Champagne Week takes off with a pop!

This November marked the third annual celebration of Champagne Week in New York City. The focus this year? Grower champagne. The bubbly flowed at tastings, happy hours, breakfasts and dinners and featured champagnes from producers like Champagne Jean Laurent, Champagne Roger Brun, Cuvee’ Comte de Marne Brut and Champagne Charles Mignon, among others.

A tasting at Corkbuzz yielded some notable finds including a Champagne Delavenne Pere et Fils Brut Millesime, 2015 blend of 80% chardonnay and 20% pinot noir from the Montagne de Reims. This Grand Cru cuvee exhibited peach and apricot aromas, and apple, pear and almond notes, along with a persistent mineral driven finish. 

A Champagne Charles Mignon Premium Reserve Brut blend of chardonnay, pinot noir and pinot meunier from the Marne Valley and Sezannais was characterized by lemon, peach and green apple aromas, and citrus and orchard fruit and mineral notes.

A Champagne Roger Brun Cuvee’ des Sires Millesime, 2014 blend of 30% chardonnay and 70% pinot noir from Ay demonstrated bright raspberry, apricot and pear aromas, and lemon, grapefruit and mineral notes.

A Champagne Victorieux Brut Tradition blend of 50% chardonnay and 50% pinot noir had fresh citrus fruit, vanilla and warm toast aromas, and balanced lemon, apple and mineral notes. The liveliness, crispness and refreshing acidity makes it a perfect complement to raw and simply cooked seafood.

Winemaker Elodie of Champagne Marion Bosser distinguished herself among a fine group of champagne makers by pairing a selection of cuvee’s from her prestigious champagne house with contemporary Brazilian cuisine at Colonia Verde in Fort Greene, Brooklyn. Her daring pairing demonstrated the adaptability of champagne to a wide range of cuisines. Champagne Marion Bosser is located in Hautvillers, a venerable site of champagne production. This is where 17th. century monk Dom Perignon discovered the art of the Methode Traditionnelle, a secondary fermentation in the bottle process used to carbonate champagne.

Champagne Marion Bosser has been making champagne for over a hundred years. This family run champagne house was revitalized by Bernadette Marion Bosser in 1994. Now Bernadette’s daughter Elodie is at the helm.

Elodie has applied her extensive knowledge of viticulture and oenology obtained from her studies in Beaune, Bourgogne to growing Champagne’s three grapes: chardonnay, pinot noir and pinot meunier. The vineyards at Champagne Marion Bosser are certified Premier Cru.

Elodie brought her Champagne to New York City for a casual dinner with an intimate group of media to celebrate champagne and women in the wine industry, at Colonia Verde in New York City.  The quality of the portfolio and their adaptability to the 3 course, contemporary Brazilian menu demonstrated Elodie’s expertise as a winemaker as well as the potential of champagne as a complement to a variety of cuisines.

A Champagne Marion Bosser Premier Cru Brut Tradition made of 60% chardonnay and 40% pinot noir, and aged for 36 months, exhibited lively citrus fruit and chamomile aromas, and balanced lemon, grapefruit and mineral notes.

A Premier Cru Extra Brut Blanc de Blancs consisting of 100% chardonnay and a dosage of less than 6 percent, and aged on the lees for 36 months, presented with a fine mousse, lemon and fresh flower aromas, and bright citrus fruit and mineral notes.

A Champagne Marion Bosser Premier Cru Brut Millesime comprised of 50% pinot noir and 50% chardonnay, and aged for 5 years, revealed balanced citrus fruit and toasted aromas, and ripe lemon, grapefruit and subtly nutty notes.

This trio of champagnes had the structure and balanced acidity to pair with such dishes as a parillada selection of sausages, grilled vegetables, arepas and queso fundido, a pulpo al pastor, or grilled octopus, pineapple, charred onions and cilantro coulis, a Colonia Verde esquite salad with grilled corn, caramelized pepitas, cumin dressing, cotija cheese and mint, and a confit tacos. They also worked with main courses and accompaniments including an Achiote roasted chicken, a calasparra rice with cilantro and shallots, a grilled baby eggplant, a farofa, a red rice, with lentils, dates and toasted cauliflower, a baby kale, sorghum and pickled onions with green goddess dressing, and a salted peewee potatoes with aioli.

Desserts included a churro doughnuts with Mexican chocolate dipping sauce, and a “Little Piece of Brazil,” consisting of yucca coconut cake, whipped cream and lime zest. The combination of rich and sweet and subtly nutty and tart flavors complemented the trio of crisp and balanced champagnes from Marion Bosser. 

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