Single-vineyard Champagne flips three centuries of house-style blending. From Anselme Selosse in Avize to Cédric Bouchard in the Côte des Bar, a generation of growers now bottles parcels on their own and names the plot on the label. The lieux-dits movement, what it borrows from Burgundy, and why the great houses have begun to notice.
Burgundy
Bâtonnage stirs the lees back into suspension while a wine ages in barrel, building the creamy texture readers taste in Chardonnay. Here is the chemistry behind the technique, the oxidation paradox it creates, and why a generation of white Burgundy producers has been quietly putting the stick down.
In a Jura cellar, no one tops up the barrels. That refusal is why sommeliers worldwide are now pouring Savagnin and Vin Jaune.
In 1974, Lallemand made the first commercial wine yeast and turned native fermentation from default into conviction. The terroir-yeast claim remains unproven, but persists at wine’s most exacting addresses.
The 2025 Burgundy harvest produced stunning whites and almost nothing to put them in. Allocations are tightening, cellars are thin, and the shelf is not refilling.
A 15% tariff compounds at every tier of distribution. TERROIR examines how wine tariffs are reshaping prices, consumer habits, and the wines themselves.
A small cellar in the middle of red-wine fermentation, two open-top fermenters side by side, both filled with the same…
Two bottles on a wine-shop shelf in November of 2025, both white Burgundy, both Chardonnay, both bottled by Maison Louis…
A host pours a magnum of Champagne into a wide-bellied crystal decanter and sets it on the table to “let…
Riedel sells thirty-plus varietal glasses. A 2015 Tokyo sniff-cam study and 2001 research show how many wine glass shapes actually matter.