Bubbly Surprises In A Special Bottle Of Champagne!

It’s always fun to taste a champagne that is new to us and find it surprisingly fabulous!

champagne with flower 2

A very pleasant surprise:

NV Agrapart & Fils “Terroirs” Blanc de Blancs, Avize Grand Cru, Champagne

This past weekend we opened a magnum of this lovely champagne…so much character!  We enjoyed every bubble!  Special thanks our new friend Bob Sprentall, proprietor of B21 Wines in Tarpon Springs, Florida, where we obtained this lovely bottle (on-line):


During his extensive wine travels he developed a relationship with the  Agrapart winemaker and encouraged us to taste their lovely champagne. Here’s his explanation of the winemaker, Pascal Agrapart’s style:

“Based in Avize, (2002 Agrapart Blanc de Blancs is 100% Avize chardonnay 59.99) the young and most serious Pascal Agrapart is making exceptional Champagne. The style, with barrel fermentation, is a heavier and richer yet very clean and bright with the complexity rarely found at this price. Artisanal, honest and pure, this wine surpasses in quality a number of champagne names we all know – at triple the price.”

Bob’s tasting notes:

“The NV Brut Blanc de Blancs Grand Cru Terroirs emerges from the glass effortlessly with layers of fruit. This is an especially large scaled, generous Terroirs that impresses for its sheer depth and body. Clean mineral notes frame the striking finish. This, too, is a breathtaking expression of pure Chardonnay fruit. The Terroirs is equal parts 2006 and 2007 juice from the Grand Cru villages of Avize, Oger, Cramant and Oiry. Disgorged July 2011. Anticipated maturity: 2011-2015.

I realize I am beginning to sound like a broken record, but these are once again the finest wines I have tasted from Agrapart. From top to bottom, these Champagnes are simply stunning. All of the wines are 100% Chardonnay and see full malolactic fermentation.”

I agree with Bob when he encourages us to drink champagne… “Everyday is worth a celebration!”

Agrapart is what’s known as a ‘growers’ champagne – i.e. made by the winemaker who grows the grapes rather than assembled from wine from several growers as is often the case with the larger champagne houses. Along with the pleasing mineral notes we enjoyed aromas of bright apple and Anjou pear in this delightful champagne.

To accompany our champagne I prepared delicious appetizer potato skins topped with sour cream and fresh chives.


Homemade Potato Skins

  • 8 (3-inch-long) russet potatoes, scrub clean and pat dry (white potatoes may also be used for this recipe)
  • 2 tablespoons butter (1/4 stick), melted
  • Sea salt
  • Freshly ground black pepper
  • 2 cups finely shredded sharp cheddar cheese (about 4 ounces) – I like to shred a block of cheese for this recipe, more flavorful than prepackaged shredded cheese.
  • 8 slices bacon, cooked crisp and crumbled
  • 1/3 cup sour cream
  • 6 fresh chives

 If using Russet potatoes look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes.

Add your own favorite toppings to these potatoes:  green onions, Parmesan cheese, pepperoni, crumbled sausage, black olives, salsa…

  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, 45 minutes to 1 hour. Transfer to a wire rack until cool enough to handle, about 10 minutes.
  3. Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Pre-heat oven broiler. Evenly space the potato halves skin-side up on a baking sheet and broil until the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
  4.  Fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler, cool slightly and top each with 1 teaspoon of the sour cream and a sprinkling of the chives. Serve immediately.
 champagne napkin

Please follow me on:

Facebook: Bubblybee home and garden website


City Lifestyles Magazine:



  1. belocchio says:

    The perfect potato dish. The perfect bottle of bubbly. One simply doesn’t need anything else for a spectacular evening. Proof again that the simplest things are quite often the best.


Please share your comments here...they make my day!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: