Champagne & BBQ, Chartogne-Taillet meets Rollin’ Smoke (#Winophiles)

Chartogne-Taillet Sainte Anne Cuveé. Art by RuBen of Act2Art

Champagne & BBQ, Chartogne-Taillet meets Rollin’ Smoke (#Winophiles)

Champagne. Possibly the most enchanting liquid on the planet. Joie de vivre in a glass. Is there anything better? Well, perhaps…if it is Champagne with a story and a great pairing.

This month the French #Winophiles are diving into the “Unexpected Pleasures of Champagne”. We are led for this discussion by Gwendolyn Alley of Wine Predator. You can read her invitation post here.

So “Unexpected Pleasures”. What does that mean? I think you will find a variety of interpretations in the pieces by the #Winophiles. It will definitely be an fun and interesting conversation when we gather on Saturday, June 20th, on twitter to discuss! Join us that morning (8am PST/ 11am EST) by following the hashtag #Winophiles on twitter and join in the conversation. It’s a Saturday morning, so sipping bubbles will be appropriate!

Garagiste LV

I went in search of a wine that would suit this topic. I have newly discovered a wine bar/shop in our Las Vegas downtown Arts District called “Garagiste LV“. Owned by Somms Mario Enriquez and Eric Prato, who are carrying so many wines that are outside the box that I really want to taste. You may have heard me rant before of the Vegas wine desert and how the only 2 local wine shops are all the way on the other side of the valley. Well, now I have a go to shop, with a really fantastic list.

I pulled up their online list and ran through each of the Champagnes and researching for the story. I settled on the Chartogne-Taillet Sainte Anne from Merfy.

Merfy in Montagne de Reims

This village is northwest of Reims in the Marne department and is known for it’s clay and sand soils.  (This is in the yellow section of the map below in Montagne de Reims) The region has been making amazing wines since the Middle Ages as far back as the monks of the Saint-Thierry monastery in the village next door. Vineyards are south of the village between Merfy and Chenay. Vineyards here are flat with a slight southern exposure. These slopes were planted soon after the Romans arrived. In the 9th century, the vines around the Abbey of Saint-Thierry were the largest concentration of vines in Champagne. Chartogne-Taillet is the only RM winery in the region. 

Map of the regions within the Champagne AOC
Map of the regions within the Champagne AOC


The winery has Cru sites in the Montagne de Reims region, which is the Northernmost region in Champagne. They have cru sites in Merfy, Chenay and Saint Thierry.

Wines here are made by Alexandre Chartogne, who makes wines from his 12 ha family estate.  While the vineyard does not hold a certification, he uses organic practices.  There are no chemicals here. He uses cover crops and often ploughs by horse.  He uses indigenous yeast and chooses his fermenting containers depending on the wine.  These might be oak, stainless steel, amphorae or concrete eggs. 

He is trying to convey a feeling of the place in his wines.  He works with Claude and Lydia Bourguignon the renowned microbiologists to analyze his soils. 1/2 of his site is ploughed by horses and most of the work is done by hand.

Jancis Robinson tells us that there is a Commonwealth War Grave cemetery near by. These cemeteries were mass graves for soldiers or perhaps the bodies were buried where they fell in the battle. This brings a somber note and a bit of risk to any ploughing nearby. It reminds us that the history of Champagne is not all joyful.

Chartogne-Taillet Sainte Anne from Merfy

This is a village wine that is non-vintage, but it is based on the 2016 vintage.  The idea is to express the different terroirs of Merfy.  This is his introductory wine and shows how wonderful a village wine can be if made with expertise.

The total hectares for the estate is 12. With the amount of this wine available, it obviously is not all from the estate. The wine is well distributed in the US.

The blend is determined, not by formula but on the vintage. This wine is 50% Pinot Noir, 40% Chardonnay and 10% Pinot Meunier and is made from parcels within Merfy that average 25 years old. It spends 10 months in stainless steel and 3 years on it lees and has a low dosage of 4-5 g/l. This particular wine was bottled on July 26, 2017 and disgorged in December of 2018. Most of this fabulous information can be found easily on the back label.

My tasting notes

In the glass this was a medium intensity, with a lemon color that seemed almost a bit rosy to me. On the nose I got white flowers, almond, yellow apple and just a hint of bread. It was a very integrated and comforting nose. It was brighter on the palate with Green apple, starfruit and citrus. Over all this was a wine that I found it difficult to pick out individual notes, because everything was so well integrated and harmonious. It had a medium to long finish.

This wine was 12.5 abv and ran $49.99.

As if this wine was not in itself, enough of an unexpected pleasure, we went searching for a pairing that we had not tried before.

Pairing with Champagne

We had a wonderful pairing the other evening, where the weight and balance of the wine matched perfectly with the weight and balance of the dish. Michael suggested we do something similar for our Champagne pairing. On a side note, we were watching Food Network and started binging Michael Symon and Bobby Flay’s “BBQ Brawl”. In the middle of this, I thought “Champagne & BBQ!” This low brow, meets highbrow pairing seemed just right. Now, on to find a local BBQ spot to support (NO, I am not doing my own BBQ. There are experts for this!)

Rollin Smoke BBQ

We googled local BBQ and found Rollin’ Smoke BBQ. They had a Pit Special that was perfect with Brisket, Pulled Port, 1/4 chicken, Spare Ribs and Hot Links with 3 sides and bread. We added burnt ends and chose Bacon Potato Salad, Collard Greens with Brisket and Corn nuggets. There were also 3 sauces, a honey mustard (heavy on the mustard), a mild sauce and a spicy sauce.

How did it pair?

The blowout best pairing, strangely enough was the bacon potato salad. Something with the eggs and the bacon mixing with the wine was just comforting and spectacular. Michael doesn’t like the texture of potato salad and had to be convinced to try it. He agrees. While many of the pairings were really delicious, this was the best of them.

Don’t bother with the greens. I love these greens, but eat them separate from the Champagne. It’s not a match.

The wine elevated the sweetness in the corn nuggets, it highlighted the char on the burnt ends. It was also good with the sauces. The hot links and hotter sauce were amped up a little heat wise by the alcohol. Really, this was a great match all around.

I think the depth of fruit in this wine helped the pairing. If it had been a Blanc de Blanc it might not have worked. The mixture of Pinot Noir, Chardonnay and Pinot Meunier (have I mentioned that I am a sucker for a Pinot Munier?) helped to blend with the mix of sweet and tart in the BBQ sauces. Of course it is a given that the Champagne would cut through the fat in the meats and clean your palate for the next bit. The wine just seemed to blend and accentuate the smokey flavors.

The French #Winophiles

As I mentioned before, the French #Winophiles will gather on twitter on Saturday June 20th at 11 am EST or 8 am PST to talk about Champagne and its “Unexpected Pleasures”. Join in the conversation! Share your story! Just follow #Winophiles.

Be sure to check out all the pieces below and discover more of Champagne’s Unexpected Pleasures!

Sources & Resources

We have written about Champagne before…

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Robin Renken CSW (photo credit RuBen Permel)

Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.

When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.

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Robin Renken
[email protected]
  • Lynn
    Posted at 14:00h, 20 June Reply

    I’m so enjoying your mixed food boards over the last month (I count this as one). Chartogne-Taillet is a great choice to clean the palate! M and I are fans, it’s easy to access here. You mention loving Pinot Meunier, have you tried their Les Barres 100%?

    • Robin Renken
      Posted at 17:33h, 20 June

      Funny story. Nicole mentioned loving their wines. I asked about their other wines and she was going to look up her tasting. In the meantime, I was looking for links for the chat and came across a tasting I did of the Les Barres and the Couarres Chateau, that I had forgotten about. I remembered the wines, but it had not clicked that it was the same winery. I fell head over heels for the Les Barres! You are so lucky to be able to have easy access to them!
      And the BBQ was absolutely delicious. I am thrilled to have found a great local place. Bonus, they are really nice and completely set up to be very safe with social distancing when picking up!

  • Nicole Ruiz Hudson
    Posted at 20:58h, 20 June Reply

    So much to love here! Like I mentioned to you, I’m definitely a fan of this wine and this is such a fun pairing! ALso, can I just that I’m so happy that you now have a good wine shop nearby!

    • Robin Renken
      Posted at 22:07h, 20 June

      OMG I am so happy about having a great wine shop at long last! Now I just wish life was a bit more normal so I could get down there to enjoy their wine by the glass menu more often (they have such a great list). I will never again forget the name Chartogne-Taillet. I need to look into locating some of the Les Barres!

  • advinetures
    Posted at 13:51h, 21 June Reply

    We have always said that champagne has to be one of the most versatile wines. Until a Dom tasting last year, we didn’t think it would pair well with meat but we were proved very wrong with a wagyu beef tartare/caviar pairing (and a Dom rose). We haven’t tried BBQ yet but we are definitely believers that you just never know. And that potato salad…OMG!

    • Robin Renken
      Posted at 17:30h, 21 June

      I think the dosage level needs to pair with the sauce and that it probably does best with fattier meats. Of course with most BBQ, that’s where the flavor is so it works.
      As to the potato salad…it was amazing, the egg and the bacon in it…I could have eaten a barrel of it on it’s own. Then something with the wine, just sang with it! Even Michael, who doesn’t like potato salad agreed!

  • Linda Whipple, CSW
    Posted at 18:36h, 21 June Reply

    The high brow/low brow pairing looks appropriately cross cultural. Chemical-free production is a huge draw for me, too. BTW, I love the look of your redesigned site!

    • Robin Renken
      Posted at 18:41h, 21 June

      Thank you Linda! I feel like chemical-free production is finally becoming the norm for wineries.
      I’m glad you like the redesign! It’s a work in progress. We needed to update our theme and now have to go back through all the pages and posts to make sure everything is sized correctly for the new layout. It’s time consuming but rewarding. Once we have it cleaned up, we will actually start to play with the design a bit more, so watch for more updates!

  • Kat Rene
    Posted at 23:04h, 21 June Reply

    I’m so surprised to hear that Vegas is a wine dessert. I always think of it as a great food and wine city. Go figure. I’ve only tried Prosecco with BBQ so I’m now intrigued to try champagne.

    • Robin Renken
      Posted at 23:10h, 21 June

      There is probably great wine in the casino restaurants, but I’m looking for bottles to bring home. Sadly there are only very few independent wine shops in town Before Garagiste, I knew of 4 with limited inventory that was not as adventurous as I would have liked. Two of these had some nice wines and people I liked, but they were all the way on the other side of the valley (half hour to 45 minute drive each way). Of course there are several Total Wines in town.
      As to the Champagne and BBQ, give it a try! I do think there was something special about this particular Champagne (it might have been the Pinot Meunier in the blend) that may it go exceptionally well.

  • Susannah
    Posted at 00:43h, 22 June Reply

    Robin-I love the high brow, low brow pairing and wow that’s a lot of food. I’m glad the Champagne was up to the challenge of all those savory flavors but not surprised. I could drink Champagne with every meal every day. I have never tried this particular winery but it sounds super appealing and fits with my general philosophy of winery ethics. I am curious which them you use. I need to update mine, I like your a lot.
    Susannah (Avvinare)

    • Robin Renken
      Posted at 17:11h, 22 June

      I’m with you. I could drink Champagne all day. Chartogne-Taillet is small, but the Sainte-Anne which is sourced from the village of Merfy, seems to be widely available in the US. The theme is called Bridge. Michael found it on Theme Forest.

  • Martin D. Redmond
    Posted at 01:51h, 22 June Reply

    I’ve tried champagne with many things because it’s so versatile at the table, but never BBQ. Putting on list of food pairings to try. I love your adventurous spirit Robin. And a lovely read too! Cheers!

    • Robin Renken
      Posted at 17:07h, 22 June

      Thank you Martin! BBQ is delicious and so is Champagne! I will have to try this pairing with different styles, of both BBQ and Champagne!

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