VINE and BUBBLE Podcast

Few people have changed the way we experience champagne as profoundly as Philippe Jamesse. A world-renowned sommelier and one of the foremost authorities on champagne service, Philippe has spent decades challenging convention, proving that the right glass doesn't simply hold champagne—it transforms it.
His collaboration with Lehmann has produced some of the most iconic Champagne glasses in the world, including the Grand Champagne and Synergie ranges. These glasses have become the choice of leading Champagne Houses, sommeliers and collectors who believe every detail matters.
In this episode, we take a deep dive into the philosophy behind these remarkable designs. We explore why shape, balance and craftsmanship influence the aromas, texture and expression of Champagne, the differences between handmade and machine-made glassware, and how Philippe has redefined what it means to experience one of the world's greatest wines.
Whether you're a seasoned collector or simply love Champagne, this conversation will forever change the way you look at the glass in your hand.
I hope you enjoy my conversation with Philippe Jamesse.

In this special episode of the VINE & BUBBLE Podcast, Sara Underdown sits down with Frédéric Rouzaud, President and CEO of Maison Louis Roederer, during the house’s extraordinary 250th anniversary celebrations. Together, they explore family ownership, the creation and evolution of Cristal, the importance of vineyard ownership, and why time remains one of Champagne’s greatest luxuries.

Today I'm delighted to be joined by one of Champagne's most progressive and thought-provoking growers, Cédric Moussé of Champagne Moussé.
Based in the Vallée de la Marne village of Cuisles, Cédric represents the twelfth generation of his family's estate, but he has become known for doing things very differently. While many producers have spent decades trying to elevate Meunier from a supporting grape status to a serious contender, Cédric has quietly demonstrated just how profound it can be when matched with exceptional terroir and meticulous viticulture.
His philosophy extends well beyond the grape variety itself. Cédric believes that great champagne begins with living soils and healthy ecosystems. His vineyards are managed organically, he has introduced geothermal energy, solar power, autonomous vineyard robots and even grazing animals to regenerate biodiversity, always with one goal in mind: producing wines that express their place with greater purity and precision.
In the cellar, intervention is kept to a minimum. Every decision is designed to preserve energy, freshness and transparency, allowing the vineyard—not the winemaker—to take centre stage.
Today we'll explore why Meunier deserves far greater recognition, how innovation and sustainability can actually improve wine quality, and why Cédric believes the future of Champagne lies in working more closely with nature rather than trying to control it.

There’s a quiet shift unfolding in Champagne - and it’s beingled by a new generation willing to question the very foundations of the category. EPC Champagne is a new voice in that movement. Founded in 2019, EPC is reimagining what non-vintage Champagne can be - placing transparency,traceability, and the people behind the wine at the centre of the conversation.
Every bottle tells a story: where the fruit comes from, whofarmed it, how it was blended, and why it tastes the way it does. It’s a philosophy that challenges the long-held mystique of ‘house style’ and instead invites drinkers into a deeper, more informed relationship with champagne.
But beyond the detail, there’s something more radical atplay - a desire to strip away the formality and return champagne to something instinctive and joyful.
Today, we explore what happens when tradition meets a newkind of honesty with EPC’s co-founder, Jérôme Queige.

Today it’s my privilege to welcome Émilien Érard, Chef deCaves of Charles Heidsieck. Émilien was appointed to the role in 2025, marking a quiet but significant evolution for the House. He succeeds Élise Losfelt, who departed to return to her family estate, but he also worked under Élise’s predecessor, the legendary Cyril Brun.
Since joining in 2018, Emilien has embedded himself deeplywithin the fabric of Charles Heidsieck. His work has not been defined by visibility, but by precision—overseeing the rhythms of the winery, building trusted relationshipswith growers, and contributing, year after year, to the tasting committee that shapes the House’s signature.
Émilien understands not only the technical architecture ofthe wines, but the deeper identity of Charles Heidsieck—its language of texture, patience and quiet power.
In this episode, we move beyond the surface, exploring thephilosophy behind Charles Heidsieck’s rosé winemaking, the quiet power of lees ageing and reserve wines, and the nuanced decisions that preserve identity across challenging vintages. We also take a look at the newly released Blancdes Millenaries from the less talked about 2017 vintage.