Champagne Winemakers Dinner

La Vigne 4th of December 2013 at 19. We are hosting a prestigious Champagne Winemakers Dinner. It is an event that offers the unique opportunityChampagne Winemakers Dinner in Copenhagen to pair outstanding food to incredible Champagne in a delicious restaurant: La Vigne. Chefs Bernard & Gustavo will delight us creating a 5 course dinner to match perfectly 5 different Champagnes. At the same time you will be able to meet Champagne producer Christelle Gratiot from Champagne Gratiot-Pilliere face-to-face. Our Champagne Winemaker's Dinner starts at 19.00 and costs 795 kr. We have 30 spots available. Please RSVP via to annai@omnielsen.dk

Champagne Gratiot-Pilliere comes from the magnificent Vallée de la Marne where pinot meunier grape has found the perfect "terroir” to express and mature. Champagne Gratiot-Pilliere bases all of their Champagnes mainly on pinot meunier grape making them exceptional and so different to any other Champagne you have tasted. They have discovered a way to upgrade Champagne even further through 19 generations of winemakers, it is worth the try!

You will taste 5 different Champagnes during dinner, including Champagne Blanc de Blanc of which the domain keeps for close friends, family and themselves, all of them will be previously explain by our winemaker. The explanation will take place in English.

THE MENU

1. Croquettes
Jordbær – balsamico – pecorino (Strawberries-Balsamic-Pecorino cheese) & Champagne Brut tradition
2.Oysters
Suppe – persille – torsk – bacon (Soup-Parsley-Cod-Bacon) & Champagne Brut Millesime 2008

3. Jomfruhummer
Vanille – Selleri – rogn – røget – rug (Vanilla-Cellery-Eggs-Smoked-Rye) & Champagne Extra Brut tradition

4. Pot aux feu
Brissler – foie gras – bouillon – ærter – kastagne (Brissler-Foie gras-Broth-Peas-Nuts) & Champagne Brut rose

5. Havtorn Cremer
Hvid chokolade – citrus – eksotiske (Cream-White chocolate-Citrus-Exotic) & Champagne Blanc de blanc

The Champagne:

Champagne Brut Tradition
Champagne Brut Tradition

Brut Tradition:
On the nose it presents white fruits aromas of peaches, nectarines and apricots and hints of pastry. On the mouth it presents mature fruits, with a creamy mouth feel and a long and elegant finish.

The blend is composed of 73 % Pinot Meunier, 17 % Chardonnay, 10 % Pinot Noir. This cuvee is a blend of 3 different years: 60 % wines from 2009, reserve wines from 2005, 2007 and 2008. The blend with reserve wines enables the Maison to preserve their Tradition.

It pairs perfectly with beef carpaccio, parmesan tuiles and comté cheese and it is recommended to drink it in flute glasses at between 6 and 9°C.

Extra-Brut Tradition
A bouquet with a perfect balance between white flowers (acacia) and hazelnuts. It presents a very clean palate that offers fresh minerality and fruity flavors followed by a long and elegant finish. It ages on lies for 24 months.

The blend is composed of 75 % Pinot Meunier, 15 % Chardonnay, 10 % Pinot Noir. This cuvee is a blend of 3 different years: 65 % wines from 2008, reserve wines from 21% from 2005 and 14% from 2007. The blend with reserve wines enables the Maison to preserve their Tradition.

It is perfect for aperitifs and it pairs perfectly with seafood, sashimis and caviar and it is recommended to drink it in flute glasses at between 6 and 9°C.

Brut Rosé
Champagne Brut Rose
Champagne Brut Rose

It is composed of fine and elegant bubbles. On the nose it has an incredibly intense expression of grenadine, cherry, ripe strawberry and red berries. On the mouth it is full-bodied yet extremely refreshing providing an unbelievably crispy sensation.

The blend is composed of 81% Pinot Meunier, 19% Chardonnay. This cuvee is made only from 2010 wines but it is a blend of white are red wine.

It pairs perfectly with seared foie gras accompanied by blueberries or with red mullet accompanied by a chestnut mash and red fruit.

Brut Millesimé 2008
The nose is very promising, with delicate hints of flowers and elegant fruit. On the palate the attack is straight forward and structured underlined by a balanced dosage with a persistant minerality.

A delicate and elegant champagne with the stamp of an exceptional vintage it goes excellent paired to verrine or puffed cheese pastries. It also pairs well with salty seafood dishes like: scallops, carpaccio, oyster and seafood cooked in shells like grilled lobster with girolles and pan fried langoustines.

The blend is composed by 17% pinot meunier, 27% chardonnay and 1% pinot noir. Only 10% of the production out of the best and oldest vines. 24 months of ageing.

Blanc de Blanc
To discover on December 4th with Christelle Gratiot

Looking forward to see you there!
link til arrangement