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The bottle I’m showcasing here is this ‘Blanc de Noirs’ Brut Champagne. This bottle of bubbly is made of 70% of wine from the current vintage and 30% of Non-Vintage wine. This is a tactic used by winemakers to make sure that the Champagne’s profile can remain consistent throughout the years, despite what they might get from the current vintage. Winemakers use a combination of the Non-Vintage (NV) wine and fresh wine from the current vintage to make a perfect blend. Any Champagne that is made with this combination is called a “Non-Vintage” bottle. Read More →

In my opinion, one of the most decadent and delicious cheeses out there are triple crème cheeses, which are a more intense version of a brie.  Saint-André is a perfect triple crème cow's milk cheese that pairs beautifully with the Champagne Guilleminot, which has flavors of toasted brioche, spices, and candied nuts.  Serve with seasonal fresh fruit, such as plums, pulots, and currants and fresh baguettes.  Read More →

Créée en Normandie il y a cinq ans et issue d’une passion commune autour des vins de terroirs, La Cave a bien grandi et s’étend désormais jusqu’à la Napa Valley, en Californie. Cette cave à vin bien française importe aux États-Unis des vins de petits producteurs (jamais représentés sur le sol américain auparavant) à des prix abordables puisqu’ils vous sont vendus sans intermédiaire. Read More →

By Cameron Wallenbrock

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