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How's the Champagne market looking? Bursting bubbles, vintages and more in a guest post from Sara Danese. Not just Bordeaux failing to read the room? (I can't tell you where to click as Musk will try and hide the tweet. You know where to go!)

News: Appellation set at 11400kg per ha for '23 in Champagne. A bit lower than some expected I think. The reserve individuelle is raised, though, from 8000 to 10000 kg per ha. Some large agronomic yields out there - I've heard 16000+ p ha in some areas - so somewhere to put them!

Some lesser-known Taittinger cuvées - Prelude, Les Folies, Comtes Rosé 2011 reporting for duty today...Prelude always grabs me as a straight-up, smartly turned out gem. Often prefer it to the actual vintage cuvée.

I'd say power has been pretty strongly scented for a while, actually

Bored of warm Chardonnay trying to pretend it's cool Chardonnay

Latest Decanter Premium Champagne piece is up, on the new Champagne Bollinger PNAYC18. The most outgoing and downright expressive of these PN releases, it's one that has a bit of an old-school Bollinger feel to it. decanter.com/premium/first-…

Like many other Champagne nerds, I knew all this, but I have never EVER seen it described as simply, effectively or as entertainingly as Tom Hewson does here. Brilliant, Tom! 🙏😄 sixatmospheres.substack.com/p/video-champa…

Up now (link in bio) - I got the plastercine out to take a look at the Paris Basin and Champagne's geology:

Back to Susan Sontag, and some of the unintentionally-funny meetings of wine and 'art' . Latest for Tim Atkin timatkin.com/cultural-eleva…

.....surprise!!

A wine that does not care whether you like it or not. Tastes a bit like Dolcetto beating up Lacrima whilst Barbera is watching. Respect...if not unalloyed pleasure

Wild, empty sandy beach, Baltic swims and cinnamon buns on Langeland, Denmark. Blissful week.

Break from the bubbles continues. Was not expecting this, picked up at new local spot Joyau. Colour of Irn Bru - certainly taken in a dose of alpine air, + skin contact. Chamomile, preserved lemons, those wrinkly, funky dried peaches. Chewy/chalky. Playing dead, but it isn't.

The sun came out. Thought about rosé. Then the sun very dramatically retreated...but, thankfully, this is Rosé des Riceys, Champagne's hidden still Rosé from the Aube. Let it warm up and it gives you a proper tickle of red Pinot to roll with the thunder. Brilliant wine.

Latest for Decanter Premium is a detailed look at Champagne's 2013 vintage and a selection of wines to look out for: decanter.com/premium/champa…

I am going to Xexit as an active participant. Account will still exist but only checked periodically. Find me on the other places, sub to my stack ☝️

Join us in Champagne with our regional expert, Tom Hewson (Tom Hewson), this June. Spaces are strictly limited and selling fast. Take a look at the brochure and book now: l8r.it/Oqpc

Delighted to have published ⁦Tom Hewson⁩’ first ever Catalunya Sparkling Wines report on my site today. Fascinating insights into the world of Catalan fizz. Just £10 to download. Link in bio.