Description
or a delicate seafood tartare
on its own or in a kir with Burgundy crème de cassis
an area often called the “Chablis of Champagne” due to its chalky soils and pure
Fermentation and elevage in used oak barrels
and oak driven Kentucky rye whiskey
R. Renaudin Champagne Brut Blanc de Blancs 1er Cru L'Espiegle 1996 (1.5L) [NET] OLDRIOJA or a delicate seafood tartare
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