Amanda Reboul

Amanda Reboul Amanda Reboul - Champagne Specialist | Exploring the culture and stories of Champagne, beyond the bottle

Less sugar means a drier champagne… right? 🥂Not necessarily.Extra Brut contains between 0 and 6 grams of sugar per litre...
28/08/2026

Less sugar means a drier champagne… right? 🥂

Not necessarily.

Extra Brut contains between 0 and 6 grams of sugar per litre, considerably less than the maximum permitted for Brut.

But dosage is only part of what you taste.

The champagne’s acidity, fruit ripeness, grape varieties, ageing and overall balance all influence our perception of dryness.

A beautifully balanced Extra Brut can therefore taste surprisingly generous, while another champagne with a higher dosage may seem sharper and drier.

That’s why the number on its own never tells the whole story.

Extra Brut isn’t simply “Brut, but drier”.

It’s another expression of balance. ✨

Speak Champagne Fluently with The Bubble Diva 🥂

26/08/2026

Did your grandmother swear that putting a teaspoon in an open bottle of champagne would preserve the bubbles?

It is a charming little tradition, but unfortunately, the spoon does absolutely nothing.

If you have champagne left over, seal the bottle with a proper sparkling wine stopper and put it straight back in the fridge. The stopper does not need to be expensive or glamorous. It simply needs to form a good seal and fit comfortably beneath the fridge shelf.

Of course, the real mystery is how anyone ends up with champagne left over in the first place… 🥂

Did your family believe in the teaspoon trick?

25/08/2026

Tomorrow I’m heading to A LUXE Luncheon at Hanworth House as part of Brisbane Fashion Festival, where we’ll be enjoying some beautiful vintage Moët.

Naturally, I’ve decided this calls for a vintage champagne look… but what exactly does vintage champagne look like?

I have four contenders and I genuinely need your help.

Vote 1, 2, 3 or 4 in the comments, and for extra points, tell me what champagne vibes your favourite is giving you! 🥂

I’ll reveal the winning look tomorrow.

23/08/2026

A very fashionable week lies ahead 👗

Brisbane Fashion Festival is in full swing, which means it is time to work out what I’m wearing and, wherever possible, bring some wonderful Brisbane designers out of my wardrobe.

Then on Wednesday, I’ll be heading to a beautiful luncheon at Hanworth House, where vintage Moët will be joining us at the table. Fashion, champagne and a very special setting sounds like a rather lovely combination to me.

Do you plan your outfits days in advance, or decide five minutes before leaving the house? 🥂

Brut.It’s probably the word you see most often on a bottle of champagne.But does it mean the champagne will taste dry? 🥂...
22/08/2026

Brut.

It’s probably the word you see most often on a bottle of champagne.

But does it mean the champagne will taste dry? 🥂

Not necessarily…

Today’s In the Glass is V***e Clicquot Yellow Label Brut, and it’s a perfect bottle for putting our latest Speak Champagne Fluently lesson to the test. ✨

At around 9 g/L dosage, Yellow Label is Brut.

But there’s much more happening in this glass than a number.

Pinot Noir gives it backbone. Chardonnay brings finesse. Meunier rounds everything out, while a generous proportion of reserve wines helps create the familiar Clicquot style.

Think pear, peach and citrus with brioche, pastry and a lovely richness underneath.

Brut tells us the category.
The wine tells us the rest. 🥂

And that’s why learning to read a champagne label is only the beginning.

21/08/2026

Twenty years ago today, after 15 years living overseas, I moved back to Australia with my French husband, our three children and a whole new chapter waiting to begin.

It is extraordinary to think that two decades have passed since we packed up one life and began another.

There have been so many adventures, opportunities, friendships and glasses of champagne since then… and I am very grateful for all of them.

Surely 20 years back in Australia deserves a bottle of champagne this afternoon? 🥂🇦🇺

19/08/2026

Not every day in the champagne world involves beautiful lunches, glamorous events and fabulous bottles…

Some days are for deliveries, errands and all the decidedly unglamorous work that happens behind the scenes.

But first, RPM to get the blood pumping! And next week is already looking considerably more glamorous, with the Brisbane Fashion Festival and several lovely events to look forward to.

What are you looking forward to at the moment?

12/08/2026

Next stop, Hobart! ✈️

I’m heading to Tasmania for the annual WCEI Forum, bringing together women leaders in business from across Australia and beyond.

One of the things I enjoy most about being part of WCEI is meeting women whose businesses and experiences can be completely different from my own. There’s always something to learn from hearing how someone else sees the world.

So I’m looking forward to a few days of interesting conversations, different perspectives, new connections… and hopefully a little bit of Hobart along the way. ❤️

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