The SOMM Journal

August / September 2017

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Page 98 of 148

98 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2017 { champagne } by Allyson Gorsuch "It must be considered an omen that the House of Roederer was established in 1776. The United States of America and Champagne Roederer have both enjoyed great—no, legendary—histories since that storied year," declares Fred Dame, MS, VP/Prestige Accounts for American Wine & Spirits, a division of Southern Glazer's Wine & Spirits California. Champagne Roederer owns more than 590 acres, 215 of those farmed biodynamically, within the three best areas in Champagne: Montagne de Reims, Vallée de la Marne and Côtes des Blancs. The house purchases fruit as well for their Brut Premier NV to ensure they maintain a house style vintage to vintage. With 7 th -generation Frédéric Rouzaud at the helm, Champagne Roederer remains a family-owned house to this day. Champagne, more than any other wine, demonstrates a mas - tery in the technique of blending, creating a plethora of aromatics to entice the nose. The ultimate challenge lies in keeping con- sistency of style year after year. Jean-Baptiste Lecaillon leads the winemaking team at Champagne Roederer, moving up through the ranks since 1989. Under his guidance, crafting aromatics in the several iterations of Champagne styles proves not only highly successful, but almost an art form. The Somm Journal and Champagne Roederer decided to ascer - tain the perceived aromas of each Champagne style by sending four different wines to four Master Sommeliers. Here are their thoughts: Serafin Alvarado, MS, Director of Wine Education, Southern Glazer's Wine & Spirits Illinois, paired the Champagne Louis Roederer 2011 Brut Rosé with a few delicious bites on the rooftop of Nomi Kitchen in Chicago. PHOTO: REBECCA PEPLINSKI The ART of CREATING Aromatics CHAMPAGNE LOUIS ROEDERER EXPLORES THE AROMATIC PROFILES OF THEIR TERROIR SERIES WITH FOUR MASTER SOMMELIERS

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