Master Class

in Sparkling Wines

Sparkling Wines

Master Class of sparkling wines

GWO introduces this Master Class of sparkling wines, all made in the traditional 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, who runs the family business, Woodchurch Winery, celebrating 10 years this year of producing award winning English Sparkling wine, and Laurent Autréau, the 3rd generation wine maker at Autréau.

  • What is Method Traditionelle (née Methode Champenoise)?
  • Why does it differ from other sparkling wine production?
  • Which is better?
  • Vintage or Non Vintage?
  • What makes a Blanc de Blancs differ from a Cuvée?
  • What is the Charmat methode and why is it different?

About the Tasting

We answer the questions that you may have (and the ones you wish to ask) of the 2 wine makers.

  • What is Method Traditionelle (née Methode Champenoise)?
  • Why does it differ from other sparkling wine production?
  • Which is better?
  • Vintage or Non Vintage?
  • What makes a Blanc de Blancs differ from a Cuvée?
  • What is the Charmat methode and why is it different?

We have 2 different case options for this tasting:

One contains one bottle of each of the following all made in the traditional Methode Traditionnelle (bottle fermentation):

  • Champagne Autréau 1er Cru Brut Non Vintage (France)
  • Woodchurch Classic Cuvée (England)
  • Tohu Reserve “Rewa” Blanc de Blanc Méthode Traditionelle (New Zealand)

The second case has 6 bottles and includes one each of the wines above, plus a bottle of Gauchezco Sparkling Pinot Noir, a Di Maria Prosecco and a Di Maria Prosecco Rosato.

We include a sparkling wine bottle stopper if you are joining our tasting so you can keep an open bottle in the fridge overnight.

Steve The Cheese Parker will be bringing his inimitable whit and advice about food to eat with bubbles…as he says ” everything is better with bubbles”   His selection of cheeses for this tasting include

Cremet

This 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 Langres

Aromatic 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 Cats

A 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.

A Cheese pairing case is  available too from our Cheese partners at Teddington Cheese.  (contains 250g of each of the cheeses mentioned above)

Grab free delivery for any subsequent orders placed on the night!

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.

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