Hey! I will like to invite you to La Vigne 4th of December 2013 at 19. We are hosting a prestigious Champagne Winemaker’s Dinner. It is an event that offers the unique chance to pair outstanding food to incredible Champagne in a delicious restaurant La Vigne. Where Chefs Bernard & Gustavo will delight us with the creation of a 5 course dinner that will match perfectly 5 different Champagnes. At the same time you will meet our Champagne producer Christelle Gratiot face-to-face. Our Champagne Winemaker’s Dinner starts at 19.00 and it costs 795 kr. We have only 30 spots available please RSVP via email to [masked]
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. Through 19 generations of winemakers they have discovered a way to upgrade Champagne even further, it is worth the try!
We will taste 5 different Champagnes during dinner all of them will be previously explain by our winemaker. The explanation will take place in English. Within the list of Champagnes to taste it includes the amazing Blanc de Blanc which the Maison keeps for close friends, family and themselves.
Jordbær - balsamico - pecorino (Strawberries-Balsamic-Pecorino cheese) & Champagne Brut tradition
Suppe - persille - torsk – bacon (Soup-Parsley-Cod-Bacon) & Champagne Brut Millesime 2008
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
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.
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.
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.
Really much looking forward to host you.