{"id":14977,"date":"2020-10-24T15:30:26","date_gmt":"2020-10-24T13:30:26","guid":{"rendered":"https:\/\/francevisiting.com\/?p=14977"},"modified":"2023-04-16T16:58:39","modified_gmt":"2023-04-16T14:58:39","slug":"cote-des-bar","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2020\/10\/24\/cote-des-bar\/","title":{"rendered":"Enter the Champagne from the C\u00f4te des Bar with elegance…"},"content":{"rendered":"
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Just look and react..<\/figcaption><\/figure>\n

Whether it illuminates an aperitif, sublimates a dish or forever anchors the memory of a dessert, your choice of champagne never fails to leave a mark on your best moments, especially when it comes to celebrate anything memorable. As an unmissable guest able to fulfill some conviviality and gastronomic delights in the same time, we offer you this time the occasion to discover some new sparkling enchantment. After our article about Grands Crus (read here<\/a>), we escape here in the meridional part of Champagne (cover drawing: Arnaud Faugas<\/a>).<\/strong><\/p>\n

Located in the south part of the Champagne appellation, the C\u00f4te des Bar forms a relief line carved out by the Seine and the Aube rivers, and all other kinds of waterways. In another hand, this is also where the Pinot Noir variety is King! A land where e<\/strong>ach municipality decides on its harvest date and proposes it to the Champagne Committee. <\/strong>By AP<\/em><\/p>\n

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..is an everyday effort..<\/figcaption><\/figure>\n
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Working the vineyards..<\/figcaption><\/figure>\n

Ideally located in the meridional part of the Champagne<\/strong> production region, and also in the south of Troyes<\/strong> (read our previous article<\/strong> here) and the Lakes of Champagne<\/strong> (also read our article<\/strong> here), the C\u00f4te des Bar<\/strong> is extended through countless small green valleys<\/strong>, joining those of the Seine<\/strong> and the Aube<\/strong> rivers. Thus, an authentic patchwork of colors and savors opens its doors of this extraordinary terroir<\/em><\/strong>.  <\/p>\n<\/div>\n

On top of that, this is the paradise for Pinot Noir<\/strong>, since this noble grape<\/strong> is the main part of the composition of these local champagnes<\/strong>. This large and fertile region counts 62 classified municipalities<\/strong> on approximately 8,000 ha, cultivated by more than 2,500 winegrowers<\/strong> who provide a quarter of the total production of the Champagne<\/strong> appellation. For instance, the C\u00f4te des Bar<\/strong> region also holds 3 AOC wine<\/strong> appellations. <\/div>\n
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..or Chardonnay?<\/figcaption><\/figure>\n
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Are you more Pinot Noir..<\/figcaption><\/figure>\n

At the origin, this terroir<\/strong><\/em> has just been attached from 1927 to the Champagne<\/strong> manufacture. Indeed, before that date, the C\u00f4te des Bar<\/strong> was just considered as a subsidiary grape<\/strong> production area, to provide the required juice<\/strong>, in case of shortage or sometimes when the grapes<\/strong> were too expensive in the official appellations<\/strong>. This close experience and contact with vineyards<\/strong> surely contributed to the emergence of the first independent winegrowers<\/strong> there. <\/p>\n<\/div>\n

That’s why, spread on the endemic diversity of terroirs<\/em><\/strong> where most of vines<\/strong> are planted on steep slopes, the limestone and marl subsoils<\/strong> are real assets, notably for the development of aromas<\/strong>. Moreover, the regional climate<\/strong> is milder than in the rest of the Champagne<\/strong> territory, offering different various shiny flavors<\/strong> between these sparkling wines <\/strong>(photo credits: Chassenay d’Arce).<\/div>\n
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..and some Champagne artworks!<\/figcaption><\/figure>\n
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Don’t miss the Clairvaux Abbey..<\/figcaption><\/figure>\n

As seen earlier, among them, the majority of the juices<\/strong> are made of the unmissable and predominating Pinot Noir<\/strong> variety, eventually completed by Chardonnay<\/strong> and Pinot Meunier<\/strong>. Furthermore, these Pinot Noir<\/strong> grapes are identifiable to generally embody light wines<\/strong>, for able to reinforce the freshness of some cuv\u00e9es<\/em><\/strong>. If you wanna get further in mobility, why don’t you also follow the steps of the Champagne<\/strong> tourist route<\/strong>? This is undoubtedly the best way to cross numerous breathtaking landscapes<\/strong> and may lead you from one cellar<\/strong> to another, in order to meet the winegrowers<\/strong> and obviously their tasting<\/strong> production. For example, you could have a stop in Les Riceys<\/strong>, a legendary village<\/strong> benefiting of more than 866 hectares of official appellation<\/strong>, divided into 3 designations of controlled origin appellations (AOC<\/strong>), whose are Champagne<\/strong>, along the C\u00f4teaux Champenois<\/strong> and the famous Ros\u00e9 des Riceys<\/strong>. Nonetheless, this Ros\u00e9<\/strong> is royal, since it was muchly appreciated by the King Louis XIV<\/strong>.<\/p>\n<\/div>\n

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C\u00f4te des Bar en Champagne Tourisme<\/strong><\/a>, 4 Boulevard du 14 Juillet, 10200 Bar-sur-Aube (France) \/ Phone: 00 33 (0)3 25 27 24 25.<\/div>\n
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\"\"\"\"This time, we focus on an old Champagne<\/strong> tribe, settled in Spoy<\/strong>… The Champagne Binon-Coquard<\/strong><\/a> has succeeded since the honorable year of 1669, to transmit a certain vision of wine<\/strong>, from generation to generation and in the same family<\/strong>. Born from the union of the names Binon<\/strong> and Coquard<\/strong>, decided in the heart of the 1970s, their vineyards<\/strong> extend on nearly 6.5 ha, through several villages of this gastronomic C\u00f4te des Bar<\/strong>.<\/p>\n

Starting from traditional winegrowers<\/strong>, this association became genuine winemakers<\/strong> in 2000. Based on a combination between technology<\/strong> and traditional<\/strong> values, their philosophy never stopped to evolve through years, notably in terms of ecology <\/strong>(photo credits: Binon-Coquard). <\/p>\n<\/div>\n

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\"\"\"\"Indeed, the team decided to adapt their way of cultivation<\/strong>, following the principles of a sustainable<\/strong> viticulture, notably through the grassing around their different plots<\/strong>, where their finest grapes<\/strong> are used for the conception of their cuv\u00e9es<\/em><\/strong>. Therefore, their environmental<\/strong> approach awarded this house to be certified by the Terra Vitis <\/strong>label, since 2012.<\/p>\n

By the way, among their cultivated varieties, you find of course the Pinot Noir<\/strong>, as the majority juice<\/strong> component of the region (70%), along some Pinot Meunier<\/strong> (20%) and Chardonnay<\/strong> (10%), as two other Champagne<\/strong> grape outsiders<\/strong>, spread through their lands over several municipalities<\/strong> around Spoy<\/strong>, such as Meurville<\/strong> and Champignol-lez-Mondeville<\/strong>.<\/p>\n

Adding to this, most of these properties lay on clay-limestone<\/strong> soils, offering the perfect conditions for the Pinot Noir<\/strong> to express its best assets; especially in the majority of their champagnes<\/strong>, along as well a full Chardonnay<\/strong>! <\/p>\n

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Maxime<\/strong> and his sister Cyrielle<\/strong>..<\/figcaption><\/figure>\n<\/div>\n
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This unique personality of their fruits is also perceptible in the Solera<\/strong> method, also called “perpetual reserve<\/strong>” in Champagne<\/strong>, operated since a couple of years by the Champagne Binon-Coquard<\/strong><\/a>. As an invitation to go back in time, to browse the countless vintages that compose them. A Spanish<\/strong> technique which finds its origins in Andalusia<\/strong>, rarely employed in Champagne<\/strong>, and whose goal is to add each year the juices<\/strong> collected in the harvest, in order to compensate any withdrawn maturation<\/strong>. Indeed, this wine maturing technique<\/strong> aims to stack the barrels<\/strong> on top of each other, with the oldest wine<\/strong> is located at the bottom of that pile, while the youngest wines<\/strong> are positioned at the summit<\/strong>. Therefore, the first row on the ground is thus called Solera<\/strong>, while the upper levels are successively named first Criadera<\/strong>, second Criadera<\/strong>, third Criadera<\/strong> and so on… As a matter of fact, this compilation may be rejuvenated each year.<\/p>\n

At each racking, each wine<\/strong> is mixed with the floor down under, and eventually melt into the previous residual wine<\/strong>. Thus, this cellar philosophy<\/strong> is supposed to help maintaining a certain consistency among their different juices<\/strong> and somehow allows the old wines<\/strong> to educate the youngest<\/strong> ones, while a building a specific identifiable<\/strong> style. That’s why, champagnes<\/strong> under this Solera<\/strong> form are generally deep and greedy wines<\/strong>.<\/p>\n

ngg_shortcode_1_placeholder\"\"\"\"As a complement to the existing alternatives to produce champagne<\/strong>, this Solera<\/strong> method tends to become more and more trendy alongside the various winemakers<\/strong> and cellar masters<\/strong>. Both familiar to the blending<\/strong> development and the association of their millesimes<\/em><\/strong> without years, in a sense akin to this Solera<\/strong> option.<\/p>\n<\/div>\n

Logically, the Champagne Binon-Coquard<\/strong> was seduced by this special breeding<\/strong> approach, and decided to launch their own cuv\u00e9e<\/em><\/strong>, ruled by this technique. Baptized Esprit Solera<\/strong>, you would be glad to appreciate this premium tasting<\/strong> time travel, composed of a fine selection of wines from 2004 to 2010. Extracted from vines<\/strong> with an average age of 25 years, their juices<\/strong> need a rest of 96 months in the cellars<\/strong>, and after a malolactic fermentation<\/strong>, in order to reach their final mineral<\/strong> and fluid<\/strong> structure, full of fine and lively yellow golden bubbles<\/strong>.<\/div>\n
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\"\"This Blanc de Noirs<\/strong> is a wedding of olfactory notes of black fruits<\/strong>, cumin <\/strong>and red fruits<\/strong>, representative of champagnes<\/strong> that have matured<\/strong> more than the average period, and for some of them aged in barrels<\/strong>. In the other hand, its native marl soils<\/strong> offer to this jewel<\/strong> a strong personality, displaying in mouth a rich palette<\/em> of multiple aromas<\/strong> of candied fruit<\/strong>, blackcurrant<\/strong>, plum<\/strong>, honeysuckle<\/strong>, fig<\/strong>, pomegranate<\/strong> and sweet spices<\/strong>, that eventually lead at the end to a few smoked<\/strong> notes. A perfect match to be served along white meats<\/strong> in sauce, sweetbreads<\/strong>, truffles<\/strong>, foie gras<\/strong><\/em>, parsley<\/strong> meats, mature cheeses<\/strong>, or even firm fish (tuna<\/strong>, sole <\/strong>and red mullet<\/strong>…). Esprit Sol\u00e9ra<\/strong> – 35\u20ac<\/div>\n
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More information on their official website<\/strong><\/a> and the closest stores<\/strong><\/a> to find their products<\/strong><\/a>!<\/div>\n
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\"\"Located in the charming village of Channes<\/strong>, adorned with its pretty alleys<\/strong> starring stoned<\/strong> houses and its many impressive porches<\/strong>, where stand most of their 8 hectares of vines, but also some others situated in Les Riceys<\/strong> and Buxeuil<\/strong>, we can say that the Champagne Pierre Brigandat<\/strong><\/a> is a recent Champagne<\/strong> house. Furthermore, it’s based on one of the southernmost geographies of this Champagne<\/strong> part of Aube<\/strong>, on the borders of the departments of Yonne<\/strong> and C\u00f4te-d’Or<\/strong>. This other family affair<\/strong>, as we often meet in these Champagne <\/strong>exploitations, was initiated in the 60s with a certain Pierre Brigandat<\/strong><\/a> who replanted a well-exposed hillside and relaunched his abandoned grandfather’s small farm with his wife \u00c9lyette<\/strong>. Joined in 1993 by their son Bertrand<\/strong> to pursue this artisanal<\/strong> adventure which eventually turned into a biodynamic<\/strong> approach (without certification) since 2000. <\/p>\n

Indeed, their vines<\/strong> have always been cultivated with a large respect for environment<\/strong>, particularly with soils<\/strong> worked with a plow<\/strong>, since 2002. That’s why, the estate will soon be certified High Environmental Value<\/strong> (Photo credits: Brigandat).<\/p>\n

ngg_shortcode_2_placeholder\"\"With the support of his family, Bertrand Brigandat<\/strong> has been paying many daily efforts to maintain his Maison de Champagne<\/strong> at a high level, for almost 20 years. Moreover, from a handed harvest<\/strong>, he continues to preserve his artisanal<\/strong> know-how, while keeping in mind to modernize his activity.<\/p>\n<\/div>\n

Apart some of their masterpieces, such as their Tradition<\/strong> champagne, their Brut Mill\u00e9sime 2009<\/strong>, their Dentelles & Crinoline<\/strong> cuv\u00e9e, and not to mention the Brut ros\u00e9 des Riceys<\/strong>, you may also find their amazing Blanc de Noirs<\/strong><\/a>. A lively and rare champagne<\/strong>, essentially revealing its native chalk soils<\/strong>, and exclusively composed of black<\/strong> grapes starring white<\/strong> juice (Pinot Noir<\/strong> and Pinot Meunier<\/strong>). Reflecting its mineral terroir<\/em><\/strong>, it sublimates sea food<\/strong>, fresh cheeses<\/strong> and exotic<\/strong> flavors, this Blanc de Noirs<\/strong> has much character and requires to be appreciated for its vinous<\/strong> assets and tasted as a real diner<\/strong> wine. A good reason to find citrus<\/strong> fruits (lemon, orange, tangerine, grapefruit) and fresh flowers<\/strong> (acacia, hawthorn, peony, eyelet…) in this high potential champagne <\/strong>to discover. Blanc de Noirs<\/strong> – 21\u20ac<\/div>\n
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More information on their official website<\/strong><\/a> and their wide range of products<\/strong><\/a>!<\/div>\n
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Whether it illuminates an aperitif, sublimates a dish or forever anchors the memory of a…<\/p>\n","protected":false},"author":9,"featured_media":15309,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[822,24],"tags":[914,187,918,604,930,916],"class_list":["post-14977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-far-east-2","category-gastronomy","tag-aube","tag-champagne","tag-cote-des-bar","tag-organic","tag-solera","tag-troyes"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/14977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/comments?post=14977"}],"version-history":[{"count":154,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/14977\/revisions"}],"predecessor-version":[{"id":37820,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/14977\/revisions\/37820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media\/15309"}],"wp:attachment":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media?parent=14977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/categories?post=14977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/tags?post=14977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}