It’s the most festive time of the year, so let's break out
the bubbly! This month’s Sommelier
Series celebrates with two fine Champagne offerings from Besserat de Bellefon.
Stop in December 17-23 and treat yourself to a glass, because you deserve it!
Founded by Edmond Besserat, the house of Besserat de
Bellefon dates back to 1843. In 1927,
Edmond’s grandson, who was running the estate at the time, married Yvonne de
Meric de Bellefon, and the house of Besserat de Bellefon Champagne was born.
Located in Épernay in the heart of the Champagne region, Besserat de Bellefon
produces many incredible styles of Champagne, but for this series we’ve
selected two of our favorites. The Besserat de Bellefon, Brut Rosé,
Épernay, France ($25 6oz / $50 per Half Bottle) is an elegant blend of
Chardonnay, Pinot Noir & Pinot Meunier. The nose is delicate and alluring,
with notes of strawberry and wild flowers, while the palate offers fresh red
fruit, subtle spice, and a round finish.
This makes for a nice pair with our Alaskan King Crab.
In order to call a wine Champagne, it must be made in the
Champagne region of France. More often than not, sparkling wines produced
around the world are made in the Methode Champenoise style, an attempt
to mimic the elegant and precise methods in Champage. The Besserat de Bellefon, Blanc de
Blancs, Épernay, France ($30 6oz / $60 per Half Bottle)
is a true Champagne, produced using only Chardonnay grapes grown in the Grand Cru
vineyards of Côte des Blancs. On the nose you'll find intense notes of ripe
citrus fruit, followed by subtle floral notes of honeysuckle and acacia. The
palate brings apricot and fresh pineapple, with a pleasant mineral quality,
making this a perfect accompaniment for Joe’s Famous Stone Crab Claws.
Wine Tip Some key words to keep in mind when
shopping for Champagne: Zero
Dosage and Brut will indicate a dry style of wine. Sec and Demi-Sec will indicate wine with higher amounts of
residual sugar
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