Most Likely the Best Champagne in the World

Transcription

1 Most Likely the Best Champagne in the World

2 Cuvée Fût de Chêne 2000 The Power, the silk and the natural elegance of the vineyards of Aÿ. Made, aged and nurtured in the unique atmosphere and spirit of small oak barrels. Composition: To the Eye: To the Nose: To the Palate: The Tasting: Presentation: Service: 70% Pinot Noir, 30% Chardonnay picked on the best Terroir of Aÿ. Decanted at cold temperature, made into wine and then aged for twelve to fifteen months in oak barrels. The robe glows with radiant gold, enriched with a shade of lemon and a shimmering hue. Intense aroma of stewed fruit, apricot, grilled almonds, all blended in a very subtle bouquet. Followed by very fine notes of leather and minerals. An incredibly complex aroma, close to absolute perfection. After the first gentle touch, you get a sudden startle: the sheer power of the wine comes through, large, full and rich. A fabulous substance, fat and concentrated. The acidity sustains the wine all the way and gives it a deep structure. Original and serene, this wine is totally self confident. Narrative and cultivated, it wishes to tell us stories about its origins, share its imaginative journeys Innovative flask, engraved, numbered and stapled with gold. You have nothing to fear concerning the pairing. It will match any great food but please avoid excessive flavors. It will take its full dimension after 10 minutes of airing And serve at a temperature close to 54 F.

3 Code Noir Access to Pleasure 100% Pinot Noir A New Experience In Champagne

4 Champagne has a code firmly rooted in the heart of its history: BLACK as PINOT NOIR The trace of these roots can be seen on the slopes of our hills Like the elusive, spicy silk of a summer s night. Composition The Eye Great Pinot Noir grown and harvested in Aÿ, Then raised in oak from Champagne s historic forest of Argonne. A luminous and delicate blonde color, crowned with creamy foam. The Nose The Palate Tasting & Serving A mature and fine nose of great complexity, with cooked pear and cherry opening up to gourmet notes of yellow flowers, vanilla and white pepper. This is warm, dense and winey, well balanced with lively effervescence and freshness. The tender texture and mellow tannins added to the crisp finish stir up a beautiful array of aromas. CODE NOIR is beautifully nuanced and romantic, asserting its personality and always ready to seduce. Served at 48F, it is a refreshing aperitif, while at 52F, it will enhance fine poultry, veal or fish with a creamy sauce.

5 CODE NOIR ROSE By Henri Giraud Champagne has a code firmly rooted in the heart of its history: BLACK as PINOT NOIR The trace of these roots can be seen on the slopes of our hills Like the elusive, spicy silk of a summer s night. Composition The Eye The Nose The Palate Tasting & Serving 90% Pinot Noir grown and harvested in Aÿ, then raised in oak from Champagne s historic forest of Argonne. 10% of Aÿ red wine aged 12 months in oak. A deep salmon pink crowned with white foam. The delicate color is enhanced with copper highlights. Red and black fruit against a slightly smoky background. Preserve cherries and raspberries set the tone, Then there is an aromatic explosion: pepper and cloves, touches of plum and an intense floral bouquet underlined by a slight touch of sandalwood. Flexible and fresh, the flavor opens up to a blend of textures, tender on the palate. This rich, well balanced cuvee is an example of purity. The long finish reveals the substance and fine flavor of Pinot Noir. CODE NOIR ROSE celebrates Pinot Noir in a straight forward manner. It is fully autonomous in its sense of harmony and purity. It should be served with grilled meats or salmon. Serve preferably at 468F.

6 HOMAGE TO FRANÇOIS HÉMART By HENRI GIRAUD Celebration: Between the death of Henri IV and the birth of Dom Pérignon, François Hémart ( ) firmly planted the roots of the family in the district area of Aÿ. AŸ GRAND CRU The power and elegance of the Hills of Aÿ, matured in oak casks The Champagne served at the French Embassy in DC The medium-bodied non-vintage Francois Hémart Grand Cru Ay (floral, chalky, citrus oil and peach blossom scents and flavors abound), is one of the finest non-vintage cuvees in the marketplace. ROBERT PARKER JR. 93 Pts 70% Pinot Noir, 30% Chardonnay, harvested exclusively on the hills of Aÿ. Fermented in temperature-regulated vats and raised for six months in small oak casks. A very fine nose with the elegance and freshness of honeysuckle, yellow fruit and green almonds with a pleasant dash of mint. Great elegance, flavors of pear and dried apricot with a finish of orange zest and chocolate. A subtle balance between the smooth yeast and the floral, fresh notes leading to the finish. At 52F, its strong personality and power open up to a wide choice of foods from sea bass with fennel to pork tenderloin in honey or duck with citrus fruit. At 48F, it will be a perfect accompaniment to raw oysters and caviar...

7 HENRI GIRAUD ESPRIT Introducing a wonderful quality Champagne for everyday drinking. The vintage ESPRIT de GIRAUD answers questions such as: Can we add pleasure to a festive moment with a Champagne for friends, a Champagne made to be enjoyed and drunk at every occasion?yes, the work is different but the recipe is the same: selective picking of ripe grapes in the best Terroirs of the Champagne region, extreme care during the harvest, no additive except for protection and a very slight filtering to keep most of the substance. Then, this vintage for friends won t age in casks but will spend 12 months in thermo-regulated tanks. And the pleasure is here to share!

8 A special pleasure for festive moments with friends, a champagne for every occasion. Composition To the Eye To the Nose To the Palate Service 70% Pinot Noir, 30% Chardonnay. Temperature regulated fermentation in stainless steel vats for one year without racking over the full lees. A fine golden color with the blonde highlights typical of Pinot Noir wines that have reached full maturity. Touches of peach and pear, vanilla and spice (white pepper) against a background of lemon preserve which gives it a special freshness. Then comes the maturity and strength... The initial crispness quickly gives way as the overall wine flavor opens up. The body with its consistence and fullness gives the structure to the wine. The mineral notes and light tannins contribute to a long warm finish with silky undertones and aromas of almonds. A wine of character and spirit. Gushing forth and generous, it has a very seductive personality. Drink it with friends for pleasure and discovery in a simple approach, for festive occasions or simply to relax. Serve with rich starters, foie-gras, juicy white meats or hard paste cheese. At 50F.

9 Esprit de Giraud Rosé A special pleasure for festive moments with friends, a champagne for every occasion. Composition To the Eye To the Nose To the Palate Service 70% Pinot Noir, 22% Chardonnay. Temperature regulated wine-making in vats on the lees. 8% wood-raised red Aÿ wine. A very appetizing salmon pink color with orange highlights giving substance to the texture. The fine, lively bubbles release a handsome trail with a soft pink touch. An intense, spirited nose with crushed wild strawberry dominating a background of spices and black currant juice. This opens up to a rich flowery aroma. Then comes anis and oak undergrowth, revealing the aging and maturation. Initially crisp and quite fresh, supple with delicate effervescence; then the body follows. The blend is rich and mellow with a pleasant hint of acidity. The finish, smooth, fluid and crisp prolongs the roundness of the wine Faithful to the determination of the House, ESPRIT ROSÉ knows how to please the public. The approach is light and easy and offers a lot of charm. With a very refreshing note, it leaves you satisfied and happy. It is a caress of a wine, best for gourmet aperitifs and these special intimate moments...

10 Esprit Blanc de Blancs 100% Chardonnay To the Eye: A fresh look, with a beautiful golden yellow color, touched by green highlights. Its fine bubbles dance a lively, joyous ballet. The foam behaves like a crystal crown. The Nose: Citrus fruit preserves, fresh hazelnuts and above all the fine fragrance of spring flowers acacia, blood orange and honeysuckle offer a magnificent bouquet of great restraint and distinction. Then, its character expands, becoming riper and more exotic, revealing pineapple, lychee, roses and almonds, as well as toasted aromas. A few minutes later, the terroir emerges, bringing mineral hints of limestone and iodine. The Palate: The initial impact is very fresh, open and savory, without a hint of bite, and this is accompanied by an uplifting and crispy effervescence. The finish is particularly distinct and mineral (limestone). It has great length, leaving a pleasant sensation that is both acidulous and chalky. Service: Here, the aromatic finesse becomes delicacy and the rectitude becomes purity; added to this is the lively, exuberant and tender sparkle. A wine best served at 48 F, to drink on its own, with friends, for a festive occasion or to accompany a gastronomic moment. In this case, go for light dishes with fairly firm texture or dry dishes. Salt also may pose a few problems. This means you could consider grilled fish, shellfish, pastry-based dishes, dry cheeses (goat, parmesan), etc.

11 Champagne Ratafia Thanks to a beautiful alchemy discovered in the 13th Century, we are able to experience once again the wonderful and unique juices of Champagne grapes. Ratafia is an age-long technique for the preservation of fruit juice by adding a fine Eau-de-Vie de Champagne. Solera is an ancient method for ageing and gradually assembling different cuvees and vintages, and it is generally used for great Port wines. In our Ratafia, the richest fruit juices from the best vintages are patiently raised in small oak barrels and assembled around a core of Grand Cru Pinot Noir from Aÿ. Composition: Chardonnay 30% and Pinot Noir 70%. Second press musts are decanted at a cold temperature, then stabilized with a Champagne Distillate and raised in small oak casks like a traditional Solera. To the eye: Very warm, amber color reminiscent of an old Champagne or a 30 year old dessert wine. Pretty copper hue, almost reddish in color. The nose: At first a very powerful scent of candied cherry and warm spices comes upon meaty flavors with almond and maraschino. Then the expression gains in complexity and finesse: chocolate, candied orange peel and quince jelly with a touch of cinnamon and finally the classic note of great fortified wine. After airing and gaining a few degrees in the glass, dried fruit (apricot), poached pear and even grape will manifest. It is as if this Champagne Ratafia rejuvenates itself when it warms up! Best served between 50 and 60 degrees Fahrenheit.

12 The Palate: We are immediately seduced by a very smooth touch. The texture is fluid like a gentle caress to the palate. The full roundness is constant throughout the tasting and gradually the typical Champagne character of this Ratafia comes to refresh the taste buds. Like the typical softness of an Indian Summer, it brings forth aromas of dried apricot, cocoa and cherry. It delivers a long finish (8 to 10 seconds) with a nice peak of acidity which leaves the mouth perfectly fresh and clear. Pairing: At the table, the superb creaminess of the texture combined with the complexity of the aromatics will allow flamboyant pairing and harmony with foie-gras, cured meats and smoked fish, game meat, all cheeses, particularly fat soft cheese and blue cheese. Of course it will match perfectly the full variety of desserts and after dinner petit fours

13 History of Masuda Sake Company In 1893, Kamejiro Masuda and his wife Fude established a sake manufacturing company in the still developing land of Asahikawa, Hokkaido on the northern tip of Japan. Twelve years later, they returned to Fude's home town of Iwase, Toyama and established a new brand of sake called "Masuizumi which translates to "a spring full of happiness. Masuda Sake Company is located in the heart of the historic Toyama bay area. The location is renowned for its natural mineral water, that is sourced from snow melt from the Tateyama Japan Alps and is the key element in sake brewing. Ryuichiro Masuda, the 5th generation of master brewers carries on the family tradition of artisanal sake production and through continuous innovation looks to broaden sake s appeal and create excitement for a new generation of consumers.

14 Masuizumi Sake 2006 Chêne d Argonne

15 Henri Giraud Masuizumi Chêne d Argonne Junmai daiginjo, rich in acidity, flavor and structure, aged in repurposed Grand Cru Henri Giraud champagne oak casks from the Forest of Argonne. Chêne d Argonne is Junmai daiginjo, which is made from rice polished to 50% or less including a larger percentage of Komekoji and natural mineral water from Toyama. It has a very elegant and delicate taste with a unique fruity aroma. Rice : Yamadanishiki from Hyogo prefecture Milling rate : 50% Alcohol : % Food Pairings : Complements foods with higher fat content. Goes well with spicy, smoky and savory items such as grilled marinated fish, simmered pork belly, rack of lamb and roast duck. Serving Suggestion : Room temperature or slightly chilled.