Champagne Stories

A series by Peter Jauch in collaboration with 8008
People. Craft. Experience. Enjoyment.
 

Every glass of champagne tells a story — of origin, craft, and connection.
With CHAMPAGNE STORIES, Peter Jauch and 8008 create a series that brings people, handcraft, and passion together — always with a glass in hand.
Five evenings. Five perspectives on what makes champagne a story worth sharing.
 
 

Opening – Where Stories Begin

20 November 2025 | 18:30 h | 8008 Studio (Muellerstrasse 34 Zurich)

 

Every good story needs a beginning.
Peter Jauch introduces his book Champagner and opens the door to the region, style, and craftsmanship.
This year, we’re once again taking the occasion to toast the start of the Christmas season — after Lucy in the Sky lights up Bahnhofstrasse, we’ll continue the evening just a short stroll away at 8008 Studio. We are offering three different champagnes – exploring origin, character, and expression.

 

Free entry (registration required) | Champagne 11 CHF per glass

| 8008 Studio

Grapes, Soil & Weather – The Origin of the Story

11. February 2026 | 8008 Studio

Every good story needs a beginning.
Where it all begins: the earth, the climate, the work of the winemakers.
We’ll taste three champagnes that make terroir tangible.

 
 

Assemblage, Dosage & Maturation – The Art of Craft

18. February 2026 | 8008 Studio

Champagne doesn’t happen by chance.
Experience how balance and style are composed — and how time gives character to each bottle.

 
 

People of Champagne – Connection & Exchange

04. March 2026 | 8008 Studio

An evening dedicated to the people behind champagne.
Winemakers, hosts, merchants — those who shape the region’s culture and spirit.

 
 

Finissage – Stories of Celebration

19. March 2026 | 8008 Studio

Every story ends with a moment of sharing.
A night of open bottles, music, and conversation — to celebrate what connects us.

 
 
About Peter Jauch:

For Peter Jauch, pleasure is the point. The Swiss journalist pens a regular column for BILANZ and also writes as a freelancer—including BILANZ’s major pleasure features—alongside work for HandelsZeitung and Finews. Author of Champagner and Gin, he puts Champagne before spirits and marries disciplined evaluation with cultural context, terroir, craftsmanship, and practical food pairing. Through curated lunches, dinners, and masterclasses, he translates style, maturation, and service into clear, memorable experiences.