Champagne Master Class: Methode Traditionelle
We are joined tonight by Andrew Steel who started his wine career in the Champagne region and followed it up by being the Bollinger representative here in the UK. Our other guests include Graham Barbour, who runs the family business, Woodchurch, celebrating 10 years this year of producing award winning English Sparkling Wine, and Laurent Autréau, the 3rd generation wine maker at Autréau.
What is Methode Traditionelle and why does it differ from other sparkling wine production methods?
- What is Method Traditionelle (née Methode Champenoise)?
- How does it differ from other sparkling wine production?
- Which is better?
- Vintage or Non Vintage?
- What makes a Blanc de Blancs different from a Cuvée?
We answer the questions that you may have (and the ones you wish to ask) of the 2 wine makers.
Steve The Cheese Parker will be bringing his inimitable wit and advice about food to eat with bubbles…as he says ” everything is better with bubbles”
Join us for a Thursday of Fizz.
Order Today either a 3 bottle case or a 6 bottle case of Sparkling wines:
If you would like to add an extra dimension to your evening, and add in a little cheese tasting, we can recommend our Cheese Pairing pack. Containing 3 x 250g of different cheeses, specially selected by Steve The Cheese, our resident food pairing, this cheese pack is sent to your home direct from Teddington Cheese, our partners.
This pack contains:
CremetThis soft white rinded cheese is made by Sharpham in Totnes, Devon.Delicious, decadent, creamy cheese made from goat’s milk enriched with cow’s cream.
Petit LangresAromatic soft cheese from the village of the same name in the Champagne-Ardenne region of France.Washed in Marc de Bourgogne to give a distinctive wrinkled soft orange rind, with a gently pungent flavour
Mont de CatsA trappist abbey cheese made in Northern France close to the Belgian border.A semi-hard cow’s milk cheese with a creamy texture and great depth of flavour