Feeling is a sensory exploration in the realm of Champagne wine, described as 'a journey, taking us through the mental landscapes of taste, from the garden to the table – and the vineyard in between.'
It's first instalment in a series by the Paris-based writer and translator Ryoko Sekiguchi. She meets Hervé Deschamps, Cellar Master at Maison Perrier-Jouët who reveals the skill, passion and expectations required to create cuvées, year after year, 'like a cook assembling the right ingredients for their dish'. The pair are joined by chef Pierre Gagnaire who provides his own culinary insights. The expert quartet is completed by Marc Jeanson, director of the herbarium at the Museum of Natural History in Paris who matches various plants (beautifully illustrated, we might add) to our sensations in a sequence of vignettes throughout Feelings.
This is a lush, informative and refreshingly different wine journal.
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