Tagged Under Peter Liem


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A Seasoning for Champagne (News & Features)

Dosage isn’t all about sweetness, says Peter Liem. It’s more akin to the salt used in cooking, a seasoning that enhances the balance and flavors of a Champagne.{image_1}Champagne is unusual among wines in that a small quantity of sugar (or, in...Read Full Story

Warming Trends in the Northern Reaches of Champagne (News & Features)

Looking at the statistics, it’s clear that Champagne is getting warmer. According to the CIVC, Champagne’s governing body, the region’s average temperature over the last ten years is 61.88˚F; that’s up from 59˚F in the 1990s, and from 57.74˚F in the 40 years between 1950 and 1990. {image_1...Read Full Story

Decanting Champagne (News & Features)

In the village of Crouttes-sur-Marne, Françoise Bedel makes broad, mouthfilling Champagnes, their girth enhanced by the clay soils of the area and their ripeness amplified by biodynamic viticulture. Recently, she opened a bottle of her 1999 Cuvée Comme Autrefois, a rich, densely flavored Champagne that had spent 12...Read Full Story

30 Under 30: Raphaël Bérèche | Winemaker, Champagne (News & Features)

The daughter of a château owner. A sommelier. A golfer. The son of a photographer…There’s a lot of young talent in the wine business, coming from different directions. These 30 are rising to the top. We canvassed our colleagues in the world of wine to find the...Read Full Story

Post Pasteur (News & Features)

During a recent trip to London, a friend served me a pair of outstanding Vouvrays from Domaine Huet. Both were demi–secs from Le Haut–Lieu, and both were from the 2002 vintage. One was made from ungrafted vines. {image_1}I had never tasted Huet's ungrafted wine before,...Read Full Story

Rosé on the Rise in Champagne (News & Features)

{image_1}Today, rosé Champagne is a staple in nearly every Champagne producer's portfolio. It wasn't until the last decade or so, however, that rosé began to acquire a true identity of its own. For a number of Champagne's top producers, rosé has become an arena in which to explore...Read Full Story

Wines for Living (News & Features)

{image_1}This peculiar phrase stuck with me, as I find it to be so expressive. By “wine for living,” Pichler meant one that might not be the most profound, complex or sophisticated but nevertheless resonates strongly with you on a visceral level. It’s a wine of emotional pleasure...Read Full Story

Scheu-rebellion (News & Features)

If growers were to plant scheurebe in top riesling ground, the wine might get more respect. {image_1}Even if you’re familiar with German wines, scheurebe probably isn’t something that you drink every day. An aromatic grape variety along similar lines as gewürztraminer or muscat, scheurebe isn...Read Full Story

Gob-less Hedonism (News & Features)

My wine's (not) bigger than your wine. {image_1}What is it about the need for big, brawny, full–throttle reds? Men have been insecure about drinking light–bodied wines even as far back as 1779, when Dr. Samuel Johnson said, "Claret is the liquor for boys, Port for men." Don't...Read Full Story

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