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Press & Trade

Press Releases

Press Releases

November 3, 2014 - Chandon To Host Celebrity Tribute Dinner
September 2013 - Chandon Celebrates the Season of Sparkle with Momofuku Milk Bar Chef Christina Tosi
June 1, 2013 - Chandon Pairs Nicely with Trina Turk
May 1, 2013 - Domaine Chandon Honors Past and Present Employees
May 1, 2013 - Domaine Chandon Rinde Homenaje a los Empleados Pasados y Presentes
March 8, 2013 - etoile Restaurant Returns to the Past with Retrospective Dinners
February 25, 2013 - Domaine Chandon Celebrates Four Decades of Rising Stars!
March 12, 2012 - etoile Restaurant Chef Perry Hoffman named FOOD & WINE’s ‘The People’s Best New Chef: California’
January 26, 2012 - Domaine Chandon's Garners Prestigious AAA Four Diamond Award

 

Chandon To Host Celebrity Tribute Dinner

Chandon, America’s leading sparkling wine producer is ready to toast the stars at the Napa Valley Film Festival (NVF), taking place November 12-16. As part of its sponsorship of NVFF, Chandon will host an exclusive dinner for elite guests, including luminaries Kevin Costner, Jeremy Jordan, Michelle Monaghan, Bill Paxton and Harvey Weinstein on Friday, November 14.

Events earlier in the evening include Chandon and Newton Vineyard’s sponsorship of the Celebrity Tributes, where Domaine Chandon Estate Director Matt Wood will present the Chandon Rising Star Award onstage to Jeremy Jordan (Newsies, Smash, and the soon-to-be released The Last 5 Years with Anna Kendrick).

The NVFF features 14 screening venues, 125 films, 300 filmmakers, 50 chefs and 150 wineries, industry panels, wine tasting and culinary demonstrations - all in five days in Napa, Yountville, St. Helena, and Calistoga, making for the ultimate film, food and wine experience.

To buy passes for get more information about the Napa Valley Film Festival visit www.napavalleyfilmfest.org or call 707.226.7500. Individual tickets for the Celebrity Tributes are also available for $75, with discounts available for group purchases.

About Chandon

Founded in 1973 by Moët & Chandon, Chandon was the first American sparkling wine venture established by a French Champagne house in Napa Valley. With over 1,200 acres of prime vineyard holdings, Chandon grows the traditional French Champagne grapes (Chardonnay, Pinot Noir and Pinot Meunier) in three of California’s finest appellations: Yountville, Carneros and Mount Veeder. For more information please visit Chandon.com.

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Chandon Celebrates the Season of Sparkle with Momofuku Milk Bar Chef Christina Tosi
Iconic Sparkling Wine and James Beard Award-Winning Pastry Chef Launch Exclusive Holiday Collaboration

Chandon, the perfect bubbly to toast the holidays, is kicking off the season of celebration with Momofuku Milk Bar’s Chef Christina Tosi. The award-winning pastry chef has teamed up with California sparkling pioneer Chandon to create a festive limited-edition cookie recipe incorporating the wine that adds pop to any holiday gathering. Chandon and Christina will host two exclusive cookie workshops in NYC, where Christina will teach lucky guests cookie making, bubbly pairing and share fun holiday entertaining tips.

Christina Tosi is the chef, owner and founder behind Momofuku Milk Bar, the bakery-inspired dessert branch of David Chang’s Momofuku Restaurant Group. Known for her inventive desserts which morph everyday ingredients into delicious, creative sweets, Christina’s ‘Chandon Sparkle Cookie’ is a playful twist on a classic holiday treat, featuring Chandon as the key ingredient in the frosting and sparkly sprinkles.

“I’m so excited to be working with Chandon to glam up my favorite holiday cookie swaps with bubbles and cheer!" said Christina Tosi, pastry chef, Momofuku Milk Bar. “Chandon’s bright, effervescent, fruit-forward flavors are a natural pairing with my desserts and a fun, unexpected ingredient to my new favorite cookie recipe!”

Chandon Sparkle Cookies share a chic and playful inspiration with Chandon’s first limited-edition holiday bottle. A festive white and gold design decorated with snowflakes and Chandon’s signature shooting star logo, the bubbles inside are the Blanc de Noirs, a rich, golden blend of Pinot Noir and Pinot Meunier that complements holiday dishes and makes the perfect hostess gift.

Chandon crafts a wide range of sparkling wines which reflect California’s vibrant, regional character, yet remain true to the practices of méthod traditionnelle. For holiday cocktail recipes, more tips from Christina Tosi and the latest updates from Chandon, please visit www.chandon.com. Join the conversation on Facebook at www.facebook.com/ChandonUSA , and on Twitter at www.twitter.com/chandon , #pouronthefun.

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Chandon Pairs Nicely with Trina Turk


Sip in style with Trina Turk designs and Chandon.
Known for her bold use of color and playful prints, Trina Turk is the ideal designer to bring Chandon’s American Summer to life. Creating a fun, versatile dress and signature ice bucket, Trina customized each item with a dynamic stripe print inspired by Chandon’s 2013 Limited Edition bottle.

The exclusive Trina Turk & Chandon dress, with its vibrant stripes of color is casual but sophisticated, transitioning effortlessly from a lazy day by the pool to a summertime dinner party. The vintage inspired ice bucket, featuring the exclusive red, white and blue striped print and gold hardware will bring sophisticated style to your table. Just pop in a couple bottles of Limited-Edition Chandon, slip on the Trina Turk dress and get ready for a stylish summer soirée.

"Chandon is a California classic, so when they invited me to design items inspired by the American Summer bottle, I was delighted," said Trina Turk, CEO, Trina Turk. "Being a California-based designer, it's a natural fit to partner with Chandon. The modern nautical design of the bottle reminds me of my favorite things: the beach, warm summer nights, and casual-chic American style."


The Trina Turk dress retails for $208; the ice bucket retails for $58. Both will be available from Memorial Day until supplies last at all select Trina Turk namesake retail boutiques and online at TrinaTurk.com.

 

 

 

 

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Domaine Chandon Honors Past and Present Employees

In honor of its 40th anniversary the winery recognizes the importance of its long-time workforce.

Yountville, Calif. (May 1, 2013) –- In celebration of its 40th anniversary, Domaine Chandon, America’s leading sparkling wine producer will honor its current employees and alumni - known as the Domaniacs - at a private event on July 6.

Founded in 1973, Domaine Chandon was the first winery in America to be established by a French wine and spirits producer and, as a result, it changed the future of the Napa Valley and shaped the lives of thousands of wine-enthusiasts who would cross the threshold as employees.

Among them have been females such as Dawnine Dyer, the first sparkling wine maker in the US, Michaela Rodeno, one of the first female executives at a winery and Ellen Flora, who has led Chandon’s hospitality team for more than 20 years.

A key component to the ongoing culture of Domaine Chandon continues to be the influence of youth on the spirit of the brand. So many of the first employees were young adults whose joie de vivre lent the winery a youthful fun quality that has remained its trademark today.

That youthful start has also served the winery well in maintaining an almost unheard of large number of long-time employees. Today over 15% of the winery’s workforce has been with the winery for more than 20 years. A large percentage of those employees who have risen through the ranks to high standing in their areas of expertise are of Hispanic heritage.

Jose Diaz, who joined the winery in 1978, manages the winery’s “very large machine,” or VLM. One of the winery’s first innovations in sparkling wine production, the VLM is used to riddle multiple bottles of wine at one time, saving hours of hand-riddling time. Today, multiple sparkling wine producers throughout the world use the design of the VLM that was originally created by Chandon.

Francisco “Pancho” Enriquez joined The Restaurant at Domaine Chandon in 1979. A motorcycle mechanic before joining Chandon, today Pancho is etoile’s pastry chef and has created some of the critically acclaimed restaurant’s most beloved desserts.

Ismael Soto Solario also joined Chandon in 1979 and has worked on the viticultural team for his entire tenure, establishing some of Napa Valley’s most prestigious appellations: Mount Veeder, Carneros and Yountville where Chandon was one of the first to farm grapes.

The influence of youth, females and Latinos has served Domaine Chandon well in its first four decades. To recognize these contributions, Chandon would like to have as many of its alumni family as possible join them for the July 6, 2013 festivities and invites those who would like to attend to update their information by sending an email to 40@chandon.com.

Domaine Chandon is located at 1 California Drive, Yountville, CA and is open for daily tours, tastings and culinary experiences.

For more information, please visit http://chandon.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Domaine Chandon Rinde Homenaje a Los Empleados Pasados y Presentes

En homenaje a su 40º aniversario, la bodega reconoce la importancia de su personal de trabajo.

Yountville, Calif. (May 1, 2013) –- Para celebrar su 40º aniversario, Domaine Chandon, el productor de vino espumoso líder de los Estados Unidos, rendirá homenaje a sus empleados actuales y anteriores – conocidos como los Domaniacs – en un evento privado que se llevará a cabo el 6 de Julio.

Fundado en 1973, Domaine Chandon fue la primera bodega de los Estados Unidos establecida por un productor francés de vinos y licores y, como resultado, cambió el futuro del Valle de Napa y moldeó las vidas de miles de aficionados del vino que cruzaron el umbral como empleados.

Un componente clave para la cultura continua de Domaine Chandon sigue siendo la influencia de la juventud en el espíritu de la marca. Muchos de los primeros empleados eran jóvenes adultos cuya alegría de vivir le transmitía a la bodega una calidad de diversión juvenil que ha permanecido como su marca registrada hasta hoy.

Ese comienzo juvenil también sirvió a la bodega a mantener una gran cantidad de empleados de muchos años, lo cual no es muy corriente. Hoy en día, más del 15% del personal de trabajo de la bodega ha estado trabajando en la bodega por más de 20 años. Un gran porcentaje de esos empleados que han escalado en los rangos  a mejores puestos en su área de experiencia son de herencia hispana.

José Díaz, quien se unió a la bodega en 1978, administra la “gran máquina” o VLM de la bodega. Como una de las primeras innovaciones de la bodega en la producción de vino espumoso, la VLM se usa para llenar varias botellas de vino a la vez, ahorrando así horas de llenado a mano. Hoy en día, muchos productores de vinos espumosos en todo el mundo usan el diseño de la VLM que fue creada originalmente por Chandon.

Francisco “Pancho” Enriquez se unió al Restaurante de Domaine Chandon en 1979. Pancho, quien antes de unirse a Chandon era un mecánico de motocicletas, es un pastelero etoile y ha creado algunos de los postres más recomendados del aclamado restaurante.

Ismael Soto Solario también se unió a Chandon en 1979 y ha trabajado en el equipo viticultural durante toda su ocupación, estableciendo algunas de las apelaciones más prestigiosas del Valle de Napa: Monte Veeder, Carneros y Yountville donde Chandon fue una de las primeras en cultivar uvas.

La influencia de la juventud, las mujeres y los latinos ha sido muy positiva para Domaine Chandon en sus cuatro décadas. Para reconocer estas contribuciones, Chandon quisiera contar con la mayor cantidad posible de su familia de empleados antiguos para que se unan a ellos para las festividades del 6 de Julio de 2013, e invita a aquellos que quieran asistir a actualizar su información enviando un email a 40@chandon.com.

Domaine Chandon se encuentra en 1 California Drive, Yountville, CA y está abierta para recorridos diarios, catas y experiencias culinarias.

Para recibir más información, visite http://chandon.com

 

 

 

 

 

 

 

 

 

 

 

 

 

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Yountville, Calif. (March 8, 2013) –- In celebration of the day Domaine Chandon was founded, March 26, 1973, etoile Restaurant will offer diners a 40-year culinary retrospective March 28-30. The four-course tasting menu offered at dinner will feature signature dishes from past menus interpreted by executive chef Perry Hoffman. Each course will be paired with Chandon wines selected from the winery library by winemaker Tom Tiburzi.

Since opening in 1977, Domaine Chandon’s restaurant has been at the forefront of culinary innovation. Founded by the French wine and spirits producer, Moët-Hennessy, the winery was the first to open a restaurant in the United States that focused on pairing sparkling wine and food. And while gourmet dining was on the rise elsewhere, including the then six-year-old Chez Panisse, establishing a restaurant at a winery was revolutionary. In fact the Restaurant is often credited as a turning point in Napa Valley’s culinary history just as Moët-Hennessy’s investment in the winery was to the fledgling industry.

In a twist of fate, the original proposal for the restaurant was declined by the town’s planning council, but the decision was reversed. One of those planners, Don Schmitt, who was also the mayor at the time, is Perry Hoffman’s grandfather.

No one could have guessed then that Schmitt’s yet-to-be-born grandson would become the property’s highly acclaimed chef nearly 40 years later. But in 2007 at the age of 23 Hoffman joined etoile Restaurant as a sous chef. In 2010, he became the youngest chef in America to receive a Michelin star, when etoile Restaurant was awarded a star for the first year of three in a row. Under Hoffmans’ guidance the restaurant has also consistently been awarded high ranking in Zagat and Hoffman was selected as a Rising Star Chef by the San Francisco Chronicle in 2010—accolades to make any grandfather proud. (Of course, Don Schmitt didn’t do too poorly himself given that he and his wife, Sally were the original founders of the famed French Laundry in Yountville, which opened one year after etoile!)

Today, etoile Restaurant remains the only fine-dining establishment at a winery in the Napa Valley. Its current popularity is largely owed to Hoffman, but its long-term success was built on the hard work of a lineup of extraordinary chefs, many of whom trained under their predecessor as outlined in the timeline below.

1977      Udo Nechutnys, a protégé of Paul Bocuse is hired as chef de cuisine, working under the supervision of Moet & Chandon executive chef Joseph Thuet

1977      Philippe Jeanty begins as chef saucier

1979      Francisco Enriquez starts as pastry chef, he remains with the winery today

1984      Daniel Shanks joins restaurant

1995      Daniel Shanks leaves post as restaurant manager to become White House usher

1997      Robert Curry becomes executive chef

2002      Eric Torralba replaces Curry as executive chef

2004      Ron Boyd takes the reigns from Torralba

2005      Christopher Manning is promoted to executive chef

2006      The Restaurant at Domaine Chandon is renamed etoile Restaurant

2007      Perry Hoffman begins his tenure

2013      etoile Restaurant celebrates the winery’s 40th anniversary

For more information about the 40th anniversary dinners at etoile Restaurant, visit chandon.com/events. Reservations can be made at opentable.com or by calling 888-242-6366, ext.2.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Domaine Chandon Celebrates Four Decades of Rising Stars!


Yountville, Calif. (February 25, 2013) –- Today To mark a significant milestone anniversary, Domaine Chandon will host a series of dinners at etoile Restaurant in March and an anniversary celebration in July. The latter will include a Bastille Day event for winery visitors and Club Chandon members. A special cuvée honoring the 40th anniversary will be released in time for the events in July and will be available at the winery and online.

The story of Domaine Chandon began as a vision of Moët-Hennessy Chairman Robert Jean de Vogüé, which was brought alive in 1973 by the passion of John Wright – the winery’s first employee and president. Their collaboration resulted in the first winery to be established by a French wine and spirits producer, Moët-Hennessy, in the United States, marking a turning point in the history of Napa Valley.

Still in its infancy as a wine-growing region, Napa Valley began to gain credibility and worldwide notoriety thanks to expert know-how and investment by the highly esteemed French producer. Domaine Chandon began to produce sparkling wine, applying centuries old méthode traditionnelle techniques and showcasing the ripe fruit and vibrant character of California. This combination of old and new worlds is the mainstay of the winery today.

Dawnine Dyer joined the fledgling organization in 1975, becoming the first female sparkling winemaker in the U.S. Guided by Edmond Maudière, Moët & Chandon’s chef de cave, and later Richard Geoffroy, chef de cave for Dom Pérignon, Dawnine developed Chandon’s house-style more than a quarter of a century, setting the standards for the next generation. Today, Tom Tiburzi, who worked with Dawnine for the first 10 years of his nearly quarter-century tenure, holds the winemaking reigns at Chandon.

By the time the first vintage, a Brut was released in 1976, the staff had grown to include a team of young and dynamic risk-takers that included Michaela Rodena, Stu Harrison and Will Nord, who would all have an impact on California’s wine industry in future years.

The winery began with vineyard holdings in the two relatively unknown regions of Mount Veeder and Yountville. Within a few years, the viticulture team, which then included Zach Berkowitz expanded into Los Carneros, where few vintners had ventured. Cool-climate varieties such as Chardonnay and Pinot Noir – the essence of Champagne – were planted together with Pinot Meunier, resulting in its first commercial bottling in the U.S in 2002.

The winery’s Carneros holdings expanded through the years under the direction of Anne Kraemer and later, Raymond Reyes, Chandon’s director of winegrowing.

As for the winery, it was designed to intimately blend into the contours of the landscape – demonstrating an early appreciation of ecological harmony, whose exemplary environmental credentials are further reinforced today.

Domaine Chandon also brought fine dining to Napa Valley. Its young French chef from Champagne, Philippe Jeanty, masterfully placed emphasis on food and wine pairings that would define Napa Valley as a culinary destination. In the ensuing years, etoile Restaurant ’s kitchen served as a training ground for many of Northern California’s best chefs, and is now under the direction of the highly talented Perry Hoffman.

To this day, Domaine Chandon continues to play a progressive role in the wine industry and in the Napa Valley community. The forerunner in the super premium sparkling wine category in the U.S., Chandon is the top-selling sparkler in its price category.

Ranking among the top three wineries in Napa Valley for visitor traffic, Domaine Chandon is also noted for its philanthropic efforts that range from its participation in fund-raising events to its contribution to non-profit organizations.

Domaine Chandon is located at 1 California Drive, Yountville, CA and is open for daily tours, tastings and culinary experiences.

For more information, please visit http://www.chandon.com/visit-us/tours.html

 

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etoile Restaurant Chef Perry Hoffman named FOOD & WINE’s ‘The People’s Best New Chef: California’
The dining public selects Napa Valley-based chef as the most promising up-and-coming culinary talent in California

Yountville, Calif. (March 12, 2012) –- Today etoile Restaurant at Domaine Chandon is pleased to announce that Chef Perry Hoffman has been named FOOD & WINE’s The People’s Best New Chef in the California region. Hoffman, nominated for the second-consecutive year, along with nine other chefs in the California region, was the only Napa Valley-based chef in contention. According to FOOD & WINE, he received the nomination because of his attention to pairings, which yields dishes that are balanced and harmonious

“It truly is an honor to be named Food & Wine’s The People’s Best New Chef in California,” said Chef Perry Hoffman. “To be recognized by the dining public and the sophisticated readers of FOOD & WINE magazine is a tribute to the culinary team at etoile, and our dedication to delivering seasonally-inspired cuisine, paired with exceptional wines.”

At etoile, Hoffman draws inspiration for his cuisine from extensive gardens, located just steps from the kitchen, and from daily interaction with Domaine Chandon’s winemaking team, which allows him to create fresh, seasonal dishes with wine in mind. Hoffman’s innovative, wine-inspired cuisine is expertly paired with award-winning wines, setting the stage for the ultimate food and wine experience. Seasonally-changing menu highlights include: Dungeness crab and heirloom carrots with shrimp mousse, tangerine and sorrel; sea urchin fettuccini with heirloom radishes, kumquats, foraged greens and fennel; and Liberty Farms duck breast with yam purée, roasted leeks, pink peppercorns and moro blood orange.

Now in its second year, the award, an extension of the FOOD & WINE Best New Chefs program, honors talented up-and-coming innovators who have run their own kitchens for five years or fewer. The dining public determined The People’s Best New Chef winner via online voting, which took place from March 5 through March 11, 2012. For more information about The People’s Best New Chef: California award, go to: http://www.foodandwine.com/peoples-best-new-chef/california.

For reservations or more information regarding Domaine Chandon, visit www.chandon.com or call 888.242.6366.

 

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Domaine Chandon Garners Prestigious AAA Four Diamond Award
For 21 consecutive years, Napa's only fine dining restaurant within a winery has maintained excellence in luxury.

Yountville, CA, October 26, 2010 – Domaine Chandon, part of the LVMH Group, receives the prestigious AAA Four Diamond Award, ranking its Michelin-starred restaurant, etoile, as one of the top restaurants in the country. The Napa winery has maintained this AAA Four Diamond designation since 1991. Domaine Chandon was the only restaurant in the Napa Valley to receive this distinction.

“Domaine Chandon is honored to be recognized by AAA’s respected Four Diamond Award,” said Matt Wood, Estate Director at Domaine Chandon. “I am extremely proud of our associates and their commitment to providing the highest quality service to our guests.”

According to AAA, the Four Diamond rating indicates the restaurant delivers "a distinctive fine-dining experience." "Menus reflect high degree of creativity and complexity using imaginative presentations to enhance market-fresh ingredients," the AAA website notes. Only 2.7 percent of the 28,000 restaurants in the U.S., Canada, Mexico and the Caribbean approved by AAA make the Four Diamond list. The company evaluates more than 59,000 lodgings and restaurants, and rates them on a scale of one to five diamonds.

As the only fine dining restaurant within a winery in Napa Valley, etoile, the Michelin-starred restaurant at Domaine Chandon, is one of the area’s most celebrated destinations. Innovative cuisine by Executive Chef Perry Hoffman expertly paired with award-winning wines and sophisticated surroundings sets the stage for the ultimate wine and food experience. etoile’s unique position within a winery allows daily collaboration between the culinary team and Domaine Chandon’s winemakers, resulting in innovative, wine-inspired cuisine.

For reservations or more information regarding Domaine Chandon, visit www.chandon.com or call 888.242.6366.

 

 

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