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.
Roger Morris writes about wine, food, and travel for several publications including Town & Country, Robb Report, Wine Enthusiast, Intermezzo, USA Today Magazines, Sante', The Daily Meal, Sommelier Journal, Beverage Media, Drinks, Drinks Business (UK), Writer's Digest and Details.com.
Morris may be contacted at firstname.lastname@example.org or by writing to 331 Quimby Drive, Wilmington, DE 19808, USA