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Domaine Blain-Gagnard was formed when Jean-Marc Blain married Claudine Gagnard, daughter of Jacques and Josèphe Gagnard and granddaughter of Edmond Delagrange, resulting in a union steeped in Burgundian heritage. This husband-and-wife team run the Domaine, now with the help of their son Marc-Antonin, who has returned to France after spending time in the vineyards of Australia and New Zealand.
Jean-Marc employs great intricacy in his winemaking: subtle tweaks to the process such as his discerning selection of coopers and the wood they use, and mixing wines from vines of different ages help create a series of excellent wines. Jean-Marc uses around 15% new barrels for his premier cru and lesser wines, while the grand crus are afforded 30% new Alliers oak. The wines tend to be highly concentrated and in quite limited supply: the combination of the older vines with the younger forms of wines that are rich and strong but subtle enough to not be overpowering.
Champagne's versatility shines in its ability to pair elegantly with a wide array of foods, from the briny allure of oysters and delicate flavors of sushi to creamy cheeses, poultry, seafood, salads, Asian cuisine, fried dishes, and even moderately sweet desserts.
