The History of Champagne, Friday 10th February 2017
Product: 41357
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Lunches
From a speedy spot of learning and a buffet to six courses of total indulgence, our lunches offer a great chance to improve your wine knowledge. Dip into our Pickering Cellar for a Lunch & Learn session to find out more about a specific wine region or style, or relax over a more leisurely affair in our Napoleon or Sussex Cellar, absorbing the knowledge of your expert host over several courses of the finest food and wine.
Food will be prepared in-house by our fantastic team, with Head Chef Stewart Turner at the helm; while our range of wine specialists will guide you through the glass in your hand.
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Description
Your host George Lacey will explain how Champagne is made and pour three styles for you to taste. You will also be joined by historian Hugh McDonald-Buchanan who will talk about the Champagne region between 1914 and 1945 and how the industry was maintained during this turbulent period. Hugh McDonald-Buchanan is a professional tour guide and lecturer. Hosted by George Lacey, Fine Wine Specialist, with guest speaker Hugh McDonald-Buchanan
Dress code: smart casual
NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.
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