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  • Monthly Archives: March 2011

    The Beginning of a Bubbly Business

    Before meeting Bryan, my time spent in South Carolina tricked my palate into thinking the most refined flavors came from a bottle of Bud Light. For years, if I had a cold one in hand I was quite the happy lady! So, how does a self-professed cheap date come together with a slightly more sophisticated Champagne lover to eventually create Fat Cork as it is today? Well, let me tell you…

    Soon after I met Bryan, he began polishing my appreciation for the finer things in life. My first vivid memory that sparked my love affair with Champagne is of visiting Bryan at his home in Seattle. Like the gentleman he is, he opened the door to a platter of soft cheeses and a bottle of Perrier Jouet, chilling. That night began the rest of my life. Six years later, we’re happily married and I’m both a sparkling wine fanatic and a slightly obsessed (and admittedly heavy) Champagne drinker.

    Bryan graduated from the University of Washington last year after getting his Masters in Business. Soon after finishing school he dove head-first into starting a company exclusive to Champagne, which only makes sense, as Champagne has been his passion since he was a brand manager for Laurent Perrier in New York. Needless to say, I’m so excited that he is able to do something in which he’s so passionate. Not everyone gets to jump out of bed every morning and LOVE what they do. Bryan does. Bryan’s enthusiasm for his work is contagious, and I’m so thrilled that I get to share is his joy and drink grower-Champagne alongside him day in and day out.

    So, what exactly does it mean to boast the title of “grower-produced Champagne”? Unlike the big production houses such as Veuve Clicquot, Piper, or Moet, grower-produced Champagne is made 100% by the people who grow the grapes. Their heart and soul are poured into the creation of the wine we proudly represent. From the growing of grapes, the picking, the pressing, and the aging, our producers do it all from start to finish. We must then hand select every Champagne and exclusively import them directly from the growers’ cellars to our cellar in Seattle, making the Champagne we sell the highest quality you can find. Lucky for us, the growers we work with save the first press of grape juice for their bottles—the bottles we sell and you drink! This is also known as the “tete de cuvee,” or the best juice that creates the most amazing Champagne.

    From Bryan and I to you, welcome to our blog! Now that you know a little bit about us, we can’t wait to share informational tidbits with you on our exciting events, new bottles as we taste them for the first time, our travels, and much, much more!

    Happy Sipping!

    Abigail Maletis

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