Tasting note 17,000 by Richard Juhlin ! 1981 Henriot ‘Cuvée des Enchateleurs’
1981
Richard Juhlin
Another year, another milestone! 17,000+ champagnes, how many is that really? It has taken Richard Juhlin over 30 years to
Articles about Henriot
Recipe from Henriot: Tuna Carpaccio with Saffron-Infused Oil
champagne & food
Champagne Club
Champagne Henriot bring you a delightful and elegant recipe that perfectly complements the effervescence and finesse of a fine Champagne.
Henriot recipe – Yellow Pollock Fillets & Lemon Butter Emulsion
champagne & food
Champagne Club
This elegant dish features perfectly cooked yellow pollock fillets, complemented by tender leek strips and a light, tangy lemon butter
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