Hey all! I have more and more clients asking me about different Champagne producers and how they fall into camps of reductive vs oxidative wine making. I know the wines that I have on my shelf, but the problem is that I can't taste every champagne in the world, and most of the literature out there all mention the same few producers as examples to hold up the style (e.g. Ruinart vs Krug). I was wondering if I could lean on the guild somm community to help me fill out a more comprehensive guide to how most of Champagnes top producers fit onto the oxidative-reductive spectrum.
Check out Geoff's pre-recorded webinar on GuildSomm. He covers this topic and much, much more. It's a great outline about Champagne in general and well worth the $20!