Pops Culture

What to Pour for the Woman Who Deserves the Real Thing

Tue, 05 May 2026 05:00:00 GMT

What to Pour for the Woman Who Deserves the Real Thing

Every year, the same conversation happens.

What do I get her?

Flowers. Brunch reservation. Maybe a candle.

Fine. But here's a better answer.

Give her a bottle she wouldn't buy for herself.

That's the thing about champagne as a gift. It works because most people treat it as a splurge.

Something they admire but talk themselves out of. Too special. Too indulgent. Not today.

Mother's Day is the day you override that instinct for someone else.

Here's how to do it right.

Skip the big brands.

She's seen Moët. She's had Veuve at a wedding. If you want to give her something that actually surprises her, find a grower champagne she's never heard of. A small producer. A bottle with a story.

That's the gift inside the gift.

Think about what she likes.

If she leans light — white wine, citrus, seafood — go Blanc de Blancs. Pure Chardonnay. Crisp, precise, elegant. The kind of bottle that feels like a sunny morning in a glass.

If she's more of a red wine drinker, or likes something with a little more weight, go rosé champagne. Not sweet. Not pink-for-the-sake-of-pink. A serious rosé with real fruit and structure.

Either way, you're giving her something she'll remember.

Don't just hand her the bottle.

Open it.

Pour the first glass. Sit with her. Let the occasion breathe a little.

Champagne is at its best when someone takes the time to share it. That's the part no florist can deliver.

A note on brunch.

If you're doing the full spread — eggs, pastries, smoked salmon, whatever she loves — champagne handles all of it. The acidity cuts through the richness. The bubbles reset the palate between bites.

Skip the mimosas. Pour it straight. Let her taste what's actually in the glass.

She'll notice.

And she'll appreciate that you did too.

Champagne and Brunch – The Most Underrated Pairing

Tue, 07 Apr 2026 21:49:48 GMT

Champagne and Brunch –
The Most Underrated Pairing

If champagne has a natural home, it might be brunch.

And yet, most people limit themselves to mimosas.

That’s a waste of good champagne.

Let’s rethink it.

Brunch is one of the most diverse meals we eat.

Eggs
Pastries
Smoked salmon
Fruit
Bacon
Avocado
Coffee still on the table

It’s chaos. In the best way.

Champagne handles that chaos better than anything else.

The acidity cuts through fat. The bubbles reset your palate. The range of styles means you can match almost anything on the table.

Here’s how Pops approaches it.

Start with a brut. Clean, versatile, gets everyone going.

Move to Blanc de Blancs if the table leans lighter. Eggs, seafood, fresh fruit.

Bring in a rosé if there’s bacon, sausage, or anything with real weight.

And if you really want to do it right, skip the orange juice entirely.

If someone insists, pour it on the side. Let them make their own decisions.

But give the champagne a chance on its own first.

Because once people taste it that way, they rarely go back.

Brunch doesn’t need to be casual.

It can be one of the best meals of the week.

You just have to pour accordingly.

Chardonnay-Based Champagnes for Spring

Tue, 03 Mar 2026 21:45:07 GMT

Chardonnay-Based Champagnes for Spring

Spring is about reset.

Lighter food. Longer days. A shift away from the heavy meals of winter.

Your champagne should follow that lead.

This is where Chardonnay-based champagnes , often labeled Blanc de Blancs, come into their own.

100% Chardonnay. Nothing else.

And you can taste it immediately.

Citrus. Green apple. Chalk. Sometimes a touch of brioche if there’s age.

But always freshness.

This is the style you reach for when the menu turns lighter.

Oysters
Shellfish
Simple grilled fish
Salads that actually matter

Blanc de Blancs has a precision to it. A clean line from start to finish.

It doesn’t fight the food. It elevates it.

And here’s something most people don’t realize.

These wines age beautifully.

A young Blanc de Blancs is all energy. Bright, sharp, refreshing.

Give it a few years, and it develops depth. Texture. Complexity that rivals any champagne out there.

So in March, you have options.

Open something young and vibrant for a sunny afternoon.

Or open something with a bit of age and let it carry a full dinner.

Either way, this is the season where Chardonnay shines.

All About Rosé Champagne for Valentine’s Day

Tue, 03 Feb 2026 21:37:51 GMT

All About Rosé Champagne for Valentine’s Day

Valentine’s Day has a reputation problem.

Too predictable. Too scripted. Too many prix fixe menus and not enough thought.

Rosé champagne fixes that.

First, let’s clear something up.

Rosé champagne is not just “regular champagne with a pretty color.”

It’s made in two distinct ways.

Blending white champagne with a small amount of still red wine.
Or
Saignée , where the juice sits briefly with the skins to extract color and structure.

Both are legitimate. Both produce serious wines.

And that matters, because rosé champagne is one of the most food-friendly styles you can buy.

It has the brightness of champagne, with just enough red fruit to handle richer dishes.

Think:

Seared salmon
Duck
Steak with a light sauce
Even chocolate

This is where most people get it wrong.

They treat rosé champagne like a novelty. Something to sip before dinner.

It’s not.

It’s the bottle you build the night around.

And yes, it looks the part.

There’s no denying it. A bottle of rosé champagne on the table signals something. Effort. Intent. A little bit of celebration.

But it only works if what’s inside the bottle delivers.

So skip the gimmicks.

Find a rosé with structure. With real fruit. With balance.

Open it early.

And let the night unfold from there.

Champagne as Part of a Healthy Diet: Zero Dosage = Zero Sugar

Tue, 06 Jan 2026 21:30:47 GMT

Champagne As Part of a Healthy Diet:
Zero Dosage = Zero Added Sugar

January is when everyone gets serious.

Gym memberships. Clean eating. Fewer indulgences.

And champagne usually gets cut first.

That’s a mistake.

Not all champagne is created equal.

Let’s start with the simple truth. Most champagne has very little sugar to begin with. Even a standard brut is typically under 12 grams per liter. That’s already low.

But if you want to take it further, there’s a category built for you.

Zero dosage champagne.

No added sugar. None.

What you’re drinking is exactly what came out of the bottle after fermentation. Pure expression of the grapes and the place.

And here’s the interesting part.

Zero dosage is not just “healthier.” It’s more honest.

You taste everything. The acidity. The minerality. The structure. There’s nothing smoothing it over.

For people paying attention to carbs, calories, or sugar, this matters. A glass of zero dosage champagne can sit comfortably alongside most “clean” diets. Keto. Low carb. Even many functional medicine frameworks.

But Pops’ rule is simple.

If you’re going to drink, drink well.

A couple of glasses of great champagne beats a bottle of something forgettable every time. Lower volume. Higher quality. Better experience.

January doesn’t have to mean deprivation.

It can mean being more intentional.

And sometimes, that starts with choosing the right bottle.

What We Pour for the Holidays

Tue, 02 Dec 2025 21:26:59 GMT

What We Pour for the Holidays

The holidays aren’t the time to overthink champagne. They’re the time to open it.

Most people save their best bottles for “the big night.” New Year’s Eve. Maybe Christmas dinner. That’s fine. But it misses the point.

The holidays are not one moment. They’re a season.

The Tuesday night when the tree finally goes up.

The Wednesday when friends stop by “for one.”

The random afternoon when someone says, “should we open something?”

That’s where champagne belongs.

So what do we pour?

Start with versatility. A classic brut champagne is your workhorse. It handles everything from oysters to roast chicken to whatever dessert someone insists on bringing. If you’re hosting, this is your anchor bottle.

Add a zero dosage. Especially if your table leans rich. Butter, cream, sauces. A bone-dry champagne cuts through all of it. Think of it like a squeeze of lemon across the entire meal.

Bring in something with personality. A 100% Meunier . A single-vineyard bottling. Something that gives you a story when someone asks, “Yum! What i s this?”

Because they will ask.

And then there’s magnums.

If you’re hosting more than six people and you’re not opening a magnum, you’re doing unnecessary work. Fewer corks. Better aging. More presence on the table. It’s just smarter.

One last thing.

Don’t wait for midnight.

Open the first bottle when the first person walks in the door.

That’s how you turn a holiday into something people remember.

Champagne & Thanksgiving: Pops’ Guide to a Sparkling Holiday

Tue, 04 Nov 2025 22:38:21 GMT

Champagne & Thanksgiving:
Pops’ Guide to a Sparkling Holiday

Here’s a Thanksgiving truth no one warns you about:

If you don’t pour champagne at dinner, you’re going to wish you had it after everyone leaves.

Trust me. When the last guest walks out with a container of leftovers and the house finally exhales, nothing tastes better than a cold glass of champagne. It’s the reset button. The reward. The “we did it” moment.

The good news? Champagne also happens to be one of the most versatile wines for your Thanksgiving table. Turkey, sides, dessert—there’s a cuvée for all of it.

Here’s Pops’ cheat sheet for a sparkling Thanksgiving.

Start with the apéritif

Thanksgiving is a marathon. Start with something crisp, bright, and palate-sharpening.

Dom Caudron — Brut Nature

The perfect opener. Dry, clean, and laser-focused. It loves canapés, caviar, charcuterie, oysters, ceviche, sushi, shrimp cocktail, and that big Thanksgiving cheese board everyone crowds around. It also plays well with smoked salmon, scallops, quiche, and even brunch foods if you’re starting early.

It’s also shockingly good with sweet potatoes, green bean casserole, Brussels sprouts, cranberry sauce, and spiced desserts. The ultimate pre-feast bottle.

Michel Genet — MG BB Nature

If you want something equally crisp but with Genet’s signature finesse, this is your bottle.

Think cheese boards, deviled eggs, quiche, oysters, caviar, ceviche, lobster, sushi, and shrimp & grits.

It elevates glazed ham, chestnut stuffing, creamy sauces, even buttered popcorn.

For dessert lovers: lemon meringue pie, nutty pastries, milk chocolate.

At the table: pair with the feast

Turkey is famously mild—champagne is famously not. This is where it gets fun.

Michel Genet — BB Spirit

A Thanksgiving workhorse. Clean enough to sip on its own, structured enough for the main event.

Pairs beautifully with roasted turkey, chicken, pork loin, filet mignon, and every rich plate that follows:

buttery mashed potatoes, rich gravy, creamy sides, vegetable gratins, mac & cheese.

Also excellent with oysters, shellfish, salads, fried chicken, truffle fries, and Asian dishes.

Desserts? Try fruit tarts or salted caramel dark chocolate.

Dom Caudron — Prédiction

If you want one bottle that can handle anything on the table, this is it.

Great with turkey (roasted or fried), mashed potatoes, gravy, grilled oysters, shrimp, sea bass, roasted vegetables, sausage stuffing, and cheese boards.

And yes—it can hang with cake, too.

After-dinner heroes

Once the table clears and the evening slows down, switch to something with fruit, richness, and a little color.

Michel Genet — RedBlend

A holiday all-star.

Pairs with charcuterie, lobster, shrimp, crab cakes, wagyu beef, and all the sweet, earthy sides of November:

roasted yams with marshmallows, roasted beets, cranberry sauce, even berries and chocolate.

For dessert: it’s a dream with pumpkin pie, pecan pie, and apple pie.

Dom Caudron — Fascinante

Another “drink all day” option that shines after dark.

Perfect with charcuterie, ham-wrapped melon, pizza, salmon, lobster, shrimp, duck, cured meats, and spicier foods.

Handles grilled vegetables, yams, pumpkin, and absolutely loves desserts, berries dipped in chocolate, and both white and dark chocolate.

The Pops Rule of Thanksgiving

Serve champagne early. Pour it often. Save a glass for after the guests leave.

Thanksgiving is richer, brighter, and a lot more fun when the bubbles are flowing—on the table and once the house goes quiet.

From Pops: Why the Little Wins Matter

Tue, 07 Oct 2025 17:20:05 GMT

From Pops: Why the Little Wins Matter

Most people wait for the big moments like birthdays, anniversaries, or promotions, to pop a cork or raise a glass. But let me tell you something I’ve learned: the small stuff counts too.

A quiet Tuesday night with someone you love. Finishing that email you’ve been dreading. Remembering to water the plant before it droops. These are the real wins. And they deserve a little celebration.

This wonderful piece in the New York Times puts a name to it— micro-celebrations —and reminds us that joy doesn’t have to be earned in bulk. It can show up in the margins of the day, if we make space for it.

Give it a read. Then go celebrate something tiny. I’ll raise a glass with you.

�� Little Victories – New York Times, July 26, 2025

What’s Bubbling Beneath the Vines: Champagne’s Sustainability Story

Tue, 02 Sep 2025 17:00:55 GMT

When you think of champagne, you probably picture elegance. Crystal glasses. Golden bubbles. Maybe a celebration.

What you might not picture is a vineyard worker checking soil cover crops, solar panels on a press house roof, or a grower tracking carbon emissions from each tractor pass.

But that’s champagne too. Or at least, it is now.

Climate Change Hits Close to Home

The Champagne region has warmed roughly 2°F (two degrees Fahrenheit) over the past 30 years. Harvest dates have moved up by nearly two weeks. Weather swings, including spring frosts, summer hail, and droughts, are more common.

This isn’t theoretical. It’s personal. And the Champenois have responded.

Big Ambitions, Measurable Goals

In 2003, the Comité Champagne (the region’s trade association, aka the CIVC) launched a far-reaching sustainability initiative. At the time, it was the first wine region in the world to conduct a full carbon footprint assessment.

The goal? Cut Champagne’s carbon emissions by 75% by 2050.

They’re already halfway there.

Among the initiatives:

Lighter bottles: A new standard bottle weighs 835g, down from 900g. That alone cut CO₂ emissions by 8,000 metric tons annually.
Recycling: 100% of Champagne production waste is now recycled or reused.
 Vineyard certifications: Over 60% of Champagne vineyards are certified sustainable, with many growers pushing for full organic or biodynamic practices.

Growers Leading the Way

Independent grower-producers, who farm their own grapes and bottle under their own name, have been especially proactive.

They’re experimenting with:

Cover crops instead of herbicides
Compost from pomace and stems
Horse-drawn plowing to protect fragile soils
Solar-powered cellars and rainwater harvesting

Because they live on their land, and work it, they see the changes firsthand. Many say sustainability isn’t just a marketing point, it’s a survival strategy.

A Glass You Can Feel Good About

When you open a bottle of grower champagne, you’re not just enjoying fine bubbles. You’re supporting farmers adapting with integrity. You’re voting for craftsmanship over chemicals. And you’re toasting to a future where great wine and responsible stewardship go hand in hand.

So yes, champagne still brings elegance. But now, it also brings purpose.

Even on a Tuesday.

The Grapes Behind the Bubbles: Chardonnay, Pinot Noir, and Meunier

Tue, 05 Aug 2025 16:54:27 GMT

Champagne is often a blend, and not just of vintages, vineyards, or producers. It’s usually a blend of grapes. Chardonnay , pinot noir , and meunier are the three primary varieties behind nearly every bottle.

Not always, though. Some champagnes, called blanc de blancs or blanc de noirs, rely on just one or two. These single-varietal wines reveal the unique personality of each grape, unblended and uncompromised.

But whether solo or in harmony, these three grapes are the building blocks of champagne’s character.

Chardonnay

The elegance. The edge. The longevity.

Chardonnay brings finesse. It’s the grape that adds tension, acidity, and freshness. When you feel a champagne dancing on your palate—light, crisp, maybe with a whisper of lemon peel or chalky minerality—that’s chardonnay talking.

It thrives in the Côte des Blancs, where the chalk-rich soils pull out its most electric traits. Growers here often lean heavily on it. So do vintage champagnes meant to age gracefully.

Chardonnay-driven champagnes are typically:

Light and precise
Citrusy and floral
Built to evolve in the cellar

Think: white flowers, lemon zest, green apple, crushed oyster shell.

Pinot Noir

The backbone. The muscle. The soul.

Pinot noir gives champagne its depth. It brings body, structure, and red-fruited weight. It’s especially at home in the Montagne de Reims and the Côte des Bar, where cooler climates let it ripen slowly and retain its freshness.

A champagne with a high proportion of pinot noir tends to feel broader and more powerful in the mouth, but still lifted. It’s often used in blends to add intensity and drive.

Pinot noir contributes:

Red berry aromas
Firm structure and grip
Subtle tannic edge

Think: cherry, raspberry, spice, even a hint of toast or forest floor with age.

Meunier

The charmer. The connector. The hidden gem.

Long considered the workhorse grape, meunier is finally getting the respect it deserves. It ripens earlier and handles frost better than the others, which is why it’s so common in the Vallée de la Marne. But beyond its practicality, meunier brings its own magic to the blend.

Meunier adds:

Fruitiness and roundness
Supple texture
Mature flavors earlier

Its wines are often less austere in youth, more approachable right out of the gate. Some growers now bottle 100% meunier cuvées, and they can be stunning.

Think: plum, wild strawberry, baking spice, and soft floral notes.

Blending the Trio

Most champagnes use all three grapes in some proportion. Why? Because each brings something essential.

Chardonnay lifts.
Pinot noir grounds.
Meunier smooths.

Understanding these grapes isn’t just for sommeliers or wine nerds. It’s for anyone who wants to know why their favorite bottle tastes the way it does.

And if you’ve never tried a champagne made from just one grape, look for terms like blanc de blancs (100% chardonnay) or blanc de noirs (pinot noir and/or meunier). It’s a great way to taste the personality of each variety, unblended and unapologetic.

Most people just pop the cork and enjoy. But if you’re reading this, you’re the kind who wants to know . That’s why we’re here. To drink better. To drink smarter.

Even on a Tuesday.

Big vs. Small: Why Grower Champagne Tastes Different

Tue, 01 Jul 2025 16:46:26 GMT

Most people don’t realize this, but not all champagne is made the same way—or by the same kind of people.

Walk into almost any wine store, and you’ll see the big names: Veuve Clicquot, Moët & Chandon, Dom Pérignon. They’re familiar. Often beautifully packaged. And widely available. These are the large houses, officially known as Négociant Manipulant , or NM.

Then there’s a quieter category of producers—growers who farm their own grapes and make the wine themselves. These bottles often have names you’ve never heard of. Maybe a plain label. Maybe a hand-written vintage. These are Récoltant Manipulant , or RM. And in many cases, they’re joined by small Coopérative Manipulant producers—co-ops run by groups of growers who work collectively but still keep quality and identity front and center.

Together, these are the people crafting wine from their own land. They’re not chasing global brand recognition. They’re trying to express something real.

So what’s the difference?

Let’s start with scale.

NM producers source grapes from hundreds, sometimes thousands, of different vineyards across the Champagne region. They buy fruit. They blend across villages. And they make wine in quantities that can reach into the tens of millions of bottles per year. Think of it like a luxury factory. Efficient. Engineered for consistency. Moët makes more bottles in a single year than all RM producers combined.

RM and small CM producers operate on a whole different level. They farm the grapes. They know the vines. They make the wine themselves, or work with neighbors who do. It’s hands-on, deeply personal, and often passed down through generations. Some produce just a few thousand bottles a year.

That alone doesn’t make the wine better or worse. But it does make it different.

Here’s what changes:

1. Expression of Place

Grower champagne reflects the soil, the slope, the weather of a specific vineyard—or a handful of them. You can taste the place. Terroir matters. With the large houses, terroir gets smoothed out by blending. The goal is to make a consistent flavor year after year, no matter the weather.

2. Innovation and Risk

Smaller producers can take chances. They don’t answer to shareholders. They’re not chasing global brand alignment. You’ll find things like single-vineyard bottlings, low- or no-dosage styles, organic farming, even amphora aging. They’re not all hits, which is why we are out in the fields doing the research, but they’re rarely boring.

3. Craftsmanship

This is where it gets personal. When you meet a grower, or someone from a small co-op, you’re often meeting the person who pruned the vine and pressed the juice. When you buy a bottle, you’re supporting a small family farm. Not a multinational conglomerate.

4. Flavor

Grower champagne can be wilder. More textural. Sometimes more mineral. Sometimes more funky. Sometimes more profound. It doesn’t always taste like “classic” champagne, but that’s the point. It’s not supposed to.

Now, let’s be clear: there’s nothing wrong with the big brands. They introduced the world to champagne. They built the reputation. Many produce high-quality wines, especially in their top cuvées. And consistency has value. There’s comfort in knowing what you’ll get.

But if you’ve only ever tasted the big names, you haven’t really seen what champagne can be.

Grower champagne, and the best of the small co-ops, is the insider’s secret. The winemaker’s champagne. The bottle you open when you want to discover something new, or when you just want something that feels more connected to the land, the people, and the season.

At Champagne Tuesday, that’s what we focus on. Not because it’s trendy. But because it’s real. You can taste the craft behind the bottle.

So next time you’re browsing the champagne aisle, look for the tiny letters on the label: RM, or sometimes CM. It’s a quiet little code that tells you a lot.

And if you’re not sure where to start, that’s what we’re here for. Pops has some favorites to share.

Welcome to Champagne Tuesday

Tue, 03 Jun 2025 15:50:11 GMT

Most people don’t think to open champagne on a Tuesday night. But what if that’s exactly when it matters most?

Champagne Tuesday was built on that spirit.

The belief that champagne isn’t just for weddings and big milestones. It’s also for small victories. Quiet dinners. Unremarkable days that deserve a touch of something remarkable.

Why It Matters

There’s a quiet shift happening in Champagne.

More growers are bottling their own wine. More drinkers are discovering just how varied,

vibrant, and expressive champagne can be.

But it’s still hard to find these bottles in the U.S.

That’s where we come in.

We help you discover wines that aren’t on grocery shelves or big wine sites. Wines made in small quantities, with care and intention.

We think once you taste them, you’ll understand why this matters.

For Curious Palates and Open Minds

You don’t need to be a sommelier or a collector to enjoy grower champagne.

You just need a little curiosity.

If you’ve ever wondered why wine from one vineyard tastes different from the next, or how

chalk soil shapes a wine, or what it’s like to harvest grapes at sunrise—this is for you.

If you simply want to enjoy a beautiful bottle without waiting for an occasion, this is for you too.

We’ll guide you. We’ll tell you what to try and why. But you’ll decide what you like. That’s the best part.

Let’s Begin

Champagne Tuesday is just getting started.

We’re curating our first collection. Welcoming our first members. Telling the stories that often go untold.

And we’d love to have you with us.

Because sometimes, the most meaningful moments don’t come with fanfare. They come quietly. On a Tuesday.

And they’re worth celebrating.

The Champagne You Don’t See in Stores

Most people know champagne by brand. The big houses. The glossy labels. The consistent style.

But that’s only part of the story.

There’s another side to champagne. A smaller, more personal one.

We focus on grower champagne. This is champagne made by the same people who grow the grapes. Families who farm their own vineyards, make their own wine, and shape each bottle by hand and by season.

It’s champagne with character. With a sense of place. And often, with a story that’s never been told beyond the village where it was made.

What We Do

We import grower champagne directly, and we share it with people who want to drink better—and understand what’s in their glass.

We visit the cellars. We walk the vineyards. We get to know the people behind the wine.

Then we bring their bottles, and their stories, home.

Champagne Tuesday is where we share all of it.

It’s part shop, part journal, part invitation to learn more and drink more thoughtfully.

Pops Culture

What to Pour for the Woman Who Deserves the Real Thing

What to Pour for the Woman Who Deserves the Real Thing

Skip the big brands.

Think about what she likes.

Don't just hand her the bottle.

A note on brunch.

Champagne and Brunch – The Most Underrated Pairing

Champagne and Brunch – The Most Underrated Pairing

Chardonnay-Based Champagnes for Spring

Chardonnay-Based Champagnes for Spring

All About Rosé Champagne for Valentine’s Day

All About Rosé Champagne for Valentine’s Day

Champagne as Part of a Healthy Diet: Zero Dosage = Zero Sugar

Champagne As Part of a Healthy Diet: Zero Dosage = Zero Added Sugar

Zero dosage champagne.

What We Pour for the Holidays

What We Pour for the Holidays

Champagne & Thanksgiving: Pops’ Guide to a Sparkling Holiday

Champagne & Thanksgiving: Pops’ Guide to a Sparkling Holiday

Start with the apéritif

Dom Caudron — Brut Nature

Michel Genet — MG BB Nature

At the table: pair with the feast

Michel Genet — BB Spirit

Dom Caudron — Prédiction

After-dinner heroes

Michel Genet — RedBlend

Dom Caudron — Fascinante

The Pops Rule of Thanksgiving

From Pops: Why the Little Wins Matter

From Pops: Why the Little Wins Matter

What’s Bubbling Beneath the Vines: Champagne’s Sustainability Story

Climate Change Hits Close to Home

Big Ambitions, Measurable Goals

Growers Leading the Way

A Glass You Can Feel Good About

The Grapes Behind the Bubbles: Chardonnay, Pinot Noir, and Meunier

Chardonnay

Pinot Noir

Meunier

Blending the Trio

Big vs. Small: Why Grower Champagne Tastes Different

1. Expression of Place

2. Innovation and Risk

3. Craftsmanship

4. Flavor

Welcome to Champagne Tuesday

Why It Matters

For Curious Palates and Open Minds

Let’s Begin

The Champagne You Don’t See in Stores

What We Do

Champagne and Brunch –
The Most Underrated Pairing

Champagne As Part of a Healthy Diet:
Zero Dosage = Zero Added Sugar

Champagne & Thanksgiving:
Pops’ Guide to a Sparkling Holiday