Champagne Lesson #2

To follow the traditional started at Mercer 10 last month, I was schedule for another night of palate retraining. Hoping to overturn the red wine taste buds and replace them with champagne ones.

This time the six flights of champagne were poured at Pike & Western. But first, dinner was enjoyed (devoured) at Seatown.  All six were again grower champagnes (Grand Cru) from France. The first two glasses were even poured by a French man.

Instead of talking about each of the six tastes, I am going to focus on just the best one. The Le Brun Severnay.

Most information online talks about the wine maker. Facts like “Patrick Le Brun is a fastidious producer whose Champagnes are classic examples of Avize terroir,” “Founded in 1933, with 8 hectares of vineyards predominantly in Avize with some Cramant and Oger.”  Or stories like where the writer first tasted a bottle of Le Brun. Visits to the Le Brun estate. They export very little champagne.

My opinion: Generally the bubbles tickle a bit. This time they were smoother. Even smoother on the second taste.

And the tasting was followed by dessert at Pink Door.

Author: sheilashultz

Search marketer by day, full-time Mom by night...always looking for ways to find a few moments of "me" time.

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