Tour France's 'La Champagne' - the region. Enjoy 'le champagne' - the wine.
The independent
traveller’s guide
to Champagne:
the region and its wine
traveller’s guide
to Champagne:
the region and its wine
buy the guide
click here
click here
site map |
overview of La Champagne |
accommodation and dining |
story of champagne |
wine styles and tastes |
the regions |
the producers |
useful vacation info |
about the author |
contact |
buy the guide |
home |
© Wine Destinations Ltd.
and Croque-en-Bouche
site problems?
Please let us know.
overview of La Champagne |
accommodation and dining |
story of champagne |
wine styles and tastes |
the regions |
the producers |
useful vacation info |
about the author |
contact |
buy the guide |
home |
© Wine Destinations Ltd.
and Croque-
site problems?
Please let us know.
Whenever you’re drinking champagne,
Remember its more than a name.
It isn’t by chance
It all come from France,
And quality’s key to its fame.
Remember its more than a name.
It isn’t by chance
It all come from France,
And quality’s key to its fame.
Wine Destination
Publications Ltd.
44, Oakland Avenue,
Droitwich Spa
WR9 7BT UK
Tel: +44 (0)1905 773707
Guidebooks do not write themselves, nor do their authors sit down at their computers and the words appear as if by magic. This book is the sum of much research over many years, and the help and assistance of many colleagues whose friendship I value.
My grateful thanks are due to Françoise Peretti of the London office of the Champagne Bureau who was enthusiastic and supportive, from the moment I first mentioned the idea to her. Philippe Wibrotte and Valérie Dubois from the Epernay office of the CNC, Laurence Prevot of the Champagne Ardenne Comité Régional du Tourisme in Châlons-en-Champagne who made so many arrangements in France for me, and Stéphanie Chent-Tissier of the Aube-en Champagne Tourist Board in Troyes for all her help in the Aube. Many of the above and others helped with the lovely pictures. To Air France, EuroTunnel Plc, and P&O Ferries for helping me over and under the Channel when I needed to be at the other side.
To Tom Stevenson, the most knowledgeable of all champagne writers, for his generous advice and help and for allowing me to make free with all the valuable information in his seminal Encyclopaedia of Sparking Wine published by Christie's. To the International Wine & Food Foundation of America for permission to reproduce excerpts from my book an Growers' Champagne that was published in 2000. To my very good friend, gourmet, fellow wine writer and champagne enthusiast Michael Edwards for kindness and support. And last, but by no means least, to another very good friend and colleague, Neil Fairlamb for painstakingly reading my drafts and providing so many wise suggestions on how they could be improved by both additions and subtractions. To all of you, a heartfelt ‘thank you’. This is as much your guide as it is mine.
My grateful thanks are due to Françoise Peretti of the London office of the Champagne Bureau who was enthusiastic and supportive, from the moment I first mentioned the idea to her. Philippe Wibrotte and Valérie Dubois from the Epernay office of the CNC, Laurence Prevot of the Champagne Ardenne Comité Régional du Tourisme in Châlons-
To Tom Stevenson, the most knowledgeable of all champagne writers, for his generous advice and help and for allowing me to make free with all the valuable information in his seminal Encyclopaedia of Sparking Wine published by Christie's. To the International Wine & Food Foundation of America for permission to reproduce excerpts from my book an Growers' Champagne that was published in 2000. To my very good friend, gourmet, fellow wine writer and champagne enthusiast Michael Edwards for kindness and support. And last, but by no means least, to another very good friend and colleague, Neil Fairlamb for painstakingly reading my drafts and providing so many wise suggestions on how they could be improved by both additions and subtractions. To all of you, a heartfelt ‘thank you’. This is as much your guide as it is mine.
Riceys Bas
