Happy Hour Featuring Bruno Paillard Champagne with Special Guest Pierre-Jules Peyrat Tuesday, September 30th 6PM
An artist is somebody who produces things that people don't need to have.
Andy Warhol
And you don’t need to have Champagne, but scientists have just proven that Champagne is good for your cognitive functions- IE your brain. Check out the scientists’ evidence at the end of this e-mail and get your Champagne here!!
Champagne is the name of a region and therefore anything inside the boundaries of Champagne can use this name on their label, everything else is just sparkling wine. The important thing to look for on the label when it comes to sparkling wines outside of the Champagne region is the method of production and if the words, methode champenoise are there were in business, this means that the sparkling wine in the bottle is made with the same standards that are used in the great wines from the Champagne region of France.
We drink Champagne every day here at Wine Watch so when our good friends at Maverick Distribution contacted us to let us know Pierre-Jules Peyrat from Bruno Paillard Champagne was in town we jumped at the chance to share some of their incredible bubbles with our wine drinking people even though we usually do not host events on Tuesday nights at the wine bar…we drink Champagne every day and Tuesday is a day.
Join us for an incredible evening of bubbles on Tuesday September 30th. The fee for this tasting is $125 + tax. For reservations call 954-523-9463 or e-mail andy@winewatch.com.
Happy Hour Featuring Bruno Paillard Champagne
with Special Guest Pierre-Jules Peyrat
Tuesday, September 30th
6PM
MV Bruno Paillard Extra Brut Premiere Cuvee Champagne
Price: $90.00 Your Price: $79.20
This is a small grower producer, they farm 22 different parcesl all in Bouzy, a blend of 60/40 Pinot Noir and Chardonnay with 8 months on the lees before the en-tirage of 18 months a very rich bouquet of almonds, fresh yeasty dough like notes and fresh tree fruit, pears and green apple, quince along with pretty floral notes. Smooth and creamy on the tongue with fresh apple and pear like fruit a good amount of that yeast and nutty notes from the nose through the finish and sea shell like minerality leaving the tongue salivating for food. finish 45+ Excellent +
NV Bruno Paillard Dosage Zero Champagne
Price: $120.00 Your Price: $105.60
lAlways the highest quality, our Multi Vintage wines have a mission to remain faithful to themselves across both the good years and the leaner ones. The D : Z cuvée represents the pursuit of purity, energy, harmony, and playing with the pitfalls which our terroir, sometimes austere, can bring if one lacks the patience…
Maison BP exclusively selects the first pressings of the three grape varieties, in majority vinified in small oak barrels. The blend is dominated by the terroirs of the northern slopes of Montagne de Reims and the first few kilometers on the right bank of the Marne Valley for the meunier, which in this cuvée, D : Z, is in the spotlight, with equal proportions of chardonnay and pinot noir.
Exceptionally high for Champagne, the «reserve wines» account for half of the blend.
Ageing is far longer than the legal requirement: three to four years in bottle “sur lies”, followed by six months rest after disgorgement. Dosage: Zero.
NV Bruno Paillard Extra Brut Blanc de Blanc Grand Cru Champagne
Price: $145.00 Your Price: $127.60
Exclusively made of Chardonnay grapes, this wine is also known as “the Lace of Champagne” because of its very fine and persistent white mousse… Blend First pressing Chardonnay, sourced exclusively from grands crus vineyards “Côte des Blancs”. Reserve wines 25 vintages, going back to 1985. Ageing Four years sur lie, then ten months further ageing after disgorgement. The delicacy of the bubbles helps to tame the naturally mineral Grands Crus to offer a sensation that is both creamy and lively. Specificity A very old winemaking method is used where fermentation in the bottle is less powerful than traditional champagne. Dosage Extra brut, very low dosage: 5g/L. This wine was disgorged in October of 2021 this is 4 years in the cellar, the base of this is 2016 vintage.
NV Bruno Paillard Grand Cru Blanc de Noirs Champagne
Price: $145.00 Your Price: $127.60
Blanc de Noirs Grand Cru was born from the desire to show, through the blending of diverse vintages, a rich and precise expression of Pinot Noir from the northern crus of Champagne.
This wine is entirely composed of first pressing Pinot Noir from 4 Grands Crus: Verzenay, Mailly, Verzy and Bouzy. The first three of them have a predominantly northern orientation; these historic, chalky terroirs bring together the elegance and distinctive depth of Pinot Noir.
It is mostly vinified in stainless steel, with a small proportion of oak from aged barrels (15 to 20%, depending on the year) to enrich the blend.
It then spends three years on the lees. After disgorgement, the date of which is mentioned on the back label, the Blanc de Noirs Grand Cru rests for a minimum of six months in the cellar. Like all the Maison Bruno Paillard Champagnes, it is an Extra-Brut, with a dosage of 3g/l.
A chalky, dry, powdery, persistent finish, the faintest bitterness and gentlest phenolic squeeze enhancing its huge gastronomic potential. A slightly austere, cool, serious beauty, a black horse at a comfortable canter – more Bach violin sonata or Schubert piano trio than Beethoven’s “Ode to Joy,” but no less moving and powerful for that.
The World of Fine Wine – Neil Beckett – 2024
MV BRUNO PAILLARD CHAMPAGNE ROSE PREMIERE CUVEE
Price: $115.50 Your Price: $101.64
A hymn to the bright delicacy of pinot noir, the Première Cuvée Rosé is named on account of its composition of only the first pressing.
The Multi Vintage rosé, made with pinot noir, is created in two ways: white wine from pinot noir: after a quick pressing, and a fast separation of the skins, the juice is very pale and can be vinified as a white wine ; red wine from pinot noir is obtained by a prolonged maceration of the juice on the skins.
First pressings of mainly pinot noir with some chardonnay, the amount of which remains a secret. The blend is composed of reserve wines, 25 vintages, going back to 1985.
Three years on the lees, then a minimum of a further six months after disgorgement. Extra-Brut dosage.
A rosé of depth and delicacy, […] beautifully crafted with both character and sensuality.
MW Essi Avellan – 2024
NV BRUNO PAILLARD CHAMPAGNE EXTRA BRUT CUVEE 72
Price: $127.50 Your Price: $112.20
The name «Cuvée 72», derives from…36+36…72 months minimum of maturation before shipment. Cuvée 72 is a variation on the complexity of time and development of our Première Cuvée.
More than 30 wines whose composition is kept secret, Cuvée 72 is comprised of a system of reserve wines dating back to 1985 along with the latest harvest. It is a selection of first pressing of meunier, chardonnay and pinot noir, a proportion of which (20%) have had their first fermentation in oak barrels.
Aged 36 months on the lees, this cuvée will spend a further 36 monts in our cellars post disgorgement. 36 + 36… After 72 months of patience, the wine will have developed, faithful to its origins, evolving from notes of fruits to more floral, spicy, toasty aromas.
Menu
Roasted Butternut Squash, Balsamic Onion Confit and Chevre Goat Cheese Pizza
Crispy Bang Bang Chicken Breast Bites
Smoked Salmon and Chive Crema on a Cucumber Chip with Lemon Zest
Mini Crab Cakes with Orange Tarragon Aioli
Crispy Pork Belly Bites with Orange Marmalade BBQ
The fee for this tasting is $125 + tax, for reservations call 954-523-9463 or e-mail andy@winewatch.com.
A bit about Bruno Paillard Champagne
Maison Bruno Paillard sprang from its founder’s desire to create a champagne different from any other; extremely pure.
A great champagne for Bruno Paillard is – above all – an “assemblage”, blending: of diverse crus, grape varieties and vintages. It is about the constant desire to capture the elegance which Champagne can bring when it is served with love and care.
This very personal style is a marriage of elegance and complexity which is manifested as a light and smooth effervescence, a remarkable purity, a true freshness and a silky texture. The effervescence brings the aromas of the wine to the taster’s nose and a smooth texture to the palate.
The colour of the wines has to be completely natural. It is bright: green gold for Blanc de Blancs, golden for Première Cuvée Extra-Brut and copper for Rosé. The colour of the vintages becomes deeper, and almost amber after several decades.
The aromas have to be extremely pure: nuances of citrus fruits and almonds from Chardonnay; red fruits from Pinot Noir; and exotic fruits from Pinot Meunier. By using only the first pressing of the grapes, we ensure that the purest aromas are extracted.
The freshness has to be perceptible but not overwhelming. It is enhanced by the acidity of the wine, yet the wine is not acidic in taste. Only a minimum of extra sugar is added (“dosage”) to enhance this remarkable freshness.
Complexity must not be confused with heaviness; rather, it is more about elegance. The balance and the depth of the wines are what gives them their purity. Complexity only reveals itself to those who take time to discover, emerging as the wines age.
Strong ideals which come from the quest for the expression of Champagne’s beauty.
Bruno Paillard has always been a lover of the Champagne region and has always been committed to defending and actively shaping it. Preserving the inimitable chalky minerality of Champagne terroir, is a priority of the Maison. Great care is taken in the vineyards, to work sustainably and express this specificity.
The pursuit of excellence at Bruno Paillard is manifested at every step of the winemaking. This begins selecting only the best grapes, of which only the first pressing will be retained.
In the winery, each “cru” is vinified separately in tank or barrel to allow a precise selection during the blends. The addition of “Reserve Wines” during the blending process gives consistency to the style of the Maison’s Multi-Vintages. Depending upon the characteristics of the year, the amount which is added varies from 25% to 50%.
In the cellar, the ageing period of the bottles is two to four times longer than the legal minimum in Champagne… it can reach 15 years for the N.P.U. -“Nec Plus Ultra”. The dosage is always “Extra Brut”, respecting the purity of the wines. The wine rests in the cellar after disgorgement, typically for five to 18 months, depending on the vintage.
In 1983, Bruno Paillard became the first champagne producer to display the disgorgement date on every single bottle. By doing this, he tells the consumer about a key moment in the life of a champagne bottle. Applauded by connoisseurs, this initiative is slowly being embraced by other Champagne brands.
A UNIQUE STORY OF A MAN IN LOVE WITH CHAMPAGNE
Bruno Paillard
Bruno Paillard was born in Reims in 1953. His lineage of brokers and growers in the two Grands Crus villages of Bouzy and Verzenay dates back to 1704. Following in the family’s footsteps, he started working as a broker in 1975, acquiring a deep and extensive knowledge of Champagne. But after six years, he had an overwhelming desire to create a different Champagne: one that would go beyond what existed in terms of purity and elegance.
In January 1981, at the age of 27 and armed only with his will, he decided to make his dream come true; found his own Champagne House. This might have seemed like a moment of madness in a region that had not seen a new house in nearly a century, and which was characterised by a conservative attitude. It is in a rented cellar and with grapes bought from carefully selected wine growers that his first champagnes are born.
In 1984, he invented the first totally “above-ground” cellar. This brand new design allowed him to strictly regulate the temperature, lighting and humidity.
And soon, the very personal style of his wines begins to seduce. Bruno Paillard Champagnes are first recognised by the English Press as some of the best wines of the region. In 1988, the famous critic Hugh Johnson defined the house as “A small but prestigious young champagne house with excellent silky vintages and non vintage!”
In 1990, he drew the current winery with architect Jacques Bléhaut: a state of the art structure with stainless steel, glass and wood symbolizing the three noble vessels of Champagne. Revolutionary, this new cellar combines the traditional know how with the newest qualitative techniques.
In 1994, he bought his first vineyard: three grand cru hectares in Oger in the Côte des Blancs. This marked the beginning of the patient creation of a remarkable vineyard that today covers 25 hectares, 12 of which are Grand Cru, providing more than half of the Maison’s needs. The remainder are still purchased from the same independent growers, from more than 30 different villages, who have been Paillard’s partners for many years now.
The team has grown. Alice Paillard joined her father in January 2007 and is now in charge of the family business, having worked for a year in the vineyards and in the cellar, and a further four years dedicated to export sales development.
Today, Maison Bruno Paillard is still independent and resolutely faithful to its style – export 75% of this wines through 30 different countries – mostly to Europe, Asia and Northern America.
Wherever they are represented, the Champagnes of Bruno Paillard are exclusively sold through restaurants and fine wine stores. This selective distribution is a guarantee of quality for the client thanks to the good care of sommeliers and fine wine merchants for each bottle. Natural partners who know how to welcome, share and make the experience of the Maison come alive.
Scientists find evidence that Champagne is good for your brain !
New research shows that drinking one to three glasses of champagne a week may counteract the memory loss associated with ageing, and could help delay the onset of degenerative brain disorders, such as dementia.
Scientists at the University of Reading have shown that the phenolic compounds found in champagne can improve spatial memory, which is responsible for recording information about one's environment, and storing the information for future navigation.
The compounds work by modulating signals in the hippocampus and cortex, which control memory and learning. The compounds were found to favourably alter a number of proteins linked to the effective storage of memories in the brain. Many of these are known to be depleted with age, making memory storage less efficient, and leading to poorer memory in old age and conditions such as dementia. Champagne slows these loses and therefore may help prevent the cognitive losses that occur during typical and atypical brain ageing.
Champagne has relatively high levels of phenolics compared to white wine, deriving predominantly from the two red grapes, Pinot Noir and Pinot Meunier, which are used in its production along with the white grape Chardonnay. It is these phenolic compounds which are believed to be responsible for the beneficial effects of champagne on the brain.
Professor Jeremy Spencer, Department of Food and Nutritional Sciences, University of Reading, said: "These exciting results illustrate for the first time that the moderate consumption of champagne has the potential to influence cognitive functioning, such as memory. Such observations have previously been reported with red wine, through the actions of flavonoids contained within it.
"However, our research shows that champagne, which lacks flavonoids, is also capable of influencing brain function through the actions of smaller phenolic compounds, previously thought to lack biological activity. We encourage a responsible approach to alcohol consumption, and our results suggest that a very low intake of one to two glasses a week can be effective."
Dr. David Vauzour, the researcher on the study, added: "in the near future we will be looking to translate these findings into humans. This has been achieved successfully with other polyphenol-rich foods, such as blueberry and cocoa, and we predict similar outcomes for moderate Champagne intake on cognition in humans."
Previous research from the University of Reading revealed that two glasses of champagne a day may be good for your heart and circulation and could reduce the risks of suffering from cardiovascular disease and stroke.
The paper is published in Antioxidants and Redox Signalling.
For all media enquiries please contact Alex Brannen 07834 006 243 or James Barr 07788 714376
Notes for editors:
The University of Reading is ranked among the top 1% of universities in the world (THE World University Rankings 2012) and is one of the UK's top research-intensive universities
The Department of Food and Nutritional Sciences is the largest University department of its kind in the UK, combining state of the art teaching facilities, clinical nutrition unit, labs and the largest pilot processing plant in the UK. The Department is internationally recognised for the quality of its research and enjoys a high public profile both domestically and internationally.
The department continues to work with the food industry over a wide range of industrially funded research projects and contracts under our Food Chain and Health research theme. This includes one-to-one funding from multi-national companies through to small and medium sized enterprises.
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