Latest news with #Champagnes
Forbes
21-03-2025
- Business
- Forbes
Buy ‘em By The Case. With 200% Tariffs Looming Over Champagne, You Still Have Time To Purchase Those Bottles Already Imported.
Specialists working by candlelight to remove sediment from bottles of champagne in the stone cellars ... More of Epernay, France, circa 1920. (Photo by) With the threat of 200% tariffs––currently 25%––being put on European wines and spirits as of April 1, the horror of not being able to afford a bottle of Champagne for even a celebration, much less an entire wedding, may soon be upon us. Consider that a bottle of $50 Champagne may soon cost $200 after tariffs go into effect April 1. Even those who think nothing of now spending $300 for a Prestige Cuvée may not can shrug off price increases of 200%. The same goes for other European sparkling wines, including France' s Crémants, Italy's Proseccos and Spain's Cavas. Europe currently exports more than $4.89 billion worth of wine each year to the US, by far its largest export market, according to the Comités Européens d'Enterprises Vins, which is composed of 25 national organizations that account for over 90% of European wine exports. Picture shows the shelves of a supermarket in the northern city of Bailleul AFP PHOTO PHILIPPE ... More HUGUEN (Photo by PHILIPPE HUGUEN / AFP) (Photo by PHILIPPE HUGUEN/AFP via Getty Images) This is also true of Champagne exports to the U.S, with 27 million bottles shipped in 2023 with a value of $885 million. I know that producers, exporters, importers, distributors and wine store owners are scrambling to figure at how to handle this unprecedented situation. David Levasseur, a third-generation wine grower and owner of a Champagne house, told the Associated Press, 'It means I'm in trouble, big trouble. We hope it's just, as we say, blah blah.' Not likely: President Donald Trump contends that it is a reaction to the EU's "nasty" tariff on US whiskey, calling the bloc "hostile and abusive" and "formed for the sole purpose of taking advantage of the United States." But at least for the next few weeks, the stocks of Champagnes already imported and on shelves in the U.S. are reason to consider buying as many bottles as you can before the prices go through the roof. Moreover, there are so many reasonable priced, very good Champagnes already in U.S. wineshops that snapping them up right now makes sense. And if you check a website like you'll find prices may differ by $10 a bottle. Buying by the case lowers the price considerably. Here are some worth seeking out. Nicolas Feuillatte Réserve Extra Brut is from a pretisgious marque known for its moderate prices. Nicolas Feuillatte Réserve Extra Brut ($45). This is a balanced blend made by cellar master Guillaume Rofflaen with 40% Pinot Noir, 40% Meunier and 20% Chardonnay, aged three to four years and bottled in their distinctive royal blue label. They also make a Rosé with more Pinot Noir. The price is amazing for this quality. Veuve Clicquot Ponsardin Vintage Brut. The price for this is around $100, but the same producer's Yellow Label is selling for half that price and manifests the label's signature style of ripe fruit and toastiness. It's a blend of 55% Pinot Noir 15% Pinot Munier and 30% Chardonnay, aged three years. Laurent-Perrier is 50% Chardonnay and aged for four years. Laurent-Perrier La Cuvée Brut ($$50-60). A very good price for an excellent Champagne, made of reserve wines including 50% Chardonnay, 30 to 35% Pinot Noir and 10 to 15% of Meunier, aged for four years. It has a delicate bouquet, but the citrus notes and velvety texture give it a long palate. Deutz Brut Classic ($50). Deutz, a grande marque founded in 1838 in Ay and now owned by Maison Louis Roederer, has a lot of ardent fans who know it as a delicious sparkler without a high price, made of equal parts Pinot Noir, Chardonnay and Pinot Meunier. Turning the wines, ca;;ed riddling. at Gossett's cellars. Gosset Grande Réserve Brut ($50). Although non-vintage, this is actually a blend of seven different vintages to add complexity and pleasing acidity. The Revue de France voted Gossett number four on a list of the 50 top Champagne producers. Its elegantly shaped bottle immediately identifies the marque. Odilon de Varine, head winemaker and new cellar master Gabrielle Malagu are keeping the marque's tradition alive–– their motto is, 'At Gosset we first create a wine. The bubbles make it sublime'–– while applying the best ideas of modern enology.
Trade Arabia
12-02-2025
- Business
- Trade Arabia
Emirates launches an elevated array of new Business Class dishes
Emirates' Business Class customers can look forward to yet another elevation of the inflight experience, as an array of 18 new dishes will be launched onboard this summer. Meticulously designed by Moët & Chandon's Head Chef of Michelin star renown, Jean Michel Bardet and Emirates' Vice President of Culinary Design, Doxis Bekris; each of the new dishes has been perfectly paired with an exclusive champagne, serving up the ultimate culinary collaboration in the sky. The 18 new starters and main courses will be launched inflight on select routes from May 2025 onwards, allowing Emirates' Business Class customers to enjoy an expertly curated champagne and cuisine pairing for the first time in the air. The menu has spent more than a year in development between Emirates master chefs and the Maison of Moët & Chandon in France, as the award-winning chefs were challenged to create refined dishes of culinary excellence with premium ingredients, that can also be scaled to meet the demands of the world's largest international airline, serving 149 meals every minute, and totalling more than 77 million meals every year. Culinary excellence at 40,000 feet Over the year of development, the chefs collaborated and connected between France and Dubai, to create the dishes together. While Chef Jean Michel was challenged to pair the flavour profiles of dishes innovatively and bring out the notes of the exclusive Champagnes onboard Emirates, the Emirates team were adeptly managing the issues of scale, and ensuring the dishes could be prepared for the large numbers of customers onboard, travelling to a myriad of global destinations. Together the chefs brainstormed the ways in which premium restaurant quality cuisine could be recreated for the inflight experience – taking into account the impact of altitude, scale and pre-preparation of the food before loading onto the aircraft. The chefs also had to consider the ways in which Emirates' world class cabin crew would be able to plate the food onboard, ensuring the Business Class customer has an outstanding experience every time. -
