It’s the most festive time of the year, so let’s break out the bubbly! This month’s Sommelier Series celebrates with two fine Champagne offerings from Besserat de Bellefon. Stop in December 15-21 and treat yourself to a glass, because you deserve it!

Founded by Edmond Besserat, the house of Besserat de Bellefon dates back to 1843. In 1927, Edmond’s grandson, who was running the estate at the time, married Yvonne de Meric de Bellefon, and the house of Beesserat de Bellefon Champagne was born. Located in Épernay in the heart of the Champagne region, Besserat de Bellefon produces many incredible styles of Champagne, but for this series we’ve selected two of our favorites. The Besserat de Bellefon, Brut Rosé, Épernay, France ($80 per Half Bottle) is an elegant blend of Chardonnay, Pinot Noir & Point Meunier. The nose is delicate and alluring, with notes of strawberry and wild flowers, while the palate offers fresh red fruit, subtle spice, and a found finish. This makes for a nice pair with our Alaskan King Crab.

In order to call a wine Champagne, it must be made in the Champagne region of France. More often than not, sparkling wines produced around the world are made in the Methode Champenoise style, an attempt to mimic the elegant and precise methods in Champagne. The Besserat de Bellefon, Blanc de Blancs, Épernay, France ($90 per Half Bottle) is a true Champagne, produced using only Chardonnay grapes grown in the Grand Cru vineyards of Côte des Blancs. On the nose you’ll find intense notes of ripe citrust fruit, followed by subtle floral notes of honeysuckle and acacia. The palate brings apricot and fresh pineapple, with a pleasant mineral quality, making this a perfect accompaniment for Joe’s Famous Stone Crab Claws.

Wine Tip: Some key words to keep in mind when shopping for Champagne:
Zero Dosage and Brut will indicate a dry style of wine
Sec and Demi-Sec will indicate wine with higher amounts of residual sugar

December 15 - 21

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