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Saturdays from 6pm to 7pm
at Flûte Gramercy
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Wednesdays from 7pm to 8pm
at Flûte Gramercy
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| Biodynamic Champagnes and Fresh Fruit |
| JUL 11, 6-7PM, $55 per person |
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| Grape growing is an ancient form of agriculture, and growers around the world are sensitive to the need to maintain a balance with nature. However, growers in the Champagne region are actually forbidden by French regulations from taking the shortcuts used by growers and wine makers in other parts of the world. Still, some have gone even further to produce champagnes made from grapes grown organically and/or biodynamically, bringing what you taste in the flute even closer to what mother nature intended. This fresh approach to wine making inspired us to pair each of the the three wines will will taste with a fresh fruit. |
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| No classes in August |
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| Blanc de Blancs Champagnes and Parmesan |
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| SEP 12, 6-7PM, $55 per person |
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| "Blanc de blancs" means "white from whites" and is the name for champagnes made only of Chardonnay, one of the three grapes allowed in champagne production. Chardonnay plays a starring role in some of the most sophisticated and luxurious champagnes produced, so it is an important grape to know as you expand your knowledge of champagne. This tasting is a must for fans of Chardonnay wines who want to learn more about what this versatile grape can do. It's also ideal for those of you who think "dry, buttery, mineral-tinged with notes of brioche" is the description of a champagne you could love. For this tasting, we have paired each wine with a Parmesan cheese, which we find to be an ideal match for Blanc de Blancs champagnes. |
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| Extra Brut (dry) Champagnes and Oysters |
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| OCT 17, 6-7PM, $75 per person |
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| Celebrate the crisp, cool days of autumn with crisp, cool Extra Brut champagnes. With little or no sugar added during the wine making process, these champagnes allow the character of the grapes to show through. This wine style was unheard of in the early days of champagne making when sugar was considered necessary to balance the wine. Now, modern grape growing and wine making techniques give champagne makers the ability to strip their product down to its pure, bare essence. A bit austere, yes, but the perfect match for the clean, oceanic taste of fresh oysters. Whether champagne and oysters fulfill their reputation as aphrodisiacs will be for you to judge. |
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| Gourmet Champagnes and Foie Gras |
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| NOV 14, 6-7PM, $85 per person |
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| There is an unofficial class of champagnes that are a little bit more refined than your typical Non-Vintage, maybe because of a stricter selection of grapes or a bit more aging. We call these "gourmet champagnes" because their added complexity makes them ideal wines for dining. That's right - champagnes that can be enjoyed throughout a meal! We will pair the champagnes with foie gras prepared three ways to highlight how they stand up to and enhance full-flavored cuisine. |
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| Prestige Cuvée Champagnes and Petrossian Caviars |
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| DEC 12, 6-7PM, $99 per person |
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| A 'Prestige Cuvée' is a champagne at the very top of a producer's range. It is the highest quality, the most refined - and the most expensive - champagne that the house offers. What makes these champagnes so special? Since there are no official guidelines for designating a Prestige Cuvée as there are for other categories of French champagne, this question can only be answered by understanding a champagne house's wine making philosophy and tasting the end result of the wine maker's best effort. This tasting will feature Veuve Clicquot La Grande Dame, Dom Perignon and Krug Grande Cuvée. The decadence does not end there, as we will pair these defining Prestige Cuvée champagnes with three caviars from Petrossian Paris. |
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