Introduction

There are many different processes that contribute to the creation of a bottle of wine. It may seem simple, harvesting and fermenting to produce delicious grape juice, but there is much more to it, especially in the production of Champagne. For example, this wine spent 15 months on lees (aka 'sur lie'), which is a process used to impact the mouthfeel of a wine, and also impart different flavours. Fine lees are basically dead yeast cells, as the yeast decomposes, proteins and sugars are released. They break down and affix to tannins, giving a smooth texture. Lees will be distinguished both on the nose and palate in notes of nuts, bread and honey. The type of yeast will determine the flavours produced, not all yeasts are the same. Champagne pairs well with most everything, or even nothing, but this particular bottle is best suited to rich dishes and seafood like crab puffs, stuffed lobster, and baked oysters. Serve chilled, but not too much, at 8-10 C.

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How it looks

Light, straw yellow with grey reflections. The bubbles are active and persistent, but small and delicate.

How it smells

Initially crunchy, green apples and pears, providing crisp and bright fruit aromas. Secondary aromas is are fun and delicate, Turkish delight and rose water offer floral and confectioned notes. More pronounced aromas of proofed dough, or ready to bake dinner rolls round out the nose.

How it tastes

The mousse is soft and pretty, with fine bubbles that pop on the tongue. The acidity is strong and balanced by a bitter pithy-ness, like the white flesh under the lemon peel. Ample notes of more green apple and pear lift the creamy texture, giving complexity in a tart n' sweet way. The foamy mouthfeel is decadent and rich, ushering the yeasty-nutty flavours through the finish.

Recommended food pairing

Without question, Champagne is best suited for the Holidays. Share with loved ones over appetizers, or a toast at your New Years celebration.

Louis Blanc Brut