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