Dear Members

Following the society's very successful champagne brunch in 2024, we are pleased to present as an encore a champagne brunch at Angie's to start the society's new slate of events for the year. The brunch will feature non- vintage champagnes aged in storage for around 10 years, as well as vintage champagnes from the 2000 and 2008 vintages from the society cellars.

For an aperitif, we start with the Henri Giraud Hommage a Francois Hemart Brut, a lovely champagne made from grand cru grapes from the village of Ay, a 70 -30 blend of Pinot noir and Chardonnay. This is followed by the De Sousa & fils Cuvee 3A brut, so named due to the Grapes sourced from Avize (50%), Ay (25%) and Ambonnay (25%). Both non -vintage wines were acquired more than 10 years ago, giving them a chance to mature and put on complexity.

Next, we feature a pair of Blanc de Noirs from the spectacular 2008 vintage. The 2008 Roger Coulon Blanc de Noirs Brut Millésimé is a prestigious Champagne known for its elegance and complexity. It is a structured blend of Pinot Noir (50%) and Pinot Meunier (50%), providing a dense texture with ripe fruit flavors and balanced dryness.

The 2008 Pierre Paillard Champagne Grand Cru Blanc de Noirs Extra Brut Les Maillerettes is a highly regarded Champagne from the small grower-producer Pierre Paillard, located in the Grand Cru village of Bouzy.
It is 100% Pinot Noir sourced from a single 0.8 acre lot planted in 1970 and delivers a full-bodied champagne.

As an accompaniment to the beef course, we will feature a red burgundy, the Vincent Giradin Chambertin, Grand cru 2000.

Finally, I am pleased to feature one of my favourite champagnes, the 2000 Taittinger Comte de champagne blanc de blanc Brut. Made wholly from chardonnay grapes, we will explore together how 24 years of aging has changed this normally lean precise and mineral champagne. The venue of the brunch is Angie’s Bar and Grill. In addition to being renowned for its oysters and seafood, its new chef Kenneth Lin used to work at Burnt Ends bar, known best or its grilled meats and bring a new dimension to the cuisine of the restaurant. Members are given 48 hours priority – do book early to secure your place as limited seats are available.

Joyce Chang
Cellarmaster, IWFS

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Aperitif -Henri guiraud Hommage a Francois Hemart Brut NV

Oysters 2-Ways: Au Naturel & Ponzu Mignonette

Hokkaido Scallops,
Peach, Chardonnay & Wasabi vinaigrette
De Sousa cuvée 3A NV

Oven-baked Iberico Pork with House Rub, Fennel & Walnut Salsa
2008 Roger Coulon Blanc de Noirs Brut Millésimé
2008 Pierre Paillard Champagne Grand Cru Blanc de Noirs Extra Brut Les Maillerettes

Rangers Valley Black Onyx Intercostal Skewer
2000 Vincent Giradin Chambertin Grand Cru

Cheese Platter to Share

Taittinger Comte de Champagne 2000

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