A complete reference work on Champagne: firstly, the books covers everything on the region, the history, the terroir, the colour of Champagne and its evolution. Secondly, Pieter Verheyde offers an overview of the 10 absolute top brands, 35 medium-sized renowned Champagne houses, but also 20 lesser known yet high-quality Champagnes for which he has a personal preference. For each, he elaborates on its history, location, production process and the different types of champagne they offer. In addition, Pieter suggests a number of Champagne routes and includes all practical information needed to visit the houses. The book ends with an overview of the famous 'cuvees' and a glossary.
Pieter Verheyde is one of the world's top sommeliers. Verheyde gained experience in French and American three-star restaurants (Ducasse NY and Ducasse Paris) and has won several awards. Andrew Verschetze is a culinary photographer. He has provided the images for many cookery books and is the owner of a graphic design company.