You don’t just visit Domaine Chandon, you experience it. In addition to a stellar collection of sparkling wines (at least seven are in distribution, but the winery produces 13 total), you’ll also find delicious still wines, fine dining, interesting exhibits by local artists (all for sale), several tour and tasting options, and a year-round schedule of innovative events at this heritage Napa Valley bubble house.
Upcoming public festivities include a Pink Party to raise funds for breast cancer awareness, a Hornblower Cruise during Fleet Week and, my personal favorite, a Cocktail Party that mixes up delectable and surprising twists on classic cosmos, mojitos and other mixed drinks by incorporating a little bubbly into each one. In addition to the annual soiree, “We have three seasonal cocktails available in the tasting salon,” says Chandon Ambassador Kristen Brott as she pours yet another sample. “It’s a way to shake things up a bit and give our guests something new—it’s another way to think about sparkling wine.”
From its earliest days, Domaine Chandon has been doing just that: giving people new ways to think about sparkling wine. “The winery was formed in 1973 and opened to the public in 1977,” says Brott. “Our restaurant, étoile, opened the same year; we were the first fine dining experience in Napa Valley and we’re still the only winery that has a restaurant open to the public.
“Because we’ve always had the restaurant, it’s been a little easier for us to demonstrate how well sparkling wine pairs with food. From the start, people could have a multi-course meal, and each course was paired with a different sparkling wine. That made it easier for us to get the notion across. I think the story still needs to be told, but the restaurant really helps. People who come to eat here are pretty savvy, and those who come for the first time seem to catch on fast,” she laughs.
What’s not to love? Domaine Chandon produces three tiers of sparkling wine, and no matter which you choose, you won’t go wrong. “They’re all about the fruit-forward style,” says Brott. “They’re fresh and crisp…and they taste great with anything salty or fried.” The Classic tier encompasses four wines, including the popular Brut Classic, Blanc De Noirs, sparkling Rosé and an Extra-Dry Riche that surprised me with its perfumey, honeyed flavors and velvety texture.
The Reserve tier, Brott continues, “means longer aging. Our Pinot Noir Reserve Brut has been aged in our cellars three to four years for a more toasty, nutty flavor and a creamier texture.” There’s also a Reserve Chardonnay Brut.
Finally, there’s étoile (just like the restaurant; it means “star” in French), the Prestige Cuvées. We tasted the étoile Brut. “It’s aged five years, so it’s really toasty,” says Brott. “It’s also led by the Chardonnay grape—about 65 percent—the rest is Pinot Noir with only a touch of Pinot Meunier. It’s a lighter, aperitif style. Really elegant.”
I’ll be the first to admit that I love sparkling wine: I love the anticipation when opening a bottle (will it pop or sizzle?), the rush of foam when it’s first poured and the way it dances down to find equilibrium, how the bubbles sparkle in the glass like a million stars (étoiles?) on a perfect night and the way it tickles my nose and tongue when I sip, leaving the flavors to emerge from the effervescence like a delicious secret. And maybe it’s this appreciation for all aspects of sparkling wine that made my day at Domaine Chandon so exceptional. But I’m willing to wager NorthBay biz readers feel the same way.
www.chandon.com
