sit with the liquid for a short while. The longer it sits together, the more pink the liquid becomes.

Pink Champagne was made famous in the movie An Affair to Remember, when both of the lead romantic actors fall in love with each other and share their love of the pink bubbly. In Hotel California, they like to drink “Pink Champagne on Ice”.

But how does it taste? Champagne can vary widely from maker to maker, so if you’ve tried different Champagnes you already know that they can be sweet, musty, fruity, nutty, and any variety of other flavors. Pink Champagnes tend to taste a little fruity, but they can be sweet or non-sweet depending on the maker. You’ll want to look up the website for a given maker of pink Champagne – or check out the neck tag at your local wine shop – to know exactly what flavors are in a specific Pink Champagne you want to try.

Wine Intro


American Express February 12, 2015

Champagne Magazine American Express

Blue from American Express

The Blue Card gives you the option to carry a balance or pay in full each month. So, whether you are managing your monthly expenses or making a large purchase, you can have the flexibility you need while continuing to earn rewards.

Sometimes the unexpected happens when you travel. A passport is lost. You come down with a sudden illness. A lawyer is needed. Being a Card Member can make things easier. From pre-trip planning to finding an English-speaking doctor, Global Assist Hotline is ready to help with coordination and assistance services when you travel more than 100 miles from home.

American Express


Ivana Blue February 11, 2015

Champagne Magazine Ivana Blue Champagne

Ivana Blue is produced by Champagne Drappier from vineyards dating back to the 11th century. Chateau Drappier was the original home of Cistercian Monks who created extensive vineyards and cellars.

Champagne Drappier is now over two hundred years old in its original location on the monastery grounds. The Ivana Blue Exception is an elegant BRUT NV which has been aged and allowed to mature in the cellars for a minimum of four years.

A Truly Unique Champagne

Ivana Blue


Las Vegas February 10, 2015

Champagne Magazine Las Vegas High Rollers

On a predictably steamy August night, some 3,000 rich, famous and celebrated folks converged upon the SLS in Las Vegas, the city’s newest hotel, for its lavish opening-night bash. Lenny Kravitz was there rubbing shoulders with Aaron Paul and Philippe Starck — the hotel’s creative director —while songstress of the moment Iggy Azalea rocked the house with a surprise appearance alongside equally hot singer Rita Ora. There were extravagant fireworks, speciality cocktails and all manner of festivities befitting the unveiling of a hotel whose US$400 million makeover (on the site once occupied by the Sahara Hotel) has captivated the city for years.

The opening of the SLS was just another happening in a city that has recently been packed with them. The 40 million or so visitors who every year flock to this bedazzled city in the middle of the desert are never short of things to do, places to dine or shows to see, from hotels to trendy new bars, and from extravagant shops to must-see tourist attractions.

The high-octane debut of the SLS was somewhat forgotten a week later when the Delano — an impossibly chic, celeb-heavy South Beach hotel — opened its Las Vegas outpost, taking over the site of the former THEhotel at Mandalay Bay. With a design scheme predicated on modernistic luxury (sheer white drapes, wall-length tufted headboards, crisp linens and gilded accents), the Delano brings a rare intimacy and a boutique feel to the otherwise overwrought and overdone Vegas hotel scene.

Las Vegas is turning out to be a magnet for every celebrity chef, designer label and lifestyle brand under the sun: Luxury retailers are vying with one another to have the most distinctive spaces in the city, alighting to establish increasingly glitzy flagship stores. Indeed, across every category, it’s all about being the first, the biggest, the best — this is, after all, a city of excess and superlatives.

Shoppers who are accustomed to the likes of Rodeo Drive, Fifth Avenue and Avenue Montaigne get their retail therapy at Crystals, a vast retail destination that has only luxury stores — Bulgari, Jimmy Choo, Lanvin. Newest additions include Céline, Lalique and Sisley, which chose Crystals for its first US stand-alone location. To cater to the Asian contingent, Mandarin-speaking sales associates and concierges are on hand, with many of the boutiques and restaurants at Crystals taking China UnionPay debit and credit cards.

Hotels are doing their bit to stay competitive and to cater to every end of the market. The MGM Grand recently launched its Stay Well rooms: A floor dedicated to healthier in-room habits. They were designed in conjunction with Deepak Chopra and the Cleveland Clinic, which include unusual touches (for hotels) as a vitamin-C-infused shower head, purified air systems, hypoallergenic pillows and mattresses and aromatherapy diffusers. The minibars hold coconut water and almonds instead of Coke and Kit Kat. And a room-service menu designed specifically for Stay Well guests offers organic oatmeal, tofu sandwiches and hormone-free chicken breast.

A somewhat quieter Vegas experience was offered in May with the opening of The Cromwell, the only boutique hotel on The Strip: 188 rooms (compared with the 1,000-plus suites of other hotels in the vicinity). The Cromwell also houses the first restaurant of TV chef Giada de Laurentiis, eponymously named Giada, and opened on its rooftop Drai’s Beach Club Nightclub, an indoor/outdoor day and night party venue, one of the few of its kind in the city. Earlier this year, Las Vegans celebrated the inauguration of The High Roller, which, at almost 170-m high, is billed as the largest observation wheel in the world (think of The London Eye, but with handmade Italian glass wrapped around the 28 slowly revolving spheres and a cabin stocked with an open bar so cocktails can be enjoyed while towering over the city).

The High Roller is the focal point of The Linq, a sprawling $550-million complex across the street from Caesars Palace and part of the same group that owns that iconic hotel. The area is the size of three football fields, now crammed with more firsts, biggers and bests. Polaroid opened its only museum here, injecting a bit of culture into the city. Granted, everything on show — from Andy Warhol’s celebrity portraits of Mick Jagger, Dolly Parton and Giorgio Armani to Marc Serota’s “pictorial biographies” of Kenny Rogers and Paul McCartney — was shot using Polaroid, so there’s no question that this is as much an exercise in branding as it’s a cultural asset. But still, at least it’s a museum.

If you’re hungry after perusing the works of Warhol and Maurizio Galimberti, head over to Brooklyn Bowl, a massive entertainment venue that offers bowling (32 lanes); food (pork rinds, fried catfish, egg shooters); booze (Bloody Mary and Drunken Palmer); and live music in a concert venue that seats an audience of 3,500 (recent gigs have been put on by Steve Winwood and Wu-Tang Clan).

In the mood for something a bit more low-key? Make a beeline for BLVD Cocktail Company, also housed within The Linq, a sophisticated piano bar and cocktail lounge that feels a world away from the chaos and casinos that announce Vegas: There’s a Steinway baby grand and a 30-m long marble bar top with doors leading out to a patio. But on a hot desert night, it’s far better to relax indoors beneath chandeliers that look like floating bubbles — part of an inspired decor that has a delicious retro feel — enjoying ingenious cocktails that include the Lavender Slip (blueberry vodka, lemon juice and a dash of egg whites) and the Rolling Stone (Jack Daniel’s, poppy-seed liqueur, ginger syrup and Angostura bitters), all to the accompaniment of live music. Dying for a late-night sweet treat? The gourmet dessert sensation that is Sprinkles Cupcakes has a 24-hour ATM-style vending machine at The Linq, where you can indulge your desire for a moist Red Velvet at 3am.

Inside Caesars Palace is another upscale new watering hole, Fizz, which may well be the only cocktail lounge-art gallery hybrid anywhere.  The brainchild of David Furnish — partner of Elton John — Fizz offers pricey Dom Pérignon vintages by the flute, which can be enjoyed while perusing David LaChappelle photos culled from one of John and Furnish’s many homes.  Furnish says he was inspired to create Fizz, with 51 photos on display as a focal point, to reflect what Las Vegas is all about: Colour, a celebration of life, vibrancy. The place is resolutely glamorous, hidden behind a bank of slot machines, an interior that’s elegant enough — low lighting, comfy banquettes that lend themselves to intimate conversation — that the elegant dress code really should be honoured.

A word of caution about Fizz: Its bubbly cocktails are frothy and delightful, but don’t forget to look at the right side of the menu. The Fizz Deluxe fuses together Grand Marnier Quintessence, Richard Hennessy cognac, Fee Brothers lemon bitters, Monin rose syrup, egg whites, lemon juice, a splash of Dom Pérignon Rosé Champagne and a fresh rose petal, all dusted with 24k gold flakes. As the price of this luxury libation is US$2,500, it’s only to be imbibed if you’ve had an especially good day at the tables.



Prada Fashion Show February 9, 2015

Champagne Magazine Prada Fashion Show

Pale green and pale pink drinks, pale green and pale pink canapés, pale green and pale pink walls…you got the memo before the first look hit the catwalk. After a men’s show that was black as black, Prada went pastel for Fall. “Sweet…,” said Miuccia, “but violent. I wanted impact. How can you be strong with pastels?” The answer was to drench them in irony.

She had a couple of working titles for her new collection. “Softer pop” was self-explanatory, a riff on the color palette. But “variation on beauty” touched on a longtime fascination of Miuccia’s: the relationship between the real and the fake. Is beauty created by genetic modification or surgical intervention any less “real” than natural beauty? This show set out to address that issue from both ends of the spectrum.

Some of the most appealing items in the collection were cut from ostrich, but equally, a molecular print that harked back to Prada’s good-/bad-taste glory days was actually an image of genetically modified ostrich. Tweeds came woven and printed. Music from Walt Disney’s Fantasia played, as a reminder that images of extreme beauty can spring from absolute artifice. In fact, there was something a bit cartoonish about the pieces cut from a hyper-smooth, spongy sci-fi fabric that most of us took for neoprene. It was actually a double-faced jersey. “I could do things with that fabric I couldn’t do with another fabric,” Miuccia enthused.

One thing she could definitely do was challenge convention in the sly, subversive way that has always been one of the most forceful arguments for Prada’s influence. The influence may have waned a little of late—sales have been off—but this show unfolded with the growing sensation that Miuccia was playing once more to her strengths, especially her ability to evoke, then upend, the familiar.

What first made her famous, in other words. Opera gloves and fur stoles, brooches and bows, ponytails and kitten heels, Empire lines and pantsuits painted a picture of a Nixon-era debutante. The fact that the stole was abstracted into an attached strip of fur, or the brooches were cut from Perspex, or the gloves were all colors of leather, or the dresses and suits were molded from that peculiar fabric all added up to Prada’s Factor X, the acid Miuccia added to her pastel punch. We tripped.



TESLA February 8, 2015

Champagne Magazine TESLA Model X

Utility Meets Performance

The Model X is designed from the ground up to combine the space and functionality of a sport utility vehicle with seating for seven adults and the uncompromised performance of a Tesla. It is an automobile above category.

Offered with multiple battery and performance options, every Model X comes standard with Dual Motor All Wheel Drive and brilliantly functional Falcon Wing Doors. These doors fold up and out of the way allowing easy access to the third row seat, even from the narrowest of parking spaces.



Copacabana Palace February 7, 2015

Champagne Magazine Belmond Copacabana Palace

Since its Art Deco doors swung open in 1923, the Belmond Copacabana Palace has been welcoming the rich and famous. Superbly positioned overlooking Copacabana Beach, this is the best place to stay in Rio. Soak up the sun in the magnificent pool or join Brazil’s style setters at the Piano Bar.

The Hotel Cipriani Restaurant known as one of the best restaurants in Rio, and named after the finest hotel in Venice, this award-winning restaurant offers exceptional Northern Italian cuisine. Chef Luca Orini’s vibrant menu combines the best in Brazilian and Italian ingredients. Innovative dishes sit alongside classic recipes that have been in Orini’s family for generations.

Located in the heart of the Hotel Cipriani Restaurant’s kitchen, the Chef’s Table is one of the most exclusive fine-dining adventures in Rio. Guests to follow Chef Orini as he prepares an array of dishes inspired by the day’s freshest ingredients. This very special menu is paired with carefully selected premium Champagne.

Belmond Copacabana Palace


Sailing February 6, 2015

Champagne Magazine Sailing Update

The astonishing pace of progress in sailing performance and boat and sail technology was the theme of Burns Fallows’ ‘Adapting to Change’ keynote presentation today at the opening of the 5th High Performance Yacht Design Conference in Auckland.

The conference for those who make it their business to push the performance boundaries of sailing yachts is organised by the Royal Institute of Naval Architects (RINA) NZ and the University of Auckland.

The Head Sail Designer and a Director at North Sails who has headed the sail program at Emirates Team New Zealand for 20 years, Fallow contrasted the incremental change in record times for sports like running and cycling with the explosive growth in sailing performance by small craft and ocean racers.

He was addressing naval architects, engineers, builders, designers and researchers from 15 countries, on hand in the conference room of the Volvo Ocean Race Boatyard for three days of presentations and discussions on the current state of high performance yacht technology. Fallow offered his own take on Alphonse Karr’s proverb “The more things change, the more they remain the same,” suggesting that when it comes to contemporary boats and technology “The more things change the more they change!”

He cited examples over three or four decades where running sprint records have reduced by 3% and cycling times have lowered by 10%. By comparison, speeds for the 500-metre sailing sprint record have shot up by 81%, and the 24-hour distance record zoomed up 77%.

During the America’s Cup in San Francisco, the Emirates Team New Zealand AC72 foiler hit a blistering 49.987 knots in a brief burst, helped he acknowledged, by a tidal push. That’s 92.57 kilometres an hour (57.52 mph).

“It’s amazing how quickly the extraordinary becomes ordinary,” Fallow said. He remembered the first time the radical new foiler went sailing on the Hauraki Gulf. Six and a half tons of boat popped out of the water and sped foil-borne for 15 minutes. “Our reaction was ‘OK, we’ve done that! What’s the next order of business?’”

Australian John Bertrand who headed his country’s successful 1983 bid for the America’s Cup had sailed with ETNZ in San Francisco. “John said afterwards ‘these guys aren’t sailors, they are test pilots!’”

Noting the progressive change from art to science in boat design and technology, Fallow emphasized that good design practice came as a result of good sailing skills. An example was the way he’d worked with ETNZ jib trimmer Simon Daubney to translate intuitive changes to a precise numerical record.

Looking to the future, and to public interest in sailing, Fallow said the biggest roadblock was cost. America’s Cup campaigns started around $100 million dollars at whatever currency you choose, and on a good day the America’s Cup had attracted 1.5 million viewers. He contrasted that with the recent India vs. Pakistan cricket test match in Adelaide, Australia that chalked up a worldwide audience of one billion.

Competitions like 52 Super Series in Europe and the Volvo Ocean Race were examples of cost containment. Glimmers of hope for the future were China, still a sleeping giant when it came to sailing, the continuing strong interest in one-design sailing and the fact that sailing is a highly aspirational pastime.

“I don’t think the curve has flattened out yet,” Fallow predicted.

The Daily Sail


Champagne Prices February 5, 2015

Champagne Magazine Champagne Prices

Champagne is a strange world. Especially when it comes to price.

There’s a limited amount of land, so the competition for the best grapes amongst the top brands is intense. And the process of making it is expensive, so this drives up the price too.

At the level of every day, vintage and non-vintage, Champagne, price is determined as much by marketing as by quality. However, at the rarified heights of the category, scarcity and quality are the key determinants. If you only make a few thousand bottles of a magical wine, then the people who want the best – mad money people – are going to pay whatever it takes.

So it’s not surprising that the four most expensive wines on the list are not only exceptional, they are also extremely rare. Two come from single, small vineyards, and the one just three small vineyards.

Krug Clos d’Ambonnay 1998 $2,000
100% Pinot Noir

A single walled vineyard of 0.68 hectares (about 1.7 acres) in the heart of Ambonnay, one of the most respected Pinot Noir village in Champagne, yields just 4,760 bottles of blanc de noir Champagne. The combination of this rarity, and the fact that it is an extraordinary Champagne, one packed with the power and intensity of a great red Burgundy, explains why it heads the list of most expensive Champagnes.

Bollinger Vielles Vignes 2004 $1,090

100% Pinot Noir

That another blanc de noir follows the Krug in second place on the list shouldn’t surprise; single varietal Pinot Noirs are extremely rare in Champagne, and hence expensive, especially when this fine.

This is another extraordinary wine made in tiny quantities, only 3,886 bottles in 2004. The fact that it’s priced at barely half that of the Clos d’Ambonnay is no reflection of it’s quality, but due, rather, to Krug’s (owned by LVMH) marketing muscle. In fact, I consider it the world’s best Champagne. The secret here is the Vielles Vignes on the label – old vines – and explains the unmatched depth and complexity the wine can achieve. There is no other Champagne like it.
Krug Clos du Mesnil 2003 $850
100% Chardonnay

Another Krug, another single varietal, single vineyard Champagne, this one a blanc de blanc – all Chardonnay. Krug’s house style tends to be full-bodied yet steely dry, and it reaches its apotheosis in the celebrated Clos du Mesnil. It has Krug’s trademark flintiness, along with a precision one rarely finds in any white wine. After ten or fifteen minutes in the glass – if you can wait that long – it opens up and displays the luscious generosity of a Côte d’Or Chardonnay.

Krug Collection 1989 $470

Chardonnay, Pinot Noir and Pinot Meunier

In select years Krug holds back a small percentage of that year’s production for additional aging; this edition has spent an extra ten years in the cellar. These wines are not to everyone’s taste, but for collectors and Krugists, their release is awaited with eager anticipation. After 25 years the wine has acquired a deep golden hue, and a sense of opulence rarely found in Champagne. Still bright on the palate, it is redolent of pears and white peaches tinged with honey, spiced apples and a unique earthiness.

Roederer Cristal Rose 2006 $469
55% Pinot Noir, 45% Chardonnay

The price of Roederer’s Brut has gone through the roof since its adoption as the Champagne of choice by the hip-hop crowd, but it is nothing compared to the ascent of Cristal Rosé. When you combine the high-fashion status of the brand, the current vogue for rosé, and the limited amount produced, the reason for the stratospheric price becomes apparent. It is a very fine Champagne, showing a beguiling combination of voluptuousness from the Pinot with a precise, focused minerality from the Chardonnay. A study in refined harmony.

Salon 2002 $450

100% Chardonnay

Another extremely rare blanc de blanc, made only in the best vintages. The grapes come entirely from the Grand Cru village of Le Mesnil-sur-Oger, and the juice sees no oak contact and no malolactic fermentation, resulting in the high acidity that renders it one of the longest aging Champagnes. In fact, it requires much time – fifteen, even twenty years – before its true glory shines through.

Perrier Jouët Belle Epoque Blanc de Blanc 2002 $400

100% Chardonnay

Probably the most famous “label” – there is no actual label, the bottle has enamel applied directly to the glass – in Champagne, certainly the prettiest, takes on a new look with PJ’s Blanc de Blank version of their iconic Fleur brut bottling. PJ’s house style tends towards lightness freshness, but here it’s given substance by the Chardonnay from their top rated Côte des Blanc vineyards. White floral elements – of course! – dominate the palate along with a subtle but lingering spiciness.

Dom Pérignon P2 1998 $399

Pinot Noir & Chardonnay

For a long time my favorite Dom Pérignon has been their late-disgorged cuvées; that is Champagne that not only has been held back for extra aging, but spends that time resting on the lees, the dead yeast cells from the second fermentation. This adds weight, a rounder, more generous feel in the mouth, to the elegance of the standard DP. Formerly known as Oenothèque, it has now been renamed as P2, for Pléntude. No, me too neither, but such silliness doesn’t matter: what’s in the bottle is scrummy.

Bollinger RD 2002 $375
60% Pinot Noir, 40% Chardonnay

Another late-disgorged Champagne – RD stands for recently disgorged – but a very different fizz from the DP above. Bolly is famous for its full-bodied style – you either love it or you don’t, I do – then those extra years on the lees just magnify the impression of a yeasty, brioche-like richness. The nose makes me think of warm, freshly baked bread. There’s a honeyed depth and complexity unlike any other Champagne, all toasted almonds, stewed fruit and hints of exotic Asian spice.

Perrier-Jouët Belle EpoqueRosé 2004 $350

55% Chardonnay, 45% Pinot Noir

The gorgeous bottle, with its clear glass and classic Perrier-Jouët fleur motif, provides an exquisite setting for the glorious pink of the Champagne within. Brimming with the essence of summer strawberries and crisp green apples, it has a mouthfilling roundness one doesn’t find in the standard P-J cuvée.



The Bubble Lounge February 4, 2015

Champagne Magazine The Bubble Lounge

The Bubble Lounge’s decadent menu, plush interior décor and luxurious ambiance verifies the establishment as the perfect location for private functions, such as corporate events, birthdays, bi-coastal launches, holidays, engagement parties, weddings and banquets.

The Bubble Lounge has gained an outstanding reputation from providing professional and accommodating service at both its San Francisco and New York locations. The Bubble Lounge offers corporate/private events or the Hosted Private Party, either of which can be arranged to the needs of your event.

The Bubble Lounge


Golfsmith February 3, 2015

Champagne Magazine Golfsmith

Swinging a golf club properly is essential to improving your score. Slight defects in a swing will cause the ball to slice or hook, you will hit the top of the ball or miss it altogether. Having the proper tools and the right mentality when approaching your shot will make your experience with the game more successful and enjoyable.

Items you will need:

Golf Clubs

Golf Balls

Step 1

Choose proper-sized clubs. In order to keep the correct form when swinging the club, it is important to have clubs that fit you correctly. Clubs should be about the same length as the distance from the tips of your fingers to the ground when your arms are at your sides. Practice swinging the clubs several times with proper form. Bend at the hips, draw the club backward and then swing through. You should be able to comfortably connect with the ball.

Step 2

Practice with proper form. If you are right-handed, put your left hand at the top of the club, then interconnect your left thumb with your right pinky finger and grab the club with your right hand. When you have the club gripped, bend over the ball from the waist, not the back. Bring the club backward while keeping your left arm straight and bending your right arm to a 90-degree angle. Once you have brought the club up, pause at the top of the swing and then drive the club forward. When swinging the club, twist at the hips to ensure maximum power. Keep your eyes on the ball and do not bring up your head. Bringing up your head will cause you to raise the club and hit the top of the ball. Swing through the ball and follow through by continuing to swing the club up to the left shoulder. Use the opposite hand positioning if you are left-handed.

Step 3

Relax on the tee. Stepping up for your shot brings pressure along with it. No matter at the driving range or on a course with friends or co-workers, take a deep breath, focus on your mechanics and swing through the ball calmly. Trying to overpower your swing and hit the ball as hard as you can ruin your form. Practicing proper form and swinging calmly through the ball will result in accurate shots. As you become more comfortable with the form and accuracy, you can employ more power through your legs and hips.



Charles Heidsieck February 2, 2015

Champagne Magazine Charles Heidsieck Champagne

Do you know Charles Heidsieck?

The man or the Champagne?

It doesn’t matter. The two are inseparable!

Charles is gripped by wanderlust. He is a forthright dandy – and dedicated to his Champagne. His eloquence commands admiration. His passion is captivating. His exceptional champagnes reflect his personality: iconic and unique.

For him, no challenge is too great, no border too remote. His dreams still hold true today.

Discover Charles Heidsieck. Learn about the man, his Champagne, his charm as well as the subtleties of his wine’s character and aromas.

Charles Heidsieck


The Cheesecake Factory February 1, 2015

Champagne Magazine The Cheesecake Factory

The Cheesecake Factory story begins in Detroit, Michigan in the 1940’s. Evelyn Overton found a recipe in the local newspaper that would inspire her “Original” Cheesecake. Everyone loved her recipe so much that she decided to open a small Cheesecake shop, but she eventually gave up her dream of owning her own business in order to raise her two small children, David and Renee. She moved her baking equipment to a kitchen in her basement and continued to supply cakes to several of the best restaurants in town while raising her family.

In 1972, with their children grown, Evelyn and her husband Oscar decided to pack up all of their belongings and move to Los Angeles to make one last attempt at owning their own business. With the last of their savings, they opened The Cheesecake Factory Bakery and began selling Evelyn’s cheesecakes to restaurants throughout Los Angeles. Through hard work and determination their business grew to a modest size and Evelyn was soon baking more than 20 varieties of cheesecakes and other desserts.

With great foresight and intuition, their son David decided to open a restaurant to showcase his mother’s selection of cheesecakes. Somehow he just knew that guests would enjoy a restaurant with an extensive dessert menu. It was 1978 and he opened the first The Cheesecake Factory restaurant in Beverly Hills, CA. The restaurant was an immediate success and today there are nearly 200 The Cheesecake Factory restaurants around the world that share the Overton’s commitment to quality and spirit of innovation and hard work.

The Cheescake Factory


Jack Vettriano January 31, 2015

Champagne Magazine Sunshine and Champagne

Whether you like or abhor his work, Jack Vettriano (neé Jack Hoggan), the Fife-born self-taught Scottish painter, is one of the UK’s most popular, successful, living and profitable painters.

The licensing and distribution of his images has resulted in the sales of more than three million posters and cards worldwide, and his royalties bring in no less than £500,000 a year.

His 1992 iconic image The Singing Butler became a best-selling image in Britain, achieving 20 million copies sold but, later that same year when Vettriano submitted it for inclusion in the Royal Academy summer show, it was rejected.

When it was sold at auction at Sotheby’s in 2004 for £744,500, it achieved a record for a painting by a Scottish artist.

In 2004 Vettriano was also awarded an OBE for services to the visual arts and was the subject of a South Bank Show documentary called Jack Vettriano: The People’s Painter.

His international fan-base also includes collectors such as Sir Tim Rice, Sir Alex Ferguson, Sir Jackie Stewart, First Minister of Scotland Alex Salmond, Jack Nicholson and Madonna.

Not limiting himself solely to commerce, in 2008 Vettriano was asked to paint a portrait of the Queen’s granddaughter, Zara Phillips, for the charity Sport Relief. The 20 x 24-inch oil on canvas sold at Bonhams for £36,000.

His major centenary commission for the Monaco Yacht Club, Homage à Tuiga, came about in 2008 after he produced Tension, Timing and Triumph, a triptych of paintings depicting racing legend Sir Jackie Stewart’s third victory at Monaco in 1971.

The series of ten Homage à Tuiga paintings, including Sunshine and Champagne were inspired by the Clyde-built yacht Tuiga, built by William Fife 100 years ago for Duke of Medinacelli, who wanted a boat similar to his friend, Spanish King Alphonse XIII, so that the two 15-metre vessels could race together.

Speaking in 2009 to BBC Scotland, Vettriano described the commission, which took him nine months to paint in his South of France studio, as the “most difficult project” he had taken on in his career.

Vettriano’s work, based on film-noir recreations of popular iconography, has courted much art critical controversy in the UK establishment art world throughout his 20 years as a painter; critics claiming that it’s more akin to “biscuit tin” art or, as he’s been described, “a purveyor of badly conceived soft porn”, lacking real skill and accomplishment despite its commercial success.

Vettriano recently sold his London home for £2 million, which included the give-away of a free £300,000 original painting, titled Suddenly Last Summer (a depiction of a former female lover), which he hung over the boiler room door.

The 62-year old artist is considering relocating to Edinburgh this winter. He told the Herald Scotland that he was hoping to find somewhere “you didn’t have to walk one mile to buy a nail”.

Riviera Reporter


Tiffany Blue Box January 30, 2015

Champagne Magazine Tiffany & Co.

The world has been enthralled with the distinctive Tiffany Blue Box since the very beginning. It was Charles Lewis Tiffany who mandated that the coveted boxes could only be acquired with a Tiffany purchase.

As reported by the New York Sun in 1906, “Tiffany has one thing in stock that you cannot buy of him for as much money as you may offer, he will only give it to you. And that is one of his boxes.”

Glimpsed on a busy street or resting in the palm of a hand, Tiffany Blue Boxes make hearts beat faster, and epitomize Tiffany’s great heritage of elegance, exclusivity and flawless craftsmanship.

Tiffany & Co.


Vintage Champagne January 29, 2015

Champagne Magazine The Wine Company News

Vintage Champagne is a rarity, only about 10% of the total production of the region. On average the producers will declare about three out of every ten years. The producers themselves declare the vintage for the house, there is no “regional announcement” or vintage decree. This means that even on “off” vintages such as 2003 you might have a few houses that escaped the bad weather and produce a vintage product (such was the case for Moet & Chandon, which produced a 2003 Dom Perignon). This also means that in great vintages, such as 1996, you’ll have nearly every house produce vintage wine.

Larry Colbeck did some serious research on Champagne vintages, and we are happy to present the definitive guide to the vintages of Champagne, chock full of Larry’s personal spin.

2013 The initial analysis of the 2013 crop in Champagne is almost exactly the same as that of the legendary 1996 according to Henriot’s cellar master, Laurent Fresnet. He also reported that the Pinots were in the best shape after the difficult flowering; the Chardonnay has been rather badly affected by millerandage and so will see a smaller crop but of very high quality. Speculated to be ✮✮✮✮✩+ 2012

2012 was deemed one of the best vintages the Champagne region has ever experienced. “The quality and the intensity are definitely there to make an outstanding vintage,” Dom Perignon chef de cave Richard Geoffroy told Decanter. The base wines show a lovely richness as well as the acidity needed to make outstanding and long-lived Champagnes. Yields are very low, in some places half of the allowed production. Speculated to be ✮✮✮✮✩+

2011 It is hard to imagine a more difficult harvest. Few vintage Champagnes are likely to be made.

2010 A very difficult vintage with prominent rot. Few vintage Champagnes are likely to be made.

2009 Terry Theise states that the 2009 vintage wines are quite adamant and sometimes even heavy recalling the young `99s, another vintage marked by yellow-fruit and which seemed rather vulgar on first glance, but those young ducklings turned into graceful swans. They slimmed down, became sensuous and silky, and started showing class and inner gracefulness. ✮✮✮✩✩ keep

2008 All three varieties were successful, satisfyingly thick skins on the Pinots suggesting good flavour profiles. The wines promise an appealing balance of concentration and acidity. An extremely flowery vintage, lovable from the first instant. ✮✮✮✮✩ Keep

2007 François Domi, chef de cave of Champagne Billecart-Salmon, “[The 2007s] are very aromatic, focused more on delicacy and finesse than on structure. This year nice fruit, but it’s in a light and delicate package.” Probably not long lived. ✮✮✮✩✩ Keep

2006 This much heralded year looked like a big chummy galoot of a vintage as it entered the NV blends. Yet when the vintage-wines arrived, Terry Thiese remarked “I was struck by the incisiveness of the chalky mineral blade-end that so many of them showed, especially the Chardonnays. At this point I’d say I really really like this vintage, and it appears reliable. It doesn’t suggest any adolescent funk.” ✮✮✮✩✩ Keep

2005 I think there is just to many questions with this vintage to recommend comfortably. 2005 in Champagne was not as uniformly successful as in some other French regions. The NVs based on 2005 demonstrate that same forward charm and voluptuousness of fruit, and combined with the acidity of 2004, these champagnes are extremely compelling. Peter Liem speculates, “ I’m wondering if I will like 2005 as a blending year even more than as a vintage year, in fact.” Then there is the rotten potato thing. Yet one finds exceptions, wines of a certain gracefulness that absorbed their strength of fruit. ✮✮✮✮✩ Keep

2004 was a huge crop, and much of its wine was competent and unexciting. But the best of them were the purest most vivid examples of green flavors Champagne may ever have shown. Green like balsam, wintergreen, spearmint, chartreuse, tarragon, verbena, lime-zest. It isn’t always a fetching vintage, but whew, when you land on a good one it’ll curl your toes.  Terry Thiese ✮✮✮✮✩ Keep

2003 The heatwave summer of 2003 was too hot to produce champagne of vintage quality. Avoid.

2002 Terry Thiese advises “the great wines of this excellent vintage offer everything the Champagne lover could ask for; focused aromas with flowers leading a charge including fruits and spices; textures of restrained power and keen expressiveness; flavors showing classic parameters, nothing out-of-the-way. Certainly a marvelous vintage; potentially a classic. ✮✮✮✮✩ Keep

2001 A rather poor Spring was followed by an extremely poor summer and a harvest that was blighted by heavy rain. Very few vintage wines made, rather dilute wines lacking strength and vinosity. ✮✮✮✩✩ Avoid

2000 Relatively soft and approachable wines, marked by low acidity in the mould of 1999, but perhaps with a little more body and length. One wonders whether this really is a vintage year. 2000 is/was a good year that seems to be aging fast, so don’t sit on them. ✮✮✮✮✩ Drink

1999 Straightforward wines with a clear varietal character. The wines are marked by generally low levels of acidity, and are therefore not really for the long-term. Terry Thiese thinks that “1999 is a beauty, or has become one. Very tasty now, though the top Chardonnays ought to be kept.” I am bit more cautious as I find these a bit too soft, lacking champagne’s usually vital spark of bracing tartness. ✮✮✮✮✩ Drink or keep

1998 in Champagne is a vintage that has continued to grow in reputation with the passage of time. After a dumb period these wines are showing well again in a snappy acid-focused manner. Best in Chardonnay. These can wait while you drink up the 1999s. ✮✮✮✮✩ Keep

1997s are tasting pretty good and in character not so different from the attractive 1998s – perhaps very slightly sturdier and more solid. They are unpretentious and marked by pleasing ripe fruit flavours and moderate acidity; altogether pleasant wines. ✮✮✮✮✩ Keep

1996 Up to this point 1996 has been considered a fantastic vintage which produced classic wines; the best since 1990. A long, dry summer produced grapes of record ripeness with record acidity. Some, including myself, question how the 1996s are aging. The wines are generally characterized by a distinctive rather lemony acidity and very good attack, but some wines now seem terribly austere, while others already seem dangerously short of fruit. None of the subsequent vintages are quite as distinctive as 1996, which in the more successful cases should almost certainly be drunk after the 1999s. ✮✮✮✮✮ Keep

1995 A large crop, very fine quality, especially for Chardonnay. In fact the most successful wines are the blanc de blancs. The Champagnes are similar in character to the 1988s, with the best examples possessing marvellous ageing potential. Most 1995s are at their peak but should provide lovely, complex drinking for the next three or four years. ✮✮✮✮✩ Drink soon

1990 A superb year and one of the top half-dozen vintages of the last century. The champagnes display good body and marvellous depth of fruit as well as great finesse and very good longevity. The best will be drinking well for many years to come. ✮✮✮✮✮ Drink soon

1989 The champagnes are rich, luscious and soft, they were exceptionally appealing in their youth but also possess enough grip and acidity to reward extended cellaring. The hot summer produced rich wines slightly short on acidity therefore they will mature before the 1988s. ✮✮✮✮✮ Drink soon

1988 Classically structured, concentrated wines with sufficient acidity for long ageing The wines are powerful and well structured, but were not as immediately appealing. However, time has shown them to be rich in fruit, stylish and well balanced. Most are drinking superbly now, although the best Champagnes are only now approaching their plateau of maturity. ✮✮✮✮✮ Drink or keep

Wine Company


The Finishing Touch January 28, 2015

Champagne Magazine The Finishing Touch Body Shop

Founded by Glenn Roberts, The Finishing Touch Body Shop is located in Fountain Hills, Arizona and has been serving customers worldwide since 1980. The Finishing Touch is a quality auto body repair center designed and built with a single purpose: To provide the highest quality repair experience possible.

Properly repairing a Ferrari requires expert knowledge and specialized equipment. From minor dings to major collision damage, our skilled technicians have the experience to restore your Ferrari to concourse condition. We invite you to visit our facility and see for yourself why The Finishing Touch Body Shop has the reputation for being a first class facility.

The Finishing Touch Body Shop


Pebble Beach January 27, 2015

Champagne Magazine Pebble Beach Concours d'Elegance

Ferraris return to compete on the 18th fairway of Pebble Beach Golf Links this August 16 when the marque of the Prancing Horse takes center stage at the 65th annual Pebble Beach Concours d’Elegance.

“Our plans to feature Ferrari have been many years in the making,” said Concours Chairman Sandra Button. “But it seems particularly appropriate to be showcasing this marque now, since a Ferrari earned our top award this past year.” That car, Jon Shirley’s 1954 Ferrari 375 MM Scaglietti Coupe, was not only the first Ferrari to be named Best of Show at the event, but it was also the first postwar car to win in nearly 50 years.

Some of the special Ferrari classes at the forthcoming event will focus on Preservation Ferraris and Ferraris that Raced in the Pebble Beach Road Races in the 1950s.

Additional Features at the 2015 Pebble Beach Concours include the following:

duPont: The duPont family played a major role in establishing General Motors as we now know it, and their chemical company’s fast-drying paints paved the way for the use of vivid color schemes on factory-produced cars. The 2015 Concours will focus on the marque that bears the duPont name. Just over 30 of these American classics are known to exist, and many of them will gather on the Concours show field.

Designs by Carrozzeria Touring: This Italian coachbuilder, dating from 1928 to the present, has a reputation for elegance and innovation. It was the chosen carrozzeria for many significant marques and models, including the very collectable Alfa Romeo 8C, Ferrari 166 MM Barchetta and Ferrari 212 Inter/Export.

Pope: At one point, the world’s largest bicycle manufacturer, Colonel Albert Augustus Pope built automobiles from 1903 to 1915 in many configurations, including some early electric vehicles. Pope also founded the Good Roads Movement, which paved the way to small towns all over the United States.

Postwar Cunninghams: Briggs Cunningham, who served among our honorary judges, was an American sportsman who won the America’s Cup and built race cars in an attempt to win at Le Mans. In addition to his rare race cars, the Concours will exhibit examples of his exceptional Vignale-built C3 sports cars.

Historic Mercury Customs: Mercury was the marque most popular for customizing from the late 1940s to early 1950s. It is considered by many to be the definitive custom car.

Japanese Motorcycles: Introduced to a global audience in the 1950s, Japanese motorcycles gained prominence in the 1960s and dominance in the 1970s. Now they move to the fore on the Pebble Beach Concours show field.

British Prewar Sports Cars, the 75th anniversary of the Lincoln Continental and the 50th anniversary of the Shelby GT350 Mustang will also be featured.

Pebble Beach Concours d’Elegance


TESLA January 26, 2015

Champagne Magazine TESLA MOTORS

Superchargers are free connectors that charge Model S in minutes instead of hours. Stations are strategically placed to minimize stops during long distance travel and are conveniently located near restaurants, shopping centers, and WiFi hot spots. Each station contains multiple Superchargers to help you get back on the road quickly.


Supercharger stations are shown in Google Maps on the car’s 17″ touchscreen.


Grab a cup of coffee or a bite to eat while your Model S charges.


Check the Model S app to see when your car is charged.



Tennis Bio January 25, 2015

Champagne Magazine Novak Djokovic

Novak Djokovic began playing tennis at the age four and made pro debut at 16. He plays with a double-handed backhand and goes by the nickname of “Nole”.

His father, Srdjan and mother, Dijana own a company called “Family Sports”, which has three restaurants and a tennis academy. His father, uncle and aunt were all professional skiers and his father was also an excellent football player.

He credits his family as inspiration for giving him so much support. Novak Djokovic is currently the number 1 tennis player in the world and holds 49 singles career titles.

Pronounced: DJO-ko-vich

Age: 27 (22.05.1987)

Birthplace: Belgrade, Serbia

Residence: Monte-Carlo, Monaco

Height: 6’2″ (188 cm)

Weight: 176 lbs (80 kg)

Plays: Right-handed

Turned Pro: 2003

Coach: Marian Vajda & Boris Becker

Novak Djokovic


Go Fish January 24, 2015

Champagne Magazine Food Guide

What to eat with Champagne? There seems to be little available online in regards to specifics matches of Champagne styles with food; excpet for a little on canapes and such little bites. There is a piece on umami and Champagne by Fiona Beckett (who recommends such foods as mature Parmesan or grana padano, porcini and shitake mushrooms, the skin and juices from a roasted chicken and crisp streaky bacon). Here are a few further ideas:

• Blanc de Blanc Champagne with oysters, crustaceans and gently flavoured white fish. A little age adds depth and so can cope with with cream and spice-perfumed dishes.

• Blanc de Noirs (no Chardonnay) Champagnes are suited to lighter meat dishes (pigeon breast, partridge, veal, pork). With age they can be paired with richer fare (kidneys or venison).

• Non-Vintage Champagnes especially young and fruity versions are recommended with cheeses such as Beaufort, Gruyère, Emmental. Older non-vintage Champagnes can cope with dishes with darker, nuttier flavours. Oscietra caviar is suggested.

• Vintage Champagnes with bottle age are great with black truffle-scented foods and with cheeses such as Parmesan and lightly smoked foods. Younger vintage Champagnes can provide a foil for a wide variety of dishes – fishes with rich sauces to poultry (especially duck), light meats (veal and pork) and many cheeses (Chaource and Lancashire). Japanese dishes are also suggested.

• Non-Vintage Rosé – The French trend of serving these with red berry based sweet dishes seldom work, the dish being too sweet, keep the level of sugar down in the dish, and major on red berries, and non-vintage rosé can make a good pairing. Also prawns, lobster and other seafood are good.

• Vintage Rosé – aged vintage rosé Champagnes have a rich, savoury character that can pair with meat dishes, and the power to stand up to high levels of herbs and spices specifically basil, mint and coriander as well as Japanese dishes.

• Demi Sec Champagnes – these go superbly with savoury dishes foie gras is an obvious example. If there is an edge of sweetness to the food (caramelisation, a fruit ingredient or sugar, like many classic Thai recipes) then this style can provide a better match than dry. Dessert dishes too of course, but only if not too sweet.



Cork ‘N Cleaver January 23, 2015

Champagne Magazine Cork ‘N Cleaver Restaurant

The first Cork ‘N Cleaver restaurant opened in 1964 in Scottsdale, Arizona.  The owners and organizers, with restaurant experience in Aspen, Colorado, developed the unique concept of Cork ‘N Cleaver.  Much of the southwestern décor, building construction and fixtures were built from scratch.  The environment was thoughtfully planned to create the most comfortable, warm atmosphere one could find outside the home.

Original and unique concepts such as an innovative salad bar, cleaver-style menus, wine lists, a limited steak menu, and exhibition cooking added to the atmosphere, but helped establish the Cork ‘N Cleaver as an instant success.

The Cork ‘N Cleaver has changed and diversified over the years, but our basic philosophy remains the same as it was in those early days . . . A commitment to quality and excellence in service, people, and food as well as operating with the idea of treating others as we would like to be treated.

Cork ‘N Cleaver


Uncorked January 22, 2015

Champagne Magazine Martini Rossi

1. Remove foil & discard

Tip: The foil on most bottles has a little tab that you can pull to make this process easier.

2. Loosen the wire cage

Flip down the small wire “key” that’s pressed up against the neck of the bottle at the bottom of the wire cage that encloses the cork. Turn the key to loosen the cage. Remove and discard the cage.

3. Drape a towel over bottle

Now that the cork is exposed, drape a dishtowel over the top of the bottle, in case built-up pressure causes the cork to pop on its own. (The towel will also be at the ready in case any of the wine spills.)

4. Twist the bottom hand until the cork eases out

Keeping the bottle pointed in a safe direction (i.e. away from you and other people), grasp the cork with one hand and the base of the bottle with the other. Don’t try to twist the cork. Instead, hold the cork firmly while turning the bottle slowly, toward you, with the hand holding the base. As you turn the bottle from the base, you should feel the cork start to loosen and then ease into your hand. Continue until you hear the soft pop of the cork leaving the bottle.

Tip: To avoid foamy overflow, pour only about an inch of wine into each glass at first, wait a few seconds for bubbles to subside, and then continue filling to just below the rim.

Real Simple


Pop Art January 21, 2015

Champagne Magazine Andy Warhol

“Making money is art and working is art and good business is the best art,” Andy Warhol once said. By his own measure, the poster boy of pop art was the best artist of last year, topping international sales in 2014. A total of 1,295 works by Warhol fetched $653.2m at auction last year, according to Artnet – outselling his nearest rival, Picasso, by over $200m.

The New York-based art research group revealed that global art sales hit $16bn in 2014, marking a 10 per cent jump on a year earlier and more than double the level seen in 2009. Experts pointed to rising global markets boosting the coffers of wealthy art buyers, as well as new collectors from the Middle East and China targeting established Western artists, to explain the rises.

Clare McAndrew, founder of research and consulting firm Arts Economics, said: “Post-war art continues to do really well, and there’s no surprise that the figures are so high. It’s a polarised market though, there’s the top end and then there’s everything else.”



Ray-Ban January 20, 2015

Champagne Magazine Ray-Ban Sunglasses

Ray-Ban Original Wayfarer Classics are the most recognizable style in the history of sunglasses. Since it’s initial design in 1952, Wayfarer Classics gained popularity among celebrities, musicians, artists and those with an impeccable fashion sense.

As an iconic style of sunglasses, Original Wayfarer Classics always make a statement. Choose a classic pair of black-framed Wayfarer sunglasses from a variety of lens treatments including crystal green, crystal grey gradient, G-15 polarized and more.



Champagne News January 19, 2015

Champagne Magazine Method Traditionnalle

There are many people that feel the term “Champagne” can legitimately, legally and morally only be applied to sparkling wine that comes from the Champagne region of France. With this in mind, can the term “California Champagnes” by properly used? The answer is yes it can… sometimes. If you wish to try and read the legalese surrounding the ability to use the term “champagne”,  it is under U.S. Code TITLE 26, subtitle E, CHAPTER 51, Subchapter F, PART III, § 5388.

Basically this document states that a “Semi-generic” designation can be used to designate wines not from the original Champagne region as long as the name of the originating region (in this case California) is added to the label.

This exception alone does not allow all wineries to use the champagne designation. The legal protection for the designation came from the Treaty of Versailles which was enacted in June of 1919 after the first World War and has been accepted by many countries worldwide. Many of those countries have signed agreements with the EU that limit the use of the term “champagne” to only those products produced in the Champagne region. The United States acknowledges the exclusive nature of the “champagne” term and bans the use from all new US produced wines.

Only those wineries which had approval to use the term on labels before 2006 may continue to use it and only when it is accompanied by the wine’s actual origin, as in California.

California Champagnes


KORBEL January 18, 2015

Chamapgne Magazine KORBEL California Champagne Méthode Champenoise

All KORBEL California Champagnes are made according to the Traditional Méthode Champenoise, in which the Champagne is fermented inside the same bottle from which it is served.

This time-honored process takes almost a year to complete, but the result is worth the wait. The taste of the Méthode Champenoise style is famous for its delicate nuances and for producing the countless dazzling bubbles in every glass of KORBEL California Champagne.



Bureau du Champagne January 17, 2015

Champagne Magazine Bureau du Champagne

Champagne wines are exclusively produced from grapes grown, harvested and made into wine within the Champagne delimited region, in France. The grapes used to make Champagne wines possess characteristics not found anywhere else in the world due to the particular geography, soil and climate of the Champagne delimited region.

Champagne wines are produced by natural yeast fermentation in the bottle, in accordance with strict criteria laid down in the Champagne regulatory framework covering every aspect of winemaking.

Principal rules:

Just three authorized grape varieties: Chardonnay, Pinot Noir, Pinot Meunier

Short pruned vines (Cordon de Royat, Chablis and Guyot pruning)

Capped grape yields per hectare

Juice extraction strictly limited to 102 litres of must per 160 kilos of grapes

Minimum annual required alcohol levels by volume

Dedicated Champagne wine-making and storage premises

A natural winemaking process known as the ‘Méthode Champenoise’

A minimum 15 months storage period for bottled wines prior to shipping

Bureau du Champagne


MONTBLANC January 16, 2015

Champagne Magazine Montblanc

A World of Craftsmanship

In days gone by, people believed that if a person touched an object, that object would form a bond with a part of their soul. Today, such a thought seems almost absurd … Until you enter the realm of Montblanc´s master craftsmen.



TESLA January 15, 2015

Champagne Magazine TESLA Model S Luxury

The Dual Motor Model S is a categorical improvement on conventional all-wheel drive systems. With two motors, one in the front and one in the rear, Model S digitally and independently controls torque to the front and rear wheels. The result is unparalleled traction control in all conditions.

Conventional all-wheel drive cars employ complex mechanical linkages to distribute power from a single engine to all four wheels. This sacrifices efficiency in favor of all weather traction. In contrast, each Model S motor is lighter, smaller and more efficient than its rear wheel drive counterpart, providing both improved range and faster acceleration.

All-Wheel Drive Dual Motor is available as an option on 85 kWh battery equipped cars. Model S Performance comes standard with Dual Motor, pairing the high performance rear motor with a high efficiency front motor to achieve supercar acceleration, from zero to 60 miles per hour in 3.2 seconds.



Barrett-Jackson January 14, 2015

Champagne Magazine Barrett-Jackson News

What started as a simple meeting between two car buffs in the early 1960s has blossomed over some 48 years into the world’s most prestigious and anticipated collector car auctions and events.

Barrett-Jackson, The World’s Greatest Collector Car Auctions, is the leader in collector car auctions and automotive lifestyle events. Barrett-Jackson’s reputation for success in the collector car auctions and services industry is the true benchmark in the industry and nothing less than stellar.

In 1971, Barrett and Jackson combined their talents to present the company’s first collector car auction, featuring classics from their individual collections. Barrett’s Mercedes 770 Phaeton captured industry headlines, selling for $153,000 and grabbing the attention of collectors worldwide. The sale and the inaugural event thrust the Barrett-Jackson name into international prominence.

Barrett brought the very best and rarest automobiles to the event, earning the reputation as the Grandfather of the Collector Car Industry, while Jackson expertly collected and restored cars for show.



The Finishing Touch January 13, 2015

Champagne Magazine The Finishing Touch Body Shop

Founded by Glenn Roberts, The Finishing Touch Body Shop is located in Fountain Hills, Arizona and has been serving customers worldwide since 1980. The Finishing Touch is a quality auto body repair center designed and built with a single purpose: To provide the highest quality repair experience possible.

Properly repairing a Ferrari requires expert knowledge and specialized equipment. From minor dings to major collision damage, our skilled technicians have the experience to restore your Ferrari to concourse condition. We invite you to visit our facility and see for yourself why The Finishing Touch Body Shop has the reputation for being a first class facility.

The Finishing Touch Body Shop


Ralph Lauren January 12, 2015

Champagne Magazine Ralph Lauren Big Pony

Part of the Ralph Lauren iconic Big Pony fragrance collection. The 2.5 oz./75 ml spray comes in a colorful bottle with signature details. Enjoy the scent of Big Pony today.

RL Blue is a sporty fragrance with notes of lime and grapefruit.

RL Red is a spicy, seductive blend of dark chocolate and musk.

RL Green is adventurous featuring hints of fresh mint and ginger.

RL Orange energizes the senses with layers of mandarin and kyara wood.

Ralph Lauren


Veuve Polo Classic January 11, 2015

Champagne Magazine 2015 Veuve Clicquot Polo Classic

Champagne, celebrities and chukkas! Get your polo-best on ladies – we’re off to one of the most glamorous events on the New York social calendar – the 2015 Veuve Clicquot Polo Classic in NYC.

This is your chance to rub shoulders with the A-listers and stylish New York socialites who flock to the manicured fields with stunning views of the Manhattan skyline, to socialise, sip extravagant amounts of expensive Champagne and divot-stomp – and did we mention watch the polo!

This social-fuelled NYC “glam-cation” includes fabulous inclusions just for the girls in a high-octane city where you’ll see some of the world’s most famous icons, shop-til-you-drop at some of the world’s biggest and best stores and dine at some of the hottest restaurants and bars in the world!

You’ll spend 7 nights at the uber-cool Le Parker Meridien hotel, that features large sleek rooms in the heart of it all in on West 56th Street in Midtown, just steps away from Central Park, MoMA, Carnegie Hall, Broadway and Fifth Avenue, making it easy for us to buzz all over the city and explore!

You’ll enjoy sensational guided VIP shopping trips to world-famous shops and department stores where we’ve lined up some amazing personal shopping experiences and additional savings and shopping offers.  We’ve also done our research to find the best places in NYC to bag some serious designer bargains.

Other trip highlights include a “Sex and the City Hotspots Tour” that includes a fab guided tour of more than 40 locations from the show; watching a live broadcast of the NBC’s The Today Show at Rockefeller Center; a visit to the Top of the Rock Observation Deck for the best view of the NYC skyline that includes the Empire State Building; dinner at the chic and hip Buddakan restaurant; ride the Staten Island Ferry for the best view of the Statue of Liberty; lunch at The Plaza and dinner at Grand Central Station – and that’s just the tip of this massive “Manhattan-burg” girls!

Don’t worry it’s not all go-go-go – you will be treated like a spa star! We’ve catered for some serious indulgence and relaxation with our “Glama Pamper” day at an exclusive Manhattan spa with a twist, followed by the best blowout in town that will see you primped, preened and pampered like a true “Uptown Girl”. We’ve also lined up makeover sessions as well as a visit to a beauty bar for a fun “Martinis & Manicures” night!

Each evening you’ll enjoy a “Girls Night Out – NYC style” where we’ll eat and drink at the hottest bars and restaurants mixing with the local “Manhattan-ites” and just soaking up the fabulous-ness of this amazing city.  No more staying in and ordering room service!

We pack a punch with the ‘Polo + Parties + Pearls’ trip to make sure you see as much of NYC as possible, taking into consideration a fully flexible itinerary, where you’ll be able to do as much as you want with the group, or simply do your own thing and meet up with us later if you prefer.

You’ll be in a New York state of mind on this trip of a lifetime!  Do something fabulous and fun – we can’t wait to show you the NYC sights!

Glamarama Getaways


Morris Yachts January 10, 2015

Champagne Magazine Morris Yachts

Tom Morris (1940-2008) launched Morris Yachts in 1972 and was joined by his son, Cuyler, in 1995. The life-long love of sailing for Tom and Cuyler has spanned 70 years. Tom, born in Philadelphia, extended a family tradition started in 1886 of summer vacations in Maine with his family, and at the age of 32 succumbed to his passion for sailing.

The natural beauty of Mt. Desert Island, its down-east traditions, and a rich history of boat building were the perfect complement to his passion for sailing. Cuyler now runs Morris Yachts as the company’s President and Chief Development Officer.

Sailing in Maine refined Tom’s sense of what makes a good boat. He established several key objectives for building a “Maine” quality yacht, starting with proper engineering and design to provide weight savings and enhanced windward sailing performance in light air.

Their M-Series and Ocean Series boats have won many industry awards and accolades, and Morris is renowed throughout the world as a pinnacle brand by which other boat builders measure themselves. Morris Yachts has grown steadily over the years, building a range of semi-custom finished sailboats which now number well over 300.

To the best of their knowledge, every Morris Yacht ever built is still sailing today except for one, a 25′ Pemaquid Friendship Sloop which was used as a prop in the movie The Truman Show.

Morris Yachts


Stephen Tindall January 9, 2015

Champagne Magazine Sir Stephen Tindall

In his school days he was a top swimmer and sportsman at North Shore’s Takapuna Grammar, and was Head Prefect at Sir Peter Blake’s old school.

He is recognisable to many Kiwis as the man behind The Warehouse, but his work for New Zealand extends far beyond the ‘big red shed’. Sir Stephen had worked tirelessly through the multiple initiatives he has helped found with the express aim of reducing the gap between New Zealand’s ‘haves’ and ‘have-nots’. The multihull sailor is one of the Finalists for the Kiwibank 2015 New Zealander of the Year.

Sail World


Yacht-Master II January 8, 2015

Champagne Magazine Rolex Yachtmaster

Defining Time

Yacht-Master II /yacht • mas • ter • two/: 1) A chronograph created specifically for yacht racing. 2) Its unique countdown feature with mechanical memory is programmable from 10 minutes to one.  3) Designed for legibility, no matter the conditions. 4) Characterised by the Ring Command bezel, a patented rotatable bezel that interacts with the watch’s movement. 5) An unprecedented combination of complexity and simplicity.



Formula 1 January 7, 2015

Champagne Magazine Formula 1

The journey to the 2015 Formula 1 Rolex Australian World Championship begins once again with Melbourne hosting Round 1 of the season that will see the last four World Champions taking their spot on the grid as they battle for supremacy.

See Albert Park transform as it prepares for the motorsport driving elite with home grown hero Daniel Ricciardo leading the charge. Don’t miss the thrills, spills and drama that fans have come to expect from the first race of the season.

Grand Prix


TESLA January 6, 2015

Champagne Magazine TESLA MOTORS

Tesla’s advanced electric powertrain delivers exhilarating performance. Unlike a gasoline internal combustion engine with hundreds of moving parts, Tesla electric motors have only one moving piece: the rotor. As a result, Model S acceleration is instantaneous, silent and smooth. Step on the accelerator and in as little as 3.2 seconds Model S is travelling 60 miles per hour, without hesitation, and without a drop of gasoline. Model S is an evolution in automobile engineering.



Monte-Carlo January 5, 2015

Champagne Magazine Rallye Monte-Carlo 2015

For this 83rd edition of Rallye Automobile Monte-Carlo, the Organising Committee of Automobile Club de Monaco has prepared an atypical route – with over 75% modified compared to last year’s program – which already announces one of the most difficult of its history. The itinerary will be very surprising but is very likely to be appreciated by the competitors who, in addition to the novelties of the 2015 edition, will be able to resort to the rules of Rallye 2 in case of withdrawal.

After three days of recce, from Monday 19th to Wednesday 21st January, the race will begin on the Wednesday afternoon with the traditional Shakedown (3,52 km) very representative of the totality of the rally. This session will take place, as last year, in Chateauvieux, 6 km south of Gap.

The day after, Thursday 22nd January, the competitors will join the Principality of Monaco where, later in the afternoon will occur, Place du Casino in Monte-Carlo, the official start of this first round of the 2015 FIA World Rally Championship. Last year, the departure in Place du Casino was only “ceremonial”, however, this year it will be a real start as the contestants will have to go through the two first timed stages in Alpes-de-Haute-Provence by night : Entrevaux – Rouaine (21,31 km) and Norante – Digne-les-Bains (19,68 km) on the road which will lead them to the host city of Gap where, as last year, will take place the Service Park near to the nautical’s stadium.

Another novelty : on the second day – Friday 23rd January – a brand new loop will take place north of Gap between the departments of Hautes-Alpes and Isère. This loop is made up of three consecutive timed stages very close geographically. Therefore La Salle en Beaumont – Corps (15,84 km), Aspres les Corps – Chauffayer (26,08 km) and Les Costes – Saint Julien en Champsaur (25,40 km) will be crucial and appreciated by everyone.

The third day, Saturday 24th January, will host more classical stages with, among others, Prunières – Embrun (19,93 km) to run twice, Lardier and Valença – Faye (51,66 km) and Sisteron – Thoard (36,85 km) before going back to the Principality of Monaco by the end of the afternoon.

The ultimate day of race, Sunday 25th January , will take, quite early in the morning, the competitors in Alpes Maritimes Hinterland. On the menu : Le Col Saint-Jean – Saint-Laurent (10,50 km), La Bollène Vésubie – Sospel (31,66 km) as known as Col de Turini’s extended version and again Le Col Saint-Jean – Saint-Laurent (10,50 km) as the Power Stage to conclude this 83rd Rallye Automobile Monte-Carlo. The traditional Price Giving Ceremony will start at 3 p.m. on place of the Palais Princier de Monaco.

Automobile Club MC


Moët & Chandon January 4, 2015

Champagne Magazine Moët & Chandon White Star Champagne

The legendary Moët & Chandon is celebrating 270 years as the world’s most loved Champagne. For over a quarter of a millennium, the renowned French winemaker has been sharing the magic of Champagne across the globe.

Every glass overflows with the House’s hallmark values of history, generosity, savoir-faire, success, boldness and elegance—values still at the heart of its global appeal.

Toward the end of the 18th century, Jean-Remy Moët, grandson of founder Claude Moët, became famous as the man who introduced Champagne to the world.

The important figures of the era, from the Marquise de Pompadour to Talleyrand to Napoleon quickly fell in love with the House’s effervescent wine. Moët & Chandon was soon the icon of success and elegance that it remains to this day.

Moët & Chandon


Breakfast At Tiffany’s January 3, 2015

Champagne Magazine Breakfast At Tiffany's

Winner of two Oscars, the romantic comedy that sparkles like diamonds! The names Audrey Hepburn and Holly Golightly have become synonymous since this dazzling romantic comedy was translated to the screen from Truman Capote’s best-selling novella. Holly is a deliciously eccentric New York City playgirl determined to marry a Brazilian Millionaire.

Holly was controversial as one of the first party girls on film — she was wild, a drinker, a seductress, and not tied down by a man. And even though the movie version was much tamer than Capote’s depiction in his book, the implication that Holly was a sort of call girl was a bit shocking.

Breakfast At Tiffany’s


Circa 1957 January 2, 2015

Champagne Magazine BALLY History

Vintage Bally Advertisement of the faceless lady wearing the classic polka dot dress. If you look carefully you notice the silhouette of a man’s leg just behind her own.

The Bally company was founded as “Bally & Co” high fashion, in eighteen fifty one by Carl Franz Bally and his brother Fritz, in the basement of their family home in Schönenwerd in the Canton of Solothurn, Switzerland.

Timeless Products With Classic Style



Happy New Year January 1, 2015

Champagne Magaizne Champagne De Castellane France

The Viscount Florens de Castellane, heir of one of the oldest families in France, established his Champagne house in Epernay. Visionary and resolute to promote his brand to the eyes of the world, he chose as his logo the red “Saint-Andrews” cross as a tribute to the standard of the oldest regiment in the Champagne region.

Champagne has always shared a complicity with the world of Art. Cultural fact, international symbol of conviviality, celebration and mutual pleasure. Champagne has always been intimately linked to the Art. A great Champagne is by itself a piece of Art. During the very first time of Advertising, posters introduced painting Art in the street.

Renewed artist have lent their talent to create masterpieces which are today taking part to the common cultural heritage. Since its creation in 1895, de Castellane has carried on a long tradition of patronage on painting Art around its famous cross.

57 Rue de Verdun

51200 Épernay, France

Champagne De Castellane