{"id":16325,"date":"2019-01-25T10:49:57","date_gmt":"2019-01-25T15:49:57","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=16325"},"modified":"2019-01-31T12:03:13","modified_gmt":"2019-01-31T17:03:13","slug":"washington-dc-tasting-includes-champagne-sourdet-diot","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2019\/01\/25\/washington-dc-tasting-includes-champagne-sourdet-diot\/","title":{"rendered":"Washington DC Tasting Includes Champagne Sourdet-Diot"},"content":{"rendered":"

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Amelie pours the Brut Ros\u00e9.<\/p><\/div>\n

Champagne Sourdet-Diot<\/a> is located at La Chapelle Monthodon in the Marne Valley. The first vines were planted in the 1960s by Raymond Sourdet who sold the grapes to champagne houses. Over the years the vineyards were expanded. During the 1980s, Patrick and Nadine Sourdet began to make champagne with their grapes while also selling some of the grapes. By the 1990s, all the grapes harvested were used by the Sourdets. In 2003, Patrick and Nadine\u2019s daughter, Ludivine and her husband Damien joined the family champagne house.<\/p>\n

While at the APVSA<\/a> tasting in Washington DC, I had the opportunity to speak with Amelie Sourdet\u00a0who poured three champagnes to taste. Amelie works in the champagne house\u2019s export group. She said that her interest in wine started when she was young and was permitted to taste wine.<\/p>\n

Champagnes<\/em><\/p>\n

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Champagne Sourdet-Diot Brut Cuv\u00e9e de Reserva<\/p><\/div>\n

The Brut Cuv\u00e9e de Reserva was a blend of 80% Pinot Meunier and 20% Chardonnay. The yellow colored wine had multiple columns of tiny bubbles forming a mousse on the surface\u2019s center and circumference. The aroma and taste were reminiscent of red berry fruits with a touch of mineral. The creamy mouthfeel yielded to liveliness. The finish was fruity.<\/p>\n

The Brut Ros\u00e9 was a blend of 60% Pinot Meunier, 30% Chardonnay and 10% coteaux champenois (a red still wine added to the blend for color). The champagne had a beautiful salmon color with a red hue. It would be a perfect champagne for Valentine\u2019s Day. In the glass, there were multiple columns of tiny bubbles forming a central and circumferential mousse. The aroma and taste offered red berry fruits with a touch of citrus. The mouthfeel was very smooth and the smoothness yielded to liveliness. The finish was fruity.<\/p>\n

The Brut Cuv\u00e9e Prestige was a blend of 60% and 40% Pinot Meunier. It had a light yellow color with multiple columns of tiny bubbles forming a mousse on the center and the circumference of the surface. The creamy mouthfeel was accompanied by apple, red berry fruits and some freshly baked bread. The long aftertaste was very refreshing.<\/p>\n

Champagne Sourdet-Diot is on tour of several cities throughout the United States with the APVSA. They hope to acquire a distributor.<\/p>\n

Cheers,
\nTerry<\/p>\n