Veuve Clicquot has submerged a selection of its Champagnes into the Baltic Sea as part of a 50-year ageing experiment, writes Patrick Schmitt. Read more here.
Wine drinkers looking to order by the glass usually have limited choices, especially for high-end or hard-to-find vintages, but hotels are expanding their single-serving pours because of the Coravin, a wine preservation tool introduced last …
Is the sommelier’s pretasting your bottle an expert service or an excuse for a sip of your very expensive wine? Here, the pros and cons. Read more here.