Jacksonian Democracy, indeed. It seems our country’s seventh President had a taste for some of the finer things in life — among them, the exclusive Ruinart Champagne brand.  In 1831, Edmond Ruinart from The House of Ruinart himself set sail for the Americas (on a three-masted ship, natch) and brought to the White House some bottles of his signature Chardonnay-based cuvees. Some months later, a large shipment of the Champagne was delivered to 1600 Pennsylvania Avenue.

The high-end brand of bubbly lives on today, just as treasured around these parts as it was more than 200 years ago. Last week, area tastemakers gathered at Poste for a “sensory interpretation meal” around Ruinart’s three new brands: Blanc de Blancs, Rosé, Dom Ruinart Blanc de Blancs, and Dom Ruinart Rosé.

To demonstrate the complexity of Ruinart’s Blanc de Blancs, Chef de Cave (that’s master champagne maker to you) Frédéric Panaiotis began the evening by testing each guest’s aromatic senses — an “aroma kit” included eight unmarked vials of scents — all of which are notes in the 100% Chardonnay cuvee. Ginger, pineapple, jasmine and white pepper are just a few of the notes that inspired Poste chef Dennis Marron’s tasting menu, which included such inventive courses as pan-fried pig trotter cake and a “PB&J” made with carbonated grapes and bacon jam. The evening ended with Marron’s take on a deconstructed chocolate cherry pie and a toast with Hennessy X.O because, as Panaiotis said, Champagne and chocolate do not a good pairing make (the bitter and intense quality of chocolate will always overpower the more subtle bubbly).

Next time you’re feeling lush, make like an American forefather and get a glass of the good stuff — Ruinart is available at Old Ebbitt Grill, Equinox and other high-end area bars.

Photos by David Phillipich