There’s just something about bubbles – as soon as the fizz starts flowing, it’s a party! It’s the reason our Annual Champagne Tasting is one of our most popular classes, and this year has been no exception. In fact, it’s so popular that we’re having two sessions this year, so if all of these highlights look tempting, give us a call or email and we’ll sign you up for Round 2 on Dec. 27 – just in time for New Years’ Eve.
Another exciting addition this year were the delicious nibbles from Jacques Imperato of Mediterranee Restaurant. Chef Jacques prepared salmon rillettes, risotto balls, leek and mushroom cigars, and these beautiful quail eggs in crispy toasts. All crispy, crunchy, savory appetizers perfect for Champagne. If you’re looking for ideas for your own fizz fest this holiday season, check out this helpful roundup of appetizer ideas that are perfect with sparkling wine.
We tasted through most of the offerings from Pierre Paillard, one of our favorite grower producers from the Grand Cru village in Champagne famous for Pinot Noir, Bouzy. There was also a sophisticated Blanc de Blancs from Guy Larmandier, an aromatic, Burgundy-like rosé from Jean Vesselle, and a nutty, savory Brut from Ayala. For many, though, the wine of the night, at least until we came to the last two wines, was the Pierre Paillard Blanc de Noirs, a serious, full-bodied Champagne from the estate’s best Pinot Noir vineyard.
The last two wines, the Krug Grand Cuvee Brut NV and Pol Roger’s 1999 Cuvee Winston Churchill, were divisive, with the class split pretty much down the middle as to who liked which of these top-quality luxury cuvees. At least we got to see what all the fuss is about!
Thanks to Chef Jacques, and everyone who came out to make Round 1 of our Champagne class such a sparkling (sorry, couldn’t resist!) evening. Explore the links below to see what you missed, and call (703-356-6500) or email (wine firstname.lastname@example.org) the shop to snap up one of the last few spots for Round 2 on Dec. 27.