A Drinker's Notebook #14: Champagne Collet at the Source

Can you ever tire of drinking Champagne? Perhaps, but I didn't reach my limits last week enjoying Champagne Collet on assignment at the source. Over a period of two days, I sipped Collet in progress from barrels in their cellars in Ay, in a flight of nine different labels in their new tasting room and in several restaurants around the area - with crayfish in butter sauce at La Grillade Gourmande, with lobster and quinoa at Les Berceaux and with chicken and morels at Chateau d'Etoges. You'll be reading about, and seeing more of, Champagne Collet in the coming months. Have your flute or white wine glass ready.

Articles on Rias Baixas, Albarino Posted to Palate Press, Daily Meal

Earlier this month I spent a birthday week visiting Rias Baixas and tasting its lovely Albarinos and Albarino blends. Here are links to my first two pieces, one in Palate Pess and one in Daily Meal: http://palatepress.com/2014/06/wine/rias-baixas-spains-little-green-giant/ and http://www.thedailymeal.com/pilgrimage-r-baixas/61314