Champagne Bourdaire-Gallois Village: Pouillon (Massif Saint-Thierry) Appellation: 8ha Champagne Grower: David Bourdaire Website: https://bourdaire-gallois.fr/ David Bourdaire farms 8 hectares situated in and around the village of Pouillon. Pouillon is one of a dozen, or so villages in the Massif Saint-Thierry, a group of undulating hills and forests that slope off toward the vast plain, northwest of the city of Reims. This Massif is the northern most part of the Champagne appellation and is home to some 900 hectares of vineyards which are spread throughout the dozen villages. Due to the challenging climate, it is the late budding Pinot Meunier which is the favored grape type. The soils have a large portion of sandy clays which offer a distinguishing expression to the area’s champagnes. David’s family began estate bottling their champagnes in 2001 when they left the coop that David’s grandfather founded in 1951. The vineyard is comprised of 85% Pinot Meunier, 10% Chardonnay and 5% Pinot Noir. The vines have an average age of 43 years with a few rows of Chardonnay planted at 11,000 plants per hectare that date back to 1923. David farms organically and is in conversion to obtaining certification. The vineyard is planted on low yielding root stocks and David cultivates natural grasses between the vine rows to further limit yields. He vinifies each parcel separately according to the specific rootstock “porte-greffe”. After years of adjusting the dosage level with each disgorgement, David has settled on finishing all of his Champagnes with a dosage of 0g/l. Read David’s comments in the Champagne Vintage Reports "Tradition" Extra-Brut NV The Brut NV is 100% Pinot Meunier harvested from six different parcels. After a slow and gentle pressing in a traditional Coquard vertical press, the juice is fermented in stainless steel tanks. It undergoes a malo-lactic fermentation and then rests “sur lattes” for a minimum of 18 months. The Champagne is finished with a dosage of 0g/l. "Reserve" Extra-Brut NV The Reserve is a blend of 40% Pinot Meunier, 40% Pinot Noir and 20% Chardonnay harvested from five different parcels. After a slow and gentle pressing in a traditional Coquard vertical press, the juice is fermented in stainless steel tanks. It undergoes a malo-lactic fermentation and then rests “sur lattes” for four years. The Champagne is finished with a dosage of 0g/l. "Blanc de Blanc" NV The Blanc de Blanc is fermented 50% in cuve and 50% in barrel. The Champagne spends 4 years “sur lattes” before disgorgement and is finished with a dosage of 0g/l. This cuvee comes from two parcels with light sandy/silica soils including the parcel planted in 1923. This terroir gives the Blanc de Blanc a Chablis-like minerality. Production is very limited. "Tradition" Rosé Extra-Brut The Brut Rosé NV is 100% Pinot Meunier harvested from six different parcels. It is made by combining 21% red wine with 79% white wine from Pinot Meunier (blanc de noir). The juice is fermented in stainless steel tanks and an “assemblage is made that includes 20%reserve wine from the previous vintage. The wine goes through a malo-lactic fermentation and then rests “sur lattes” for a minimum of 3 years. The Champagne is finished with a dosage of 0g/l. News December 2, 2021 We are so excited our friends at Campus Fine Wines and Chez Pascal restaurant in Providence are collaborating to host Champagne grower David Bourdaire for a dinner Wednesday October 29th! https://chez-pascal.com/champagne-dinner-art-opening A Fun & Fizzy Champagne Dinner Wednesday, October 29th with the winemaker David Bourdaire of Bourdaire-Gallois limited seating for this one folks! With champagne producer David Bourdaire of Bourdaire-Gallois and in collaboration with the fine folks at Campus Fine Wines, Wine Traditions & Wine Wizards all who are so passionate and knowledgeable about small champagne producers. What you will be missing... David will be here to discuss his method of making grower champagne and the importance and difference it makes to be sustainable. You will get to taste 5different champagnes and see how they pair with food; demystifying that champagne is only for certified special occasions. If you love champagne, are unsure of champagne, are free on Wednesday the 29, then this tasting is for you. Plus once you experience David's wines and fall in love with them, you will have the opportunity to procure them from Campus Fines Wines just in time for the holidays! We will try 5 champagnes from Bourdaire-Gallois. At present we only have a few spots left so don't delay. $85 per person not including tax, gratuity or additional beverages. The Menu family style hors d'oeuvre spiced popcorn mini profiterole with duck liver mousse & quince purée vt pheasant & pistachio terrine with brioche and pistachio jam smoked cod with marinated beets & horseradish crème fraîche bourdaire-gallois, brut NV First Course boudin blanc with black truffles, buttered tarbais beans, napa cabbage, pears & spiced hazelnuts bourdaire-gallois, blanc de blanc NV Side by Side Course seared pork belly with celery root, kale & apple compote & local polenta with duck ragout, cloumage cheese & spicy pepper aigre-doux bourdaire-gallois, prestige NV bourdaire-gallois, prestige NV ' non-dose Finale saffron pond cake with cardamom custard sauce, black pepper & goat cheese bourdaire-gallois, brut rosé please note, some items may change slightly This intimate gathering will be held in our side dining room. The first champagne accompanied by family style hors d'oeuvres will be from6:00pm-6:30pm. The tasting will then start at 6:30pm. Limited seating. Reservations will be taken in advance with a credit card number. Your reservation is nonrefundable, but you can certainly pass your seat to a friend. December 2, 2021 You will ‘dig’ this: David Bourdaire of Champagne Bourdaire-Gallois and oenologue Geoffrey Orban conduct a study of samples taken at 3 levels of subsoil from David’s 4 soil types to study the correlations of terroir and aromatics "L’objectif est de déterminer le profil sensoriel, olfactif et tactile des sous-sols, et donc celui des futurs vins, qu’ils soient assemblés ou non." "The objective is to determine the sensory profile, olfactive and tactile, of the sub-soils, and thus that of the resulting wines, whether belended or not." The winemaker and oenologue took samples of soils from 4 parcels of differentated soil types on David's property and from 3 different depths. They created "infusions" by combining the soil samples with water, placed in tasting glasses for their aromas to be studied as would be wine at its different stages of evolving....... December 2, 2021 Christian Schiller, DC Wine Journalist, Blogs about Buck’s Winemaker Dinner. Lot’s of Great Pics! SCHILLER-WINE A DAILY, INTERNATIONAL WINE BLOG FRIDAY, MARCH 7, 2014 13 French Winemakers Presenting their Wines at a Dinner at Buck’s Fishing and Camping in Washington DC, USA Picture: Christian G.E. Schiller with Husband and Wife Team M. Jean Francois Meynard and Christelle Gauthier from Chateau La Bouree, Cotes de Castillon, BordeauxThis was a very exciting winemaker dinner: With 13 visiting winemakers from all around France. It took place a Buck’s Fishing and Camping in the Chevy Chase area in Washington DC. The winemakers were in town for the annual portfolio tasting of Wine Traditions, an importer of French wines. Ed and Barbara Addiss’ Wine TraditionsWine Traditions: Created in 1996 by Edward Addiss and Barbara Selig, the philosophy of Wine Traditions is to discover independent winemakers whose passion for their vineyard and mastery of their winemaking craft combine to create a product that is a beautiful expression of the land from which it comes. They believe their portfolio demonstrates that wonderful wines can be found beyond well-known appellations and need not be overpriced. For them, wine is meant to be enjoyed with dinner, every day and at prices that make it an appropriate component of the meal. Pictures: Christian G.E. Schiller and Barbara Assiss, and Ed Assiss, Owners of Wine Traditions Buck’s Fishing and CampingTom Sietsema, Washington Post: This arty and eclectic restaurant serves classic food made with the best ingredients. There are few local kitchens that do its familiar dishes better than Buck’s. The 4 expertly prepared courses of American cuisine from Chef James Rexroad were indeed excellent. Picture: Buck's Fishing and Camping on 5031 Connecticut Avenue, Washington DCOwner James Alefantis, who told us that he also owns a restaurant in Berlin, Germany, is charming and welcoming as is his restaurant: We are a small, neighborhood independently owned Fish Camp of a restaurant, where a woody, fire lit atmosphere is a great place to enjoy the best local produce, meats and fish. Pictures: Annette Schiller, Ombiasy PR and WineTours, Christian G.E. Schiller and Owner James AlefantisSee: 3 Wine Tours by ombiasy Coming up in 2014: Germany-North, Germany-South and Bordeaux Winemaker Dinner with 13 Producers from FranceAt this totally unique event, after a Champagne and oyster welcome, the 13 French winemakers were on hand to present their wines. We had the opportunity to select one of three wines with each of the 4-courses to pair side-by-side with Buck's beautiful menu. Pictures: The DinnerWelcomeOysters on the 1/2 Shell, Warm Gougeres, and Selection of Saucisson Bourdaire-Gallois, Brut Champagne NV First CourseHouse Applewood Smoked Salmon with its Roe 3 Wines and 3 Winemakers Pictures: Brigitte Ardurats, Felix Debavelaere and Katia Mauroy-Gauliez, and their WinesChateau Magneau, Graves Blanc 2012Brigitte and Jean-Louis Ardurats: Winemakers/ Owners of Chateau Magneau, a beautiful Graves producer in the south of Bordeaux. The Graves region is often referred to as 'the cradle of Bordeaux wine' and has been described as a beauty asleep in her woods and forests. We were delighted to taste their Graves Rouge. Picture: Christian G.E. Schiller and Brigitte and Jean-Louis Ardurats, Winemakers/ Owners of Chateau MagneauDomaine de Bel Air Pouilly-Fume 2012 Owner/ Winemaker Katia Mauroy-Gauliez from Domaine de Bel Air hails from the Loire Valley where the Sauvignon Blanc grape thrives. Katia Mauroy-Gauliez and her brother Cedric Mauroy are the ninth generation to manage Domaine de Bel Air. Their 15 acres of vineyards straddle the towns of Pouilly-sur-Loire and Saint Andelain. Pouilly-Fume is one of the Loire Valley’s most famous wines – a quintessential expression of flinty, vivacious Sauvignon Blanc. Domaine Rois Mages "Les Cailloux" Rully Rouge 2011Anne-Sophie Debavelaere, a native Burgundian, began her Domaine in 1984. 5 years ago, her son, Felix Debavelaere, who was sitting next to me at the dinner, took over. He now farms 11 hectares of vines which are mostly in Rully, but include small parcels in Bouzeron and Beaune. The vineyards are all worked with respect for the land in a fashion known as "lutte raisonnée". The winery or "cave de vinification" is a vaulted cellar which was dug from the Rully hillside in 1850. It was originally built by a local negociant who wanted to have a cellar for sparkling wine similar to those in Champagne. Picture: Christian G.E. Schiller and Felix DebavelaereSecond CourseWild Local Mushrooms with Tagliatelle Pasta and Herbs 3 Wines and 3 Winemakers Pictures: Samuelle Delol, Elisabeth Billard, Michel Champseix with Ed AddissDomaine Billard Hautes Cotes de Beaune Blanc 2012Winemaker Elisabeth and Jerome Billard, Domaine Billard have 12.5 hectares of vineyards in different appellations throughout the Cotes de Beaune. Their largest holdings are in the Hautes Cotes de Beaune with other small plots located in Saint Romain, Saint Aubin 1er Cru, Auxey Duresses and Beaune. Chateau Vieux Chevrol Lalande de Pomerol 2009 The Champseix family has made wine at Château Vieux Chevrol for many generations and continues to do so in a traditional manner. Jean-Pierre Champseix runs the estate today (20 hectares), aided by his son Michel. He has a profound respect and veneration for his land, a relationship that truly guides his work. The vineyard lies on the Neac plateau overlooking the vineyards of Pomerol. The soil is clay mixed with gravel and iron-rich sandstone known locally as "crasse de fer". The vineyard is planted to 80% Merlot, 10% Cabernet Franc and 10% Cabernet Sauvignon. Picture: Jean-Pierre Champseix, Château Vieux Chevrol, Lalonde de Pomerol, and Christian G. E. SchillerChateau Gueyrosse Saint Emilion 2003Winemaker Samuelle Delol, owns two estates Chateau Bel Air and Chateau Gueyrosse in St. Emilion. Chateau Gueyrosse dates from around 1750 and the Delol family obtained the property in 1850. Samuelle, who has recently taken over from her father, is the sixth generation to make wine at Gueyrosse. The vineyard is in the southwestern corner of Saint Emilion, on the outskirts of Libourne and has a soil of "graves rouge", a soil type similar to that found in the southern corner of Pomerol. Third CourseMagret Duck Steaks with a Frisee Salad of Duck Cracklins and Farm Poached Egg 3 Wines and 3 Winemakers Pictures: Ed Addiss, Dominique Ressès, Christelle Gauthier and Catherine Roque, and their WinesChateau La Bourree Cotes de Castillon 2011The husband and wife team M. Jean Francois Meynard and Christelle Gauthier, who were sitting next to me at the dinner, own 4 chateaux with a total vineyard area of 40 hectares. Chateau La Bouree extends over 10 hectares. The vineyard is planted with 75% Merlot, 20% Cabernet Sauvignon and 5% Cabernet Franc and Malbec. The yields are kept to 45h/hl by green harvesting and leaves are pulled as needed to insure proper ripening. Fermentation on the skins lasts for three weeks after which the wine is aged in used barrels for a year Picture: Annette Schiller, Ombiasy PR and WineTours and the husband and Wife Team M. Jean Francois Meynard and Christelle Gauthier, BordeauxChateau La Caminade Commandery Cahors 2009Dominique Ressès: The Chateau La Caminade vineyards (34 hectares) lie in Parnac, in the heart of the Cahors region. The vineyard covers a variety of soil types including gravelly sand and clay/limestone. The Ressès family has been making wine here for four generations.One of my early posting were about Dominique Ressès and his beautiful wines: The Wines of Chateau La Caminade in the Cahors, France - Malbec from its Birthplace Picture: Christian G.E. Schiller and Dominique Ressès, CahorMas D'Alezon Presbytere Faugeres 2012Catherine Roque, Languedoc, is owner and winemaker of Mas d'Alezon and Domaine du Clovallon. Catherine says that seeing the results of bio-dynamic farming practices has greatly inspired her. Both of her estates are in Languedoc. Fourth CourseA Selection of 3 Regional Cheeses 3 Wines and 3 Winemakers Pictures: Julien Teulier, Laurent Charrier, Jean-Marc Grussaute and Ed Assiss, and their WinesCamin Larredya La Part Davan Jurancon Sec 2012Jean-Marc Grussaute: The Grussautes have a small but remarkable vineyard (9 hectares) situated in the Chapelle de Rousse area of Jurançon. The word "Camin" used instead of Domaine is the local dialect for chemin or road.The majority of the vineyard, planted by Jean-Marc’s father 40 years ago, is terraced and lies on steep and curved slopes that form an amphitheater. The vineyard is planted to 60% Petit Manseng and 37% Gros Manseng and 3% Petit Courbu. Jean-Marc Grussaute began estate bottling in 1988. He has farmed organically since 2007 with the first certified vintage being 2010. Jean-Marc names his wines after the vineyard parcels from which they come.The Jurançon Sec which is called La Part Davan, blends two thirds Gros Manseng with Petit Manseng and a small quantity of Petit Courbu.. The wine undergoes a "maceration pellicullaire" before fermentation in stainless steel tanks and foudres. The wine then is kept "sur lie" for at least six months. Picture: Jean-Marc Grussaute and Christian G.E. SchillerDomaine du Pas Saint Martin Jurassique Saumur Blanc 2011 Domaine du Pas Saint Martin is set among troglodyte caves formed out of ancient fossilized marine life that covered the Saumur region 10 million years ago. During the Middle Ages these caves served the Protestants as secret places of worship.Laurent Charrier and his mother run the domaine which is a certified organic farm. Laurent’s father was not interested in producing wine and thus in 1994 when Laurent took over the responsibility of the domaine, he picked up where his grandfather had left off. He immediately set out to acquire certification for organic farming which he received in 1997. The family vineyards are a bit spread out with small holdings in Anjou and Coteaux du Layon in addition to their primary vineyard in Saumur. The average age of the vines is 25 years with a good part being older than 35 years. Vinification is carried out in temperature controlled stainless steel vats.Domaine du Cros Lo Sang del Pais Marcillac 2012Winemaker Julien Teulier: Deliciously fruity red wine from Marcillac, first used to quench the thirst of pilgrims on their way to the shrine of Santiago di Compostella, and then miners from nearby coalfields. Made from the local fer servadou grape from a vineyard that was saved from extinction by a handful of dedicated growers in Southwest France. Picture: Christian G.E. Schiller and Julien Teulier DessertTanis Bark and Fresh Ginger Wafers December 2, 2021 5th Annual Valentine’s Day Wine Traditions Champagne Event @ Cork RESERVE NOW - A FEW SPACES LEFT!! Join Us For Cork's 5th Annual Champagne Tasting Six Grower Champagnes from Wine Traditions with Small Bites from Cork Market's Chef Jason Schreuder Valentine's Day Menu & Grower Champagne Pairings Black Truffle and Gruyere Gougeres Champagne Bourdaire-Gallois, Brut NV (Based on 2009 Vintage) Sauteed Scallop, shellfish custard, caviar, salade de chou Champagne Bourdaire-Gallois, Blanc de Blanc Duck Rillette, house-made potato chips, champagne grape jam Champagne Perseval-Farge, C. De pinot Brut Lobster Mushroom Risotto, quail egg, Parmesan crisp R. Dumont & Fils, Grand Millesime 1998 Whole Herb Roasted Sea Bass, Peekytoe crab, citrus hollandaise Thierry Triolet, Grande Reserve NV Genoise with passion fruit and raspberry, wild berry sorbet, crispy coconut meringue R. Dumont & Fils, Douce Cuvee WHERE & WHEN Cork Market & Tasting Room 1805 14th Street, NW 202-265-2674 Saturday, February 14th, 2015 7:00PM - 9:00PM $90 (exclusive of tax & gratuity) Space is limited to 26 people so please RSVP by February 12th to Events@CorkDC.com Guests must be 21 or over to attend, Please bring Picture ID These Champagne's are small production and are not widely available. A selection of these wines will be reserved for tasting guests only to purchase at a discount at Cork Market. We look forward to seeing you soon at Cork! Diane & Khalid Cork Wine Bar December 2, 2021 Don’t miss the Champagne Tasting! This Saturday, December 10th at Restaurant Ris, 2275 L St NW, Washington, DC Champagne Tasting this Saturday at Restaurant Ris Walk around Champagne tasting at Restaurant RisDecember 10 20161:00pm – 3:00pm$15 tasting Fee due at the time of registration We would like to invite you to a tasting of champagnes from the Wine Traditions portfolio. This is an outstanding opportunity to taste some of our favorite champagnes from small producers, and stock up your cellars for the holidays. There will be 20 fabulous Champagnes open to taste between 1:00pm – 3:00pm. Ed Addiss and Barbara Selig, the owners of Wine Traditions, will be with us to present his collection of small artisan champagne producers.This tasting is $15 per person due at the time of registration. With the purchase of 6 or more bottles the tasting fee will be applied to the purchase. To RSVP please call Arrowine DC at (202) 785-0785 or email email@example.com.Wine Traditions Ltd. was created in 1996, the collaborative project of Edward Addiss and Barbara Selig. The philosophy of Wine Traditions is to discover independent winemakers whose passion for their vineyard and mastery of their winemaking craft combine to create a product that is a beautiful expression of the land from which it comes. They believe their portfolio demonstrates that wonderful wines can be found beyond well-known appellations and need not be overpriced. For them, wine is meant to be enjoyed with dinner, every day and at prices that make it an appropriate component of the meal. Their wines feature indigenous varieties and are traditionally made, all farmed following sustainable if not organic and biodynamic principles.What we will be pouring:Bourdaire-GalloisBrut NVBrut Prestige NVBlanc de Blanc NVBrut Rose NV Perseval-FargeC. de Pinots 1er Cru brut NVTerre de Sables, 1er Cru Brut NVLa Pucelle, 1er Cru Brut Non Dosage1er Cru Brut Vintage 2003 Thierry TrioletBrut NVGrand Reserve NV Vieille Vigne Vintage 2011Brut Rose NV Dumont Pére et FilsBrut NV (750)Brut Rose NVBrut Vintage 2006Douce Cuvee José Michel et Fils Brut NV (750)Brut NV Pinot MeunierBlanc de Blanc 2007Cuvee du Pere Houdart Vieux Millesimes RSVP to Champagne Tasting Thank you for supporting the work we do.--Michelle, Ed and Aidan December 2, 2021 Read Our Champagne Producers’ Current Cuvée Statistics : : : Grape Varieties Vintages Disgorgement Date Triolet Brut 70% Chardonnay / 30% Pinot Noir 60% 2011 / 40% 2010 2-3 months before sale Triolet Grande Reserve 100% Chardonnay 50% 2010 / 50% 2009 2-3 months before sale Triolet Vieilles Vignes 100% Chardonnay 2008 2-3 months before sale Triolet Rose 60% Chardonnay / 25% Pinot Noir Chardonnay 60% 2010/ 25% Pinot Noir 2010 2-3 months before sale 15% Red Blend (60% Pinot Noir + 40% Pinot Meunier) Red Blend 2010 Jose Michel Brut 70% Pinot Meunier / 30% Chardonnay Base wine 2010+ Reserve wine 2009 2-3 months before sale Jose Michel Brut Pinot Meunier 100% Pinot Meunier 2010 2-3 months before sale Jose Michel Blanc de Blanc 100% Chardonnay 2005 4-6 months before sale Jose Michel Special Club 50% Pinot Meunier / 50% Chardonnay 2006 4-6 months before sale vines are 70 years + R. Dumont & Fils Brut Tradition 90% Pinot Noir/ 10% Chardonnay Base wine 2010 + Reserve Wine 2009,2008 3-4 months before the sale 2007 and 5% Pinot Noir Solera R. Dumont & Fils Solera Reserve 100% Chardonnay 120 hectoliter cuve begun in 1991 Spring 2013 wine drawn from tank May 2011 R. Dumont & Fils Vintage 2005 60% Pinot Noir / 40% Chardonnay 2005 5-6 years sur lattes / January 2013 R. Dumont & Fils Vintage 1998 100% Pinot Noir 1998 12 years sur lattes / October 2012 R. Dumont & Fils Brut Nature 80% Pinot Noir / 20% Chardonnay Base wine 2006 + 40% Reserve wines 6 years sur lattes / January 2013 R. Dumont & Fils Douce Cuvee 90% Pinot Noir/ 10% Chardonnay Base wine 2006 + 30% Reserve wines 6 years sur lattes / january 2013 R. Dumont & Fils Brut Rose 100% Pinot Noir 2010 4 months before sale Bourdaire-Gallois Brut NV 100% Pinot Meunier Base wine 2010 + 20% 2009 3+ yrs sur lattes / 6 to 12 mos before sale Bourdaire-Gallois Prestige 40% Pinot Meunier / 20% Pinot Noir/ 40% Chardonnay PM and PN 2008 / CH 50-08 + 50-07 4+ yrs sur lattes / 6 to 12 mos before sale Perseval-Farge C. de Pinots 55% Pinot Noir / 45% Pinot Meunier 35% 2008, 25% 2007, 33% 2006, 7% 2004 4+ yrs sur lattes / 6 to 12 mos before sale Perseval-Farge Terre de Sables A third each Pinot Noir, Pinot Meunier, Chardonnay 50% 2006, 50% Blend 2007, 2004 2001 4+ yrs sur lattes / 6 to 12 mos before sale Perseval-Farge Vintage 2000 60% Chardonnay, 30% Pinot Noir, 10% Pinot Meunier 2000 10+ yrs sur lattes December 2, 2021 Saturday Dec 5th Pour Richard’s in Franklin MA holds Bubbles and Bark fundraiser for Forever Home Dog Rescue . Bring your pup, enjoy some Champagne and Hot Dogs!! Ann Williams loves Champagne and dogs. Devotedly. And in her signature style she celebrates this love on Saturday by holding a fundraiser at her beautiful wine and spirits shop Pour Richard's. Here's the link to the event: https://pourrichardswine.com/content/bubbles-bark You will see there that there will be many fun things to try, see and do, including tasting Champagnes from Wine Traditions. Recently some of our Champagne producers visited Massachusetts and tasted with Ann, you can read her reactions below. Rock-Solid Day 'Like a rock.... Lean and solid everywhere.' -Bob Seger The rock above was once at the bottom of a sea. If you look closely, you can see fossils of tiny sea creatures embedded in what was once sand and clay. Now it's Kimmeridgian limestone, the 'soil' common to Chablis, Sancerre, and parts of Champagne. Bernard Dumont , of Champagne Robert Dumont & Fils, was pouring his lovely wines (and handing out rocks) at a tasting last week. David Bourdaire, of Bourdaire-Gallois, was also pouring at this event, a selection of importer Wine Traditions' grower Champagnes. I stole away from the store for a couple hours to taste and talk with these two passionate and talented winemakers. Champagne is rife with paradox. It's wine (plus bubbles, but wine), but Americans almost never drink it at meals, as we would with still wines. Moreover, we stand the 'rules' of quality wines on their head when evaluating Champagne. Throughout the wine world, geography rules: the smaller the piece of land from which a wine is sourced, the more prestigious the wine. But in Champagne, we are supposed to believe that a wine consisting of fruit from hundreds of growers across a large region is the 'best', because it has a famous name and is aggressively marketed by a company which also sells scarves and handbags. Hmmm. At Pour Richard's, we favor grower Champagnes, wines from small, specific family plots. David's Champagnes, largely Pinot Meunier from sandy soil in the Massif Saint Thierry, are extravagantly scented. They are so delicate and delicious, I find myself wishing I could inhale the glass. Bernard's wines, grown on Kimmeridgean limestone in the southern Aube, are sumptuous and rich, more 'luscious' than their neighbors to the north. Both growers' wines are clean, lean, and focused- classic Champagne, but also specific to an individual place. Chatting with David and Bernard was almost as fun as tasting their exquisite wines, whether hearing David's views on why some Champagnes should be decanted, or listening to Bernard explain his use of a solera system and extending aging on the lees. For the fortunate few who absolutely love our work, there is nothing so satisfying as someone else who also loves what you do. Bernard and David were clearly enjoying introducing their passion to an appreciative audience; as a member of that audience, I had a great day, too. If you'd like to have a great day, stop by for Bubbles & Bark on December 5. You can taste Champagnes from David and Bernard, as well as other growers, and aid an animal rescue group, too. I may even let you pet my rock. December 2, 2021 Sunday March 2nd Dinner with 13 Winemakers @ Buck’s, Washington DC February 17th, 2014 See Our 90+ Bargains | See Our Mixed Case Specials New Happenings Coming Up at Finewine.com!!! Dinner with 13 French Winemakers & Aussie Wine Class!!! We've been asked many times to do more wine dinners so we're delighted to parnter with Buck's Fishing & Camping and Wine Traditions Importers for an epic evening of great food and wine. We will welcome 13 visiting French winemakers who will ALL be at the dinner to share annidotes and stories about their great domaines and wines. We've also got a fantastic "Outback Adventure" with a wine class on New Zealand and Australian wines! French Winemaker Dinner at Bucks Fishing & Camping Featuring 13 Winemakers and Your Choice of Wine for Each Course Sunday March 2nd at 6:30pm - $99 (Tax and Gratuity included)We've planned a thrilling wine dinner with 13 visiting winemakers from all around France at one of DC's hottest and upcoming restaurants! "This arty and eclectic restaurant serves classic food made with the best ingredients." says The Washington Post This wine dinner will feature four expertly prepared courses of American cuisine from Chef James Rexroad. At this totally unique event, after a Champagne and oyster welcome, 13 French winemakers will be on hand to present their distinctive and delicious wines. You will have the opportunity to select one of three wines with each of your 4-courses to pair side-by-side with Buck's beautiful menu. At Bucks Fishing & Camping you will taste the real deal , Washington Post Food critic, Tom Sietsema says "there are few local kitchens that do its familiar dishes better than Bucks," "the kitchen distinguishes itself is so many small ways" full of localy sourced foods; these flavor are simple and excellent. Owner James Alefantis, is charming and welcoming as is his restaurant. We will have full run of the place as they are closing their doors to all other diners on Sunday night! This is the perfect venue for great wine, wonderful food and friends! Join the finewine.com team and dine with us! Menu ~ Buck's Fishing & Camping13 French Winemakers with chef James Rexroad& Wine Traditions Ed and Barbara AddissWelcome Oysters on the 1/2 Shell, Warm Gougeres, & Selection of Saucisson. Bourdaire-Gallois, Brut Champagne NV first course House Applewood Smoked Salmon with it's Roe. choose one; Chateau Magneau, Graves Blanc 2012, Domaine de Bel Air Pouilly-Fume 2012 or Domaine Rois Mages "Les Cailloux" Rully Rouge 2011 second course Wild Local Mushrooms with Tagliatelle Pasta & Herbs choose one; Domaine Billard Hautes Cotes de Beaune Blanc 2012, Chateau Vieux Chevrol Lalande de Pomerol 2009 or Chateau Gueyrosse Saint Emilion 2003 third course Magret Duck Steaks with a Frisee Salad of Duck Cracklins & Farm Poached Egg choose one; Chateau La Bourree Cotes de Castillon 2011, Chateau La Caminade Commandery Cahors 2009 or Mas D'Alezon Presbytere Faugeres 2012 fourth course A Selection of Three Regional Cheeses choose one; Camin Larredya La Part Davan Jurancon Sec 2012, Domaine du Pas Saint Martin Jurassique Saumur Blanc 2011 or Domaine du Cros Lo Sang del Pais Marcillac 2012 dessert Tanis Bark & Fresh Ginger Wafers Buck's Fishing and Camping is located at 5031 Connecticut Ave. NW, Washington, DC 20008 (NW Washington- Next to Politics and Prose - Connecticut and Nebraska). This dinner is a great value as you will be drinking 5 outstanding French wines to compliment each delicious course. Call 301-987-5933 or click on the "sign up" button below. This dinner will sell out VERY quickly, so don't delay. All seats must be reserved and pre-paid in advance through finewine.com. SIGN UP December 2, 2021 Wine Traditions Ltd. and The Vine Collective are excited to welcome Peter Liem and our Champagne Grower-Producers to NYC for a tasting and panel discussion! There will be in-store tastings that same evening with producer Bernard Dumont from Dumont Pere et Fils @ Flatiron Wines & Spirits https://flatiron-wines.com , 929 Broadway between 21st and 22nd Streets, 5'oclock to 8 o'clock. AND @ The Princeton Corkscrew www.princetoncorkscrew.com , in Palmer Square, Princeton, New Jersey from 5:30 to 8:30 with Frédérique and Thierry Triolet, Isabel Perseval and David Bourdaire.