Episode 355 of I’ll Drink to That! was released recently. It features Charles Philipponnat of Champagne Philipponnat, and offers a somewhat cerebral tour through the Clos des Goisses, but it is certainly interesting.
Charles Philipponnat did not originally intend to work at the Champagne house that bears his name, nor did in fact he intend to work in Champagne, as his father had for several decades before him. But he has in fact held the mantle at Philipponnat for 15 years now, and in that timespan he has made a number of changes to how the house makes wine. He details those alterations, small and large, in this interview, and special attention is paid to the Clos des Goisses, the single vineyard parcel in Mareuil-sur-Ay from which the bottling of the same name originates. Charles talks about his decision, for instance, to make a rosÃƒÂ© from the Clos des Goisses, a first from the place. How does that bottling differ from the regular Clos des Goisses, and what is different about Clos des Goisses in general? Charles shares his answers to those questions in this interview. If you are interested in the relationship between site and finished Champagne, in an area where blending can often obscure that link, this is key episode to listen to. Charles does not shy away from the specifics in his discussion.
I’ll Drink to That is the world’s most listened-to wine podcast, hosted by Levi Dalton. Levi has had a long career working as a sommelier in some of the most distinguished and acclaimed dining rooms in America. He has served wine to guests of Restaurant Daniel, Masa, and Alto, all in Manhattan. Levi has also contributed articles on wine themes to publications such as The Art of Eating, Wine & Spirits magazine, Bon Appetit online, and Eater NY. Check out his pictures on Instagram and follow him on Twitter: @levi_opens_wine