Day 3 June 11, 2018

Today was our trip to Champagne! Although we had a 6:55 am call time, we were all looking forward to better understanding the process and complexities of champagne. The group was able to take a nap in the most comfortable bus rideUpon our arrival our tour guide Ben showed us a movie of how Moët & Chandon makes their champagne. We were then given a tour of the dark and cold (so the wine is of excellent quality) wine cellar. We proceeded into the tasting room where the class was able to try  Moët & Chandon’s Imperial Champagne. There was a small detour when the alarm went off but once we were given the all clear, the class was able to go back into the gift shop to make purchases.

The next champagne estate visited was René Geoffroy. Although it was not as big or largely marketed as Moët & Chandon, their wines were of exceptional quality. The class was also able to tour the cellar (although some parts were under construction) and try champagne. This time there were three champagnes to be enjoyed. The first was the “vintage expression” which Reno (our tour guide) advised as a champagne to be had for any and every occasion. The second wine, “empreinte 2011” this had more notes of cooked apple and a sweeter aroma with more bubbles. The third wine was the “rose de saignée.”

Geoffroy Champagne Estate- the three champagnes tried during the tasting

champagne trip

An assortment of macaroons from Ladurée

Riddling Machine

bonjour classe!

Reno as he mise en places for the champagne tasting

The dead yeast decent to the neck of the bottle.

Moet and Chandon Estate

Both estates use the three grapes to make champagne: pinot noir, chardonnay, pinot meunier. The day ended on a sweet note when the class celebrated Professor Warner and her engagement with and assortment of macaroons from Ladurée.

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