Charles Heidsieck is set to release revamped expressions of Brut Reserve & Rosé Reserve

Champagne Charles Heidsieck is set to release revamped expressions of its Brut Reserve and Rosé Reserve variants in the U.S. next month. The “newly refined” Charles Heidsieck Brut ($65) and Rosé ($80) are made from equal proportions Chardonnay, Pinot Noir and Pinot Meunier. Both are aged for more than three years and are packaged in newly designed bottles made in the shape of magnums. The new Brut and Rosé offerings’ labels are a recreation of a 1926 vintage label found on bottles in Charles Heidsieck’s cellars in Reims. Rémy Cointreau USA serves as Charles Heidsieck’s U.S. importer.

Source:  Shanken

Fotoreportage: Richard Geoffroy natürlich (Chef de cave von Dom Pérignon)

Geschrieben und fotografiert von Liz Palmer

Diese Fotoreportage ist eine Sammlung von Fotos, die während meinem Interview mit Richard Geoffroy gemacht wurden. Sie übermitteln die Ausdrücke und Bewegungen des Kellermeisters Dom Pérignon.

Auf dem Land der Abtei

Ich habe Richard Geoffroy an der Abtei Hautvillers getroffen, himmlisches Heim im Champagne, wo der Benediktiner Mönch Dom Pierre Pérignon im 17. Jahrhundert Forschung über Champagnerweine betrieb.

Richard Geoffroy war Kellermeister für Moët & Chandons Cuvée Dom Pérignon 20 Jahre lang und er hat nicht vor, innezuhalten. Freundlich und entspannt, empfängt er mich mit einem warmen Lächeln.


Der Wissenschaftler am Werk: konzentriert, passt er auf kleinere Details auf und eifert nach Vollkommenheit – Weine widerspiegeln generell ihre Winzer. Ich war total begeistert, Wein mit einem internationalen Virtuose des Champagners zu kosten. Ich bremste mich allerdings mit eleganter Mäßigung.

Richard Geoffroys Kommentare:

“Ich strebe nach einer übergangslosen, seidenartigen Textur, aber keiner belastenden oder mächtigen Struktur.”
“Dom Pérignon muss leidenschaftlich und lang sein.”

“Dom Pérignons Ziel ist, Freude und Vergnügen zu beschaffen!” Richard Geoffroy
“Perfekt ausgewogen!” Liz Palmer


Reportage photo vérité: Richard Geoffroy au naturel (chef de cave de Dom Pérignon)

Rédigé et mis en images par Liz Palmer

Ce reportage photographique est un recueil d’images prises lors de mon interview avec Richard Geoffroy, chef de cave de Dom Pérignon, révélant ses expressions et mouvements du moment.

En extérieur, sur les terres de l’abbaye

J’ai rencontré Richard Geoffroy à l’abbaye d’Hautvillers, la céleste demeure de Champagne où au 17e siècle, un moine bénédictin du nom de Dom Pierre Pérignon mena des recherches et des expérimentations sur les vins de Champagne.

Richard Geoffroy fut chef de cave pendant près de 20 ans chez Moët & Chandon pour la cuvée Dom Pérignon, et il n’a pas l’intention de s’arrêter là. Il m’accueille d’un sourire chaleureux, l’air sympathique et détendu.


Le scientifique en pleine action : concentré, attentif au moindre détail, aspirant à la perfection…les vins reflètent généralement la personnalité du vigneron. J’étais plus qu’enchantée d’assister à une dégustation avec un virtuose du champagne de renommée internationale. Toutefois je me contins, ne laissant paraître que modération et sobriété.

Commentaires de Richard Geoffroy:

« Je recherche une texture soyeuse, sans accroc. Je ne veux pas de quelque chose de lourd ou de puissant. »
« Le Dom Pérignon doit être vibrant et long. »

« Ce qui importe est que le Dom Pérignon procure du plaisir et de la joie ! » Richard Geoffroy
« Un équilibre parfait ! » Liz Palmer

Liz Palmer @champagnehouses

A Photo Essay Capturing Richard Geoffroy’s (le chef de cave de Dom Pérignon) Natural Character

Written and Photographed by Liz Palmer

This photo essay is a collection of images of my interview with Richard Geoffrey, Chef de Cave, Dom Pérignon, capturing his expressions and movements.

Outside on the grounds of the Abbey

I met Richard Geoffroy at the Abbey of Hautvillers, the celestial home of Champagne, where in the 17th century the Benedictine monk Dom Pierre Pérignon conducted research and experiments on the wines of Champagne.

Richard Geoffroy has been the head winemaker for over 20 years of Moët & Chandon’s Cuvée Dom Pérignon, and shows no signs of slowing down. He greets me with a warm smile, quite personable and relaxed.


The scientist at work: focused, attention to detail and perfection – wines often mirror their maker. I was absolutely thrilled to taste with one of the world’s premier Champagne artists. I paced myself in elegant moderation.

Richard Geoffroy’s comments:

“A seamless, silky texture is what I’m looking for – I am not looking for weight or power.”

“Dom Pérignon must be vibrant and long.”

“Dom Pérignon is all about pleasure and joy!” Richard Geoffroy

“Perfectly Balanced!” Liz Palmer



Selecting the right effervescent is a must for your wedding as it is the first bottle to be opened ….but not all bubbly is the same! While there are many quality sparkling wines produced around the world, true Champagne only comes Champagne France!


• Not all Champagne is alike. There are a variety of Champagne styles available, from full to light-bodied, Vintage to Rosé, as well as various levels of sweetness. One fun way of finding out which Champagne is right for your wedding is to host a Champagne tasting party as a bridesmaids’ activity. Using half bottles is a great way to cut costs while exploring the diversity of Champagne.

• Levels of sweetness include: Brut Natural (driest of the dry);
brut (very dry); extra brut (extra dry, but sweeter than brut); sec (medium sweet); demi-sec (sweet, considered a dessert wine) and doux (very sweet, considered a dessert wine) – keep this as a guide when ordering.

• Types of Champagne include: blanc de blancs which is made entirely from the Chardonnay grape. These Champagnes are light, elegant, and refreshing. A richer style is blanc de noir which is made entirely from Pinot Noir and Pinot Meunier grapes. This Champagne will have a dark gold color with the slightest tinge of pink, and finally rosé Champagne. The winemaker adds a small amount of Pinot Noir to base the wine blend.


• Having an accurate and up-to-date guest list will assist you when ordering.

• You should plan for 2 glasses of Champagne per guest.

• A bottle of Champagne fills 6 glasses (8 if the flutes are narrow).

• You don’t have to break the bank to serve Champagne at your wedding. This one-of-a-kind wine is available at a wide range of price points.


• Champagne should be well chilled – this can be done by placing the bottle in a bucket of ice and water for 30 minutes prior to serving.

• Champagne should be poured in front of guests – part of the pleasure is seeing the bubbles froth up in the glass as it’s poured, and at the same time capturing the aromas.

• Use tall, tulip or flute glasses, which capture and promote bubbles and concentrate its aromas, while improving the experience. Saucer-type glasses should not be used as they cause the bubbles to disappear rapidly and are awkward to hold.


• Brut is considered the classic choice.

• If you plan to use Champagne for cocktails choose extra brut Champagne.

• Rosé Champagne with its pink hue not only contributes to the romantic twist of the celebration but also stands out as a unique and memorable alternative.

• In serving a glass of champagne with the wedding cake, I recommend sweeter demi-sec champagne.

• Suggest to the venue manager that you would like to taste the Champagnes before you decide – this is a perfectly reasonable request.


Blanc de Blancs Champagne is a perfect wine for toasts. The name literally means “white of white,” a perfect complement to the wedding gown.

No matter what Champagne you choose, it is certain to add an air of festivity to your special day. After all, Champagne is the quintessential wine of celebration!

Liz Palmer