Nose and palate: white flowers such as hawthorn and acacia with gourmet notes of pear, vine peach, mirabelle plum and greengage. A minimum of 4 years’ cellar ageing reveals its great aromatic complexity. This Champagne of great purity retains vivacity and freshness to balance its gourmet vinosity on the palate.

Dining and wine pairing: this is the Champagne par excellence for aperitifs and moments to remember whatever the occasion. Cuvée Gosset Extra brut goes perfectly with raw baby vegetables, fresh prawns or savoury cookies.

Wine and food pairing: this is the perfect aperitif wine for moments to remember on any occasion

Grape Variety

Champagne Blend Wine

The term Champagne Blend refers to one of the world’s most distinctive wine styles – the sparkling wines made from Pinot Noir, Chardonnay and Pinot Meunier that are most famously associated with the Champagne region of northern France. The term, however, has come to evoke wines made in the methode traditionnelle around the world, and particularly in New World countries like the United States, Australia, New Zealand and South Africa.

Pinot Noir and Chardonnay are the stars of the blend, usually used in roughly equal quantities in New World examples. The less glamorous Pinot Meunier really only comes into play in real, pure-blooded Champagne. In fact, there are seven permitted grape varieties in the Champagne AOC, although the remaining four – Pinot Gris, Pinot Blanc, Petit Meslier and Arbane – are so rarely used that they are typically forgotten, and are almost never used for sparkling wine production outside of Champagne (save for Pinot Blanc, which is used in Italy’s sparkling Franciacorta wines, and in Alsace).

Champagne Blend

The development of the Champagne Blend was not as deliberate as it might seem; the grapes that were chosen for cultivation in Champagne were those that were most likely to ripen in the cool continental climate of northern France. At a latitude of 49°N, Champagne is among the most northerly and coldest viticultural regions in the world. Its average growing season temperatures are several degrees lower than those found in California, Tasmania, Marlborough and the Western Cape, the regions that use Pinot and Chardonnay grapes in their sparkling wines. The cold autumns in Champagne make it a challenge to ripen grapes fully and to drive ferments through to completion. It was the latter fact that (according to legend) led the monk Dom Perignon to observe that unfermented sugar started a secondary fermentation in his bottles – and so began the development of the world’s most famous sparkling wine.

Other than the ability to ripen in cool climates, the three grapes all contribute something particular to Champagne Blend wines. Pinot Noir adds structure and brings a certain berryfruit nose to the blend, while the Chardonnay fleshes this out and sets the wine up for aging, particularly when the base wine is aged in oak. Pinot Meunier, the more widely planted of the three in the Champagne vineyards, is more of an insurance policy than a vital fine-wine component. Not only is it the first of the trio to bud and flower (avoiding the risk of frost damage) but it is also the first to ripen. This is a considerable advantage in any cool-climate wine region, and more than compensates for Pinot Meunier’s lack of flavor. This explains why “Champagne Blend” in the warmer regions of the New World so rarely refers to wines containing Pinot Meunier.

Variations on the Champagne blend are used all over the world, in the crémant wines of Alsace and Burgundy, in Italy’s top sparkling wine Franciacorta, and modern styles of Cava. The other members of the Pinot family (Pinot Gris and Pinot Blanc) are the other main varieties used in these variations. There is no question, however, that the classic Champagne Blend (or at least two-thirds of it) has proved its worth in vineyards the world over.

Food matches for Champagne Blend wines include:

• Smoked salmon terrine
• Pork and prawn dumplings
• Fried chicken with chilli mayo
  

  ---

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Champagne Gosset – Cuvée Extra Brut appeared first on WineYou.

Since its foundation in 1729, the first established House of Champagne has taken pride in the excellence of its cuvées. The Ruinart taste bears the signature of Chardonnay, the thread that runs through all its blends and produces pure and intense wines of remarkable aromatic freshness.

As the emblem of the House, Blanc de Blancs is the perfect expression of the Ruinart taste and is comprised of 100% Chardonnay grapes grown primarily with Premiers Crus.

The blend is 100% Chardonnay from various years (comprising 25 to 30% reserve wines from the previous two years). Provenance: A large majority of Premiers Crus from the Côte des Blancs and Montagne de Reims vineyards for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Wines from the north of the Vesle valley give a light, fresh touch.

Ruinart Blanc de Blancs is a perfect champagne for all occasions: aperitifs, lunch, dinner or celebratory meals. This cuvée marries perfectly with dishes such as sea scallop carpaccio and sea bream tartare. It makes a lovely accompaniment to pineapple and prawn skewers. The vivacity of Ruinart Blanc de Blancs is a perfect complement to seafood and white fish.

Champagne Ruinart Rosé

Ruinart Rosé is the very first Rosé Champagne in history and dates back to the 18th century. Ruinart is a real Champagne Royalty located in the heart of the Champagne Region, in Reims.

The colour is a delicate pomegranate pink with very slightly orange reflections. The sparkling, light effervescence has a persistent foam.

The nose is subtle and fresh, first offering an original palette of tropical fruits (guava and lychee) and small berries (raspberries, cherries and wild strawberries) in the first instance. These are followed by rose and pomegranate notes which complete the complex, intense aromatic profile.

On the palate the attack is distinct and full, cradled by a gentle effervescence. The aromas of freshly picked berries are fully expressed. The balance brings together a delightful freshness and voluptuous body, expressed by an elegant bracing touch of mint and pink grapefruit.

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Ruinart Rose appeared first on WineYou.

93 points James Suckling
This is lovely, the aromas and flavors run long into the finish with notes of light butter biscuits, subtle cooked apples and peaches. It’s full yet balanced and long. Lovely texture. Lots of flavor and polished textured bubbles. The base in the current release is 2016 vintage. 50% chardonnay, 35% pinot noir and 15% pinot meunier. Disgorged in December 2022. Drink now.

Grape Variety

Champagne Blend Wine

The term Champagne Blend refers to one of the world’s most distinctive wine styles – the sparkling wines made from Pinot Noir, Chardonnay and Pinot Meunier that are most famously associated with the Champagne region of northern France. The term, however, has come to evoke wines made in the methode traditionnelle around the world, and particularly in New World countries like the United States, Australia, New Zealand and South Africa.

Pinot Noir and Chardonnay are the stars of the blend, usually used in roughly equal quantities in New World examples. The less glamorous Pinot Meunier really only comes into play in real, pure-blooded Champagne. In fact, there are seven permitted grape varieties in the Champagne AOC, although the remaining four – Pinot Gris, Pinot Blanc, Petit Meslier and Arbane – are so rarely used that they are typically forgotten, and are almost never used for sparkling wine production outside of Champagne (save for Pinot Blanc, which is used in Italy’s sparkling Franciacorta wines, and in Alsace).

Champagne Blend

The development of the Champagne Blend was not as deliberate as it might seem; the grapes that were chosen for cultivation in Champagne were those that were most likely to ripen in the cool continental climate of northern France. At a latitude of 49°N, Champagne is among the most northerly and coldest viticultural regions in the world. Its average growing season temperatures are several degrees lower than those found in California, Tasmania, Marlborough and the Western Cape, the regions that use Pinot and Chardonnay grapes in their sparkling wines. The cold autumns in Champagne make it a challenge to ripen grapes fully and to drive ferments through to completion. It was the latter fact that (according to legend) led the monk Dom Perignon to observe that unfermented sugar started a secondary fermentation in his bottles – and so began the development of the world’s most famous sparkling wine.

Other than the ability to ripen in cool climates, the three grapes all contribute something particular to Champagne Blend wines. Pinot Noir adds structure and brings a certain berryfruit nose to the blend, while the Chardonnay fleshes this out and sets the wine up for aging, particularly when the base wine is aged in oak. Pinot Meunier, the more widely planted of the three in the Champagne vineyards, is more of an insurance policy than a vital fine-wine component. Not only is it the first of the trio to bud and flower (avoiding the risk of frost damage) but it is also the first to ripen. This is a considerable advantage in any cool-climate wine region, and more than compensates for Pinot Meunier’s lack of flavor. This explains why “Champagne Blend” in the warmer regions of the New World so rarely refers to wines containing Pinot Meunier.

Variations on the Champagne blend are used all over the world, in the crémant wines of Alsace and Burgundy, in Italy’s top sparkling wine Franciacorta, and modern styles of Cava. The other members of the Pinot family (Pinot Gris and Pinot Blanc) are the other main varieties used in these variations. There is no question, however, that the classic Champagne Blend (or at least two-thirds of it) has proved its worth in vineyards the world over.

Food matches for Champagne Blend wines include:

• Smoked salmon terrine
• Pork and prawn dumplings
• Fried chicken with chilli mayo
  

  ---

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Laurent-Perrier La Cuvee Brut appeared first on WineYou.

92 points Decanter
PJ has a reputation for elegant Champagnes, and its lovely non-vintage is no exception. It has a fairly soft, round mouthfeel with flavours of baked apple and even some yellow fruits. There’s some cutting minerality and lemony acidity on the finish which refreshes the palate and leaves you wanting another sip.

Grape Variety

Champagne Blend Wine

The term Champagne Blend refers to one of the world’s most distinctive wine styles – the sparkling wines made from Pinot Noir, Chardonnay and Pinot Meunier that are most famously associated with the Champagne region of northern France. The term, however, has come to evoke wines made in the methode traditionnelle around the world, and particularly in New World countries like the United States, Australia, New Zealand and South Africa.

Pinot Noir and Chardonnay are the stars of the blend, usually used in roughly equal quantities in New World examples. The less glamorous Pinot Meunier really only comes into play in real, pure-blooded Champagne. In fact, there are seven permitted grape varieties in the Champagne AOC, although the remaining four – Pinot Gris, Pinot Blanc, Petit Meslier and Arbane – are so rarely used that they are typically forgotten, and are almost never used for sparkling wine production outside of Champagne (save for Pinot Blanc, which is used in Italy’s sparkling Franciacorta wines, and in Alsace).

Champagne Blend

The development of the Champagne Blend was not as deliberate as it might seem; the grapes that were chosen for cultivation in Champagne were those that were most likely to ripen in the cool continental climate of northern France. At a latitude of 49°N, Champagne is among the most northerly and coldest viticultural regions in the world. Its average growing season temperatures are several degrees lower than those found in California, Tasmania, Marlborough and the Western Cape, the regions that use Pinot and Chardonnay grapes in their sparkling wines. The cold autumns in Champagne make it a challenge to ripen grapes fully and to drive ferments through to completion. It was the latter fact that (according to legend) led the monk Dom Perignon to observe that unfermented sugar started a secondary fermentation in his bottles – and so began the development of the world’s most famous sparkling wine.

Other than the ability to ripen in cool climates, the three grapes all contribute something particular to Champagne Blend wines. Pinot Noir adds structure and brings a certain berryfruit nose to the blend, while the Chardonnay fleshes this out and sets the wine up for aging, particularly when the base wine is aged in oak. Pinot Meunier, the more widely planted of the three in the Champagne vineyards, is more of an insurance policy than a vital fine-wine component. Not only is it the first of the trio to bud and flower (avoiding the risk of frost damage) but it is also the first to ripen. This is a considerable advantage in any cool-climate wine region, and more than compensates for Pinot Meunier’s lack of flavor. This explains why “Champagne Blend” in the warmer regions of the New World so rarely refers to wines containing Pinot Meunier.

Variations on the Champagne blend are used all over the world, in the crémant wines of Alsace and Burgundy, in Italy’s top sparkling wine Franciacorta, and modern styles of Cava. The other members of the Pinot family (Pinot Gris and Pinot Blanc) are the other main varieties used in these variations. There is no question, however, that the classic Champagne Blend (or at least two-thirds of it) has proved its worth in vineyards the world over.

Food matches for Champagne Blend wines include:

• Smoked salmon terrine
• Pork and prawn dumplings
• Fried chicken with chilli mayo
  

  ---

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Perrier Jouet Champagne Grand Brut appeared first on WineYou.

92 points Wine Spectator
A vivacious Champagne, this shows flavors of black cherry, toast point, white peach puree and salted almond set on a finely detailed mousse. Creamy and mouthwatering on the spiced finish. Pinot Noir, Pinot Meunier and Chardonnay. Drink now.

Grape Variety

Champagne Blend Wine

The term Champagne Blend refers to one of the world’s most distinctive wine styles – the sparkling wines made from Pinot Noir, Chardonnay and Pinot Meunier that are most famously associated with the Champagne region of northern France. The term, however, has come to evoke wines made in the methode traditionnelle around the world, and particularly in New World countries like the United States, Australia, New Zealand and South Africa.

Pinot Noir and Chardonnay are the stars of the blend, usually used in roughly equal quantities in New World examples. The less glamorous Pinot Meunier really only comes into play in real, pure-blooded Champagne. In fact, there are seven permitted grape varieties in the Champagne AOC, although the remaining four – Pinot Gris, Pinot Blanc, Petit Meslier and Arbane – are so rarely used that they are typically forgotten, and are almost never used for sparkling wine production outside of Champagne (save for Pinot Blanc, which is used in Italy’s sparkling Franciacorta wines, and in Alsace).

Champagne Blend

The development of the Champagne Blend was not as deliberate as it might seem; the grapes that were chosen for cultivation in Champagne were those that were most likely to ripen in the cool continental climate of northern France. At a latitude of 49°N, Champagne is among the most northerly and coldest viticultural regions in the world. Its average growing season temperatures are several degrees lower than those found in California, Tasmania, Marlborough and the Western Cape, the regions that use Pinot and Chardonnay grapes in their sparkling wines. The cold autumns in Champagne make it a challenge to ripen grapes fully and to drive ferments through to completion. It was the latter fact that (according to legend) led the monk Dom Perignon to observe that unfermented sugar started a secondary fermentation in his bottles – and so began the development of the world’s most famous sparkling wine.

Other than the ability to ripen in cool climates, the three grapes all contribute something particular to Champagne Blend wines. Pinot Noir adds structure and brings a certain berryfruit nose to the blend, while the Chardonnay fleshes this out and sets the wine up for aging, particularly when the base wine is aged in oak. Pinot Meunier, the more widely planted of the three in the Champagne vineyards, is more of an insurance policy than a vital fine-wine component. Not only is it the first of the trio to bud and flower (avoiding the risk of frost damage) but it is also the first to ripen. This is a considerable advantage in any cool-climate wine region, and more than compensates for Pinot Meunier’s lack of flavor. This explains why “Champagne Blend” in the warmer regions of the New World so rarely refers to wines containing Pinot Meunier.

Variations on the Champagne blend are used all over the world, in the crémant wines of Alsace and Burgundy, in Italy’s top sparkling wine Franciacorta, and modern styles of Cava. The other members of the Pinot family (Pinot Gris and Pinot Blanc) are the other main varieties used in these variations. There is no question, however, that the classic Champagne Blend (or at least two-thirds of it) has proved its worth in vineyards the world over.

Food matches for Champagne Blend wines include:

• Smoked salmon terrine
• Pork and prawn dumplings
• Fried chicken with chilli mayo
  

  ---

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Piper-Heidsieck Cuvee Brut (750 ml) appeared first on WineYou.

90 points www.winefront.com.au
Aromas of citrus, flowers, hazlenut and smoke. On the palate a lighter more delicate style of champagne. Quite minerally/chalky with citrus and soda water flavours. Not sweet either. Fine persistent bead. Well balanced with nothing out of place. Dry minerally finish. Very easy to drink. An excellent standing up champagne..

Grape Variety

Champagne Blend Wine

The term Champagne Blend refers to one of the world’s most distinctive wine styles – the sparkling wines made from Pinot Noir, Chardonnay and Pinot Meunier that are most famously associated with the Champagne region of northern France. The term, however, has come to evoke wines made in the methode traditionnelle around the world, and particularly in New World countries like the United States, Australia, New Zealand and South Africa.

Pinot Noir and Chardonnay are the stars of the blend, usually used in roughly equal quantities in New World examples. The less glamorous Pinot Meunier really only comes into play in real, pure-blooded Champagne. In fact, there are seven permitted grape varieties in the Champagne AOC, although the remaining four – Pinot Gris, Pinot Blanc, Petit Meslier and Arbane – are so rarely used that they are typically forgotten, and are almost never used for sparkling wine production outside of Champagne (save for Pinot Blanc, which is used in Italy’s sparkling Franciacorta wines, and in Alsace).

Champagne Blend

The development of the Champagne Blend was not as deliberate as it might seem; the grapes that were chosen for cultivation in Champagne were those that were most likely to ripen in the cool continental climate of northern France. At a latitude of 49°N, Champagne is among the most northerly and coldest viticultural regions in the world. Its average growing season temperatures are several degrees lower than those found in California, Tasmania, Marlborough and the Western Cape, the regions that use Pinot and Chardonnay grapes in their sparkling wines. The cold autumns in Champagne make it a challenge to ripen grapes fully and to drive ferments through to completion. It was the latter fact that (according to legend) led the monk Dom Perignon to observe that unfermented sugar started a secondary fermentation in his bottles – and so began the development of the world’s most famous sparkling wine.

Other than the ability to ripen in cool climates, the three grapes all contribute something particular to Champagne Blend wines. Pinot Noir adds structure and brings a certain berryfruit nose to the blend, while the Chardonnay fleshes this out and sets the wine up for aging, particularly when the base wine is aged in oak. Pinot Meunier, the more widely planted of the three in the Champagne vineyards, is more of an insurance policy than a vital fine-wine component. Not only is it the first of the trio to bud and flower (avoiding the risk of frost damage) but it is also the first to ripen. This is a considerable advantage in any cool-climate wine region, and more than compensates for Pinot Meunier’s lack of flavor. This explains why “Champagne Blend” in the warmer regions of the New World so rarely refers to wines containing Pinot Meunier.

Variations on the Champagne blend are used all over the world, in the crémant wines of Alsace and Burgundy, in Italy’s top sparkling wine Franciacorta, and modern styles of Cava. The other members of the Pinot family (Pinot Gris and Pinot Blanc) are the other main varieties used in these variations. There is no question, however, that the classic Champagne Blend (or at least two-thirds of it) has proved its worth in vineyards the world over.

Food matches for Champagne Blend wines include:

• Smoked salmon terrine
• Pork and prawn dumplings
• Fried chicken with chilli mayo
  

  ---

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

Driven by its pioneering spirit, Moët & Chandon has always produced a Champagne with an inimitable identity.

IDENTITY

Since 1743 when it was founded, Moët & Chandon has been passing down unequaled winemaking savoir-faire and an innovative and pioneering spirit from generation to generation.

Claude Moët, its founder, was the first person to embody these values when he made his Champagne the most sought-after in Europe. With his grandson, Jean Remy Moët, a pioneering and visionary mind, Moët & Chandon became a major international champagne brand. This saga quickly transformed the family House into a worldwide symbol of success.

The 1,190 hectares of rich limestone soil, 50% of which is classed as Grand Cru and 25% Premier Cru, make up the largest vineyard area in Champagne. Underground, the Moët & Chandon cellars are the most extensive in the region. Extending more than 28 kilometers, they form a subterranean labyrinth where the wine metamorphoses under optimum conditions of humidity and temperature.[/vc_column_text][/vc_column][/vc_row]

The post Moet & Chandon Imperial Brut (750 ml) appeared first on WineYou.

Louis Roederer Cristal Champagne is typically a blend of 40% Chardonnay and 60% Pinot Noir (without skin) grapes.

The annual production is 300,000 to 400,000 bottles.

Two-thirds of the grapes needed for the production are sourced from the 240-acre Louis Roederer vineyard. This is rare for Champagne houses as most of them do not grow their own grapes – they source it from across the region.

So it is noteworthy that Roederer had acquired the finest land even in the mid-19th century and nurtured his vineyards with an astute knowledge of their unique characteristics.

These vineyards are in the best terroirs of Champagne, in the Grand Crus and Premiers Crus of the Côte des Blancs, Montagne de Reims, and the Vallée de la Marne.

The chalky soil gives the grapes an exquisite minerality. This enables the vines to attain exceptional fruit maturity that lends a crystalline acidity to the wines.

This exquisite sparkling wine is made from the oldest vines (25 to 60 years old) grown in the Louis Roederer estate under the careful supervision of Chef de Cave (cellar master) Jean-Baptiste Lécaillon .

It is always a vintage Champagne and is produced only in the best vintages in the Champagne region. In the 2010s, only the 2006, 2007, and 2009 vintages were released.

The Rose Cristal was first released in 1974. While it contains more Pinot noir , it gets its coloring from red wine rather than Pinot noir grape skins. This is called the saignée method.

Recently, the Cristal vineyards have moved to biodynamic farming techniques – using solely natural and organic products, and no chemical pesticides.

Although 2008 and 2009 were organically made, 2012 is the first Cristal vintage to be produced from 100% biodynamically farmed grapes.[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Louis Roederer Cristal Millesime Brut 2012 appeared first on WineYou.

While the Philipponnat family has been growing vines in Champagne since the 16th century, the present house dates from 1910, when it was founded by Pierre Philipponnat. In 1987 the house was purchased by Marie-Brizard, and was sold ten years later to Bruno Paillard and the BCC group, who continues to own it today. Since 1999, Charles Philipponnat, the grandnephew of Pierre, has been at the head of the house, and under his direction the house has seen even further improvements in quality.

Philipponnat owns 18 hectares of vines and farms another two under a sharecropping agreement, all of which are located in Mareuil-sur-Aÿ, Aÿ, Avenay Val d’Or and Mutigny. Mareuil-sur-Aÿ makes up the majority of the house’s holdings, and their 11 hectares there include the magnificent, 5.5-hectare Clos des Goisses, Champagne’s most renowned vineyard site, from which they make a vintage-dated, single-vineyard champagne. The house has traditionally fermented all wines in tank or old oak foudres, but since 2000 the Clos des Goisses has been partially (40 to 50 percent) fermented in 228-liter oak barrels. Some barrel-fermented wine can be used for other cuvées as well, and this is likely to increase in the future. In 2004, Philipponnat completed a new winery next to the cellars in Mareuil-sur-Aÿ to accommodate all of the winemaking, and this has undoubtedly resulted in an improvement in quality, as in the past their presshouse was located in Reims. While the Clos des Goisses is always made without malolactic, the other champagnes contain a portion of malolactic wines depending on the cuvée and the vintage.

Dosage is generally low, around eight grams per liter for the non-vintage Royale Réserve and five grams for the vintage wines. The 1522 is usually four to four and a half, while the Clos des Goisses has been dosed at around four grams since the last few disgorgements of the 1990 vintage (the previous disgorgements were higher). Beginning in 2005, the house has also changed the way that they handle the dosage. In the past, the dosage always employed wine stored in stainless steel tank, while today the wine is put in barrel for a short time before being blended. “It has a little more bite to it, some tannins,” says Charles Philipponnat.

Sparkling wines from Champagne Philipponnat

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Champagne Philipponnat “Royale Reserve” appeared first on WineYou.

Since its foundation in 1729, the first established House of Champagne has taken pride in the excellence of its cuvées. The Ruinart taste bears the signature of Chardonnay, the thread that runs through all its blends and produces pure and intense wines of remarkable aromatic freshness.

As the emblem of the House, Blanc de Blancs is the perfect expression of the Ruinart taste and is comprised of 100% Chardonnay grapes grown primarily with Premiers Crus.

The blend is 100% Chardonnay from various years (comprising 25 to 30% reserve wines from the previous two years). Provenance: A large majority of Premiers Crus from the Côte des Blancs and Montagne de Reims vineyards for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Wines from the north of the Vesle valley give a light, fresh touch.

Ruinart Blanc de Blancs is a perfect champagne for all occasions: aperitifs, lunch, dinner or celebratory meals. This cuvée marries perfectly with dishes such as sea scallop carpaccio and sea bream tartare. It makes a lovely accompaniment to pineapple and prawn skewers. The vivacity of Ruinart Blanc de Blancs is a perfect complement to seafood and white fish.

8 things you should know about Ruinart Blanc de Blancs champagne

1. It is a white champagne made of white grapes
Unlike Moët & Chandon which is a blend of three different red and white grapes, or Veuve Clicquot which is half pinot noir and half chardonnay, the Ruinart Blanc de Blancs is made of solely white chardonnay grapes, resulting in a very refreshing citrusy taste that is easy to drink. It opens with citrus topnotes of pomeloes, lemons and grapefruit before blooming into a more floral mid-body of jasmine, orange blossom and acacia. “I love it because on hot afternoons or humid evenings, it tastes just like lemonade,” says Mirey.

2. Ruinart is the oldest champagne house in the world
Founded in 1729 by Nicolas Ruinart, Ruinart is the very first wine house in Champagne devoted to the production of sparkling wine. A draper by trade, Ruinart was inspired by his Uncle Thierry, a Benedictine monk, who had told him tales about the experiments conducted by Dom Pérignon. “Having long been a master in the wine business, Ruinart decided to introduce a more exciting wine that bubbles upon being poured and dances on the tongue, and thus the first Ruinart champagne was born,” tells Mirey.

Originally made to be gifted to his best and most loyal customers of his cloth business, Ruinart’s “wine with bubbles” soon became so popular that he decided to forget about his fabric business and focus solely on the making of what is known today as the Ruinart champagnes.

3. Not all sparkling wines can be called champagne
Contrary to popular belief, not all bubblies can be called a champagne. Only those produced from the Champagne region in France technically can be classifed as champagnes. Labels produced anywhere outside of the region are simply called sparkling wines. “As the oldest champagne house in the world, Ruinart was the first to refine the second filtration process that produced sparkling champagne wine for the first time,” shares Mirey. “Before 1729, all people had to drink was flat wine.”

4. Unlike the typical 15 months, the Blanc de Blancs is aged for 3 years
Sparkling wine typically takes 15 months to form its signature bubbles that stand it apart from flat wine. The Blanc de Blancs is aged for at least three years for reasons of additional taste and texture. “This adds a creaminess to balance out the acidity from the white grapes,” explains Mirey. “What you get is a champagne that tastes more buttery, almost like biscuit.”

5. It goes with everything except red meat and chocolate
“There are only two things to avoid when drinking Ruinart,” states Mirey. “Blood and chocolate.” As a champagne with high acidity and very delicate white notes, red meat and chocolate would overpower the light opening and bloom of the Blanc de Blancs. “It is easily drunk on its own, but if you must pair it with food, the possibilities are endless,” says Mirey. The champagne is extremely versatile. Anything from oysters and caviar to cooked white fish with herbs and poultry with cream sauce will work wonders. “It will even bring out the creaminess of your famous local durian,” offers Mirey.

6. It is aged in a stainless steel metal barrel for minimum oxidisation
Wines aged in wooden barrels are kept so for maximum oxidisation of the wines. Ruinart ages its wines in quite the opposite manner; stainless steels tanks home its champagnes. “When you use wooden barrels, you lose the fresh fruit taste of the grapes to oxidisation,” shares Mirey. “The Ruinart cellars look like a dairy factory — metal tanks can be seen everywhere — so the champagne retains the original of sweet, citrusy taste of the chardonnay.”

7. It is best drunk between 8 to 10 degrees celsius
Because of its acidic body, drinking it at room temperature would leave a bitter aftertaste. “It might taste like sunburnt lemonskin that’s been left out in the sun,” advises Mirey. Ideally, a Ruinart is best kept between 6 to 8 degrees celsius so that it can be poured and then consumed at 8 to 10 degrees for optimum taste of its opening and bloom. This is also the reason why it, coupled with its light primary palate, makes for such a pleasant afternoon thirst-quencher, .

8. Ruinart is the bestselling champagne in Europe
Especially in France, when one thinks of champagne, one thinks of nothing else but Ruinart. Little doubt is presented that the Ruinart can be a staple in South East Asia given a few years. “It is a very approachable drink,” says Mirey. “It is refreshing and cooling. It is perfect for celebration.”

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Ruinart Blanc de Blancs Champagne appeared first on WineYou.

Veuve Clicquot Brut Yellow Label

Veuve Clicquot Yellow Label Brut has been the symbol of the House since 1772. A perfect balance between power and finesse, its complexity comes from the predominant presence of Pinot Noir and Reserve Wines. It showcases our superb vineyards and the consistent style of our House

The Blend
Grapes from as many as 50 to 60 different Crus are used for the blending of Yellow Label. The predominance of Pinot Noir provides the core structure of Clicquot, while a touch of Meunier rounds out the blend. Chardonnay adds the elegance and finesse essential to a perfectly balanced wine.

The Chef de Caves has to achieve the total consistency of taste, which makes Yellow Label immediately recognizable, utterly reliable both in terms of quality, color, and aroma.

The blend draws on a particularly high percentage of reserve wines originating from several harvests (usually 5 or 6): from 25 to 35%, sometimes as much as 40% to ensure the consistency of the House style. Each of these older wines – perhaps 9 years old – is kept separately to preserve the unique qualities of the vineyard and the vintage.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Veuve Clicquot Brut NV appeared first on WineYou.