Champagne Master Class.  This seminar was presented by the highly-respected sommelier and writer Raj Parr on October 5, 2015, in Beverly Hills, California. Employing examples of finished champagne from both Grandes Marques and Récoltants-Manipulants, Parr led a discussion of the application of reductive and oxidative techniques in the champagne making, as well as the allowance or blockage of malolactic fermentation, and the choice of wood or stainless steel as vessels for alcoholic fermentation and for élevage. Topic highlights included extended lees maturation, late disgorgement, vintage, and library releases.