James reviews the 2010 DP wine, which he tasted with Vincent Chaperon, cellar master for Dom Perignon, over Zoom.

The hot summers are a challenge for Champagne producers, but sustainable winemaking methods are creating some of the best, and best value premium wines in the world.

Australia’s best-known wine brand releases three Champagnes to mark 175 years - and they are outstanding.

James visited Dom Pérignon in June 2017 to taste the 2009 vintage, which was released ahead of its 2008. See snippets of the vineyard visit and tasting session here.

Contributing Editor Nick Stock has tasted more than 260 Champagne. There’s never been a more interesting time to drink Champagne, and the way in which terroir-driven Champagnes have come to the forefront is a frontiers movement in taste. Check on the report.

This weekly series is dedicated to recapping content distributed on the COFCO X JS channel. Acting as JamesSuckling.com's major interface in the Mainland China market, let's see what was recently trending.

How do you make a 100-point Champagne? Here’s Antoine Roland-Billecart, deputy general manager at Champagne Billecart-Salmon, describing what they do to bring the best out of their wines. The Billecart-Salmon Champagne Le Clos St.-Hilaire Brut 2002 was one of three perfect 100-point-scoring wines in our recent Champagne report, which you

This is the first of the 10 most popular videos of 2015 at JamesSuckling.com. Over the next couple of days, we will re-release the videos that had the most views. This year, our top 10 list is dominated by Bordeaux, followed by Champagne, with videos scattered in from Spain and

Les Folies de la Marquetterie is the first single vineyard wine ever produced at Taittinger. It is exclusively made from fruit grown in a south/southwest exposure vineyard that surrounds the family-owned Château de la Marquetterie. Macerations are slightly longer and the aim here is to showcase more exuberance than elegance