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.