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Parcelle Wine Bar: 135 Division Street, NYC | Click here to make a reservation
Coming from ‘Les Chétillons’ on your resumé is a bit like naming dropping Brown or Oxford. You’re fancy, but still kind of cool. This is a single vineyard Champagne from the most exciting part of the region: Mesnil. Robert Moncuit makes an organic style that is slightly nutty, citrusy, and totally dry.
Tastes like: Brown butter, Meyer lemon, saltwater.
How to drink: With caviar, but never in a Champagne flute, please.
New York, NY, USA
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