Since 1829, Champagne Bollinger has been making gwines, expressing the aromas of the fruit in all its dimensions.
James Bond’s champagne house of choice released the latest iterations of its new top-end champagnes amid glitz and glamour in Paris. Masha Nosova secured an invitation
The evening took place at the Bucherie in the Latin Quarter, originally an amphitheatre for medical students in the 17th century.
The cuvees served were La Grande Annee and La Grande Année Rose 2015. Bollinger uses oak barrels for fermentation, unusually for champagne, which creates richness, weight complexity and depth A tangible connection to this legacy was brought to life as Gaël Chaunut, the in-house head cooper, demonstrated the centuries-old art of barrel-making, a process as intricate as it is timeless.
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Charles-Armand de Belenet is the managing director of Maison Bollinger
The themes of ‘wood’ permeated throughout the evening, from the meticulously crafted canopy of 9,500 paper pieces, reminiscent of a forest, to the exquisite gastronomic journey curated by Two Michelin-starred Chef Olivier Nasti, masterfully incorporating elements of nature into his tantalising creations and transporting us on a journey of flavours. His venison tartare with Osciètre caviar and citrus ice with petals complimented effortlessly alongside La Grande Année, while the tender game of Alsatian hunts presented with a colourful quintuplet of sauces, found its perfect match with La Grande Année Rosé 2015. A mystery wine, which later revealed itself as the Grande Annee 1989 was paired with a 28 month aged Comte.
Read more: A tasting of Drouhin’s fine Burgundies
The Maison Bollinger event took place in a beautiful house in the heart of Paris
