The SOMM Journal

June / July 2018

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Page 52 of 132

36 { THE SOMM JOURNAL } JUNE/JULY 2018 { what's new with kim beto } I HAD A VERY exciting couple of days recently when I had the opportunity to talk and taste with two great people—and write about one of my favorite Champagnes from Alfred Gra- tien—at the three-Michelin-starred restaurant Saison in San Francisco. Alfred Gratien is featured in most of the Michelin-rated restaurants in France, even though it is an extremely small-production house and a well-kept secret in the sommelier community . . . at least, until now. Founded in 1864, Alfred Gratien sources primarily from Grand Cru and Premier Cru vineyards, and the Jaeger family has been making the wines since 1905. Nicolas Jaeger took over as fourth-generation winemaker in 2007 after working for 17 years with his father and was voted the best winemaker in Champagne last year. All the wines are fermented in Chablis oak barrels and do not undergo malolactic fermen - tation, which serves to maintain the original character of the grapes while preserving aromas and retaining freshness even as the wine ages. Alfred Gratien voluntarily limits its annual production to 300,000 bottles. At Saison in San Francisco: Noah Dranow, Saison's Director of Wine Programs; Olivier Dupré, CEO/President of Alfred Gratien and Gratien & Meyer; and Kim Beto, VP of Prestige Accounts for Southern Glazer's of California. Noah Dranow, Director of Wine Programs for Saison Hospitality Group, Meets Champagne Producer Olivier Dupr é of Alfred Gratien Alfred Gratien Brut Rosé.

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