Marcus Wareing has become the latest chef to collaborate with a drinks brand on a tipple of his own. Working with Champagne Gosset, he has created Champagne Gosset, Le Cercle NV, Marcus Wareing Edition.
The champagne will be on offer exclusively in Wareing’s three restaurants Marcus at The Berkeley, The Gilbert Scott and Tredwells. It was designed to provide the ideal companion to the chef’s contemporary British menus.
To craft the cuvée, Gosset cellar master Odilon de Varine experimented with different blends, ultimately choosing to use a base of the Champagne Gosset Grand Réserve 2014 vintage. Wareing then visited Gosset in Epérnay in July to put the finishing touches on it.
The champagne clocks in at a dosage of 7.5g/l for the bottle and 6g/l for the magnum. According to Gosset, it has a subtle nose of apple and pear with a well-balanced palate and a nutty, slightly saline finish.
‘I saw the potential of champagne with food a few years ago when we helped to launch a new vintage of Gosset at Tredwells,’ explained Wareing.
‘I could see that Gosset was not just about bubbles, but about the complexity of its wines and their compatibility with great food. Working with Gosset to create my own special cuvée was an amazing experience.’
The collaboration is not the first push Gosset has made to raise its bubbly’s profile when it comes to food pairing. Its Matchmakers competition, now in its third year, tasks somms and chefs with creating the perfect food match to its champagnes.