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Champagne News Winter 2020

Well, my promise of subscribers escaping incessant newsletters from me remains true. There are still updates on my website's front page at and on my news link 

Our search engine works extremely well and is a very easy way of finding the information you might be looking for.

In the meantime please, stay safe in these troubled times!

Kaaren Palmer
Kaaren Palmer Champagne

July 16, 2020


There's so much Champagne Education out there at the moment. It's some compensation for a lack of travel to Champagne and a dearth of close socialising.

  • Leading the free offerings would have to be The Finest Bubble, featuring champagne specialist, Essi Avellan, MW. If you live in the UK, you can watch online at a civilised time. Otherwise, it's a here Of course, you'll need a bottle of an appropriate champagne.
  • Tyson Stelzer's Zoom [pictured right] offers the opportunity for a closer engagement. You can ask questions live, and raise points for discussion. Extra special opportunities were made available for Cyril Brun from Charles Heidsieck, and Jean-Baptiste Lécaillon from Louis Roederer. For future events, each at $50 click here and for recordings of past events click here also $50AUD.
  • Sara Underdown of the beautifully designed and presented Vine & Bubble magazine has not only hosted webinars and discussions but also organises events from time to time. It's best to join the mailing list if you want to be early to book. Otherwise, events are listed here and don't forget to subscribe to the mag!
  • Kyla Kirkpatrick has been arranging some fascinating encounters, such as the one (that no doubt you and I have missed) with Henriot's new chef de cave, Alice Tétienne. To get an idea what future events might be about, check out and Emperor Champagne's Events page. 
  • Virtual tastings from Champagne are presented by Champagne Every Day. Register here for future tastings. It's free, BYO champagne. Light Strike, goût de lumière, is a problem that particularly affects champagne and sparkling wines, yet little attention is paid to it at the retail level, where it does a lot of damage to wines in clear glass bottles. Cristal has protective paper, Ruinart blanc de blancs has a box, but so many times I've seen unprotected wines on display. Do not buy them, or you may well be very disappointed. Despite their perfect experience, you may well find that your champagne is redolent of boiled cabbage and worse. The esteemed magazine, The World of Fine Wine, informs us here.
  • Charles Heidsieck 2012 has been released, although we've yet to see it in Australia. Anne Krebiehl MW whets your appetite for it in a discussion with chef de cave Cyril Brun for The Buyer while Managing Director, Stephen Leroux, discusses the champagne industry in general, and Charles Heidsieck in particular. Terroir, Climate, Change.
  • I'm providing a link which applies for Burgundy, which is but a stone's throw from southernmost Champagne. James Lawrence has written an excellent article for Wine Searcher. Many of his points also apply to Champagne. See Climate the latest Challenge for Burgundy 
  • If you love statistics and graphs about Champagne, the place, or champagne, the wine, you may be interested in Tyson Stelzer's comprehensive online review of the champagne market over the last twenty years.
  • Krug versus Dom
    Jancis Robinson generously shares her info on the recent releases, plus some insights on the new young cellar masters of the great house of Krug, and the more commercial Dom Pérignon click here.
  • Bollinger Launches A New Line. The Drinks Business reports


Champagne Palmer has released a new rosé. Named 'Rosé Solera', the red wine added to the
blend comes from a solera of reserve wines that began some decades ago. Read more of Champagne Palmer's charming newsletter here:

Luncheon on the grass at Charles Heidsieck, anybody? Locked away, as we are in Oz, how my finger was drawn to the quaintly described 'I book now' button! Dream away!

Champagne Delamotte, being 260 years old this year, is just a reminder that its blanc de blancs if the poor man's Salon. And the NV is good, too.

And, Finally, Cellarmaster Gossip Heard on the grapevine: Dominique Demarville, having quit Veuve Clicquot and taken up with Laurent-Perrier, has now quit L-P. Their retired cellarmaster, Michel Fauconnet, has emerged from retirement to hold the fort in the meantime. Early whisperings that Demarville's headed to Bollinger are, apparently, incorrect. Meanwhile, Didier Mariotti has left Mumm, and taken Demarville's old place at Veuve Clicquot..... Laurent Fresnet has moved to Mumm after doing brilliant work at Henriot. Hopefully, the music will stop soon, and all incumbents will settle.

Dominique Demarville, copyright © Veuve Clicquot, when he was the cellarmaster there.

Kaaren Palmer

Champagne Editor
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Kaaren Palmer
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"Of the new generation of Champagne specialists, Tyson Stelzeris certainly one of the most interesting." DECANTER MAGAZINE, UK

Above...Tyson Stelzer image copyright  © Tyson Stelzer



We are located in Adelaide, South Australia and since we are staying at home it is important to remember, and support, our local heroes like the Exeter Hotel, an Adelaide institution run by long-term hotelier and licensee Kevin Gregg. This eclectic pub sells so much Krug that they are always visited by Olivier Krugg when he's in town.

Not only do they have the best priced Krug in Adelaide [possibly Australia] it is served in Aussie butcher glasses and you get a numbered souvenir glass with your purchase. The Exeter Hotel has been celebrated nationally and internationally and we love and support its quirky ways.

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