Champagnes Aubry and Pierre Péters

We welcomed back our friend who was in Sochi for a month with a degustation of Champagne and oysters. For this evening, we cued up two Champagnes both of which were récoltant-manipulant, that is a grower who makes champagne from his own grapes.
The first one we opened was this Aubry Brut Premier Cru, made from a blend consisting of 45% Pinot Meunier, 25% Pinot Noir, 25% Chardonnay, and 5% of the ancient varieties Arbanne, Petit Meslier, and Fromenteau. We could taste and appreciate the complexity of the Champagne which we were drinking with Long Island blue point oysters and Moonstones from Point Judith, Rhode Island.

The second Champagne that we opened was this Pierre Péters. This Champagne is a blanc de blanc, made if 100% Chardonnay and had a beautiful floral nose. The Pierre Péters and the Aubry are Terry Theise Estate Selections imported by Michael Skurnik Wines Syossett, New York. So, a side-by-side tasting was in order! So with two glasses each, we were able to taste how each Champagne paired with the oysters. Another thing that we are trying to do with the Champagne tastings is to find the perfect bite. Our friend Mary brought a contribution that stood up very well to the acidity of the Pierre Péters, it was a delicious bite of Soppressata Bundles with Radicchio and Goat Cheese.