The Business Of Champagne

The world of champagne offers a fascinating insight into the complexity of modern business management and marketing. Champagne is at the same time a wine, a luxury product and a regional brand – it is tied to the place from which it comes, and can be made nowhere else. It therefore highlights a range of characteristics which make it interesting to the modern business world. This is the first book to offer a complete overview of the way in which champagne as a product is organized, managed and marketed and what its future prospects are. The book covers the entire range of issues surrounding the management of the champagne industry by reviewing the current context of champagne (structural, economic and legal), the role of ‘place’ (identity and terroir and tourism), marketing the ‘myth’ of champagne (image and competitive advantage) and the management of the industry (accountability, people and the territorial brand). The book brings together leading academics and examines the champagne region from multidisciplinary perspectives. Examining the champagne region provides insight into a range of management, production-management, branding and consumer-related issues and will be of interest to students, researchers and academics interested in Gastronomy, Wine Studies, Tourism, Hospitality, Marketing and Business.

When people raise their glasses in celebratory toasts, few are aware of all the work behind the fizz. Here is a book to open their eyes with an inside look--from the vineyard to the marketplace--at the world of champagne. Just like good wine, the book begins with the grapes: variety, growing season, harvesting and pressing method. While not attempting to be the definitive work on champagne making, this volume does enumerate all the steps and decisions that go into producing a quality champagne. Blending, bottling, aging, fermenting and storage are also discussed. With a view to practicality, the author--himself a champagne manufacturer--looks at the marketing and business concerns of champagne, including the necessity of balancing quality and timely production. Since, by definition, champagne comes only from Champagne, France, a brief history of and visitor's guide to this region is also included. The final chapters look at vintages from 1900 to 2003 as well as the various families who make it their business to produce some of the world's finest wines.

Winner of the 2018 James Beard Foundation Cookbook Award in "Reference, History, Scholarship" Winner of the 2017 André Simon Drink Book Award Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Wine, Beer & Spirits" From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.

Champagne Charlie tells the history of champagne and the thrilling tale of how the go-to celebratory drink of our time made its way to the United States, thanks to the controversial figure of Charles "Champagne Charlie" Heidsieck.

Champagne may be the most misunderstood category of wine in the world. The major reason for all the confusion is the use of the term “Champagne” appearing on labels of sparkling wines that come from places other than the province of Champagne in northeastern France. But true champagne can only be born in an environment that combines the essential elements of chalky soil, a cool climate, and the Chardonnay, Pinot Noir, and Pinot Meunier grape varieties. These are the crucial elements informing the unique flavor profile found only in wines from that corner of the world. Without them, any wine—even a very good one—calling itself champagne, is just an imposter. Baffled by bubbly? Let wine expert Ed McCarthy clear away the confusion. If you find shopping for champagne a challenge, try this fun, friendly guide and discover just how easy it is to select the perfect bottle and: Appreciate various champagne styles Enjoy the author’s favorite champagnes Store and serve champagne Pair champagne with food Evaluate sparkling wines from the US and other countries What’s the difference between brut and extra dry? Is Vintage Champagne worth the extra money? You’ll get the answers to these and all your questions about that effervescent wonder. And in the process you’ll discover: How champagne is made, what grape varieties are used, where the major grape-growing areas are, and how those tiny bubbles get into champagne The difference between vintage and non-vintage champagne and champagne specialties, such as blancs and rosé Champagnes The meanings of terms used to describe the dryness/sweetness levels of champagne, such as brut, extra-dry and semi-sec All about the great champagne houses, including in-depth coverage of the author’s 25 favorites Everything you need to know about buying and storing champagne The best ways to serve champagne, including the best glasses, the best foods to eat with it and more Like most good things in life, the better you understand champagne, the more you enjoy it. This friendly guide will help you make your enjoyment of the most glamorous beverage on the planet complete.

This volume presents a detailed explanations of business analysis concepts, terms, tasks, and techniques, and includes examples to help readers understand how to apply them to real-world situations. It also delineates the key activities that are core to the BA role and the diverse range of activities analysts perform based on their career competency level, ranging from problem solving and identification of business opportunities, to complex systems thinking and solution development, to strategic planning and change management. It is a must-have reference for BA generalists, specialists, and hybrids at every career level and industry segment or perspective.

Beneath the cover of France's most exquisite vineyards, a city of women defy an army during World War I, from the New York Times bestselling author of The Lost Carousel of Provence.... Deep within the labyrinth of caves that lies below the lush, rolling vineyards of the Champagne region, an underground city of women and children hums with life. Forced to take shelter from the unrelenting onslaught of German shellfire above, the bravest and most defiant women venture out to pluck sweet grapes for the harvest. But wine is not the only secret preserved in the cool, dark cellars... In present day, Rosalyn Acosta travels to Champagne to select vintages for her Napa-based employer. Rosalyn doesn't much care for champagne--or France, for that matter. Since the untimely death of her young husband, Rosalyn finds it a challenge to enjoy anything at all. But as she reads through a precious cache of WWI letters and retraces the lives lived in the limestone tunnels, Rosalyn will unravel a mystery hidden for decades...and find a way to savor her own life again.

The Champagne Guide tells you everything you need to know about how Champagne is grown and made, and how to buy, open, serve and store, all for less than the price of a bottle of Champagne! A fully-updated colour edition of the internationally acclaimed self-published The Champagne Guide, winner of the 2011 Louis Roederer International Champagne Writer of the Year Award for the 2011–2012 edition. The book contains fully independent assessments, with profiles and ratings, of almost 100 champagne producers – from the smallest growers to the largest houses. The wines have all been reviewed based on current tastings and the notes are accompanied by full colour label images. The Champagne Guide 2014–2015 features fully updated and frank commentary on all the current issues facing Champagne: global warming, parallel imports, excessive yields, and how to avoid corked, stale and lightstruck champagnes. The Champagne Hall of Honour ranks the best producers in Champagne this year and the best champagnes of the year under $60, under $100, under $200, at any price, and the best blanc de blancs, blanc de noirs, rosé and low dosage champagnes. The world’s most comprehensive and up-to-date guide to Champagne, featuring all the latest, freshest releases, all tasted recently. PRAISE FORE THE 2011–2012 EDITION 'One of the best books on champagne I have read.' – Huon Hooke, Sydney Morning Herald 'Outstanding... brave... breathtaking... elegant... I cannot recommend it too highly ' – James Halliday 'That rare thing: a publication on wine that is as useful as it is beautiful ' – Jancis Robinson 'Of the new generation of Champagne specialists, Tyson Stelzer is certainly one of the most interesting, … with his brilliantly, up-to-date guide' – Tom Stevenson, Decanter magazine 'The best champagne guide released in a decade ' – Asian Correspondent ABOUT THE AUTHOR Tyson Stelzer was named The International Champagne Writer of the Year 2011 in The Louis Roederer International Wine Writers’ Awards and The Wine Communicators of Australia Australian Wine Communicator of the Year 2013. He is the author of 14 wine books and a regular contributor to 15 magazines including Wine Spectator, Decanter, Qantas The Australian Way, Australian Gourmet Traveller Wine Magazine and Wine Companion Magazine. He contributes reviews to James Halliday’s Australian Wine Companion and is a contributor to Jancis Robinson’s The Oxford Companion to Wine, 3rd edition. Tyson is a consultant to Qantas Airways First Class and Business Class champagne selection. As an international speaker, Tyson has presented at wine conferences in the UK, Japan, South Africa, New Zealand and Australia. He is a regular judge and chairman at Australian wine shows and is a co-creator with UK wine writer Matthew Jukes of The Great Australian Red Competition and The Great New Zealand Pinot Noir Classification. He is a winner of the Award for the Best Food and Wine Writing in The Australian Food Media Awards, and a finalist for the International Wine and Spirit Competition’s Communicator of the Year, and the Best Wine/Food Guide Book in the Le Cordon Bleu World Food Media Awards. Tyson is 37 years of age and lives in Brisbane with his wife Rachael and sons Linden and Huon.