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DC — Champagne with LVMH: With Jeffrey John Barrientos, Sommelier
December 13 @ 7:30 pm - 9:00 pm
Champagne is both a place and a style of wine. The region of Champagne, in northern France, is cool and allows the grapes to reach the optimal level of maturity slowly. To make the ideal Champagne, the work begins in the vineyards where the fruit is harvested while they hold relatively low sugar levels. High acid is desired for Champagne and, like minerality, is sought out during the winemaking process. Making Champagne is a labor intensive process that involves a second fermentation in bottle and specific ageing requirements regulated by the government. Each Champagne House has its own style and this is where blending becomes very important. For the Non-Vintage wines, Chef de Cave blends wines from different parcels, varietals, and vintages to create a style of wine that fairly represents the House. In Champagne, Non-Vintage wines are permitted to be blended with previous vintage year juice, and taking advantage of this allowance brings greater complexity to the wine. Adding old reserve wine can bring more essences of dried fruits and spicy flavors. Sur lee ageing in Champagne can last for as long as a decade, but typically will last between 4 and 5 years. During this time, the wine sits in the cool, chalky caves of the Champagne underground, resting until it’s tile to riddle, disgorge, and cork. Then, the wine is shipped to us, where we present to you this wonderful tasting with the most special wines in Champagne. Our presentation will include productions from the following Champagne Houses: Dom Pérignon, Krug, Moët & Chandon, Ruinart, and Veuve Clicquot. Hosting this Masterclass is Jeffrey John Barrientos, Sommelier of the Louis Vitton Moet Hennesy Group. Please join us for this unique tasting.