The latest episode of Wine Spectator’s new podcast, ‘Straight Talk,’ focused on Champagne for the holidays. Senior Editor James Molesworth and Champagne reviewer Alison Napjus spoke with VINTUS President and exclusive US importer of Bollinger, Alex Michas, as the authority on the category’s business outlook in the US.
The 28 minute episode also highlights conversations with Roederer’s Jean-Baptiste Lécaillon about climate change and Alexandre Chartogne, who speaks to the grower Champagne movement. It is free to sign up for the free ‘Straight Talk’ podcast on the publication’s website in order to listen to the full conversation! Towards the end of the episode, Alex speaks about the huge demand for Champagne in the US and, specifically, an unprecedented surge for Bollinger. They discuss the impact of lower bottle production across the region, as mandated by the CIVC governing body,as well as supply chain issues with shipping. Despite recession concerns, he adds that the demand for Champagne at the highest level does not seem to be slowing down! You can sign up and listen to the full episode HERE
Bollinger_Wine Spectator_11.29.22Related Wines
Champagne Bollinger
Champagne Bollinger Special Cuvée NV
Champagne, France
From vineyard to bottling, Special Cuvée sees such an extraordinary level of care and attention, it is difficult to place within the non-vintage or, really, any Champagne category. It is a Champagne that stands apart. Within one bottle, all the complexity of flavour, texture and pleasure that Champagne can offer. Special Cuvée is truly a journey of devotion from Bollinger.
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Champagne Bollinger
Champagne, France
Bollinger is one of the rare Grande Marques that’s still family owned. Known for its rich, elegant and polished style of Champagne, their outstanding wines are the result of rigorous attention to detail and incredibly labor-intensive practices that few houses are willing to undertake. Underscoring its excellence, Bollinger has remained British secret agent James Bond's Champagne of choice since 1973.
