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How to pair Jacquart Champagne with Celebrity Chef Jose Andres Tapas at the SLS Beverly Hills

Updated on February 25, 2015

Caviar Cones

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First flute of Brut and Tapa

Sipping four different champages with Jose Andres tapas on a Friday night, is a great way to start off the weekend.

The champagne Jacquart is popular over in France and Europe and now being introduced to the American market.

We started the evening sipping flutes of Jacquart Brut Mosaique. It's made with a blend of Chardonnay grapes to give a freshness and delicate aroma. A Pinot Noir adds structure and Pinot Meunier gives the fruit flavors of pear with a hint of orange peel notes. It's pale in color with a stream of tiny bubbles.

It paired nicely with the crunchy and slightly salty American sturgeon caviar cones. The full Brut offered a long fruity finish.

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Learning about Jacquart

Sitting next to the handsome Pierre-Samuel Reyne, the Export Manager and Sales Director at Jacquart, he shared with me, that in 1964, there was a significant upheaval in France politically and socially. Thirty wineries from the Champagne region pooled their expertise in wine making, vineyards and resources to create Jacquart Champagne.

Fifty years later, Jacquart is one of the leading internationally known Champagnes. Their Mosaic Collection is a combination of the fertile soil, prolific vineyards and talented experts creating pale yellow and pink Champagnes with tints of white gold and a stream of fine bubbles.

It's made from 1,800 beautiful vineyards in Champagne France. There are 320 villages in Champagne.

The Ideal Rose' Champagne

Japanese Tacos

Rose' with Andres' Sushi and Crispy Chicken Croquettes

Pierre shared with me that Jacquart's Rose' Mosaique is ideal at 6 p.m. to share with loved ones. It offers hints of cherry, licorice and rose. This pairs perfectly with the Market fish ceviche and avocado roll.

While drinking the intense salmon pink hue bubbly, we twirled long strips of green apple and fennel into our palate. The salad was decorated with Manchego cheese, chopped walnuts and dressed with a Sherry vinegar.

Pierre said the Rose' Champagne is made two ways: One is to leave the skin intake. The other is to add some delicious red wine. This Jacquart Rose' is made with an additional pour of Pinot Noir red wine to create a complete and balanced champagne. The delicate bubbles offer a red berry fruit aroma with notes of plum. The finish offers notes of peach or apricot. This is also delicious as a Champagne to compliment an afternoon tea or with Jose Andres crispy chicken croquettes.

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Blanc de Blancs with Japanese Tacos

As the Japanese tacos arrived with grilled eel, shiso, cucumber, wasabi and chicharron - fried pork rinds, we sipped Jacquart's Blanc de Blancs. We also ate delicious seared scallops with a Romesco sauce.

Pierre's Blanc de Blancs is made with Chardonnay grapes from the Jacquart vineyards on the Cote des Blancs. This Champagne is 100% Chardonnay cuve'e with a straw gold color. The nose is of cherry blossoms, vanilla and white pepper.

It pairs perfectly with seafood and fish, especially freshwater varieties in a light sauce. This champagne is long, light and offers an elegant finish. We enjoyed it with the smoked yellowtail with crispy rice and a shrimp cocktail.

They have only sold 150 cases in the United States, so it was quite a treat to be enjoying this bubbly.

Jacquart Alpha Cuve'e

The alpha cuve'e, the crown jewel of the company. It was made in 2006 with grapes with low acidity and great finesse, revealing a velvety quality.

Aged for seven years to allow a lovely coloring with notes of honeysuckle and lime. The fruity palate offers hints of raspberry, orange marmalade, lemon and cherry.

It's very popular in France, the UK and Germany. We drank this with eggplant dipped in buttermilk tempura drizzled with local honey and Loup de Mer with celery root puree and sea beans. It was also sensational with the sautéed shrimp with garlic and a Guindilla pepper.

The Esteemed Jose Andres'

Award Winning Chef José Andrés

José Andrés is a Spanish American chef and winner of the James Beard Foundation Best Chef in 2003.

He introduced small plates and tapas to America.

Currently he owns restaurants in Beverly Hills, Las Vegas, Washington D.C. and the South Beach.

Socially he teaches other to reduce food waste, provide job training, and increase access to nutritious food.

Sommelier Rachel at The Bazaar

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Sauteed Shrimp with garlic and Guindilla Pepper

The Bazaar at the SLS Offers The Sweet Life

Something Sweet at SLS

The Bazaar By Jose' Andre's offers a multitude of chocolate BonBons with Speculoos, Praline Milk Chocolate Rocher. They sell Caramelized Salted Hazelnut and Candied Orange bars.

Cookies: Alfajore, Chocolate chip, Vanilla Crescent, Chocolate Mint Shortbread and Pecan pie cookies.

Candy: Blueberry and Yogurt Marshmallows, Coconut Marshmallows, Sea Salt Vanilla Caramel and Chocolate Sea Salt Caramel.

Cakes: Walnut Brownie and Milk Chocolate Mousse Cake

Cream Puff: Chestnut & Chocolate

SLS Cupcakes: Vanilla, Lemon Poppyseed, Chocolate and Red Velvet

They even have chocolate covered Pop Rocks!

Save Room for Dessert

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