First segment of this weeks Show: What do Chablis and Champagne share in common? - Jean-Philippe Archambaud

Jean-Philippe Archambaud is the Winemaker for Maison Simonnet-Febvre of Chablis, the most northerly sub-appellation of Burgundy.... only 20 kilometres south of the Champagne appellation. Both areas attribute their unique terroir to a large percentage of limestone in the soil... particularly the Chablis wine-grape growing sub-appellations and in La Champagne where Chardonnay rules. Both areas share a long history of producing wines made from the Chardonnay grape, although the wines from Chablis are exclusively made from Chardonnay. Both areas are known for sparkling wines.... La Champagne almost exclusively for classic method, classic varieties (Chardonnay, Pinot Noir and Meunier); Burgundy, less so, but consider the fact that Maison Simmonet Febvre, originally founded in 1840, was based on sparkling wines made from Chardonnay and Pinot Noir that we now refer to as Crémants de Bourgogne.

Click HERE to listen to Segment 1.

Second segment of this weeks Show: Saint-Bris Sauvignon Blanc of Chablis is the perfect oyster or crustacean wine. - Jean-Philippe Archambaud

What makes Sauvignon Blanc so different from around the world? If you are in Old World vineyards it's all about the soil makeup and profile. If you are talking about New World examples it's all about the climate and vine management. The tiny appellation of Saint-Bris, nestled within Chablis Appellation d'Origine Contrôlée, is defined by Sauvignon grown on limestone: sauvage in it's brisk acidity, precise in terroir expression, minerally in character.... tighter and less fat than Loire Sancerre and Pouilly Fumé.... a different animal paired next to a New World aromatically extroverted Sauvignon. Maison Simonnet-Febvre Saint-Bris Sauvignon Blanc is maybe more similar to a big brother to Muscadet Sur Lies!? Let me know what you think.

Click HERE to listen to Segment 2.

Third segment of this weeks Show: Learn how you can enjoy a $100+ bottle of Champagne that's been open for months! - Evan Wallace

Evan Wallace, Physicist and Academe, had an epiphany one day when a friend gave him a bottle of Champagne Krug Rosé at roughly $450..... he could enjoy a glass every day..... but how?! That's when he set out to design the perfect Champagne preservation system for like-minded Champagne aficionados and restaurateurs alike. Wallace speaks to us from Seattle where he works as President of Perlage Systems, Inc. and the founder/designer of the Perlage Champagne Preservation System. At $299 per unit, this is not for the average Cava but wow.... what an ingenious invention. No doubt his invention will take it's place in the history of wine gadgetry.

Click HERE to listen to Segment 3.

Fourth segment of this weeks Show: What are the current trends in wine aeration and decanting? - Jon Roberts

Jon Roberts of Vintech International is the exclusive North American importer of a Danish devise called SpinWine... a hybrid wine aerator and decanter. Does decanting actually make a difference to a wine's texture and taste? He speaks to us about whether or not wineries are seeing any value to using such devices in their tasting rooms; Can a wine's potential be compromised if it has not been aerated; And, if wine decantation is more frequently used on higher-end wines or is this a universal intervention? Roberts speaks to us from Tucson, Arizona.

Click HERE to listen to Segment 4.

lynn krielow chamberlain, independent wine journalist, hosts, Wine and Dine Radio, global internet radio broadcast on VinVillageRadio heard on wsRadio.

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