La Revue du Vin de France

Champagne with your meal

RVF 637 - November 2019
n° 637 - December 2019/Janunary 2020

Les champagnes blanc de blancs
Tout l’éclat du Chardonnay

Lively, sleek, elegant, saline, lemony,sometimes floral, blanc de blancs (chardonnay-based, and sometimes pinot noir, petit-meslier and arbane) stand outright from an early stage with their airy balance. They call for the freshness of the sea, especially when only slightly dosed; Sly them with mullet roe paste toasts, Fines de claire oyster, crayfish, squid cooked on the plancha or roasted sea bass As they age, champagnes from the great vintage years from the Cote des Blancs develop a subtle depth, with grilled nuances and a saline finish; they will go wonderfully with creamy poultry dishes, a veal chop and particularly well with matured cheeses comte, parmesan, gouda and mimolette.

  • 17/20 – Veuve Fourny & Fils Extra-Brut 1er Cuvée R
    A Blanc de Blancs (2012-2013), always impeccable and having a certain freedom of expression while expressing a very invigorating straightness and a perfect bubble Wonderful natural concentration.
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