A Deep Dive into Champagne Ruinart | Nov. 12 | 6:30 Reception, 7pm Seminar

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Inside Plum Market Ann Arbor North Campus
3601 Plymouth Road
Ann Arbor, MI 48105
 

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With Ruinart Winemaker Louise Brynden | 6:30pm Welcome Reception, 7:00pm Seated Seminar

Maison Ruinart, France’s very first Champagne house, was established in 1789 by Nicolas Ruinart, inspired by his visionary uncle Dom Thierry Ruinart, a modest Benedictine monk native to the Champagne region. Ruinart Champagnes are made with an unusually high percentage of Chardonnay, resulting in aromatic freshness, roundness and elegance, contained by an impeccable structure. These Champagnes are ‘steel magnolias’ in contract to yeasty, oxidative expressions. Winemaker Louise Brynden will explain how this house style is created using by controlling the amount of oxygen, using reductive winemaking techniques.

Louise is on the team of Frédéric Panaïotis, Chef de Cave of Maison Ruinart. She’ll lead us through seven Champagne cuvées, including:
◦ Ruinart Blanc de Blancs Champagne in 750 ml and magnum bottles – let’s see the difference!
◦ Ruinart Rosé Champagne
◦ Two vintages of Prestige Cuvée Dom Ruinart, 2006 and 2007
◦ Two vintages Dom Ruinart Rosé, 2004 and 2007

What an opportunity - we’ll all learn to assess the world’s most ethereal wine through the eyes of someone who makes it!

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Description THIS EVENT IS NOW SOLD OUT

With Ruinart Winemaker Louise Brynden | 6:30pm Welcome Reception, 7:00pm Seated Seminar

Maison Ruinart, France’s very first Champagne house, was established in 1789 by Nicolas Ruinart, inspired by his visionary uncle Dom Thierry Ruinart, a modest Benedictine monk native to the Champagne region. Ruinart Champagnes are made with an unusually high percentage of Chardonnay, resulting in aromatic freshness, roundness and elegance, contained by an impeccable structure. These Champagnes are ‘steel magnolias’ in contract to yeasty, oxidative expressions. Winemaker Louise Brynden will explain how this house style is created using by controlling the amount of oxygen, using reductive winemaking techniques.

Louise is on the team of Frédéric Panaïotis, Chef de Cave of Maison Ruinart. She’ll lead us through seven Champagne cuvées, including:
◦ Ruinart Blanc de Blancs Champagne in 750 ml and magnum bottles – let’s see the difference!
◦ Ruinart Rosé Champagne
◦ Two vintages of Prestige Cuvée Dom Ruinart, 2006 and 2007
◦ Two vintages Dom Ruinart Rosé, 2004 and 2007

What an opportunity - we’ll all learn to assess the world’s most ethereal wine through the eyes of someone who makes it!