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“I’ve loved this Champagne for a while,” says Emily Nevin-Giannini, sommelier and beverage director for both Barcelona Wine Bar and Corsica Wine Bar. “It’s a micro-estate, about 14 acres, in the Vallée du Petit Morin, farmed organically and practicing biodynamics on flint-rich silex and meulière soils. It’s exactly the kind of grower Champagne I get excited to pour, hyper-terroir-driven and still just under that $60 ceiling.”
Ideal Party-Food Pairing: “I’d go simple here,” says Nevin-Giannini. “Raw oysters or simple shrimp with garlic and olive oil or really any form of crispy potato. The extra-brut cut, plus smokiness from the terroir, is magic with briny shellfish and anything fried.”
