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1st Annual

Bubbles | Oysters | Brews


$30 gets you all-you-can-eat freshly-shucked Rappahannock Oysters, Flying Dog Brews (featuring Pearl Necklace Oyster Stout & Dead Rise Old Bay Summer Ale), and a curated tasting of Sparkling and Still Wines from Vintage 59 Imports


To Make A Reservation,

Please Contact Andra (AJ) Johnson,

At Macon Bistro & Larder at 202-248-7807

5520 Connecticut Avenue, NW

Washington, DC 20015


Price Per Person is $30

Day and Date: Saturday, September 19th

Time: 12:00PM- 4:00PM

The Bubbles and Bottles . . .


Charles Bove Méthode Traditionelle, Vouvray. Composed of a selection of juice from the vineyards of the Loire Valley and is based heavily on Chenin Blanc with a dollop of Chardonnay to add richness. The wine is made according to traditional methods; during the bottle fermentation and maturation, it is kept lying on lathes for more than 18 months.


Château de Lavernette Granit Blanc de Noirs, Leynes. This is the creation of Xavier and Kerrie, who traveled to Champagne to meet with growers such as Egly-Ouriet, Agrapart, Larmandier Bernier and others for advice before starting this project. The grapes come from the estate Gamay vines growing on granite soils. The wine, a méthode champenoise, is made in-house exactly like the crémant.


Domaine Pfister Crémant d’Alsace NV, Bas Rhin, Alsace. The appellation rules for this wine were promulgated in 1976, and Mélanie’s father started making crémant in the early 1980s. From the first, he started with a long aging period. Today, the Pfisters well understand this wine and consistently make an unusually elegant, perfumed, top end sparkling wine. This is a blend of roughly half Chardonnay and a quarter each of Pinot Blanc and Auxerrois (the back label states half Chardonnay and half Pinot Blanc because the latter is commonly assembled with Auxerrois in Alsace). The wine rests on its lees for a minimum of twenty-four months (bear in mind that most French crémant, regardless of origin, ages on its lees for a mere nine months or so). Depending on what bottling you have—there are between three and four disgorgements of a given year’s crémant—what you’re drinking could have aged as long as thirty-six months on its lees. Because of the different disgorgements, this wine is declared non-vintage, but in fact it is a single-vintage wine made without any older reserve wine. Annual production averages 800/12-750ml cases.


Domaine Claude Branger Le Fils des Gras Moutons, Muscadet Sèvre et Maine. This is the domaine’s base wine, and a great buy it is. The wine comes from 26 acres of vines in Branger’s earlier maturing plots (while named the son of the wine below, this does not come from the same vineyard—but it is made in the same spirit). The soil runs from 10 to 16 inches deep and the granite bedrock is metamorphic gneiss full of mica and quartz. These vines average 38 years of age and their yield averages 50 hectoliters per hectare (the legal maximum permitted in the AC, and thus the norm, is 55 hl/ha). The wine rests on its lees for six to seven months before bottling, and a productive year will see 5,800 cases made.


Le Rocher des Violettes, Montlouis Sec Cuvée La Touche Mitaine: This wine comes from a four hectare parcel (10 acres) named Touch of the Mitten because it’s cold up there during pruning season. This is Xavier’s youngest parcel of Chenin (30+ years old) growing in limestone flint soil. Originally, depending on the year, one-third was raised in tank and two-thirds in three-year-old barrels, or it was raised entirely in older barrels (fatter years like ’06 and ’09 underwent the former, while ’07 and ’08 saw no steel during aging). Aging lasted six months with regular lees stirring, after which the wine was bottled to preserve fruit and elegance. By the 2010 vintage, Xavier had acquired enough barrels to put all of this cuvée into older wood for its short élevage, which helps ward off reduction, a common problem for Chenin.


Domaine du Pavillon de Chavannes Cote de Brouilly. Mont Brouilly rises to a height of 1,587 feet all by its lonesome, an old volcanic thumb sticking out of a plain.  Paul Jambon grew up in the shadow of this geological skyscraper—the first one encountered as you drive west from the River Saône into this southern sector of the Haut Beaujolais.  Mont Brouilly marks the beginning of the Beaujolais hills.  The Romans cultivated vines on its flanks, and almost certainly vines to one degree or another have been raised on its steep sides ever since.