Champagne Demiere

The venison and foie gras was a real treat and Champagne Demiére’s Rosé de Saignée was rich enough to take on the venison. The soignée methods involves the grape juice being literally bled through the skins giving it that extra richness and structure. Hence there was no issue taking on a serving of venison. It was hard on the foie gras because that typically pairs with lighter wines or sweet wine, but overall the pairing worked. What would Churchill have made of it I wonder?

Brendan Barratt: “The venison and the foie gras was spectacular; really, really good. The saignée was incredibly bright and young. I am not sure if it was quite acidic enough for the foie gras.”

Michael Edwards: “That to me was the most interesting wine of the evening and it was a very bold thing to do. I have been going to Champagne for years and I know that part of the Marne Valley very well and I thought this wine was very interesting… it was a real wine, not just a Champagne I just learnt that they use lots of ageing processes and principals like solera and reserves, which is just brilliant.”

Carl Edmund: “This was an absolutely fantastic rosé de saignée, that is to say a rosé of maceration, not a blend. 100% pinot noir, a brut. This was paired with the venison foie gras. There has an incredible precision with crisp minerality and freshness that is very typical of the terroir of Demiere, where the grapes are coming from. A beautiful red fruit as well, that was perfectly paired with the venison and foie gras.”

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