Date(s) - March 16, 2019
7:00 pm - 10:00 pm
Champagne comes in a number of different styles, some defined by sweetness or dosage levels. Discover the newest trend in Champagne and learn about Extra Brut Champagne and the level of sugar (g/l) that has been added to the Champagne during the winemaking process.
With rising temperatures from climate change, grapes ripen more easily and acidity softens. Winemakers are no longer required to use dosage to counteract harsh acidity after disgorgement, resulting in more naturally balanced wines.
You will taste four different cuvées of Extra Brut Champagne Thierry Massin and discover your new favorite cuvées that leave the sweetness behind.
Champagne Thierry Massin has been passing its values of excellence in viticulture and wine crafting from generation to generation since 1977.
Thibault Massin, the fifth generation of this winemaking family from the Côte des Bar, will introduce you to different cuvées of “Extra Brut” Champagne. With consumers’ taste profiles trending towards drier wines, winemakers are adjusting to an apparent trend towards lower dosage Champagnes.
To enhance your tasting experience, each Champagne will be accompanied by an array of delightful Indian appetizers.
We look forward to seeing you over a glass of “Extra Brut” bubbly in March.