Ok, let's be honest.  Everybody loves champagne.  But you can only eat so much cheese.  While we truly love the selections from St James that accompany each tasting, this month we're going to highlight another side of what they do (and excel at).  Charcuterie.  They have a new charcutière in the kitchen; we've got some great bubbly to go with it.  

Those of you who have been on the Bubblyothèque train know that we want everybody to treat champagne for the serious wine it is.  And pairings are an important part of that.  Some wines are great on their own - but most are better with company (be it food or a friend).  It's been a challenge and a pleasure to work on pairings for different events, and it is great to work with people on the food side who are as into the pairings as I am from the wine side.  While sometimes a specific pairing can be revelatory and enhance both the wine and the food, sometimes there is more to be learned from experimentation.  To that end, this night will have some specific pairings based on conversations between myself and our chef for the night.  But, we'll also have wines that are particularly well-suited to the types of meaty, well-seasoned bites that you expect from charcuterie.  You can mix and match - and learn - by tasting different wines with different foods and deciding what you like (or don't).  

At the end of the day, you get great wine, great locally made food, and maybe a little learning.  Definitely some fun.  

Champagne from A. Margaine, Henri Giraud, Paul Clouet, Philipponnat, and José Dhondt.

Charcuterie includes pâté de campagne, duck rillettes, duck pastrami, cheese and pork pie, and foie-stuffed figs.

Reservation required - follow this link to secure your spot:  https://www.eventbrite.com/e/champagne-charcuterie-with-michael-knisleys-bubblyotheque-tickets-27523032130