Pop Goes the Secrets of a Champagne Sommelier: Rafael Sanchez
POP Champagne and Dessert Bar
33 East Union Street
Pasadena, CA 91103
626-795-1295
How often does one find a champagne sommelier? Exactly! So, of course when I met Rafael I had to get some insider’s tips from him.
What does NOT pair well with champagne?
What would you like to see as trends/movements coming out of Champagne?
I like what I am seeing with the focus on base vintages and disgorgement dates being added to back labels. Loving that. Recently, however, I have been getting into single-vineyard champagnes. I like the perspective that they provide. We aren’t used to talking about champagne like we talk about Burgundy or Barolo. These wines will change that.
What styles of champagne do you sell the most of and why do you think that is?
Our best selling style of champagne is rosé. I have gone out of my way to advocate rosé to every person who walks into our bar. I think it is the most interesting wine and it is available in a variety of styles. Ninety-nine percent of the people who get started on rosé champagne never turn back to the basic NV. Rosé all day.
What do you think is the most misunderstood thing regarding champagne?
I think people forget that it is first and foremost a wine. Wines need time. Wines need air. Wines need proper glassware. Wines need your attention to get the most out of them. Too often I find that people buy a champagne and drink it the same day. If we did that with our Bordeaux, Burgundies, or Barolos wines, no one would have any taste buds left.
Name five adjectives that represent champagne to you.
Elegance. Original. Power. Brilliant. Seduction.
Cynthia Sin-Yi Cheng | December 23, 2011
