For many fans, the rosé Champagne Billecart-Salmon is THE rosé of excellence for all special occasions. Trade secrets and the vinification method of this wine go back to the origins of the house and have been passed down for seven generations. It is the result of a blend of Chardonnay, Pinot Meunier and Pinot Noir. With a pale pink colour and golden reflections, subtle aromas, elegant mouth and light bubbles, this sublime pink champagne certainly delights! Perfect with blinis with caviar, crab terrine or Rocamadour and Tomme de Brebis.
Champagne Deutz Blanc de Blancs is a beautiful vintage which slowly develops. The pale colour is highlighted by light copper notes, the nose combines white flowers and cherry-plums, the mouth is frank and pure, with scents of ripe white fruit enlivened by citrus notes, integrated into a creamy bubble. The full and lively final lengthens with a subtle hint of brioché Excellent with verrines of salmon, orange blossom crème brulée or a Beaufort.
If it were necessary to use only one word to describe the champagne of Dom Pérignon, it would undoubtedly be “precision”. This proves true throughout the vintages and the 2006 does not deviate from the rule. This new vintage brings floral and fruity notes to the nose, with a touch of liquorice. The palate is succulent and the finish is saline and fresh. Quite exquisite! Wonderful with lobster soufflé, praline Bûche de Noël or a dry goats cheese.
Cuvée Brut Sélection celebrates the motto of Georges Hermann Mumm: “Only the best”. It incarnates the expression of diversity and the nobility of the Grands Crus Champagne that the House has acquired since 1840. Its yellow colour is open and lively, with golden shades; this champagne reveals a wide range of fresh aromas, tangy (tangerine, lemon) and honeyed notes. The aromatic richness evolves to aromas of white flowers, vanilla and white fleshy fruits, before revealing a touch of toasted nuts. Feeling of freshness joins beautifully with fine flavours giving the wine an opulent texture. Superb with Foie Gras on toasted brioche, smoked salmon millefeuilles or Cabécou.
Louis Roederer’s Brut Premier asserts at once its personality and seduction: the texture is ample, fleshy and integrates quite unexpectedly mature characters and vinosity with fruity and refreshing notes. Complete, complex, both modern and powerful while remaining a classic. Fantastic with crispy aumonière (thin crêpe pastry) of scallop, mirabelle plum tart or Vacherin.