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CUVÉE Magazine No.1 puts a spotlight on the region of Champagne and it's uncountable stories of effervescence.
Being at the center of attention in the sparkling wine range, Champagne has a lot more to reveal than a few bubbles for celebratory occasions. Its rich history dates back to ancient times and still leaves traces in daily life of modern Champagne.
CUVÉE uncorks numerous bottles of champagne throughout the first issue, together with their producers, to tell the remarkable stories of their provenance and the people who have marked them.
One Letter Legend How wines of one single grape, one single village and one single year turned into the icon cuvée of Champagne Salon
Antidote with Mystical Numbers Jean-Hervé Chiquet of Champagne Jacquesson on turning the frustration over champagne standardization into the creation of Cuvée 700
The Human Effect Hervé Jestin, oenologist, flying winemaker and pioneer in biodynamics, on the relationship between men, vines and wine
Reviving Memories of Forgotten Grapes Benoît Tarlant of Champagne Tarlant on the capricious old grapes of Champagne
Mixing Up Old-Fashioned Habits Thibaud Brocard of Champagne Pierre Brocard on the goals and ambitions of the young generation of winegrowers
Soft Chalk and Creamy Fizz Aurélie Barrat of Champagne Barrat-Masson on the typicity of chardonnay from the Côte de Sézanne
Family Business Michel Drappier of Champagne Drappier on his multi-generation business and his successful Brut Nature champagne
Gardening Vines in the Massif de Saint-Thierry Francis Boulard of Champagne Francis Boulard on biodynamic winegrowing in the northernmost terroirs of Champagne
Nourishing Effervescence for Body & Soul Benoît Marguet of Champagne Marguet on his spiritual approach to create champagne that nourishes the soul and body
Shaping the Taste of Champagne Philippe Jamesse, Head-Sommelier at Les Crayères, on the difficulty of finding the right shape of glass
Reinventing Culinary Heritage Philippe Mille, Chef De Cuisine at Les Crayères, on the effort of capturing culinary identity
In Bubbly Company Inspirational Champagne & Food Pairing Recipes
... and other stories
128 pages in full color with intriguing imagery and a contemporary layout
Offset-printed on a mix of uncoated and coated papers of highest quality for the sophisticated paper lover
Perfect bound for the original magazine reading experience
Published in a strictly limited number
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