Vintage Cellars Catalogue - 28/04-29/06/2021 (Page 35)

the grape to champagne what makes champagne so special? there is so much quality and workmanship that goes into a traditional méthode that has always been associated with it comes only from a particular region of have really increased on the back of covid possibly because it has made us appreciate the small luxuries in life a bit more spectrum at super-biscuity and brioche-like to these beautiful elegant blanc de blancs such as moët and veuve clicquot produce which is made to taste the same each year crisp and clean and not overly complex on years the winemaker deems good enough and there's so much that's unique in terms of their flavour profiles vintage champagne really deserves a slim store all our champagne at 3-5 degrees and it's fine to drink a non-vintage champagne up to temperature - around 8-12 degrees allows the nuances to express themselves so are all champagnes created equal? there's actually a lot of variation between champagne tends to be made from three meunier - then you've got variations such what about food pairing - what should people are starting to realise it is really an champagne can sustain an eight-course such as a non-vintage billecart that's clean something like a krug which is biscuity and full-bodied and able to sustain rich flavours like truffle and steak do you always serve champagne super- chilled - and in a flute? when you're serving a non-vintage pol roger for the cellar winner cwtagna camerone perrier jouet lolis roeoarer champagne canard-duchen → check online or at your local vintage cellars for prices pol roger vintage champagne france mumm millesime vintage* perrier-jouët belle epoque vintage* louis roederer vintage brut" canard-duchêne brut vintage vintagecellars.com.au