We had an opportunity to taste five of Champagne Mondet champagnes in a tasting in Washington DC organized by the APVSA (the Association for the Promotion of Wine and Spirits in America). Champagne Mondet was created in 1926 by Jules Mondet who began making wines from small plots of vines. By 1934 the family was selling champagnes at local trade fairs. Today, the fourth generation of the family continue the family passion of making champagne.

The 11 hectares (27 acres) of vineyards are located in the villages of Cormoyeux and Romery, The average age for the vineyards are 30 years old. Some of the plots are over 60 years old and used to craft the best cuvées. The three main champagne grapes are planted in the family vineyards: Chardonnay, Pinot Meunier and Pinot Noir.

The first tasting was the Brut Grande Réserve, a blend of 65% Pinot Meunier, 20% Pinot Noir and 15% Chardonnay .he dosage was 8g/l. The yellow colored champagne had multiple columns of tiny bubbles. Strawberries were noted on the aroma and taste. The mouthfeel was creamy. This champagne can be served as an aperitif.

The first thing noticed about the Brut Intense is the cobalt blue bottle. The composition is 80% Pinot Meunier and 20% Chardonnay. The dosage was 6g/l. There were multiple columns of tiny bubbles forming a mousse on the surface in the center. The wine had notes of peach, apple and citrus. The mouthfeel was creamy. Use this champagne as an aperitif or with poultry dishes.

The Brut Fût de Chêne was a blend of 40% Chardonnay, and 30% each of Pinot Meunier and Pinot Noir. The dosage was 8g/l. The light yellow colored champagne had multiple columns of tiny bubbles rising to the surface. The wine offered caramel and apple notes. Use as an aperitif or with Asian dishes.

The Brut Rosé was crafted with 50% Chardonnay and 25% each of Minot Meunier and Pinot Noir. The dosage was 11g/l. This salmon colored champagne had multiple columns of tiny bubbles forming a mousse on the center and circumference of the surface. Red raspberries and apple were noted. The mouthfeel was creamy. This champagne makes a wonderful aperitif and can pair with salmon or strawberry pie.

Our fifth tasting was the Champagne Brut Nature. This very dry champagne was a blend of 65% Pinot Meunier, 20% Pinot Noir and 15% Chardonnay. It had a zero dosage. The champagne had a yellow color with multiple columns of tiny bubbles forming a mousse in the center of the surface. The mouthfeel was crisp and citrus was noted. The finish was very crisp. Use as an aperitif or pair with just about any food any time of the day.

Cheers,
Terry