Instructor: James
Champagne's model since the 1800s has been built on big houses buying grapes and assembling luxury bottlings from hundreds of different lots, like a painter with their palette. What an increasing number of growers have been asking for the last three decades is, what if Champagne worked differently? What if a bottle of champagne expressed specificity of place, of vintage, of soil? What if what was in your glass stemmed directly from the farming in the vineyard? We'll taste some of the most delicious, idiosyncratic, and particular wines to come out of the grower revolution, learn about Champagne's history, and get a glimpse at its future.