Now: $169 | February 1st: $179 | Door: $200 (if available)
A curated selection of top-tier Champagnes from renowned producers. We open top producers and travel from entry level bubbles, to NV Champagne, to Vintage, to Tete…We open one bottle of champagne/bubbles per paying guest. Engaging insight from Champagne Educational Ambassador Ian Blackburn.
Tasted 3 wines at a time. 21 Champagne when sold out at 21 people.
Fewer people? Larger pours of fewer wines - we open one bottle per person.
Each seating includes a Cheese plate from "The Cheese Store" of Beverly Hills
Wine List
Welcome Flight
- Domaine Colin, Cremant de Limoux Brut Cuéee Tradition, NV
- Gremillet, Blanc de Noirs Brut Champagne, NV
- Guy Larmandier, Premier Cru Brut Zero Champagne, NV
Non-Vintage Challenge
- Charles Heidsieck, Brut Reserve, Champagne, NV
- Costco, "Kirkland" Brut Champagne, France, NV
- Veuve Clicquot, Brut, Champagne, NV
Grand Cru's
Rosé
- Ruinart, Rose, Champagne, NV
- Billecart, Rose, Champagne, NV
- Beau Joie, Brut Rose, Epernay, Champagne, NV
Tete's
Policy - we open and share 1 bottle per paid guest.
Amount of Champagne per person is 1 bottle.
We continue to open bottles as we add guests.
Location
Culina at Four Seasons Los Angeles of Beverly Hills300 South Doheny Drive
Our Policy
All tickets are non-refundable. We can adjust your menu for dietary needs up to 72 hours prior without any additional cost. Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund. We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum. Fewer bottles / larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event. Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee. The perishable nature of our product requires no cancellation, no credit, no refunds for any reason.
About
IAN BLACKBURN
I discovered the wine industry while working with Chef’s Thomas Keller and Joachim Splichal in the top dining rooms of Los Angeles. My passion redirected my career from restaurants/hotels to vineyards and wine-education. Now with over 25-years of experience hosting events; leading trips around the wine world; I published a wine book; produced my own wine called Beekeeper Cellars and sat for the difficult Master of Wine Exam! Today, I am considered one of the region's best wine educators and work for my 20,000 followers (follow me), visiting vineyards and wine regions and produce over 100 wine classes and events a year for my businesses and my team.
