It is a small, elegant affair to honor a new job, a meaningful promotion, an intimate wedding, a special Father’s Day. A celebration that involves family and closest friends calls for the best. And the best means Champagne’s Prestige Cuvées. They are exceptionally fine Champagnes and tend to be expensive. But then, it is not an event where we pour Champagne for hundreds; it is a gathering for the few, the most meaningful people in our lives. I’ve recently tasted some Prestige Cuvée Champagnes I would gladly choose to serve at my own special celebration. Dom Ruinart represents one of the oldest firms in Champagne, begun in 1729, and it produces an outstanding blanc de blancs. Tasting the 2004 ($130) vintage, I found it aromatic with hints of citric fruits; a clean, smooth body; and lovely aftertaste. Overall, a most elegant Champagne. Like all blanc de blancs Champagnes, Taittinger Comtes de Champagne is made entirely of Chardonnay. Its Blanc de Blancs 2006 ($125) offers exceptionally fine bubbles and a lemony freshness. Lean and clean, it is satisfying and delicious. Perrier-Jouet Belle Epoque 2002 ($325), a blanc de blancs, offers a bouquet that reminds one of pear and tropical fruits. Add a floral delicacy in the aroma, a vivaciousness in the body and a finish that is all grace for a most stylish Champagne. In 1876, Czar Alexander II of Russia asked the Champagne house of Louis Roederer to create a special wine for him. It created Cristal, and 140 years later it still produces this special Champagne. Cristal’s latest release, the vintage 2007 ($185), offers a rich bouquet of citric flavors, white fruits and crushed nuts and shows an overall harmonious balance. Moët & Chandon’s Dom Perignon 2006 ($155) pleases as a bright, vibrant sparkler with a floral intensity and beautiful balance of flavors . . . a silky and appealing Champagne. The non-vintage Krug Grande Cuvée ($130) presents a bright, creamy, complex Champagne brimming with aromas of berries and almonds and with a zesty acidity. An intriguing Champagne. As they all are.
Love to laugh and travel? Join Just For Laughs in Cancún presented by Pollen Presents Nov. 3–7. This festival event brings together the relaxing accommodations of a 5-star resort and laugh-out-loud funny comedy sets for a long, unforgettable escape.
The Sports Industry Awards returned with a bang last night as 200 guests packed the W Hotel Great Ball Room for the gala ceremony.
A handful of historic towns in Texas Hill Country reinvented themselves as upscale food, wine and culture destinations. Fredericksburg is the shining star among them, transcending its historic German underpinnings to the point where it’s drawing a more cosmopolitan group of visitors, including many from outside Texas.
In an exclusive partnership, Lufthansa Group teams with Viking Cruises to offer the cruise line’s travelers direct, non-stop flights from the New York City area to Malta (MLA), beginning June 30. Flights will operate three times weekly on Lufthansa’s Airbus A350-900, departing from Newark Liberty International Airport.
Indianapolis International Airport officially opened its first-ever art gallery, The KIND Gallery, named after the airport’s international airport code. It is initially featuring artists from Harrison Center for the Arts.
As the vaccine rolls out and travel begins to pick up, it’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Panama City with us.
The biggest names in the Middle East sporting community will gather for the Sports Industry Awards as the event returns for its eighth edition. SPIA recognizes the achievements of individuals, organizations, facilities and campaigns that contributed to the development of sport in the region.
Boca Raton Resort & Club recently announced a new partnership with Major Food Groups, creating one of the best culinary destinations in the United States. Major Food Groups is the company behind some of the hottest restaurants, including Carbone, The Grill and Parm. This partnership will launch multiple dining concepts as part of the resort's $150 million transformation.