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【2026 SparklingPlus Asia · Ch*****ne Training for Sommeliers in China】📍 Shanghai · Beijing · Shenzhen · GuangzhouBeyond ...
08/10/2026

【2026 SparklingPlus Asia · Ch*****ne Training for Sommeliers in China】

📍 Shanghai · Beijing · Shenzhen · Guangzhou

Beyond “Does it taste good?”, what are sommeliers really judging?

Across four cities and eight w**es, we explored blending, grape varieties, vintage, terroir and rosé — with one question in mind: what makes a w**e worthy of a place on a w**e list?

From Olivier Horiot Métisse and Christophe Mignon ADN de Meunier Brut Nature, to Lanson Le Black Création, Charles Heidsieck Brut Réserve, Bonnaire Cramant Grand Cru Blanc de Blancs 2016, Marguet Shaman 20 Rosé, Geoffroy Rosé de Saignée 1er Cru, and Henri Giraud Ratafia Champenois Solera 1990–2019 — each w**e offered a different perspective.

Because understanding w**e is not only about remembering tasting notes. It is about connecting what is on the label with what is in the glass.

From terroir to service, every glass is a lesson in finding its place at the table.

【2026 槟客学院·中国侍酒师香槟培训】

📍 上海、北京、深圳、广州，四座城市，八款酒。

「好不好喝」之外，侍酒师还在判断什么？

从 Olivier Horiot Métisse 的混酿，到 Christophe Mignon ADN de Meunier Brut Nature 对单一品种个性的展现；从 Lanson Le Black Création 与 Charles Heidsieck Brut Réserve 的经典 NV，到 Bonnaire Cramant Grand Cru Blanc de Blancs 2016 对年份与风土的表达——每一杯，都提供了不同的观察角度。

两款桃红 Marguet Shaman 20 Rosé 与 Geoffroy Rosé de Saignée 1er Cru，则让我们从果味、结构、酸度与萃取感，重新理解桃红香槟的不同可能。

最后一杯 Henri Giraud Ratafia Champenois Solera 1990–2019，不是 Ch*****ne，却来自同一个产区，也让这场品鉴从香槟延伸到了更广阔的 Ch*****ne 世界。

比起记住几个关键词，更重要的是把酒标上的信息，和真正喝到的东西对应起来。

从风土到年份，从酿造到服务——喝懂一杯香槟，也是在学习如何让它找到属于自己的餐桌。

*****ne *****neacademy

📍 Shenzhen is a young, open city that draws flavors from across China, and Voyat Bistro is one of its most adventurous r...
07/10/2026

📍 Shenzhen is a young, open city that draws flavors from across China, and Voyat Bistro is one of its most adventurous restaurants — known for seafood, aging, fermentation, and charcoal-fired cooking. On September 16th, we used it as the stage for a real experiment: change the vessel a ch*****ne ages in, and how much does that actually change what’s in the glass?

12 ch*****nes, 6 head-to-head pairs:
【Stainless Steel】Delamotte Blanc de Blancs 2018, Pierre Péters Réserve Oubliée, Paul Clouet Bouzy Blanc de Noirs 2016, Laurent-Perrier Grand Siècle N°25, Besserat de Bellefon Le Triple 2015, Billecart-Salmon Rosé — against 【Oak-Aged】Chartogne-Taillet Heurtebises 2018, Jacques Selosse Substance, Pierre Paillard Verzenay 2020, Henri Giraud MV20, Bollinger La Grande Année 2018, Marguet Ambonnay Rosé 2018.

It’s not “steel versus wood” — steel gives cleaner, more direct lines; oak brings more breadth, roundness, and layered complexity from time and oxidation. There was no single conclusion. Some preferred steel’s precision, others oak’s complexity — some realized what they liked wasn’t a method at all, just one bottle. So — do you prefer the bones of steel, or the breath of oak? 🥂

Thanks to Newly-minted Master of W**e Bill Weiran Liu MW for co-hosting this evening with us.

📍 深圳，一座年轻开放、汇聚全国风味的城市，Voyat 是其中最敢探索的餐厅之一。以海洋食材、熟成、发酵与炭火见长。9月16日，我们把这里作为一场风味实验的舞台：换掉香槟的酿造容器，喝起来会有什么不同？

12款香槟，6组对照：
【不锈钢酿造】Delamotte Blanc de Blancs 2018、Pierre Péters Réserve Oubliée、Paul Clouet Bouzy Blanc de Noirs 2016、Laurent-Perrier Grand Siècle N°25、Besserat de Bellefon Le Triple 2015、Billecart-Salmon Rosé，对照【橡木桶酿造】Chartogne-Taillet Heurtebises 2018、Jacques Selosse Substance、Pierre Paillard Verzenay 2020、Henri Giraud MV20、Bollinger La Grande Année 2018、Marguet Ambonnay Rosé 2018。

这不是”钢好还是木好”——钢更清晰直接，木更舒展圆润，带有时间与氧化的层次。最有意思的是没有统一结论：有人爱钢的精准，有人爱木的复杂，也有人发现自己只是喜欢某一支具体的酒。你更喜欢金属的骨骼，还是木质的呼吸？🥂

感谢新晋葡萄酒大师 Bill Liu 与我们共同主持这一晚🥂

*****ne

On 16 September, we brought ch*****ne to the opening of 「势定东方：一代宗师吴大羽」, the annual exhibition at BAO ROOM in Shanghai, a...
06/10/2026

On 16 September, we brought ch*****ne to the opening of 「势定东方：一代宗师吴大羽」, the annual exhibition at BAO ROOM in Shanghai, alongside guests from the worlds of art, collecting and culture.

Wu Dayu (1903–1988) is regarded as a founding figure of abstract painting in China. After studying in France, he returned to head the Western painting department at the National Academy of Art in Hangzhou in 1928, where his students included Wu Guanzhong and Zao Wou-Ki. His concept of ”shixiang“ — form set in motion — shaped a distinctly Eastern language of abstraction.

For us, ch*****ne belongs not only at the table. Set beside Wu Dayu‘s work, it became part of the same story: a dialogue between France and China that has carried on for a century.

9月16日，我们以香槟为媒介，参与真宝艺术空间 BAO ROOM 年度大展「势定东方：一代宗师吴大羽」开幕现场，与来自艺术、收藏与文化领域的嘉宾共聚。

吴大羽（1903—1988），中国抽象绘画的奠基人之一。早年留学法国，1928年起任杭州国立艺术院西画系主任，吴冠中、赵无极皆出其门下。他提出的“势象”，在形象中注入运动之势，开创了具有东方气质的抽象语言。

香槟不只属于餐桌。这一次，它与吴大羽的作品并置，成为同一段故事的一部分，那是延续了一百年的中法对话。

*****ne

【China Best Ch*****ne List 2026 | Professional Jury Session】Founded in 2018 by Lei Meng , founder of Sparklingplus Asia,...
05/10/2026

【China Best Ch*****ne List 2026 | Professional Jury Session】

Founded in 2018 by Lei Meng , founder of Sparklingplus Asia, the China Best Ch*****ne List is the first professional competition in China dedicated exclusively to ch*****ne lists. On 28 September, the 2026 professional jury session, organised by us, took place in Ch*****ne.

More than a hundred ch*****ne lists arrived in the birthplace of ch*****ne, placed in the hands of nine leading ch*****ne experts, with the Udsf Ch*****ne Ardenne Ch*****ne-Ardenne at its core. Every list was presented anonymously, by number only, so that each could speak for itself.

This is what we have always stood for: building a bridge between Greater China and France. We bring the dedication of restaurants and bars across Greater China to the home of ch*****ne, and carry the region’s expert voice back to their tables.

Year after year, we have watched these lists grow: sharper selections, more grower cuvées, and ever more thoughtful presentation. This year’s 19 categories give every kind of excellence a stage.

The Professional Jury
• Sébastien Julien — President of the Sommeliers of Ch*****ne-Ardenne (UDSF); Sommelier and Restaurant Director at Le Cheval Blanc
• Vincent Freitag — Director at Le Cheval Blanc
• Mathis Cordebar — Sommelier at Le Cheval Blanc
• Eric Arnaud — Maître Sommelier (UDSF); former President of the Sommeliers of Ch*****ne-Ardenne; Le Concept, Charleville-Mézières
• Colin Lurot — Best Young Sommelier of Belgium 2026 (Chaîne des Rôtisseurs); Grafé Lecocq, Namur
• Walter Junquet — Associate Maître Sommelier (UDSF); La Vigneraie, Reims
• Mariia à Reims — Director of Le Labyrinthe, Reims; formerly Sommelier at Domaine Les Crayères
• Adi ☀️ — Royal Ch*****ne Hotel & Spa
• Nicolas Papavero — Co-owner of Le W**e Bar by Le Vintage, Reims

Our heartfelt thanks to the nine jury members and to every participating venue. The national awards ceremony will be held in Shanghai on 11 January 2027. Stay tuned.

Merci, La Grande Georgette and La Caserne Chanzy Hotel Baptiste Collignon 🥂🥂🥂 La Grande Georgette

【2026 中国最佳香槟酒单评选｜专业评审】

由槟客文化创始人孟蕾女士于 2018 年发起，「中国最佳香槟酒单评选」是中国首个专注于香槟酒单的专业评选。9 月 28 日，由我们主办的 2026

25/09/2026

【One vintage. One word. One painting】

Bruno Paillard himself unveils his latest artist-label Blanc de Blancs, its label an original painting by Jeff Kowatch, an American-born artist based in Belgium.

For the sunny 2015 vintage, the house chose a single word, Présence, for a w**e of distinct character.

His suggestions for pairing it with Chinese food are revealed in the video.🥂🥂🥂

【一个年份，一个词，一幅画】
2015 年的答案是：Présence。

Bruno Paillard 本人揭晓最新艺术家酒标白中白。酒标是美国出生、旅居比利时的艺术家 Jeff Kowatch 的原创画作。阳光充沛的 2015 年份，酒庄只选了一个词：Présence，关于个性，也关于存在感。

他为这款酒搭配中餐给出的建议，就在影片中揭晓。🥂

*****ne

On September 12th, We brought Yunnan’s wild mushrooms and Ch*****ne Bollinger together at the same table for an eight-co...
22/09/2026

On September 12th, We brought Yunnan’s wild mushrooms and Ch*****ne Bollinger together at the same table for an eight-course feast. Ganbajun carries a distinct wild character — pine, earth, mushroom, and a savoriness that resists easy classification.

For this mushroom feast, the goal from the start was a Pinot Noir-driven, oak-aged ch*****ne — and Bollinger fit perfectly. From the wild mountains of Yunnan to Pinot Noir grown in Aÿ, the feast was paired with a full lineup of Bollinger.

The mushroom was never treated as a simple luxury ingredient. From a wild vegetable salad to mushroom tempura, slow-braised bamboo chicken, and a mushroom mille-feuille, it kept changing identity across the evening — its wildness amplified in some dishes, its aroma drawn inward in others.

The w**e list unfolded through Bollinger‘s most recognizable expressions: parcels of Pinot Noir with distinct personalities, the fullness of La Grande Année 2018, and the aged complexity of R.D. 2008.

The most memorable pairing of the night: La Côte aux Enfants Ch*****ne 2015 alongside its still-red counterpart, Coteaux Champenois La Côte aux Enfants 2015 — the same vintage, from the same legendary plot in Aÿ, one bottled as ch*****ne, one as a still red. Terroir made tangible, expressed two completely different ways. 🍄‍🟫🥂

—

9月12日，我们把云南特色菌菇与 Bollinger 搬上同一张餐桌，做成一桌8道菜的菌王宴。干巴菌带着鲜明的山野气息——松木、土壤、菌菇，以及难以归类的鲜香。

这一桌菌王宴，从一开始就想搭配一款以黑皮诺为主、经过橡木桶陈酿的香槟——Bollinger 正是这样的代表。从云南山野到 Aÿ 的黑皮诺，一桌菌王宴，配上一整套 Bollinger。

菌子没有被当成”名贵食材“简单处理：从野果蔬拌菌，到菌菇天妇罗、慢炖竹林鸡、干巴菌王千层，同一种菌子在一晚上不断换身份。酒单也从 Bollinger 最具辨识度的风格一路展开，从不同地块的黑皮诺，到丰年的 La Grande Année 2018，再到陈年复杂的 R.D. 2008。

最难忘的，是 La Côte aux Enfants 香槟 2015 与其静态红对照款 Coteaux Champenois La Côte aux Enfants 2015——同年份，同一片 Aÿ 传奇园地，一瓶成为香槟，一瓶成为静态红。风土不再是抽象的词，而是可以直接尝到的表达。🍄‍🟫🥂

*****nebollinger

22/09/2026

【Krug Never Ends】

”Krug ne finit jamais.“ We sat down with , sixth generation of the Krug family, to talk about Krug — and about what‘s shifting across China as more w**e and food lovers discover it.

From that first sip, to how temperature, glassware, music, and time all reshape a tasting; from climate change to pairing philosophy — for Olivier, diverse food cultures keep opening new ways to understand and rediscover ch*****ne.

183 years on, climate, technology, and how we relate to the world have all changed. What hasn’t: Ch*****ne Krug‘s commitment to its founder’s vision — no shortcuts, no compromise, one ch*****ne worth exploring, every single year.

”Krug never ends.“ A bottle doesn‘t stop at the pour — it keeps unfolding with time, food, music, and every new encounter. 🍾

”Krug ne finit jamais.“ 我们与库克香槟第六代传人 Olivier Krug 聊了聊 Krug，也聊了聊中国大陆正在发生的变化。

从一杯 Krug 第一次入口，到温度、酒杯、音乐和时间如何改变品鉴；从气候变化，到餐酒搭配——在 Olivier 看来，多元的饮食文化，为 Krug 打开了不断被重新理解、发现的可能。

183 年来，气候、技术，以及人与世界相处的方式都在变。但 Ch*****ne Krug 始终没有改变的，是对创始人愿景的坚持——不走捷径，不妥协，每年酿造一瓶值得探索的香槟。

”Krug never ends.“ 一瓶酒不会在开瓶时结束，它会随着时间、食物、音乐，以及每一次重新相遇，继续发生。🍾

场地赞助鸣谢：上海晟永兴

🥂 2026中国最佳香槟酒单评选 | 特别评审奖项正式公布「特别评审」由槟客文化 SparklingPlus Asia 呈现，是2026中国最佳香槟酒单评选中最能体现跨界影响力的一环。它不只是评酒，更是在评一整个行业如何把香槟文化做出深度和...
18/09/2026

🥂 2026中国最佳香槟酒单评选 | 特别评审奖项正式公布

「特别评审」由槟客文化 SparklingPlus Asia 呈现，是2026中国最佳香槟酒单评选中最能体现跨界影响力的一环。它不只是评酒，更是在评一整个行业如何把香槟文化做出深度和新意：从空间设计到用户体验，从内容传播到商业创新，11个奖项覆盖的是香槟渗透进生活方式的每一种可能。
我们想找的，不是某一类型的”标准答案”，而是不同赛道里真正把香槟玩出彩的案例：可能是一家餐厅把侍酒变成了体验设计，可能是一个品牌用内容重新定义了年轻人对香槟的认知，也可能是一次线下活动把香槟和城市文化连接了起来。
2026年度共设 11项 特别评审奖项，涵盖设计与体验、文化与传播、行业与商业三大维度，面向餐饮机构、酒店、品牌、零售平台及文化生活方式机构开放参选。

📌 材料提交截止：2026年11月15日

📅 颁奖日期，请收藏：
区域颁奖晚宴
中西部区域颁奖：12月14日 ｜成都
南部区域颁奖：12月21日 ｜深圳
北部区域颁奖：12月28日 ｜北京
东部区域颁奖：2027年1月11日 ｜上海
全国颁奖盛典（Gala Dinner）
2027年1月11日 ｜上海
报名详情请阅内文🥂
—

The Special Jury Awards are presented by SparklingPlus Asia, and they’re where the 2026 China Best Ch*****ne List gets genuinely cross-disciplinary.

This isn’t just about evaluating w**e lists. It’s about recognizing how an entire industry is pushing Ch*****ne culture forward, through design, dining experience, storytelling, and business innovation. 11 categories, spanning every way Ch*****ne shows up in people’s lives.

We’re not looking for one type of winner. We’re looking for the restaurant that turned service into experience design, the brand that reshaped how a younger audience sees Ch*****ne, the event that tied Ch*****ne to the pulse of a city. Different fields, same bar for originality.
There are 11 award categories in 2026, spanning Design & Experience, Culture & Communication, and Industry & Business, open to restaurants, hotels, brands, retail platforms, and cultural-lifestyle institutions.

📌 Submission deadline: November 15, 2026

Regional Award Dinners
Central & Western China — Dec 14 ｜ Chengdu
Southern China — Dec 21 ｜ Shenzhen
Northern China — Dec 28 ｜ Beijing
Eastern China — Jan 11, 2027 ｜ Shanghai
National Gala Dinner
Jan 11, 2027 ｜ Shanghai

See the post for full entry details 🥂

*****nelist *****ne

17/09/2026

【槟客教育基金】走进清华大学 🎓
一场香槟晚宴的举杯，也能走进大学课堂。槟客教育基金由槟客文化发起，是持续性的高校教育公益项目，善款来自 100% CH*****NE 拍卖，持续投入大学葡萄酒教育。

这一次，我们来到清华大学——中国顶尖高等学府之一，创立于1911年，理工见长，也孕育不少对葡萄酒与香槟充满热忱的年轻人。感谢清华酒协同学们的用心组织，邀请众多校友参加，不乏见解独到的年轻面孔。

教育不只是让人「知道香槟」，而是把晚宴与拍卖所汇聚的善意，转化成可持续的教育价值——从一杯酒开始，理解更广阔的世界。项目已走进中国农业大学、国际关系学院与清华大学，欢迎各地高校法语或葡萄酒专业、葡萄酒协会与我们联系 🥂🍾

从一杯酒，到一堂课。让每一次举杯产生的价值，继续向前。

【SparklingPlus Education Fund】Visiting Tsinghua University 🎓
A toast at a Ch*****ne dinner can find its way into a classroom. The SparklingPlus Education Fund, launched by SparklingPlus Asia, is an ongoing public-interest program funded by a 100% CH*****NE charity auction, reinvested in university w**e education.

We came to Tsinghua University — a top Chinese institution founded in 1911, known for science and engineering, and home to young Ch*****ne enthusiasts too. Thanks to Tsinghua‘s W**e Association for gathering alumni with real depth in w**e knowledge.

Education isn’t just about making people ”know Ch*****ne.“ It‘s turning goodwill from a dinner into lasting educational value — starting from a glass, understanding a wider world. The program has visited China Agricultural University, UIR, and now Tsinghua — universities or w**e associations interested in hosting a session are welcome to reach out 🥂🍾

From a glass of w**e to a classroom — let every toast keep moving forward.

**eeducation *****ne

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