December 19, 2023 • 22 mins
Champagne Palmer was established in 1947 by seven grower families passionate about quality and sharing a vision to create a Grande Marque. Based in Montagne de Reims, Champagne Palmer encompasses 500 acres of Premier and Grand Cru vineyards throughout 40 crus. Champagne Palmer’s elegance and richness are enhanced by consistent blending and longer sur lie aging says Oenologist and Managing Director Rémi Vervier, who discusses a few cuvées. www.champagnepalmer.com. U.S. Importer: Quintessential.
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The Connected Table Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).
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(00:03):
Welcome to the Connected Table SIPs oniHeartRadio. We are your insatiably curious culinary
couple Melanie Young and David Ransom.We bring you the dynamic people who are
front and center and behind the scenesin food, wine, spirits and hospitality.
Ours is a delicious life and wewant to share it with you,
(00:27):
Mason. Champagne Palmer was established innineteen forty seven by seven family growers who
are passionate about producing a grand markcouvet. Seventy six years seems young in
the centuries old history of Champagne,but it is formidable given all the house
established in its reputation. Based inMontagne de Lance, Champagne Palmer encompasses over
(00:51):
five hundred acres of vineyards throughout fortyclue that are premier and grand clue only.
Champagne Palmer is imported into the Statesby Quintessential, and we're here with
Remy Verber, Managing director of ChampagnePalmer. He is also one of five
knowlogists who oversee production of this prestigecouvet. Remy grew up in Burgundy,
(01:14):
where his family owned a vineyard inPoula Fuse, and he has worked at
Champagne Palmer for thirteen years. ThenVenue Remy II, I'm very happy to
be with you today to speak aboutchampagne. Thank you for inviting me.
I'm happy. Remy. Take usback to nineteen forty seven when Champagne Palmer
(01:36):
was established. Who are the originalseven families and what was their vision at
the time for Champagne Palmer. Soimagine that we are just at the moment
after the Second World War and wehave seven families established mainly in the top
prestigious crew in Champagne, the bestplace in Champagne in terms of production.
(01:59):
They were friends, but more thanthat, they share the vision. The
idea was very simple. They say, okay, we are in the top
crew of Champagne. Maybe if weblend these top crews together, we've moved
to the next level in terms ofquality. So that's where the idea the
(02:20):
playing the art of blending all togetherwith their different crews, and so they
decided to create a new brand ofchampagne, Champagne Power. That's the Bursts
of Champagne Powder in nineteen forty seven. We all know how important the blending
process is to the production of champagne. And we'll get into that further remy.
The House of Palmer is in Montandevlins, one of the Champagne region's five
(02:45):
main production zones. This region ishistorically dominant for cultivating pinot noir. However,
Champagne Palmer is acclaimed as a Chordinayfocus house. Why is the focus
on Chortenay important to Champagne Palmer.This is also a question of history.
You know, when the founders havethis idea of this creation of a new
(03:08):
new brand and a new qv theidea was the balance between the Chardonnays and
the pino noir. You're right,the Mountaine Durance is the place for pinoir.
That's the temple of pino noir.And in this ocean of pino noir,
you have two islands of Chardonay inthe eastern coat of the Mountaine Durrance,
(03:30):
with the two villages of Treppei andWillhemambri Premi, and since the beginning,
the Chardonnay are very important a Champagnetanner in the balance of the blend.
That's why even with are so strongin the Mountaine Durrance, we have
this prestigious crew of the east coastof the Mountain Durrance with the chardony.
That's history, Remie. We allknow that every Champagne house has its particular
(03:54):
style. Would you explain and differentiatethe Champagne Palmer style and how do you
to maintain its consistency. I woulddefine the style of Champagna by the terroir.
You know, the mountain Durance expressionis really the who we are if
you look at the style and thisparticular place of the mountain drance, because
(04:14):
we are in these slopes, inthis region where the vineyard is looking to
the Norse, a Norse exposure,which is quite unique to have this pin
and while looking to the Norse,and it gives very strong expression of the
pinano or sort of strengths, anatural strength. And so the style of
Champagne Banmeer is a I would sayit's a triangle between the strengths, between
(04:36):
the length and between the freshness andon the top of that always being balanced.
Balance is in the key of thistriangle and we produce real wine.
At the end. We produce forshort bubbles, but we are a wine
producers, no compromise at Banner.We want everything. We want a real
(04:59):
wine with strength, with freshness,with a good length and always balanced.
That's maybe an explanation of the styleof the who we are a Champagne panner.
That's actually a great explanation. REMI, you're not only part of the
business side of CHAMPAGNEO, you're alsoon the analogists team as well. Can
you give us a sense of theplenning process from an analogists standpoint? The
(05:21):
process of the art of blending isreally complex. It's something that we pay
a lot of attention. We area team of five anologists, three ladies
and two guys. I am oneof the two guys, and we have
to be all agreed. No chief, no ceo, no no chef de
cav there. The idea is tobe sure that we will stay in the
(05:43):
consistency for the brand. So it'sit's very important that all the decisions are
taken by the team. So it'sa long process, the art of blending.
It's really you know, how wecan find two needing things. As
I mentioned previously, no compromise atchampagn We want everything. So to play
that game, we have this fantastictool, which is the art of blending.
(06:06):
We can play and play and playagain until the picture is totally finished.
That's why we's it's so important onthis moment of the art of blending
and the validation by the tasting ofthe fibologists. Remy, We've talked about
the art of blending, but nowlet's move to the aging process. How
(06:27):
does the extend neces sarily aging beyondthe required laws en reach the final cove.
You know, it's always a questionof there are and at Champagne number
as I explained, we're in theMountain Durrance, this part looking to the
nose bring strong still one with alot of character. And so now after
the moment of blending, the artof blending, that's the time of aging.
(06:53):
We play with the time. Weuse the time like another ingredient in
the picture. We let the timeachieving what he has to do and to
polish a little bit the strength ofthis very strong wine coming from the Montaigneurs.
We play with the time. That'swhy a Champione partner the Brittan and
vintage. It's four years on leads, where the minimum in Champagne is fifteen
(07:15):
months. So it's it's you knowhere, if I take my hat of
the sea of the company, Isay, oh my gosh, that's something
that costs a lot. But Ihave my hat of the wine maker and
this one is the is more important, and this one says you have to
wait this very long time on leastto achieving the balance and the finess we
want to have in a champagne.Well said, we saw a video where
(07:40):
you said we pay attention to people. They are the key to our future.
What do you mean by that interms of your team? I think
you know it's the key for everything. You can have the best wor in
the world, but if you don'thave the good people for doing the wine
growing there, you will have nothingspecial. So it means it's a long
chain of people to achieving a veryvery high quality wine. It's a lot
(08:05):
of details you have to pay attentionon. Every single detail is to play
that level of quality, from thevineyard, in the winery, everywhere and
all this chain of attention. Basicallyit's people. That's what people are so
so important for me and in achampagne power to achieving this level of quality,
(08:28):
it's always a question of people.Remy, we have four couves in
front of us to discuss. Let'sstart with the Champagne Palmer brute reserve.
The brute reserve is the signature ofthe house, you know, it's the
who we are. It's the expressionof panaire. So here you will have
the expression for sure of the MontainDurance, Promier Creux and Grand Creux villages,
(08:48):
which represents around seventy percent of theof the total blend of the indiscuway.
And for sure the balance between theChardonnais and the p knows chardon heare
above. The average runs fifty tofifty five percent on our thirty percent and
the money for the rest. Moreimportant thing reason of wine Reason one is
(09:13):
the key for the consistency. It'sit's a great tool to play for achieving
the consistency year two year and thereason one for the brute a champion baner
are very special because we use theblend of the previous reason one, but
not only one year before the blendof one year, two year, three
(09:33):
year and four years before. Itmeans. It means that every year,
when when we create a new blend, we will not bottle all the quantity.
The part we will be put asideand we will use this as reason
one for the future. So itallows us to have a consistency in the
style, which is also very important. Time only we mentioned that for the
(09:56):
Brute and vintage of Palmer, theBrute reserve, it's four years on lease,
so very important to achieve this veryelegant, finess, balanced wine that
we want to have in the inthe style. At the end, I
would say Brutus is very easy todrink. It's the it's the kind of
champagne that if you are not aconnoisseur, you will just take the first
(10:16):
class and ask for the second onebecause it's so easy, it's so delicate,
easy to drink, and in thesame time for the connoisseur that will
immediately recognize a great champagne because becauseof its complexity and to achieve this balance,
it's it's a it's a tough job. It's a tough world to achieve
that. So it's it's the kindof champagne for everybody. This would be
(10:39):
a great wine by the glass programat a restaurant or entertaining at home.
And you know what I like aboutthis one. It's also got a little
bit about ten percent of pini ofmanure and which is the third grade that
they use in Champagne. Yeah,really really special, really nice. Remy.
The next one we're talking about isthe rose, so Lera tell us
about this with it. So it'sa rose Champagne which everybody knows about.
(11:01):
But Soleira interesting, what do youcall it? That this rose as a
special end rosses sol because we usea solar of red wine, which is
absolutely unique in Champagne. We arethe only one doing this. By soliar
we mean a perpetual reserve that webegan more than forty five years ago.
(11:24):
So it's a long story of aperpeture reserve that we use here. We
produce red wine every year in thesouth of Champagne in the very Burgundy style,
and we will we will use thehook for this red wine of the
year and after eight nine months ofaging on these very old barrows, they
(11:46):
will join this perpetual reserve of redwine that we have a champion perform more
than forty five years. And it'sa part of this perpetual reserve that we
will use as an ingredient in theblend of brute reserve around eight percent to
achieve this very specific rose blend.We do that because we want to have
(12:11):
something in spectra. We want tohave, in the same times the range
of aromas coming from the young redwines, meaning some red fruit, black
fruit, very fruity expression. Butin the same time we want to have
spicy notes like vanillas, cinnamon,like I would say Christmas spice, coming
(12:31):
from the very old red wine.And thanks to this perpetual reserve of red
wine, we have this all aromas, the two ranges of aromas all together
in the glass, and you havethis very unique expression of rose, very
delicate and very charming. I wouldsay rose. You talk about spice,
(12:54):
and I'm thinking about some foods maybewith a touch of spice would beautiful with
this particular rose, soelera. It'sgot somebody to it, so we could
really enjoy it as a center pieceof a meal as well. Right,
that makes sense. We've tried therose, we've dug for example, we've
(13:15):
meat. It's very fantastic. Ohonly you know, if you are in
the apperative, just a little smallpieces of serrao, you know, just
a small species of serra no anda glass of roses palmel and you will
definitely enjoy it. Only for aperative. That's a good example of what we
can do in terms of pairing,I can get that that tay and saltiness
(13:35):
of the ham and the champagne justbeautiful pairing. So let's go to blanc
the blanc and what makes this specificchampagne Palmer Blanc the box stand out right.
We are always recognized as one ofthe best blonde to blow in champagne
(13:56):
or in the world. We havethis recognition now for more than six years
in the very prestigious conclude in Londonand as seen as the best blonde to
blow in champagne. And it's becausebasically the origin of the grapes. It's
quite unique to have a blonde deblan with chardon as coming from the mountain
(14:16):
in their hands where we are sostrong because it's again it's history, and
so we have these two villages ofmemory giving chardon ey like with a citrus,
not very elegant, very fresh,mineral and citrus in the same time
very strong, still one to alot of finesse too. That's the style
(14:37):
of the blondel very charming, allagain, fresh blonde blow and definitely one.
Then it's the reason why we weare always out of the crowd when
we speak about the blonde blue Champagneand it's a it's a it's a great
chance for Champagne being the stella forsince the origin. We are so lucky
(14:58):
and it really is unique. AndI'm thinking shellfish. I'm craving Dover Saul
right now. Just a beautiful pieceof Dover Saul with a little bit of
lemon and almond because you've got alittle white flower and almond notes with this
beautiful Blanc de blanc. Just fantastic. And the time on les also time
on lise for the blondel is fivesix years on these, you know,
(15:18):
so again the effect of time toachieving is perfect balance and finix we want
to have in the wine. Yeah, the les really adds a balance and
a body to the wine that youdon't get if you don't age it that
length of time on the lease.Absolutely. The last one we're going to
talk about is your Grand ter Wartwenty fifteen. This is a vintage Champagne.
So it's a step away from theother three that we've talked about.
Why don't you tell us about thiswine? You know, it's the expression,
(15:43):
the total expression of the who weare because it's the same philosophy than
the first cub that has been produceda champion by the founders in nineteen forty
seven. That's the same wine,the same story, the same vision.
It's the balance between Chaldonnaise and pinotsand a dree percent coming from Premier Creux
(16:03):
and grand Creux of the montaigndo Rans. It's how Champagne parmers see a vintage
through this fantastic recipe coming from theMontagdourans. That's that's that the history of
Grande wire And for sure we havehere Grande Wi fifteen. What a year,
warm year. You know. Wehave a lot of fruiting, notts,
(16:26):
a lot of goodmand is there inthe nose, very elegant. But
in the same time, thanks tothis Grande of the Montaigndurans, we have
a lot of character. Again lookingto the Norse. We conserve the freshness,
we conserve the liveliness in the wine, which is unique to have this
balance between fruitiness, goodman is andfreshness on the mass that refresh thermals,
(16:49):
which is what we like at ChampagneParner. I think this one is just
a delightful wine, Melanie, don'tyou. And I love the fact that
it's fifty percent Ardnay, thirty eightpercent pin on Our and then again twelve
percent Peno Manere. Just it's allabout the blending process and of course slow
extended aging on Lise our Premier Creweand Grand Crew vineyards right exactly, only
(17:14):
promand Creux and this long time onlead because it's a fifteen vintage so recently.
This goal is a long time onLiz to again play with the time.
Again, let let the time doinghis job. That's fantastic to see
that, to see the effect oftime on such great wine since the beginning.
You have to have great wine toplay with time. That's fantastic.
When would you drink this wine?Do we drink it now or would you
(17:37):
lay it down and drink later?Talk to us about how you would drink
this wine. Well, you candefinitely drink you did do the wine now
because you know what, in thechampagne world we do the job of aging.
It's hard job to let the winelong time. In our sellers,
we play the aging and when werelease the wine it's for the consumer,
(17:59):
the good time for for drinking it. Obviously, you can let some bottles
in your cellars waiting for the future. No risk of anything, but but
that it's very important to understand thatwe in Champagne play the role of aging
in our cellars. So the wineis definitely okay for now, which is
(18:19):
really kind of unique in the worldof wine. Yes, and important for
our listeners who are consumers who arewondering when should I, uh uncork that
bottle of champagne? Do I need? Can I drink it now or do
I need to rest wait and drinkit later. So you know, basically,
enjoy it now and as we alwayssay, and you agree, r,
I mean, enjoy champagne for alloccasions. Correct, Yes, you
(18:41):
know that we are so lucky forthat. Champagne is so versatile. You
can have with apparity, if youcan get with food, you can play
different kinds of bearing. And wesee more and more people like just just
the come they come back home afterjob and they just if but they only
(19:02):
maybe alone at home, two people, and they just open a bottle of
champagne and for a parity for thecooking moment, and after that they take
the bottle which is not finished andthey enjoy the rest of the bottle during
the dinner. And it's so it'sso agreeable because you have the freshness and
the real wine in the same time. So the champagne has this ability of
(19:25):
playing as being such versatile for thepairing. So it's really nice we see
that this new tenancy in the momentfor the champagne category. It's so true
and you can enjoy it from acasual meal of fried chicken, right that's
very popular in the South, tosomething more sublime. I mentioned that dover
Saul and you talked about the duckjust really versatile in pairing and all occasions.
(19:48):
However, we understand we need totoast you on a special occasion,
Rememy. We've just found out you'vebeen inducted in the highest order. The
code to the Champagne congratulations. Whatis the code to the Champagne order.
It's it's you know, it's asort of house, and that it's a
sort of club or very historical clubwhere the goal is to defend the champagne
(20:14):
area and to push the champagne atits presticious way everywhere in the world.
That's that's and also with the ideathat at any moment, champagne is for
enjoying, it's for making people happy. So it's it's a brilliant ceremony that
we organize everywhere in the world withthe orth or they could do Champagne and
(20:37):
where we are all ambassadors of thelifestyle of champagne. Where we seeing that
there is only champagne coming from Champagneand we celebrate that all together. That's
something very unique and very great amountof celebration. When we do another or
they could do in different places inthe world. Well, you are a
(21:00):
wonderful ambassador for Champagne, which wealways underscore is a place protected place in
France. It is a style ofwine, very important, it's uniquely Champagne.
It should be enjoyed every day andnot just for special occasions. And
we're really excited because Champagne Palmer isavailable throughout the United States. It's imported
(21:21):
by Quintessential and bring it to friends, enjoy it all the time. And
a toast to you, Remy forall you've done to protect and support and
promote champagne in general and of courseChampagne Palmer. Thank you, Milanie David.
I'm so happy for joining us,joining you to Todday and sharing our
vision of champagne and explaining what ischampagne camera and our patient for doing that
(21:45):
fantastic job that we have producing champagne, which is always very very satisfying for
every day. Thank you, Thankyou, Melsie. You've been listening to
The Connected Table SIPs with Melanie Youungand David Ransom. To listen to more
(22:07):
in depth features with the movers andshakers who shape the wine, food spirits
and hospitality industry, tune into ourcompanion show, The Connected Table Live.
You can tune into the live broadcaston Wednesdays at two pm Eastern Time on
W four CY Radio easy to findat ww dot W fourcy dot com,
(22:29):
or listen to all our shows anytimeat iHeart dot com and on the iheartapp.
Connect with us on Twitter at ConnectedTable, and follow us on Facebook
and Instagram under the Connected Table.And remember always stay insatiably curious
Welcome to the Connected Table SIPs oniHeartRadio. We are your insatiably curious culinary
couple Melanie Young and David Ransom.We bring you the dynamic people who are
front and center and behind the scenesin food, wine, spirits and hospitality.
Ours is a delicious life and wewant to share it with you,
(00:27):
Mason. Champagne Palmer was established innineteen forty seven by seven family growers who
are passionate about producing a grand markcouvet. Seventy six years seems young in
the centuries old history of Champagne,but it is formidable given all the house
established in its reputation. Based inMontagne de Lance, Champagne Palmer encompasses over
(00:51):
five hundred acres of vineyards throughout fortyclue that are premier and grand clue only.
Champagne Palmer is imported into the Statesby Quintessential, and we're here with
Remy Verber, Managing director of ChampagnePalmer. He is also one of five
knowlogists who oversee production of this prestigecouvet. Remy grew up in Burgundy,
(01:14):
where his family owned a vineyard inPoula Fuse, and he has worked at
Champagne Palmer for thirteen years. ThenVenue Remy II, I'm very happy to
be with you today to speak aboutchampagne. Thank you for inviting me.
I'm happy. Remy. Take usback to nineteen forty seven when Champagne Palmer
(01:36):
was established. Who are the originalseven families and what was their vision at
the time for Champagne Palmer. Soimagine that we are just at the moment
after the Second World War and wehave seven families established mainly in the top
prestigious crew in Champagne, the bestplace in Champagne in terms of production.
(01:59):
They were friends, but more thanthat, they share the vision. The
idea was very simple. They say, okay, we are in the top
crew of Champagne. Maybe if weblend these top crews together, we've moved
to the next level in terms ofquality. So that's where the idea the
(02:20):
playing the art of blending all togetherwith their different crews, and so they
decided to create a new brand ofchampagne, Champagne Power. That's the Bursts
of Champagne Powder in nineteen forty seven. We all know how important the blending
process is to the production of champagne. And we'll get into that further remy.
The House of Palmer is in Montandevlins, one of the Champagne region's five
(02:45):
main production zones. This region ishistorically dominant for cultivating pinot noir. However,
Champagne Palmer is acclaimed as a Chordinayfocus house. Why is the focus
on Chortenay important to Champagne Palmer.This is also a question of history.
You know, when the founders havethis idea of this creation of a new
(03:08):
new brand and a new qv theidea was the balance between the Chardonnays and
the pino noir. You're right,the Mountaine Durance is the place for pinoir.
That's the temple of pino noir.And in this ocean of pino noir,
you have two islands of Chardonay inthe eastern coat of the Mountaine Durrance,
(03:30):
with the two villages of Treppei andWillhemambri Premi, and since the beginning,
the Chardonnay are very important a Champagnetanner in the balance of the blend.
That's why even with are so strongin the Mountaine Durrance, we have
this prestigious crew of the east coastof the Mountain Durrance with the chardony.
That's history, Remie. We allknow that every Champagne house has its particular
(03:54):
style. Would you explain and differentiatethe Champagne Palmer style and how do you
to maintain its consistency. I woulddefine the style of Champagna by the terroir.
You know, the mountain Durance expressionis really the who we are if
you look at the style and thisparticular place of the mountain drance, because
(04:14):
we are in these slopes, inthis region where the vineyard is looking to
the Norse, a Norse exposure,which is quite unique to have this pin
and while looking to the Norse,and it gives very strong expression of the
pinano or sort of strengths, anatural strength. And so the style of
Champagne Banmeer is a I would sayit's a triangle between the strengths, between
(04:36):
the length and between the freshness andon the top of that always being balanced.
Balance is in the key of thistriangle and we produce real wine.
At the end. We produce forshort bubbles, but we are a wine
producers, no compromise at Banner.We want everything. We want a real
(04:59):
wine with strength, with freshness,with a good length and always balanced.
That's maybe an explanation of the styleof the who we are a Champagne panner.
That's actually a great explanation. REMI, you're not only part of the
business side of CHAMPAGNEO, you're alsoon the analogists team as well. Can
you give us a sense of theplenning process from an analogists standpoint? The
(05:21):
process of the art of blending isreally complex. It's something that we pay
a lot of attention. We area team of five anologists, three ladies
and two guys. I am oneof the two guys, and we have
to be all agreed. No chief, no ceo, no no chef de
cav there. The idea is tobe sure that we will stay in the
(05:43):
consistency for the brand. So it'sit's very important that all the decisions are
taken by the team. So it'sa long process, the art of blending.
It's really you know, how wecan find two needing things. As
I mentioned previously, no compromise atchampagn We want everything. So to play
that game, we have this fantastictool, which is the art of blending.
(06:06):
We can play and play and playagain until the picture is totally finished.
That's why we's it's so important onthis moment of the art of blending
and the validation by the tasting ofthe fibologists. Remy, We've talked about
the art of blending, but nowlet's move to the aging process. How
(06:27):
does the extend neces sarily aging beyondthe required laws en reach the final cove.
You know, it's always a questionof there are and at Champagne number
as I explained, we're in theMountain Durrance, this part looking to the
nose bring strong still one with alot of character. And so now after
the moment of blending, the artof blending, that's the time of aging.
(06:53):
We play with the time. Weuse the time like another ingredient in
the picture. We let the timeachieving what he has to do and to
polish a little bit the strength ofthis very strong wine coming from the Montaigneurs.
We play with the time. That'swhy a Champione partner the Brittan and
vintage. It's four years on leads, where the minimum in Champagne is fifteen
(07:15):
months. So it's it's you knowhere, if I take my hat of
the sea of the company, Isay, oh my gosh, that's something
that costs a lot. But Ihave my hat of the wine maker and
this one is the is more important, and this one says you have to
wait this very long time on leastto achieving the balance and the finess we
want to have in a champagne.Well said, we saw a video where
(07:40):
you said we pay attention to people. They are the key to our future.
What do you mean by that interms of your team? I think
you know it's the key for everything. You can have the best wor in
the world, but if you don'thave the good people for doing the wine
growing there, you will have nothingspecial. So it means it's a long
chain of people to achieving a veryvery high quality wine. It's a lot
(08:05):
of details you have to pay attentionon. Every single detail is to play
that level of quality, from thevineyard, in the winery, everywhere and
all this chain of attention. Basicallyit's people. That's what people are so
so important for me and in achampagne power to achieving this level of quality,
(08:28):
it's always a question of people.Remy, we have four couves in
front of us to discuss. Let'sstart with the Champagne Palmer brute reserve.
The brute reserve is the signature ofthe house, you know, it's the
who we are. It's the expressionof panaire. So here you will have
the expression for sure of the MontainDurance, Promier Creux and Grand Creux villages,
(08:48):
which represents around seventy percent of theof the total blend of the indiscuway.
And for sure the balance between theChardonnais and the p knows chardon heare
above. The average runs fifty tofifty five percent on our thirty percent and
the money for the rest. Moreimportant thing reason of wine Reason one is
(09:13):
the key for the consistency. It'sit's a great tool to play for achieving
the consistency year two year and thereason one for the brute a champion baner
are very special because we use theblend of the previous reason one, but
not only one year before the blendof one year, two year, three
(09:33):
year and four years before. Itmeans. It means that every year,
when when we create a new blend, we will not bottle all the quantity.
The part we will be put asideand we will use this as reason
one for the future. So itallows us to have a consistency in the
style, which is also very important. Time only we mentioned that for the
(09:56):
Brute and vintage of Palmer, theBrute reserve, it's four years on lease,
so very important to achieve this veryelegant, finess, balanced wine that
we want to have in the inthe style. At the end, I
would say Brutus is very easy todrink. It's the it's the kind of
champagne that if you are not aconnoisseur, you will just take the first
(10:16):
class and ask for the second onebecause it's so easy, it's so delicate,
easy to drink, and in thesame time for the connoisseur that will
immediately recognize a great champagne because becauseof its complexity and to achieve this balance,
it's it's a it's a tough job. It's a tough world to achieve
that. So it's it's the kindof champagne for everybody. This would be
(10:39):
a great wine by the glass programat a restaurant or entertaining at home.
And you know what I like aboutthis one. It's also got a little
bit about ten percent of pini ofmanure and which is the third grade that
they use in Champagne. Yeah,really really special, really nice. Remy.
The next one we're talking about isthe rose, so Lera tell us
about this with it. So it'sa rose Champagne which everybody knows about.
(11:01):
But Soleira interesting, what do youcall it? That this rose as a
special end rosses sol because we usea solar of red wine, which is
absolutely unique in Champagne. We arethe only one doing this. By soliar
we mean a perpetual reserve that webegan more than forty five years ago.
(11:24):
So it's a long story of aperpeture reserve that we use here. We
produce red wine every year in thesouth of Champagne in the very Burgundy style,
and we will we will use thehook for this red wine of the
year and after eight nine months ofaging on these very old barrows, they
(11:46):
will join this perpetual reserve of redwine that we have a champion perform more
than forty five years. And it'sa part of this perpetual reserve that we
will use as an ingredient in theblend of brute reserve around eight percent to
achieve this very specific rose blend.We do that because we want to have
(12:11):
something in spectra. We want tohave, in the same times the range
of aromas coming from the young redwines, meaning some red fruit, black
fruit, very fruity expression. Butin the same time we want to have
spicy notes like vanillas, cinnamon,like I would say Christmas spice, coming
(12:31):
from the very old red wine.And thanks to this perpetual reserve of red
wine, we have this all aromas, the two ranges of aromas all together
in the glass, and you havethis very unique expression of rose, very
delicate and very charming. I wouldsay rose. You talk about spice,
(12:54):
and I'm thinking about some foods maybewith a touch of spice would beautiful with
this particular rose, soelera. It'sgot somebody to it, so we could
really enjoy it as a center pieceof a meal as well. Right,
that makes sense. We've tried therose, we've dug for example, we've
(13:15):
meat. It's very fantastic. Ohonly you know, if you are in
the apperative, just a little smallpieces of serrao, you know, just
a small species of serra no anda glass of roses palmel and you will
definitely enjoy it. Only for aperative. That's a good example of what we
can do in terms of pairing,I can get that that tay and saltiness
(13:35):
of the ham and the champagne justbeautiful pairing. So let's go to blanc
the blanc and what makes this specificchampagne Palmer Blanc the box stand out right.
We are always recognized as one ofthe best blonde to blow in champagne
(13:56):
or in the world. We havethis recognition now for more than six years
in the very prestigious conclude in Londonand as seen as the best blonde to
blow in champagne. And it's becausebasically the origin of the grapes. It's
quite unique to have a blonde deblan with chardon as coming from the mountain
(14:16):
in their hands where we are sostrong because it's again it's history, and
so we have these two villages ofmemory giving chardon ey like with a citrus,
not very elegant, very fresh,mineral and citrus in the same time
very strong, still one to alot of finesse too. That's the style
(14:37):
of the blondel very charming, allagain, fresh blonde blow and definitely one.
Then it's the reason why we weare always out of the crowd when
we speak about the blonde blue Champagneand it's a it's a it's a great
chance for Champagne being the stella forsince the origin. We are so lucky
(14:58):
and it really is unique. AndI'm thinking shellfish. I'm craving Dover Saul
right now. Just a beautiful pieceof Dover Saul with a little bit of
lemon and almond because you've got alittle white flower and almond notes with this
beautiful Blanc de blanc. Just fantastic. And the time on les also time
on lise for the blondel is fivesix years on these, you know,
(15:18):
so again the effect of time toachieving is perfect balance and finix we want
to have in the wine. Yeah, the les really adds a balance and
a body to the wine that youdon't get if you don't age it that
length of time on the lease.Absolutely. The last one we're going to
talk about is your Grand ter Wartwenty fifteen. This is a vintage Champagne.
So it's a step away from theother three that we've talked about.
Why don't you tell us about thiswine? You know, it's the expression,
(15:43):
the total expression of the who weare because it's the same philosophy than
the first cub that has been produceda champion by the founders in nineteen forty
seven. That's the same wine,the same story, the same vision.
It's the balance between Chaldonnaise and pinotsand a dree percent coming from Premier Creux
(16:03):
and grand Creux of the montaigndo Rans. It's how Champagne parmers see a vintage
through this fantastic recipe coming from theMontagdourans. That's that's that the history of
Grande wire And for sure we havehere Grande Wi fifteen. What a year,
warm year. You know. Wehave a lot of fruiting, notts,
(16:26):
a lot of goodmand is there inthe nose, very elegant. But
in the same time, thanks tothis Grande of the Montaigndurans, we have
a lot of character. Again lookingto the Norse. We conserve the freshness,
we conserve the liveliness in the wine, which is unique to have this
balance between fruitiness, goodman is andfreshness on the mass that refresh thermals,
(16:49):
which is what we like at ChampagneParner. I think this one is just
a delightful wine, Melanie, don'tyou. And I love the fact that
it's fifty percent Ardnay, thirty eightpercent pin on Our and then again twelve
percent Peno Manere. Just it's allabout the blending process and of course slow
extended aging on Lise our Premier Creweand Grand Crew vineyards right exactly, only
(17:14):
promand Creux and this long time onlead because it's a fifteen vintage so recently.
This goal is a long time onLiz to again play with the time.
Again, let let the time doinghis job. That's fantastic to see
that, to see the effect oftime on such great wine since the beginning.
You have to have great wine toplay with time. That's fantastic.
When would you drink this wine?Do we drink it now or would you
(17:37):
lay it down and drink later?Talk to us about how you would drink
this wine. Well, you candefinitely drink you did do the wine now
because you know what, in thechampagne world we do the job of aging.
It's hard job to let the winelong time. In our sellers,
we play the aging and when werelease the wine it's for the consumer,
(17:59):
the good time for for drinking it. Obviously, you can let some bottles
in your cellars waiting for the future. No risk of anything, but but
that it's very important to understand thatwe in Champagne play the role of aging
in our cellars. So the wineis definitely okay for now, which is
(18:19):
really kind of unique in the worldof wine. Yes, and important for
our listeners who are consumers who arewondering when should I, uh uncork that
bottle of champagne? Do I need? Can I drink it now or do
I need to rest wait and drinkit later. So you know, basically,
enjoy it now and as we alwayssay, and you agree, r,
I mean, enjoy champagne for alloccasions. Correct, Yes, you
(18:41):
know that we are so lucky forthat. Champagne is so versatile. You
can have with apparity, if youcan get with food, you can play
different kinds of bearing. And wesee more and more people like just just
the come they come back home afterjob and they just if but they only
(19:02):
maybe alone at home, two people, and they just open a bottle of
champagne and for a parity for thecooking moment, and after that they take
the bottle which is not finished andthey enjoy the rest of the bottle during
the dinner. And it's so it'sso agreeable because you have the freshness and
the real wine in the same time. So the champagne has this ability of
(19:25):
playing as being such versatile for thepairing. So it's really nice we see
that this new tenancy in the momentfor the champagne category. It's so true
and you can enjoy it from acasual meal of fried chicken, right that's
very popular in the South, tosomething more sublime. I mentioned that dover
Saul and you talked about the duckjust really versatile in pairing and all occasions.
(19:48):
However, we understand we need totoast you on a special occasion,
Rememy. We've just found out you'vebeen inducted in the highest order. The
code to the Champagne congratulations. Whatis the code to the Champagne order.
It's it's you know, it's asort of house, and that it's a
sort of club or very historical clubwhere the goal is to defend the champagne
(20:14):
area and to push the champagne atits presticious way everywhere in the world.
That's that's and also with the ideathat at any moment, champagne is for
enjoying, it's for making people happy. So it's it's a brilliant ceremony that
we organize everywhere in the world withthe orth or they could do Champagne and
(20:37):
where we are all ambassadors of thelifestyle of champagne. Where we seeing that
there is only champagne coming from Champagneand we celebrate that all together. That's
something very unique and very great amountof celebration. When we do another or
they could do in different places inthe world. Well, you are a
(21:00):
wonderful ambassador for Champagne, which wealways underscore is a place protected place in
France. It is a style ofwine, very important, it's uniquely Champagne.
It should be enjoyed every day andnot just for special occasions. And
we're really excited because Champagne Palmer isavailable throughout the United States. It's imported
(21:21):
by Quintessential and bring it to friends, enjoy it all the time. And
a toast to you, Remy forall you've done to protect and support and
promote champagne in general and of courseChampagne Palmer. Thank you, Milanie David.
I'm so happy for joining us,joining you to Todday and sharing our
vision of champagne and explaining what ischampagne camera and our patient for doing that
(21:45):
fantastic job that we have producing champagne, which is always very very satisfying for
every day. Thank you, Thankyou, Melsie. You've been listening to
The Connected Table SIPs with Melanie Youungand David Ransom. To listen to more
(22:07):
in depth features with the movers andshakers who shape the wine, food spirits
and hospitality industry, tune into ourcompanion show, The Connected Table Live.
You can tune into the live broadcaston Wednesdays at two pm Eastern Time on
W four CY Radio easy to findat ww dot W fourcy dot com,
(22:29):
or listen to all our shows anytimeat iHeart dot com and on the iheartapp.
Connect with us on Twitter at ConnectedTable, and follow us on Facebook
and Instagram under the Connected Table.And remember always stay insatiably curious
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