Thursday 12, November 2009

Robert Houde Pours Grower Champagne from 5 - 7 pm tonight

Much in the same way that Kermit Lynch redefined what constitutes the specialness of regional French wine in the 70's and 80's, Terry Theise has sought out and championed a small band of grower-producers in Champagne who adhere to the principles of traditional artisan winemaking. Sure, small isn't necessarily better, but by now it's almost axiomatic to say that meticulous vineyard work, low yields, and respect for the soil will always result in better raw material. And while traditionally made, unfiltered artisan wines may not always be better, they'll always have a ton more personality than recipe wines made from machine harvested, high-yielding hot-house grapes. And until you have tasted Champagne that has been made in the same painstakingly detailed and loving manner as a single-vineyard, small batch Burgundy, you have not tasted REAL CHAMPAGNE! This is on the level of going from B&W to Color TV. Seriously. Stop by tonight.  Read More:>>

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