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

For sommeliers and the wine-buying public alike nowhere polarises opinion like Bordeaux. Joe Fattorini dons his tweed jacket to find out which of the region’s wines restaurants should be spreading on their toast

The Languedoc has reworked its appellation system. Richard Woodard accompanies a team of sommeliers to France’s biggest wine region to get a flavour of what it all means

Complicated it might be, but there are treasures in Burgundy if you know where to look. Navigating his way through whirlpool prices and puzzled natives in search of vinous gold, Hamish Anderson finds that the region is shining brighter than ever before

A round-table discussion between top UK sommeliers and owners of cru classé Bordeaux about how their region is perceived threw up plenty for the French to think about. Chris Losh takes a look at an evening that put the chat into château

Many pink wines are more akin to dental mouthwash than wine. If it’s a bit of the gen-u-wine food-friendly rosé you’re after, guv’nor, you want to be lookin’ at this Provence stuff, says Giles Fallowfield

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