Ordering Food at Sauer Grapes

Born in Epernay, the capital of Champagne, on February 26, 1971, Chantal Brégeon Gonet developed an early connection to the world of winemaking. After attending primary school in Avize and completing her secondary education in Reims, she graduated from the Ecole Polytechnique Féminine de Sceaux with a business engineering degree in 1993. Even before her formal education, she was immersed in the family business, Champagne Philippe Gonet, participating in harvests and vineyard work from a young age.

Leading a Family Legacy

Chantal is a key figure in the seven-generation family house located in Le Mesnil sur Oger, a village classified as Grand Cru since 1985. The house is dedicated to crafting clean, pure, and delicate wines that emphasize their terroirs and the family’s expertise in Chardonnay. With cellars dating back to 1783, their 20 hectares of vines are spread across eight villages, covering the Côte des Blancs and other regions.

Following her father’s passing in 1990, Chantal dedicated herself to the company’s growth, particularly focusing on developing export markets. When she and her brother created their own production and marketing structure in 2001, the house was already exporting 60% of its production, up from just 10% in 1990. She has since expanded their reach to over 40 countries, personally visiting almost all of them to promote their champagnes and share the French art de vivre. Her commitment to global expansion has allowed her to live in Singapore for three years and Miami for two, further developing international distribution.

Philosophy and Personal Life

A widow since 2008 and mother to three children, Chantal embraces resilience and an open approach to discovering new cultures. She sees Champagne as bringing joy to any occasion, believing “all moments are opportune and should be celebrated.” Gastronomy is an integral part of her life; she enjoys cooking for family and friends, finding that Champagne pairs wonderfully with a wide range of foods, from simple cheeses to sophisticated dishes.

Tony Apostolakos 
Masi Agricola Veneto, Italy

As Masi’s Director of Marketing and Sales for the United States, Tony makes regular trips to Valpolicella, Italy and spends a good deal of time with the Boscaini family and Masi Technical Group to remain entrenched in their winemaking techniques and global strategy.

Born into a rich tradition of winemaking, Tony’s family-owned vineyards in Sparta, Greece dating back to the early 1900’s before his family immigrated to Montreal, Canada. Tony earned a business degree with a major in Finance at the University of Alberta and has over 20 years of experience in the alcohol beverage industry which he started as a restaurant owner.

It was in Canada where Tony was first introduced to Masi in 1999 as he sold their wine in his market for over six years. His innate knowledge of the Masi wine portfolio and family traditions, Tony was presented with the opportunity to work directly for the esteemed winery in the United States as the regional sales director and immediately relocated.

Today, when Tony is not traveling to local markets on behalf of Masi, he resides in Boulder, Colorado.

Individual Add-On Pricing (A La Carte)

If you’d like more than what is included in your package, please use this a la carte pricing.

Extra Main Protein

• Whole Smoked Turkey: $10 per pound (pre-smoked weight)
• Smoked Turkey Breast: $12 per pound (pre-smoked weight)

Add-On Proteins (Not Included in Meal Package)

• Cheshire Honey Baked Ham: $8.80 per pound (6-8 lb average). Uncured spiral sliced ham, no nitrates or MSG, with a Laurel local honey glaze.
• Black Angus Tenderloin: $34 per pound (pre-trimmed and pre-cooked weight). Bonus: Includes a complimentary 6-8 oz of fresh ground burger patties (tenderloin trim, brisket, and chuck blend).
• Extra Fresh Ground Burger Patties (8oz): $4 per patty or $8 per pound.

Extra Stuffing and Sides

• All Stuffing Varieties: $12 per pound for additional items.
• All Vegetables and Casseroles (Sides): $12 per pound for additional items.

Extra Desserts

• Pumpkin Pie: $30 each
• Granny’s Pound Cake: $37 each
• Basque Burnt Cheesecake: $39 each
• Coconut Cake: $44 each