The global economy has seen champagne houses put premiumisation on hold and concentrate instead on non-vintage. With sugar levels the key, Giles Fallowfield heads to the region to find out what the various houses are doing with their dosage

Champagne List Dysfunction (CLD) is a common problem for many restaurants of a certain age. Expert Fizziologist Xavier Rousset of Texture and 28°-50° tells you what to do when the bubbles go flat

Wine rules they are a-changin’ across Europe. But while the EU has got it right, France has missed the boat. Hamish Anderson guides us through a beaurocratic minefield