Oeno Tasting: Cossard’s Burgundy & Sashimi | 30th Nov | 7:30
A tasting event for the holidays! Burgundy & sashimi?? That’s right. Join us for a joyous intimate event as we talk through four glasses of Frédéric Cossard’s iconic organic, highly regarded Burgundian wines with his importer Damiano. Along side each glass you will be served a tasting nibble of Oeno Maris’ finest selection from the sea - oysters, sashimi and more. A special event not to be missed.
More on the winemaker:
Frédéric has an infectious joie de vivre and a passion for wine that runs deep. His Domaine de Chassorney was born in 1996 with a few hectares of vines rented in Saint Romain and Auxey Duresses and now comprises ten hectares of vines across several villages. He also acts as a négociant, giving him access to fruit from some of the greatest vineyards in Burgundy.
The Cossards have worked organically from the outset and now focus on homeopathic treatments and remedies tailored to the needs of each site. Only the most pristine fruit makes it to their cellars tucked away amongst the limestone cliffs of Saint-Romain.
Such scrutiny is necessary to make great wine with no additions. In recent years Fred has continued to pave the way by eschewing the use of oak barrels in favour of concrete eggs, earthenware jars and Georgian qvevris in a quest to further refine his wines. Whites are pressed directly, while reds infuse as whole bunches before being pressed off to these vessels for élevage. The result is Burgundy of rare liveliness, purity and detail.
A tasting event for the holidays! Burgundy & sashimi?? That’s right. Join us for a joyous intimate event as we talk through four glasses of Frédéric Cossard’s iconic organic, highly regarded Burgundian wines with his importer Damiano. Along side each glass you will be served a tasting nibble of Oeno Maris’ finest selection from the sea - oysters, sashimi and more. A special event not to be missed.
More on the winemaker:
Frédéric has an infectious joie de vivre and a passion for wine that runs deep. His Domaine de Chassorney was born in 1996 with a few hectares of vines rented in Saint Romain and Auxey Duresses and now comprises ten hectares of vines across several villages. He also acts as a négociant, giving him access to fruit from some of the greatest vineyards in Burgundy.
The Cossards have worked organically from the outset and now focus on homeopathic treatments and remedies tailored to the needs of each site. Only the most pristine fruit makes it to their cellars tucked away amongst the limestone cliffs of Saint-Romain.
Such scrutiny is necessary to make great wine with no additions. In recent years Fred has continued to pave the way by eschewing the use of oak barrels in favour of concrete eggs, earthenware jars and Georgian qvevris in a quest to further refine his wines. Whites are pressed directly, while reds infuse as whole bunches before being pressed off to these vessels for élevage. The result is Burgundy of rare liveliness, purity and detail.
A tasting event for the holidays! Burgundy & sashimi?? That’s right. Join us for a joyous intimate event as we talk through four glasses of Frédéric Cossard’s iconic organic, highly regarded Burgundian wines with his importer Damiano. Along side each glass you will be served a tasting nibble of Oeno Maris’ finest selection from the sea - oysters, sashimi and more. A special event not to be missed.
More on the winemaker:
Frédéric has an infectious joie de vivre and a passion for wine that runs deep. His Domaine de Chassorney was born in 1996 with a few hectares of vines rented in Saint Romain and Auxey Duresses and now comprises ten hectares of vines across several villages. He also acts as a négociant, giving him access to fruit from some of the greatest vineyards in Burgundy.
The Cossards have worked organically from the outset and now focus on homeopathic treatments and remedies tailored to the needs of each site. Only the most pristine fruit makes it to their cellars tucked away amongst the limestone cliffs of Saint-Romain.
Such scrutiny is necessary to make great wine with no additions. In recent years Fred has continued to pave the way by eschewing the use of oak barrels in favour of concrete eggs, earthenware jars and Georgian qvevris in a quest to further refine his wines. Whites are pressed directly, while reds infuse as whole bunches before being pressed off to these vessels for élevage. The result is Burgundy of rare liveliness, purity and detail.