Christmas Day Champagne

{"id":59676229660,"title":"Besserat de Bellefon Cuvée des Moines Sec","handle":"besserat-de-bellefon-cuvee-des-moines-sec","description":"\u003cp\u003eLooking at the spectrum of dryness rating in champagne, we are sitting at 'sec' level which is between 17-32 grams per litre, BB have made this at 20 g\/l and hits the perfect balance of sweetness-acidity similar to that of apple compote, lemon curd or peach crumble. This style is on the rise with more winemakers producing a sweeter style of champagne that can be enjoyed purely as an aperitif or with lighter fruit pastries and desserts. If you're game, you can even add an ice cube or two.\u003c\/p\u003e\n\u003ch2\u003eAbout the house\u003c\/h2\u003e\n\u003cp\u003eA charming house based in Epernay and owned by the Lanson BCC family of producers. It is led by the indefatigueable Godefroy Baijot, who is the Global Export Manager, and talented winemaker Cedric Thiebault. The most distinctive asset to this house is that all of their wines are made using low bar pressure. For those of you who may not have come across this, most champagne is made at 6 bar of pressure where as Besserat make it at 4.5 bar. How does this make the wines different? The good news is that there aren't any less bubbles, instead, the approach of the bubble on the palate is more delicate which makes them especially suited to pairing with food. In fact the house has made their wines to be more gastronomic in their approach.\u003c\/p\u003e\n\u003ch2\u003eFood Suggestion \u003c\/h2\u003e\n\u003cp\u003eFoie gras served on mini toasts with a cranberry jelly. \u003c\/p\u003e","published_at":"2017-09-06T12:03:27+10:00","created_at":"2017-09-06T12:08:47+10:00","vendor":"Besserat de Bellefon","type":"Sec (Low Bar Pressure)","tags":["Christmas Day","Demi Sec","Family Owned","Low Bar Pressure","NYE","Region: Epernay","Sec","Taste: Almond","Taste: apple compote","Taste: lemon curd","Taste: Low Bar Pressure","Taste: No Malolactic Fermentation","Taste: Patisserie","Taste: peach crumble","Taste: white peach","Under $100","valentine","Year: NV"],"price":9900,"price_min":9900,"price_max":9900,"available":true,"price_varies":false,"compare_at_price":0,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":649580773404,"title":"Single","option1":"Single","option2":null,"option3":null,"sku":"BESS_CDM_SEC_SGL","requires_shipping":true,"taxable":true,"featured_image":{"id":2588994568301,"product_id":59676229660,"position":1,"created_at":"2018-05-05T22:42:59+10:00","updated_at":"2018-05-05T22:43:17+10:00","alt":"Besserat de Bellefon Cuvée des Moines Sec (Low Bar Pressure) Champagne","width":540,"height":1080,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/besserat-de-bellefon-cuvee-des-moines-sec-champagne-image.jpg?v=1525524197","variant_ids":[649580773404]},"available":true,"name":"Besserat de Bellefon Cuvée des Moines Sec - Single","public_title":"Single","options":["Single"],"price":9900,"weight":1000,"compare_at_price":0,"inventory_quantity":11,"inventory_management":"shopify","inventory_policy":"continue","barcode":null}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/besserat-de-bellefon-cuvee-des-moines-sec-champagne-image.jpg?v=1525524197"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/besserat-de-bellefon-cuvee-des-moines-sec-champagne-image.jpg?v=1525524197","options":["Please select"],"content":"\u003cp\u003eLooking at the spectrum of dryness rating in champagne, we are sitting at 'sec' level which is between 17-32 grams per litre, BB have made this at 20 g\/l and hits the perfect balance of sweetness-acidity similar to that of apple compote, lemon curd or peach crumble. This style is on the rise with more winemakers producing a sweeter style of champagne that can be enjoyed purely as an aperitif or with lighter fruit pastries and desserts. If you're game, you can even add an ice cube or two.\u003c\/p\u003e\n\u003ch2\u003eAbout the house\u003c\/h2\u003e\n\u003cp\u003eA charming house based in Epernay and owned by the Lanson BCC family of producers. It is led by the indefatigueable Godefroy Baijot, who is the Global Export Manager, and talented winemaker Cedric Thiebault. The most distinctive asset to this house is that all of their wines are made using low bar pressure. For those of you who may not have come across this, most champagne is made at 6 bar of pressure where as Besserat make it at 4.5 bar. How does this make the wines different? The good news is that there aren't any less bubbles, instead, the approach of the bubble on the palate is more delicate which makes them especially suited to pairing with food. In fact the house has made their wines to be more gastronomic in their approach.\u003c\/p\u003e\n\u003ch2\u003eFood Suggestion \u003c\/h2\u003e\n\u003cp\u003eFoie gras served on mini toasts with a cranberry jelly. \u003c\/p\u003e"}

{"id":63663734812,"title":"Palmer \u0026 Co.  Brut Réserve","handle":"palmer-and-co-brut-reserve-nv","description":"\u003cp class=\"p1\"\u003eThis is a blend of 50% chardonnay, 40% pinot noir and 10% meunier, with a quality-ageing period of 4.5 years in the cellar with an addition of 30% reserve wines from a solera ageing system. The solera draws upon up to 20 years of wines adding power, depth and layers of flavour.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003ePart of the chardonnay in this champagne is coming the Cote de Sezanne. This is different in profile to the chalky cousins from the Cote de Blancs. Expect some lemon curd, williams pear and biscuit with a very fine bead. The palate is sophisticated, elegant and has a clear chardonnay drive with the pinot noir providing lift of fruit, support and balanced palate weight. Fruit and acids are in harmony. this is not only affordable but for us is considered a sleeping giant in Australia. Introduce your friends to this excellent cuvée.\u003c\/p\u003e\n\u003ch2 class=\"p2\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2\u003eAbout the House\u003c\/h2\u003e\n\u003cp\u003eThe champagne house was founded in 1947 by group of 7 growers in the town of Avize. They called themselves 'Société des Grands Crus de la Champagne' because at the time, only growers that owned grand cru vineyards could join. Between them, they had grand cru vineyards in the areas of the Côte des Blancs and the Montagne de Reims and they banded together as they were seeking to make better wines than they could achieve separately. So how did the name come about? Well this truly is an interesting story and through our research we discovered some interesting facts. The founders at first tried to create an acronym using their initials to form a name, which you can imagine was frustrating and ended nowhere. At a loss with what to do, the story goes, a very famous biscuit company called Huntley \u0026amp; Palmer, based in Berkshire, UK, inspired them. They were biscuit makers to the Royal family and received Royal warrants by Napoleon III. Apparently as many imports were restricted during the war back in the 1940's, the people of Reims or Remois as they are referred to were prepared to pay more for a packet of biscuits than a bottle of champagne! This inspired the champagne house.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFood suggestion \u003c\/h2\u003e\n\u003cp\u003eThe French are well known for their pastry, in particular, choux pastry. This is normally classic pastry (think profiteroles) mixed in with either Gruyere or Comte cheese. The result is soft, chewy, cheesy pastry. Perfect for brut style champagne with some reserve wine addition.\u003c\/p\u003e","published_at":"2017-09-08T13:25:22+10:00","created_at":"2017-09-08T13:29:03+10:00","vendor":"Palmer \u0026 Co.","type":"Brut","tags":["Best Value","Brut","Christmas Day","Cooperative","Region: Reims","Taste: 30% Reserve Wines","Taste: 5 Years on Lees","Taste: Barrel-maturation","Taste: Biscuit","Taste: Lemon","Taste: Lemon Curd","Taste: Perpetual Solera","Taste: Stainless Steel Fermentation","Taste: Williams Pear","Under $100","Year: NV"],"price":7900,"price_min":7900,"price_max":7900,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":3052481216540,"title":"Single","option1":"Single","option2":null,"option3":null,"sku":"PALMER_BRUT_SGL","requires_shipping":true,"taxable":true,"featured_image":{"id":2588587393133,"product_id":63663734812,"position":1,"created_at":"2018-05-05T17:25:30+10:00","updated_at":"2018-05-05T17:26:06+10:00","alt":"Palmer And Co Brut Reserve NV Champagne","width":540,"height":1080,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/palmer-and-co-brut-reserve-nv-champagne-image.jpg?v=1525505166","variant_ids":[3052481216540]},"available":true,"name":"Palmer \u0026 Co.  Brut Réserve - Single","public_title":"Single","options":["Single"],"price":7900,"weight":1000,"compare_at_price":null,"inventory_quantity":4,"inventory_management":"shopify","inventory_policy":"deny","barcode":null}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/palmer-and-co-brut-reserve-nv-champagne-image.jpg?v=1525505166"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/palmer-and-co-brut-reserve-nv-champagne-image.jpg?v=1525505166","options":["Size"],"content":"\u003cp class=\"p1\"\u003eThis is a blend of 50% chardonnay, 40% pinot noir and 10% meunier, with a quality-ageing period of 4.5 years in the cellar with an addition of 30% reserve wines from a solera ageing system. The solera draws upon up to 20 years of wines adding power, depth and layers of flavour.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003ePart of the chardonnay in this champagne is coming the Cote de Sezanne. This is different in profile to the chalky cousins from the Cote de Blancs. Expect some lemon curd, williams pear and biscuit with a very fine bead. The palate is sophisticated, elegant and has a clear chardonnay drive with the pinot noir providing lift of fruit, support and balanced palate weight. Fruit and acids are in harmony. this is not only affordable but for us is considered a sleeping giant in Australia. Introduce your friends to this excellent cuvée.\u003c\/p\u003e\n\u003ch2 class=\"p2\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2\u003eAbout the House\u003c\/h2\u003e\n\u003cp\u003eThe champagne house was founded in 1947 by group of 7 growers in the town of Avize. They called themselves 'Société des Grands Crus de la Champagne' because at the time, only growers that owned grand cru vineyards could join. Between them, they had grand cru vineyards in the areas of the Côte des Blancs and the Montagne de Reims and they banded together as they were seeking to make better wines than they could achieve separately. So how did the name come about? Well this truly is an interesting story and through our research we discovered some interesting facts. The founders at first tried to create an acronym using their initials to form a name, which you can imagine was frustrating and ended nowhere. At a loss with what to do, the story goes, a very famous biscuit company called Huntley \u0026amp; Palmer, based in Berkshire, UK, inspired them. They were biscuit makers to the Royal family and received Royal warrants by Napoleon III. Apparently as many imports were restricted during the war back in the 1940's, the people of Reims or Remois as they are referred to were prepared to pay more for a packet of biscuits than a bottle of champagne! This inspired the champagne house.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFood suggestion \u003c\/h2\u003e\n\u003cp\u003eThe French are well known for their pastry, in particular, choux pastry. This is normally classic pastry (think profiteroles) mixed in with either Gruyere or Comte cheese. The result is soft, chewy, cheesy pastry. Perfect for brut style champagne with some reserve wine addition.\u003c\/p\u003e"}

{"id":58572144668,"title":"Cuvée des Moines Grand Cru","handle":"besserat-de-bellefon-cuvee-des-moines-blanc-des-noirs-grand-cru-brut","description":"\u003cp\u003eThe nose is lifted, bright obvious red fruit with some hazelnut coming through. The palate is as generous as the nose, showing juicy red apple (gala \u0026amp; red delicious) with some cherry, plum and a little spice. The body and structure can be described as velvety moving across the palate in waves. \u003c\/p\u003e\n\u003cp\u003eMouthwatering, juicy and full of flavour. This sits at around 7 g\/l dosage (sugar addition) with all the fruit sourced from only grand cru sites.\u003c\/p\u003e\n\u003cp\u003e\"The blending of the power and warmth of Bouzy and Ambonnay with the freshness and tension of Verzy and Mailly-Champagne results in a balanced, complex, warm and airy wine.\" - Cedric Thiebault, Chef de Caves. \u003c\/p\u003e\n\u003ch2\u003eAbout the House\u003c\/h2\u003e\n\u003cp\u003eA charming house based in Epernay and owned by the Lanson BCC family of producers. It is led by the indefatigable Godefroy Baijot, who is the Global Export Manager, and talented winemaker Cedric Thiebault. The most distinctive asset to this house is that all of their wines are made using low bar pressure. For those of you who may not have come across this, most champagne is made at 6 bar of pressure where as Besserat make it at 4.5 bar. How does this make the wines different? The good news is that there aren't any less bubbles, instead, the approach of the bubble on the palate is more delicate which makes them especially suited to pairing with foods of all kinds.\u003c\/p\u003e\n\u003ch2\u003eFood suggestion\u003c\/h2\u003e\n\u003cp\u003eBeing a bigger, bolder champagne with plenty of ripe, mature fruit backed with juicy acidity you can introduce some braised beef (brisket is good) with earthy flavours of mushroom (chestnut or porcini) would go a treat. If you're not into meat, head down the mushroom path. 👌🏽\u003c\/p\u003e","published_at":"2017-09-06T02:48:47+10:00","created_at":"2017-09-06T02:51:40+10:00","vendor":"Besserat de Bellefon","type":"Blanc de Noirs Extra Brut","tags":["$100-200","Blanc de Noirs","Christmas Day","Region: Epernay","Taste: Cherry","Taste: Elegant","Taste: Grand Cru Fruit","Taste: Low Bar Pressure","Taste: Mineral","Taste: No Malolactic Fermentation","Taste: Plum","Taste: Red Delicious Apple","Taste: Red Fruits","Taste: Rich","Taste: Saline","Taste: Spice","Taste: Stainless Steel Fermentation","Year: NV"],"price":11200,"price_min":11200,"price_max":11200,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":614553976860,"title":"Single","option1":"Single","option2":null,"option3":null,"sku":"BESS_CDM_NOIR_SGL","requires_shipping":true,"taxable":true,"featured_image":{"id":2589002530925,"product_id":58572144668,"position":1,"created_at":"2018-05-05T22:50:01+10:00","updated_at":"2018-05-05T22:51:01+10:00","alt":"Besserat de Bellefon Cuvée des Moines Grand Cru Blanc de Noirs Extra Brut Champagne","width":540,"height":1080,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/besserat-de-bellefon-cuvee-des-moines-blanc-des-noirs-grand-cru-brut-champagne-image.jpg?v=1525524661","variant_ids":[614553976860]},"available":true,"name":"Cuvée des Moines Grand Cru - Single","public_title":"Single","options":["Single"],"price":11200,"weight":1000,"compare_at_price":null,"inventory_quantity":2,"inventory_management":"shopify","inventory_policy":"continue","barcode":null}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/besserat-de-bellefon-cuvee-des-moines-blanc-des-noirs-grand-cru-brut-champagne-image.jpg?v=1525524661"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/besserat-de-bellefon-cuvee-des-moines-blanc-des-noirs-grand-cru-brut-champagne-image.jpg?v=1525524661","options":["Please select"],"content":"\u003cp\u003eThe nose is lifted, bright obvious red fruit with some hazelnut coming through. The palate is as generous as the nose, showing juicy red apple (gala \u0026amp; red delicious) with some cherry, plum and a little spice. The body and structure can be described as velvety moving across the palate in waves. \u003c\/p\u003e\n\u003cp\u003eMouthwatering, juicy and full of flavour. This sits at around 7 g\/l dosage (sugar addition) with all the fruit sourced from only grand cru sites.\u003c\/p\u003e\n\u003cp\u003e\"The blending of the power and warmth of Bouzy and Ambonnay with the freshness and tension of Verzy and Mailly-Champagne results in a balanced, complex, warm and airy wine.\" - Cedric Thiebault, Chef de Caves. \u003c\/p\u003e\n\u003ch2\u003eAbout the House\u003c\/h2\u003e\n\u003cp\u003eA charming house based in Epernay and owned by the Lanson BCC family of producers. It is led by the indefatigable Godefroy Baijot, who is the Global Export Manager, and talented winemaker Cedric Thiebault. The most distinctive asset to this house is that all of their wines are made using low bar pressure. For those of you who may not have come across this, most champagne is made at 6 bar of pressure where as Besserat make it at 4.5 bar. How does this make the wines different? The good news is that there aren't any less bubbles, instead, the approach of the bubble on the palate is more delicate which makes them especially suited to pairing with foods of all kinds.\u003c\/p\u003e\n\u003ch2\u003eFood suggestion\u003c\/h2\u003e\n\u003cp\u003eBeing a bigger, bolder champagne with plenty of ripe, mature fruit backed with juicy acidity you can introduce some braised beef (brisket is good) with earthy flavours of mushroom (chestnut or porcini) would go a treat. If you're not into meat, head down the mushroom path. 👌🏽\u003c\/p\u003e"}