Christian Briard

MEETING WITH A BUBBLY PERSONALITY !

What is the story of your Maison de Champagne? Where is it located?

Christian Briard: My Maison is nestled in the heart of the Marne Valley western part, kingdom of the Meuniers. Its establishment is recent (a dozen years) but its history is much longer, with ancestors found in the trade in Meuse since the 18th century, and perhaps even before! When DNA gets involved there is no escape!

So, after long studies in on-board electronics and a fascinating job in the emerging smartcards, this DNA woke up, reminding me of my origins and the land’s beauty. I felt for it!

What is your vision of Champagne?

C.B.: Champagne? You mean Champagnes! Because we are indeed a wine region with diversity like any other wine region. The know-how exudes the scents of the Terroirs and the Terroirs exalt the men and women! Yes, Champagne is a wine. First and foremost a wine. A unique wine, the wine of kings, the king of celebration and celebration can only be imagined with Champagne! Champagne must also be at the table. Like any wine, it will sublimate your most refined dishes, caress it with these smooth bubbles and carry the aromas until you touch the seventh heaven! Promise!

Tell us about your bottles: how to taste them, with what…?

C.B.: My Maison signature is the aromatic expression of our Meuniers. Sublime aged wines, aromatic, round and pleasant on the nose and in the mouth in order to imagine the most beautiful pairings on your refined palates.

The choice of a bottle is often a Cornelian choice… And if Corneille was a wine lover, it does not make our job any easier. There are two pitfalls that must absolutely be avoided.

- The sugar: a common mistake is to have champagne for dessert. Why not. There are some interesting pairings to make but don’t fall for a dessert sweeter than your champagne. Otherwise it is the insured fault and the imminent molar complaint! Bitterness, this unpleasant feeling, is perfect for your guests to leave the table! Prefer a Champagne ratafia which will delight them or a champagne with a sufficient dosage: a demi sec or a sec will undoubtedly please. Well, take a wonderful ratafia champenois from 2010 anyway, you won’t forget it!

- The cold temperatures: cold is for wines that have something to hide! Never cool a beautiful bottle too much. The cold anesthetizes the taste buds and you lose all the wine aromas and roundness. From my experience, I never drink my champagnes below 8-10 ° C. Usually I look for them in the cellar (regulated at 14 ° C). They never see a fridge or ice bucket and are wonderful!

INTERVIEW WITH

Give us a surprising pairing, which we don’t necessarily think of, with your Champagne?

C.B.: I have in mind an improbable pairing that has never left me. It was a few years ago with my 2005 Ambre vintage, a sublime wine which took a long time to reach maturity. We had to be patient with this one, but once it became sublime, we married it with a pan-fried Foie Gras with liquorice. Poh poh pah pohhh!!! What a revelation, what an incredible pairing! We don’t have the 2005 vintage anymore in our cellar, but its successor is not far away… Be patient to find out together!

When do you think is the best time to open a bottle of your Champagne?

C.B.: Come on, the best time to open a bottle of Champagne is when you want!

Yes, yes, yes, I insist, the best time is when you feel it! But it is also perfect before the meal, during and after the meal also of course. In the bathtub, on the phone or even on the sofa.

The rule is to dare!

Could you describe your best experience with your Champagne?

C.B.: My best experience was definitely when I acquired the prestigious French label of Producer selected by the Maîtres Restaurateurs. What an honor, what recognition from my peers. Yes, it is definitely my best experience. Also, when the Guide Des Vins has elevated me to the rank of Premier Grand Vin de Champagne. For a young house, what pride to go further.

What are your upcoming projects?

C.B.: My projects are to reach the most beautiful tables. For my brands, on the one hand, it’s an essential flagship and on the other hand it’s the best way to pay tribute to these wines.

Thanks to Christian Briard for sharing his time

Chloé Cazaux-grandpierre

www.champagnechristianbriard.fr