Matthieu Chapoutier

Asia-Pacific Export Manager at Vranken-Pommery Monopole, which owns Heidsieck & Co Monopole

Matthieu Chapoutier was in town in September to give oenophilists a taste of a champagne that went down with the Titanic . The Goût Américain 1907 brought up from its watery grave after more than 80 years, salvaged from the wreckage of a cargo ship that went down in 1916, was unveiled for the first time in South-East Asia at Atlas bar this September. Of course, not everyone will get to taste this rare champagne. The House of Heidsieck & Co Monopole thus thought it apt to recreate it for its 100th anniversary. Given the original 1907’s ill fate twice over at sea, we had a cheeky question for Chapoutier about his last meal – no prizes for guessing his choice of drink. “That champagne is a legend, and any champagne lover must have heard of it, but very few are the blessed who have tasted it.”

Deep Sea Cellared

The Jönköping cargo ship was en route to Russia with 3,000 bottles of Heidsieck & Co Monopole Goût Américain 1907 when it was attacked by a German U-Boat in 1916. Miraculously, some 2,500 bottles were salvaged from the wreckage in 1998 and were later snapped up at auction. Atlas bar has three of these bottles, their labels long washed off, listed at $190,700 each. The deep sea had apparently been perfect cellaring conditions for the champagne, which is still very drinkable.

American Taste

The first person to taste the salvaged champagne was

Peter Lindberg, who headed the Jönköping search party in 1998. He recalls: “I couldn’t believe it. It had a very pronounced taste. It was sweet and fruity. In reality, it was a truly great drink!” Heidsieck

& Co Monopole has revived the Goût Américain (American Taste) by replicating the 1907 archival recipe. Get a taste of the contemporary alias of that rare champagne, which was jammy sweet, according to the preferences of its time. Available exclusively at Atlas for two years, this non-vintage bubbly is listed at $170 a bottle.

“Champagne and sushi are a great match. White fish or raw botan ebi, age-wrapped in

kombu seaweed to play up the umami, or even some shellfish sashimi with salt and a

hint of yuzu, paired with Champagne Pommery Apanage Blanc de Blancs will be

an exceptional encounter”

– CHAPOUTIER on champagne pairings