Berrys' One Day Champagne School, Saturday, 20 September 2014

Berrys' One Day Champagne School, Saturday, 20 September 2014

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Berrys' One Day Champagne School, Saturday, 20 September 2014

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Berrys' One Day Champagne School, Saturday, 20 September 2014
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Description

An opportunity to taste and discover the wonders of Champagne, during which we will look at what makes Champagne arguably the greatest sparkling wine region in the world – from climate to grapes, terroir and production.  And if that all sounds too dry, 12 Champagnes will be tasted to showcase various styles: blends, blanc de blancs, blanc de noirs, rosé, vintage and non-vintage, and deluxe cuvée. Those on show will include grand marques such as Veuve Clicquot, Bollinger and Krug, as well as small growers Eric Rodez and Gaston Chiquet. You will then descend to our atmospheric Napoleon Cellar where a specially created lunch will be served alongside four vintage Champagnes (and one sweeter style) from such luminaries as Gosset and Roederer.

Wines to be tasted include:

Berrys' United Kingdom Cuvée, Blanc  de Blancs, Grand Cru, Le Mesnil
Berrys' United Kingdom Cuvée, Rosé, Grand Cru, Champagne Marguet
Bollinger, Special Cuvée
Champagne Eric Rodez, Blanc de Noirs
Gaston Chiquet, Brut Tradition
Krug, Grande Cuvée BBR Limited Edition
Louis Roederer, Carte Blanche, Demi-Sec
Moët et Chandon Brut Impérial
Pol Roger, Pure, Extra Cuvée de Reserve
Veuve Clicquot, Brut
2006 Champagne Pierre Peters, Cuvée Spéciale, Les Chétillons
2005 Berrys' United Kingdom Cuvée, Grand Cru, Mailly
2004 Moët & Chandon, Dom Pérignon, Jeff Koons
2004 Gosset, Grand Millésime
2004 Bollinger, Grande Année, Rosé
2000 Pol Roger, Sir Winston Churchill
1999 Billecart-Salmon, Cuvée Nicolas François

Event details

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One Day Wine School

One Day Wine School

Our one-day wine schools are a great way to get a thorough overview of a region in a day.

Starting in the morning with tea and coffee on arrival, we spend around 2 hours exploring the region, with 8-12 wines showcasing all different styles. With the basics covered, we head to our vaulted Napoleon cellar for an aperitif and to put the morning’s education to the test with 5 more wines paired over a delicious lunch, crafted by Head Chef Stewart Turner.

The day finishes around 3.30pm.