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.”

Add your name to our confidential database to receive more tips from Secret sommelier:

The cathedral in Santiago de Compostela, the final resting place of Saint James, rises out of the landscape, infested with antiquity. The rambling steep streets give way to shafts of dramatic light, emblazoned chapels, and tightly packed tapas bars, dusty, as old novels pressed together in antiquarian bookshops.


Driving into the Entre-Deux-Mers region from the north, the vineyards roll out like a bright green deep-pile carpet across the undulating land. It’s hard not to be excited about tasting wines with so much heritage, as we head to Chateau-Sainte-Marie to meet with 5th generation owner, Stéphane Dupuch. 


It’s been a hot couple of weeks here trekking around northern Catalonia. From the homeland and backdrop to surrealist Salvador Dali’s world to dramatic remnants of the volcano park an hour away, this place is a land of rough-hewn vistas and rustic hospitality.


It’s a scorching summer evening in Regent’s Park and what is my glass is of premium importance. The fact that Britain is experiencing a thorough multi-day licking from the sun, is itself unconventional, as are the pourers at this evenings tasting: 4 wine producers from the appellation AOC Ventoux in the southern Rhone.


Carluccio's deli and restaurants are a high-street staple, where great flavours in food blend easily with quality wines on the list. Following the death of the charismatic founder, Antonio Carluccio, his spirit lives on in style and philosophy. Nick Breeze talks to Head of International Operations (especially where wine is concerned!), Mike Stocks about wine-list tips, food matching and the great man of "mof mof":


Winemaker and owner Nicola D’Auria greeted us at the entrance of this fascinating cantina. The winery and cellars have been designed by Rocco valentini in the shape of a vertical barrel in order to immerse the tasters senses in wine.


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of this site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

  I accept cookies from this site.
EU Cookie Directive plugin by