Austin, U.S.A TRIO at Four Seasons Hotel Austin Adds By-the-Glass Champagne Menu

Published on : Friday, December 4, 2015

cq5dam.web.press.400.keepaspectratio (2)Just in time for the holidays, TRIO at Four Seasons Hotel Austin is making it easier to drink alone.The recent addition of a Perlage preservation system at the downtown Austin restaurant means Champagne drinkers can now indulge their love of high-quality bubbly one glass at a time.

 

“Expensive Champagnes such as Krug or Dom Pérignon are usually only available by the bottle since quality begins to decline as soon as you pop the cork,” says Beverage Manager Aneesh Sharma. “The Perlage allows us to serve high-quality Champagnes by the glass while ensuring the rest of the bottle retains its original flavour profile and carbonation level.”

 

TRIO’s by-the-glass Champagne offering launches just in time for December revellers to reap the benefits, and will continue into 2016 with a rotating menu of high-end pours. The current menu includes:

 

Ruinart Blanc de Blancs (100 percent chardonnay) – USD 34 per glass
Billecart-Salmon Brut Rosé (45 percent chardonnay, 30 percent pinot noir, 25 percent pinot munier) – USD 42 per glass
Krug Grande Cuvée NV (44 percent pinot noir, 37 percent chardonnay, 19 percent pinot munier) – USD 55 per glass

 
A recent transplant from New York City where Champagne menus are prevalent, Sharma said he was surprised there weren’t more by-the-glass options in Austin, especially since the city has such a celebratory nature.

 

“My vision is to position TRIO as the destination spot for a good selection of Champagne in town,” he sayes. “Ultimately, I want the guest to feel that TRIO is a place where every occasion is celebrated with personalised service and unique, upscale offerings.”

 

In 2016, Sharma said he plans to expand the number of by-the-glass Champagne selections in TRIO, as well as introduce a similar, but distinct, sparkling menu in the Lobby Lounge.

 

The recent addition of a Coravin wine preservation system has also allowed the restaurant to cater to diners who only want a single glass of wine from more exclusive labels.

 

Source:-Four Seasons

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