Louis Blanc Brut

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.