n.v. Pierre Peters Brut Blanc de Blancs, Grand Cru (Champagne, France): One of the “grower” Champagnes that is a part of Terry Theise’s portfolio here in the U.S., this is a long-time favorite of mine, this BdB... (2 replies, last updated by zin1953 March 3, 2007)

With Valentine’s day right around the corner I thought I would share this recent discovery. Peter Jost the owner of Pierre Chocolat, located in the Allenwood General Store in Wall, previously ran Jacques Torres Chocolate in... (30 replies, last updated by SusieQQ June 20, 2009)

Sad news for all of you who have loved Pierre Jancou’s wine bar – he’s selling Racines on Friday. He’ll be moving to la Drôme (southeastern France) with his family. The gorgeous space inside the Passage des... (10 replies, last updated by megzimbeck November 6, 2009)

/frizzled onions and blue cheese) was off the charts. Still not Luger’s. Peter Luger’s wont wow you with ambience, but I went out for steak!, wont wow you with service, but I want steak, not sprigs of some unknown... (37 replies, last updated by Tay February 20, 2008)

below). Enjoy this review, but beware: it’s VERY LONG. Peter and Gary wells@emusic.com This morning was a mild shopping day, with lunch at a surprisingly upscale place, Tante Louise. We ate lightly, knowing it was a big dinner... (18 replies, last updated by Jeremy Brown August 21, 2001)

It’s quite good . . . now. It wasn’t approximately 20 years ago, but it’s back on an upswing. If you like Blanc de Blancs, you may want to keep an eye out for Pierre Peters. (4 replies, last updated by eve April 1, 2007)

The black spots are supposed to be thumb prints of St. Peter (Pierre). (11 replies, last updated by kleary2 March 29, 2008)

We have a vintage Pierre Peters that we plan on having New Years Eve. What should we pair with it? I imagine cheese but not sure what type would be best. (I am not a seafood eater) Any ideas? Thanks in advance! (4 replies, last updated by sensi63 December 30, 2006)

would order a bottle of champagne. Pierre Peters if they have it, or the Turgy. Order at least a glass of Champagne if a bottle is too much. For food, don' t forget that you can order off the main restaurant menu in the lounge as... (3 replies, last updated by Foureyes137 August 29, 2008)

with citrus and went that totally worked and the ever-fabulous coconut bread pudding/hot fudge dessert. As it was 1/2-price wine night, we availed ourselves of the Pierre Peters bubbly for $60. The missus noticed the “des... (0 replies, last updated by GroovinGourmet September 19, 2007)

2005 Chablis, Domaine Pinson Frères (Chablis, France): We served this following the Pierre Peters Champagne to accompany an outstanding risotto filled with scallops, rock shrimp and more, and it worked beautifully —... (2 replies, last updated by zin1953 March 3, 2007)

Surdyk’s is especially strong in artisan Champagnes. Don’t ignore these great wines, especially if you enjoy whites. Pour your cruddy Cal Chardonnay down the drain and get some Pierre Peters Blancs de Blancs instead.... (4 replies, last updated by Harris July 16, 2005)

amazing champagnes being served. Details below tailcanapéer Taittinger Brut Pumpkin brulée with langoustine , 1995 Pierre Peters Cuvée Spéciale, 1995 Salon Tuna, salmon and oyster with Iranian caviar adn truffles. 1990 Krug Clos du... (0 replies, last updated by mdibiaso October 29, 2003)

Wines like Bolly or Krug are a no-brainer, I agree, but even wines like Chandon (Napa) Brut improve with some bottle age after dégorgement. But I’m not sure about the Gimonnet . . . the Pierre Peters n.v. BdB does improve... (16 replies, last updated by Melzy November 16, 2008)

Just about anything imported by Terry Theise/Skurnik. Pierre Peters is a fave of mine. (24 replies, last updated by zin1953 December 17, 2008)