{"id":16271,"date":"2019-01-17T09:01:21","date_gmt":"2019-01-17T14:01:21","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=16271"},"modified":"2019-02-01T10:29:55","modified_gmt":"2019-02-01T15:29:55","slug":"champagne-patrice-guay-tasting-in-washington-dc","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2019\/01\/17\/champagne-patrice-guay-tasting-in-washington-dc\/","title":{"rendered":"Champagne Patrice Guay Tasting in Washington DC"},"content":{"rendered":"
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V\u00e9ronique and Patrice Guay are the passion behind Champagne Patrice Guay.<\/p><\/div>\n

The proprietors of Champagne Patrice Guay<\/a> (V\u00e9ronique and Patrice Guay) are the fifth generation involved in champagne production in Champagne. Starting in 1930, Henri Joly and brother-in-law Alfred Godinat began to vinify grapes and craft champagne. Today, the house creates champagnes under the label of \u201cPatrice Guay and \u201cGuay-Quignot.\u201d<\/p>\n

The champagne house has about 7 hectares (17 acres) of vines, mostly Pinot Munier. A quarter of their acreage is planted with Chardonnay and a small percentage is planted with Pinot Noir. The champagne house produces 20,000 bottles of champagne and is looking for distributors in the United States.<\/p>\n

Interview with Patrice<\/i><\/p>\n

Wine Trail Traveler<\/b>: When did your distribution begin?<\/em><\/p>\n

Patrice<\/b>: We have started the prospecting for the big export one year ago because our vineyard is developing since my parents stopped their activity . Our son Thomas is studying viticulture and oenology and will join us in three years. Thomas will be the 6th generation to make the vine and perpetuate the family tradition.<\/p>\n

Wine Trail Traveler<\/b>: What is unique about the terroir where your grapes are growing?<\/em><\/p>\n

Patrice<\/b>: The village of Festigny is located in the Marne Valley, with its hillsides bringing a typical aroma to champagne by her geological diversity of this subsoil.<\/p>\n

– On hillsides with a chalky soil\u00a0: we planted Chardonnay.<\/p>\n

– On one side of the village there is a marly, sandy and limestone soil\u00a0: Meunier and Pinot Noir.<\/p>\n

– On the other side with a marly, clayey, limestone soil\u00a0: Meunier.<\/p>\n

This diversity of subsoils characterizes our terroir.<\/p>\n

Wine Trail Traveler<\/b>: How would you describe the differences in your champagnes compared to other champagne producers?<\/em><\/p>\n

Patrice<\/b>: Many champagne houses have cuv\u00e9es with different terroirs.<\/p>\n

Our vineyard comes from exclusively the village of Festigny, this is called a “mono-terroir”. We work our vineyard in reasonable viticulture methods. The champagnes are developed at the property with an aging of four years with little sugar, which represents their authenticity and revolutionize at the tasting.<\/p>\n

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The Cuv\u00e9e Ros\u00e9<\/p><\/div>\n

Champagnes<\/i><\/p>\n

We tasted three champagnes at the APVSA<\/i><\/a> tasting in Washington DC. The Cuv\u00e9e Tradition was a blend of Pinot Meunier 60%, Chardonnay 20% and reserve wines 20%. This brut champagne had 6 g\/L of residual sugar. The yellow colored bubbly had multiple columns of tiny bubbles rising to form a mousse around the circumference. The aroma was reminiscent of apple, pear and mango. These were also noticed on the taste along with a bit of freshly baked bread. The mouthfeel was lively. The champagne had a crisp finish. This champagne typically sells for \u20ac28.<\/p>\n

The Cuv\u00e9e Ros\u00e9 was a blend of Pinot Meunier 50%, Chardonnay 20%, Pinot Noir 15% (vinified in red) and reserve wines 15%. This champagne was a brut with 6 g\/L of residual sugar. This salmon colored wine had multiple columns of tiny bubbles forming a mousse in the center and around the edge of the glass. Red berry fruits were noticed on the aroma and taste with a slight trace of freshly baked bread. The very creamy mouthfeel yielded to a liveliness. The finish was crisp. This ros\u00e9 typically sells for \u20ac30.<\/p>\n

The Cuv\u00e9e Prestige was a blend of Pinot Meunier 50%, Chardonnay 30% and reserve wines 20%. Like the other champagnes, this was a brut with 6 g\/L of residual sugar. The yellow colored wine had multiple columns of tiny bubbles forming a wide mousse around the circumference of the glass. Apple, pear and citrus were noticed on the aroma and taste. There was a hint of freshly baked bread. The mouthfeel was creamy and lively. The finish was fruity and crisp. This Cuv\u00e9e Prestige typically sells for \u20ac38.<\/p>\n

V\u00e9ronique and Patrice Guay were very welcoming at the APVSA tasting. If you are visiting the Marne Valley, add Champagne Patrice Guay to your itinerary.<\/p>\n

Cheers,
\nTerry<\/p>\n