WIN A COPY OF Tyson Stelzer’s “The Champagne Guide 2020-2021”
Tyson Stelzer’s sixth edition of The Champagne Guide will be launched and available worldwide in late 2019.
Double the size of past editions, the fully updated hardback and ebook of 584 pages feature up-to-the-minute overviews of 139 houses and reviews of more than 800 cuvées.
The Champagne Guide 2020-2021 features all-new chapters on how to crack bottle codes to decipher disgorgement dates, Champagne’s response to climate change, the move to sustainability, the threats to the existence of grower producers, the future of champagne prices and champagne faults.
The Champagne Guide 2020-2021 will be available as an ebook from www.TysonStelzer.com and as a hardback in all good bookstores at a retail price of AUD$59.95, £30, €36.00.
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*WIN A COPY OF Tyson Stelzer’s “The Champagne Guide 2020-2021”
How to Enter:
Simply answer the questions correctly and send Your Competition Entry to axel@connoisseur-magazine.com or you can enter by sending me a message on Linkedin.
*The first entry to be received with 5 correct answers will be declared the winner and the Tyson Stelzer Champagne Guide will be posted to you.
5 Questions
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What are three main grape varietals that Champagne is made up of?
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When a Champagne is labelled as Blanc de Blancs, what does this mean?
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When a Champagne is labelled as Blanc de Noirs, what does this mean?
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What is the main grape variety of the Côte de Blancs?
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What is the meaning of Brut Nature?
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DESCRIPTION
The worlds most comprehensive and up-to-date guide to Champagne, featuring all the latest vintages. The Champagne Guide 2020-2021 contains fully independent assessments, with profiles and ratings, of over 120 champagne producers and 800 cultivars.
New in the 2020-2021 edition:
The world’s most comprehensive and up-to-date guide to Champagne, featuring all the latest vintages.
The Champagne Guide 2020-2021 contains fully independent assessments, with profiles and ratings, of over 120 champagne producers and 800 Cuvees.
New in the 2020-2021 edition:
- New format, fully double the size of the past five editions.
- Independent assessments and ratings of more than 800 Cuvees, all tasted recently.
- All the latest insights on the top 120 champagne houses, growers and coopératives.
- A Hall of Honour to acknowledge the best producers in Champagne this year.
- Highlights of all the best champagnes of the year at every price and style.
- Updated assessments of the past 24 vintages in Champagne.
- Brand new chapter on decoding champagne labels and bottling codes.
- Maps of the champagne villages and vineyards.
- All set off with photographs of the region by Tyson Stelzer and full-colour bottle images.
Tyson Stelzer with Connoisseur Magazine Editor, Axel Ritenis
BOOK REVIEWS
“The best guide ever published on Champagne.”
-Huon Hooke
“When I first reviewed Tyson Stelzer’s The Champagne Guide, I marvelled at the quality of the overall package and the wealth of information it contained. Then and now it was entirely his personal knowledge, with fearlessly objective ratings. Now he has achieved the impossible, almost doubling the size of the 2018-2019 edition, with 582 gilt-edged pages. The 300,000 words within expand the scope of the information at every turn, and the amount of beautiful photography is likely to make it the only coffee-table book to show the eyeball and thumbprint traffic it will engender.
It goes without saying that anyone with an interest in Champagne must have this book.
– James Halliday
“This is the most comprehensive and finely wrought and written book on Champagne I have ever seen. Truly epic work.”
– Matthew Jukes
“As someone who dabbles in wine and luxury magazine publishing in a slightly dilettante fashion,..,…I am simply gobsmacked by the sheer breadth, depth, and quality of this epic work on Champagne. It is a standout publication and probably Tyson’s Magnum Opus,… this book oozes passion and dedication! I really can’t see how anyone can improve on this. We are always pleased to promote works of art at Connoisseur Magazine,…as it is not only our raison d’etre,… but our duty,.. so we are very happy to assist in bringing this to the attention of our readers,.. who are the Connoisseurs,..and our of course our colleagues .”
-Axel Ritenis
