Champagne might be the wine world’s most complicated beverage to understand as the final product is strongly influenced by both a terroir and process. With grower champagnes gaining popularity, the “modern connoisseur”  laments the big house as being generically processed, while the “traditionalist” lament that the quality inconsistency of the terroir driven grower could damage the regional brand. In reality they are both right and both wrong. This seminar will explore how process and terroir are linked and how that connection creates a distinct brand identity.

We will taste the following champagnes:

• Nicolas Feuillatte Brut
• Champagne Deutz Brut
• Alfred Gratian Brut
• Louis Roderer Zero Dosage
• Single Varietal: 100% Pinot Munier – Grower
• Single Village (Grand Cru) – Grower
• Single Vineyard – Grower/Negoc
• Top Cuvee: Special Club – Grower