Nicolas Feuillatte is one of the most well known Champagne Producers in the world. Not to mention one of the top Champagne Producers. They have been making Champagne for 35 years, and as a celebration I was invited to a special Champagne Tasting and Luncheon at Bourbon Steak in Washington DC a little while back. The Champagne tasting started in the Four Seasons Hotel where we had the chance to meet the Chief winemaker, Jean-Pierre Vincent, learn about his inspiration behind the wines, and try 5 of his very special Rose’s.
Nicolas Feuillatte is known as the leader in sustainable development, as well as being “provocative, modern, young, and off the beaten track”.
One of my favorite things about these tastings is learning about the region where the wine comes from, and tasting first hand how things like climate, soil, and temperature affect how the wine tastes. The winemaker told us that Champagne is all about acidity, and in making the wine, the further South you go in the Champagne region the more alcohol you get and less acidity. But the further North you go, the more acidity you get, and this really affects the way the wine tastes.
I always enjoy meeting the winemaker and learning about his or her ideas for the wine. At these tastings you get the chance to try certain wines and certain vintages of wine that you may not get to try any other time, so it is definitely a treat. This particular tasting got me excited about Champagne again and more interested in Sparkling Rose.
We started out with the Brut Rose Non Vintage, which smelled of fresh cut roses. It was light, fresh, and would be a perfect appertif.
Then we moved on to the Rose Vintage 2004, which had a stronger nose of sweet fruit. I got a hint of currant. It was extremely elegant and very lovely.
Next was the Cuvee 225 Rose 2004. This wine was made in very old oak barrels, 90% of them coming from Chablis. The winemaker told us that is was very difficult to make in oak because he didn’t want the wine to smell like wood. This Rose was absolutely delicious and very unique. It was light on the nose, creamy, and extremely complex. The oak really gave the wine so many layers and a nice long finish. It wasn’t all about the fruit, there was so much more going on with this wine.
Following the Cuvee 224 was the Palmes d’Or Rose 2000. This Rose was made with skin contact, and according to the winemaker was not easy to do because every year is drastically different. The wine had a lovely bouquet on the nose of strawberries and cream, which then turned into strawberries and cream on the palate. It was a creamy, elegant wine, yet dry and very soft on the finish. 2000 was good vintage in Champagne. The perfect wine to sip with a late night cigar.
Last but definitely not lease was the Palmes d’Or Rose 2003. This Rose was much darker in color, had a stronger nose, but was much earthier and less fruit forward than the 2000. The winemaker himself prefers the the 2000 vintage over the 2003. The nose smelled of fresh cherries, and the palate was more Burgundy Pinot Noir style.
Following that very impressive tasting was an incredible four course lunch at Bourbon Steak. This was a great way to try the Champagne’s with food, meet other people in the industry, and try a restaurant I’ve never been to before. Can’t complain about that!
Starting with one of my absolute favorite dishes was the Tuna Tartare made with Ancho Chile, Asian Pear, Mint, and Toasted Sesame Oil.
This dish was paired with the Blanc de Blanc 2004. The toasted sesame oil and pine nuts really gave it a nutty characteristic that I wasn’t used to in tuna tartare, but it was a refreshing change.
The Second Course was Sustainable Shrimp which were Spice-Poached, and served with a horseradish and Belvedere Cocktail Sauce.
This dish was paired with the Cuvee 225 Rose 2003. The shrimp itself were lacking a little flavor for me, but I felt the sauces really complimented the dish and the wine pairing.
The Third Course was Crispy Stuffed Quail with BBQ Baked Beans, Collard Greens, and Mustard Sauce.
This dish was paired with the Palmes d’Or 1999.
I always find it a little tricky to eat Quail elegantly. The meat itself was tender and delicious, but it is so hard to cut and not make a mess. The BBQ Baked beans were an interesting southern touch, and I’ve honestly never had home-made baked beans before. But the sauce brought everything together, and the wine pairing was truly lovely. It was a more complex Champagne to hold up to the meatiness of the Quail.
The last course was Lavender Scented French Toast with Kiwi, Elderflower, and Pistachio.
I’m not a dessert person, but this was hands down my favorite course by far. It was paired with the Rose Brut NV. The French Toast was moist and just sweet enough that it melted in your mouth. It was truly sensational. I only wanted to eat a bite or two, but found myself finishing the entire thing because my mouth wanted more. The flavors worked together in harmony. It was perfect. And the Rose was a great Champagne with just enough fruit to wash everything down.
I must say it was a great way to spend my Wednesday afternoon. I really enjoyed all the wines, and trying them with food. And meeting the Chief winemaker was the icing on the cake. 
{ 2 comments… read them below or add one }
What a fun event!
Oh my goodness, I wish I was invited! I had never heard of that champagne and I live just just to Champagne!