PIPER-HEIDSIECK CHAMPAGNE SEEKING TO EXPAND LOVE AFFAIR WITH USA

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Michael Hepworth

 

PIPER-HEIDSIECK CHAMPAGNE

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A RICH HERITAGE SEEKING TO EXPAND LOVE AFFAIR WITH USA

HOLLYWOOD(Champagne Wine Maison)10/24/16–We recently had the chance to meet with brand ambassador Kyle Kaplan at the Tuck Room in Westwood for a tasting of some of their offerings. The brand has been based in Reims since 1785 and has a colorful early history if you decide to do some research on them.

There are three Heidsieck houses all under the same banner and they remained independent until being taken over in 1989 by Remy- Cointreau. They own 160 acres of land and buy the grapes from seventy small villages, with Regis Camus the principal wine maker.

He took over from the legendary and much missed Daniel Thibault who really put the house on the map in recent years. He passed away in 2002, and he was responsible for the cuvees at Charles Heidsieck as well as Piper, but he excelled and maintaining the difference qualities of the two houses.

The wines are centrifuged but have not had any exposure to malolactic fermentation, and the brand has certainly had some ups and downs with the quality of their wines. Recently however they have garnished a reputation of putting out premium champagnes, no greater than the 1996 vintage. I also hear that their lavish cellar tour is an over the top Hollywood style ride, hence the reason that American’s tend to love this brand.

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We started out with a Rose Sauvage Cocktail with a dash of orange bitters and liqueur that was served with and blended quite well with the Ahi Tuna Poke that was served with sweet onion, ginger, sesame, soy, edamame and macadamia nut crunch.

Next up came a Rose Sauvage, a blend of orange, citrus and cranberry that was served with a Grilled Shrimp and Beet salad. This is a wine that contains 25% Pinot Noir that spends 30 months on the lees, but in this case it might have paired better with the next course of Braised Beef Short Ribs. I found it to be a wine that was kind of heavy going, and the salad itself was a bit lacking in the beet department also.

The afore-mentioned Short Ribs were served instead with the Piper Heidsieck Brut NV, a nicely balanced Brut with 16% Pinot grapes and with a fruity flavor of apples and pears. The final course of strawberries and cream was balanced by the Cuvee Sublime, a wine consisting of 55% Pinot Noir.

However star of the evening was the bottle of the 2002 Rare Champagne, highly sought after and consisting of 30% Pinot Noir and 70% Chardonnay grapes. This is a brilliant wine witha 96 ranking that spends an extended time on the lees.

 

 

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www.piper-heidsieck.com

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

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