The year 2016 is not only Robb Report’s 40th anniversary, it also marks the 40th anniversary of Champagne Nicolas Feuillatte. The brand was created in 1976, when New York–based French businessman Nicolas Feuillatte acquired Domaine de Bouleuse, a prime 30-acre vineyard near Reims, just east of the Champagne-Ardenne region of northeastern France. Today Champagne Nicolas Feuillatte has become the top-selling Champagne in France and the third best-selling Champagne in the world.
To commemorate this four-decade milestone, the award-winning Nicolas Feuillatte Brut Réserve ($36), a non-vintage blend of 40 percent Pinot Noir, 40 percent Pinot Meunier, and 20 percent Chardonnay, has been stylishly dressed in a limited-edition, gold, compass-themed bottle with a matching metallic gold sleeve.
In addition, as part of the celebration, the Brut Réserve is being poured exclusively every Sunday during brunch at the newly renovated Belvedere dining room at the Beverly Hills Peninsula hotel, which is concurrently celebrating its 25th anniversary. To complement the Brut Réserve’s delicate apple, pear, and peach nuances, Peninsula Beverly Hills executive chef David Codney has created a lavish seafood-centric Nicolas Feuillatte anniversary brunch.
“When you think of Feuillatte Champagne, you think of seafood; it’s the first thing that comes to mind,” says Codney. “So we have free-flowing Brut Réserve and starters such as scallops ceviche and house-smoked salmon. Our brunch entrée items also pair with Feuillatte, like lobster waffles made with potato waffle batter that we crisp up and top with béarnaise sauce and fresh lobster. It goes perfectly with the minerality of the crisp, clean Brut Réserve.” (beverlyhills.peninsula.com)
Here are three more food-friendly Nicolas Feuillatte Champagnes that can turn any meal into a celebration. (nicolas-feuillatte.com)