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Parcelle99 - English edition

Parcelle99 - English edition


Parcelle99 is dedicated to the Champagne world and its wines. From the authors of “The 99 Best Champagne Houses”, multiple award-winner in Italy and abroad, here’s a a new publication on Champagne: tasting notes, interviews with the most important figures (winegrowers, cellar masters, chefs, sommeliers, etc.), historical and technical implications as well as latest trends and new challenges for the future. Every six months, the result of the work of discovery, study, knowledge and critique on the most famous wine of the world.

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8 мин.
champagne’s annus mirabilis

Between 1665 and 1666 England had to face a series of events of major importance. A huge fire destroyed most of London almost calming down the joy for the great victory against the Dutch in the North Foreland battle; in turn this was joined by a plague epidemic which had largely spread through the British capital a few months back. This incredibly emotional rollercoaster deeply impressed the sensibility of the English poet John Dryden who decided to write a report about these astonishing events. That’s how annus mirabilis, the year of wonders, was born in 1667. The title contained an old Latin phrase and contrary to the original book, whose traces have all been lost nowadays, it was a great success becoming anecdotal. Today annus mirabilis is indeed used to remember…

2 мин.

After publishing “The 99 best Champagne Houses” for ten years, the change of pace and format with the publication of Parcelle99 is something we’re not used to and, we must confess, we’re pleasantly surprised by it. Being able to analyze topics that couldn’t find space before, to describe events in a different way, involve new people and discover what others have to say makes our job more dynamic and exciting. We’re also very enthusiastic about the reception we’ve had for Parcelle99 which, from now on, will also be available in digital form, both in Italian and English, with an international distribution thanks to our agreements with zinio.com. Leaving the well-known street of the guidebook “The best 99 Champagne Houses”, whose six editions have been appreciated so much by champagne lovers, professionals and vignerons,…

9 мин.
champagne and food, a love affair

OVER THE YEARS, I HAVE LEARNED TO ENJOY CHAMPAGNE WITH A VARIETY OF FOODS, BUT WITHOUT THINKING OR UNDERSTANDING WHY OR HOW From a simple slice of pizza Margherita to fancy caviars, from Chinese dishes full of exotic tastes to creamy Carbonara pasta, from fresh sushi to burgers with French fries, I cannot think of any wine besides champagne that is capable of handling all these things. Over the years, I have learned to enjoy champagne with a variety of foods, but without thinking or understanding why or how. In this article, I’ll explore champagne’s flavor characteristics, followed by its style differences. Champagne’s flavor characteristics Known to be a wine with small bubbles from the Champagne region of France, champagne often demonstrates five flavor characteristics that make it truly unique: freshness of acidity,…

20 мин.
champagne week 2019 …and more

THIS YEAR WE FOUND IN GENERAL A LESS STIMULATING ENVIRONMENT COMPARED TO THE LATEST EDITIONS: SOME PRODUCERS DECIDED NOT TO PARTICIPATE, THERE WERE FEWER INTERESTING NEW PRODUCTS THAN PREVIOUS YEARS Champagne Week 2019 has come to an end: lots of events (but fewer than the past years), less people attending, taking into account that it was the week before Easter, as if there was a natural selection among lovers and workers of the sector between those who used to come to Champagne to follow a trend (now redirected towards other places) and those who keep coming because they have a real interest, starting from professional development. It is true as well that this year we found in general a less stimulating environment compared to the latest editions: some producers decided not to…

4 мин.
(r)evolution champenoise, grapevine rules

A few months ago, during one of our usual stroll in Champagne, a few friends a and vignerons asked us if we knew the Spanish guys that made a documentary about some of them. We were intrigued so we started looking for information and finally, during Le Printemps des Champagnes, we met Manuel Lucio, one of the four crazy dreamers of “A la volé”, creators, producers, directors and cameramen of “(R)evolution Champenoise, La Viña Manda”. A documentary made with little money but lots of passion shining through images and also a vision that’s a bit naive sometimes (not all producers are bio as suggested by both texts and images), but it accompanies the viewer through a journey in a different Champagne, less paillettes and more substance. So we’re happy to let them write…

7 мин.
not only bubbles

In the third edition of the book guide “The 99 Best Champagne Houses”, in summer 2011, I wrote that the weather conditions in Champagne do not create favorable conditions for the production of still wines. And that’s where I would like to start, returning to the subject from this statement that doesn’t actually reflect reality anymore due to the impact of climate change over the past years. After 2018’s harvest I heard many producers like Pascal Doquet, besides vignerons of the same caliber, talk about climate change, vineyard and production process’s ability to adapt, certifying that the region will be increasingly dependent on the production of still wines as long as the weather conditions stay the same. The climate is a very delicate subject, causing problems to all vignerons, forced to be more…