Kick off Thanksgiving weekend with an exploration of Champagne, wherein we’ll focus on the diversity of how the main grapes express themselves, and how different vinification styles impact the final bottle. As we geek out on the history and production methods of Champagne, we’ll taste through a remarkable series of wines from several different producers: Éric Rodez, Christophe Mignon, Louis Roederer, and A. Margarine. Our primary goal is to help you understand your preferences regarding this very complex style of wine, and be able to articulate those preferences better!
Tanya’s been rocking the wine world for over twelve years, with gigs at Archetyp Alpine Wines, Argyle, Ambonnay Champagne Bar, and of course, Ora et Labora. She’s got some serious street cred too—she’s WSET Level 3 certified, aced the tough-as-nails Master of Champagne program, and is a recently-minted Italian Wine Scholar. Tanya’s wine obsession started back in her San Francisco days and really grew when she made the leap to Oregon nearly 25 years ago. She’s all about those bubbles (Champagne is her jam) and has a soft spot for Oregon Pinot Noirs. Before diving headfirst into the wine industry, Tanya spent years in brand strategy and marketing at top agencies and for social purpose organizations. When she’s not pouring wine, she’s probably cooking up something delicious, throwing a party, or getting down to some live funk and brass bands—especially when she’s hanging out in her favorite city, New Orleans.