Issue link: http://digital.copcomm.com/i/735024
70 { THE SOMM JOURNAL } OCTOBER/NOVEMBER 2016 A Delicate Style: Taittinger Brut La Française This delicate character is the reason Champagne Taittinger Brut La Française NV is served as the signature Champagne of the luxurious Pierre Hotel in New York. General Manager François-Olivier Luiggi says, "Taittinger Brut La Française's signa - ture style is heavy on Chardonnay, which gives the Champagne its freshness, delicacy, elegance and finesse. It's also the signature Champagne of The Pierre. The Champagne is a reflection of elegance and maturity, not only in expression but also in the winemak - ing process. The fact that this cuvée is aged more than other Champagnes lends to its delicate palate and very distinctive and elegant aroma." Brut La Française is also a large part of the wine program at The Ritz-Carlton Key Biscayne in Miami. Sommelier Jorge Mendoza tells us, "We pair Brut La Française with many of our local fish offer - ings. It's a favorite—an everyday favorite—a balanced, fresh and delicate Brut. We offer this by the glass for its quality and elegance." Coastal cuisine restaurant Farallon in San Francisco is yet another reputable wine program offering La Française by the glass. Wine Director Luke Kenning explains. "We have offered Taittinger Brut La Française by the glass since 2008. The reason for this placement is quite simply price-to-quality ratio. The house repre - sents a very desirable, globally accepted style at a price point to match. There are hints of brioche and toast rounding out the mid palate, followed by the fresh crisp orchard fruit with hints of citrus interlaced. This covers both purposes of a classic aperitif as well the ability to accompany richer dishes throughout dinner." Holiday Happiness with Taittinger As the holidays draw closer, the qual- ity time spent with family falls into frame in parallel with the emphasis on family at Taittinger—all of which perhaps calls for an even finer cuvée. U.S. Brand Ambassador of Champagne Taittinger Nicolas Delion says, "Having the Taittinger name on the bottle is a huge commitment to what is delivered to our customers. . . Nothing is really unique in the Champagne-making process; the particularity of Taittinger is a combination of decisions that will lead to our very specific style. We are not the only ones to always use Grand Cru and Premier Cru grapes, or to use mainly first press, or to do full malolactic or even to do extra-long aging; but the fact of doing all this at same time is what creates our unique style." Taittinger owns 752 acres of vineyards including Grand Crus in the Montagne de General Manager, François-Olivier Luiggi of The Pierre in New York City. PHOTO: DOUG YOUNG