I found these ginger cubes from Saratoga Sugar Company and couldn’t resist. I originally discovered other flavors, and this is a sample they sent to me. Just add honey syrup and the sugar cube with a dash of bitters, and a new champagne cocktail is born. Don’t tell the others! It’s super simple. Order the sugar cubes and wait for them to arrive. Once they do, add one to a champagne or dessert glass and proceed with the instructions. Sit back and sip, whether during a retrograde or a holiday—no problem! Except if you drink too much, of course.
Ruinart Blanc de Blanc is made from 100% Chardonnay grapes. Some may wince at the idea of putting anything in it to make a cocktail, but I don’t—and it’s delicious! Fancy bubbly Chardonnay grapes with superb flavors. Superb flavors with superb flavors is a win win. Yes, even for those that are purists. And yes, “superb” is my new favorite word.
Ginger Cube Champagne Cocktail
1 ginger sugar cube (from Saratoga Sugar Company)
1 oz honey syrup (1 part honey, 1 part warm water mixed until combined)
A dash of bitters (orange or aromatic bitters work well)
Champagne (or sparkling wine) Blanc de Blanc is my vote, no wincing please.
Bar Chef Notes: Optional: Lemon twist or fresh ginger slice for garnish
Method
Prepare the Honey Syrup: If you haven’t done so already, mix equal parts honey and warm water until the honey is fully dissolved. Let it cool.
Add the Ginger Sugar Cube: In a champagne or dessert glass, place one ginger sugar cube.
Combine Ingredients: Pour the honey syrup over the sugar cube. Think barspoon. About a teaspoon. Add a dash of bitters.
Top with Champagne: Slowly pour champagne over the sugar cube mixture. Not too fast as overflowing sometimes happens. Watch delightful bubbles. Maybe give a teeny stir half way and continue.
Garnish (optional): For an extra touch, but not necessary, you can add a lemon twist or a thin slice of candied ginger along side. Or fastened over the mouth of the glass using a cocktail pick.
It takes me about three days to taste most of the wine. The wine goes into the refrigerator sealed and dated. The next day, I pour another glass using two different style glasses – ISO and then a bucket – noting any differences. Does anyone else do this?
This wine is monumental. The beauty and feeling of this wine are unphotographable. Any attempt to capture it would not be god enough. This wine is pale yellow. This wine is clear. This wine is sparkling. This wine is Old World with gold flakes sparkling racing to the top leaving me to wonder did they inject gold into this bottle. The professional term known as vivacious. This wine is wow. This wine is extraordinary prestige, a true cause for celebration. This wine is mouth watering citrus. This wine is a gingerbread nose. This wine is a first burp. This wine is delicate and very much alive. This wine is its unique identity with every sip. This wine is 198 different wines from 11 years. This wine is 52% Pinot Noir 35% Chardonnay and 13 % Pinot Menuier. This wine is grapes from 1996 to 2012. This wine is cork received 2019. This wine is champagne. This wine is KRUG 168th. This wine is exceptional. This wine is unforgettable. This wine is.
This wine pairs well with the usual suspects: caviar, oysters, French fries, salmon, shellfish, frog legs, mushroom pâté, crispy cold salads, and ginger snap cookies. This wine retails for about $220 USA dollars. Drink now or hold. Buy two of you can.
Where to buy the goods? Glasses and champagne stoppers and stuffs? Blonde Behind the Bucket Storefront. Please know I may earn commissions from eligible purchases. Thank you.
This wine is straw-pale yellow. This wine is clear. This wine is flowers and pears. This wine sparkles with a light golden effervescence that playfully tickles and prickles the tongue. This wine is a classic let’s say continuously eccentrically a popping of delicate bubbles that almost instantly dissolve. This wine is Old World or as they say now, European. This wine is subtle chalk terroir. This wine is purity. This wine is art. This wine is stratification of creativity. This wine is easy. This wine is a mastery. This wine is champagne. This wine is resemblance to…This wine is Chardonnay grapes. This wine is Blanc de Blanc. This wine is the perfect dinner date. This wine is recognizably Ruinart Blanc de Blanc. This wine is.
This wine pairs with caviar, oyster and seafoods, extra creamy pasta dishes, cheeses and sour cream cake with vanilla frosting. And popcorn. This wine retails for $80 USD. Drink now.
Where to buy the goods? By goods, I mean wine glasses, plates, cake stands and champagne stoppers? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions for eligible purchases. Thank you so much!
Try not to wince at what I am about to suggest. I didn’t invent it. Same stance with my post on Kir Royal. Sometimes there is a sometimes, and this is one of those times. Hear me out, this is one of the most elegant cocktails. I won’t try to sell it to you; the cocktail can do that itself. I chose Veuve Clicquot for this one because this wine has structure and finesse. This champagne is a Pinot Noir-forward champagne followed by Chardonnay grapes and Pinot Meunier grapes for balance. The honesty of the bitters and sugar cube with this wine creates a beautifully blended cocktail. It maintains bold bubbles bright minerality with spice and a hint of sweetness in the finish.
This cocktail can be enjoyed anytime of day with or without food. I always picture it consumed in a sexy cocktail lounge bar. Poolside or at dinner. Basically anywhere anytime. I mostly prepare and serve them. The champagne cocktail pairs well with triple crème cheese and crusty baguette. This I know for sure, and I recommend you do too. Worth noting, this is one of the few times I drink champagne from a flute, if I can help it.
Champagne cocktail recap: elegant, super simple. Just three ingredients. No excuse not to try this classic. Sugar cubes, bitters, champagne – that’s it! Build in glass, ready for serving.
Classic Champagne Cocktail
Ingredients
Veuve Clicquot Yellow Label
Sugar cubes
A few drops of Angostura bitters
Method
Place a sugar cube at the bottom of a champagne flute (chilled glass recommended) and add a few drops of Angostura bitters. The sugar cube will dissolve as you pour in the champagne, creating a delicious aromatic drink with a touch of sweetness and spices because of the bitters.
Glass: champagne flute
Garnish: none
Side note: Bitters are herbal and spice extracts that often include botanicals and aromatics. “Traditional Bitters” do contain alcohol, although there are some modern versions that don’t. They are used in many cocktails to add balance or create a low ABV option (lowest being bitters and soda for example), remaining a staple in many bartender and home bars.
Bar Chef Notes:
There are several renditions of this cocktail. Some include cognac, some use only a sugar cube and bitters, while others incorporate a twist of orange and/or lemon, with some including all of the above and so forth. I prefer this version. It’s the one I have made the most throughout my career. Here it is, this is it.
This wine is I couldn’t keep it in the bucket. This wine is strawberries. This wine is Old World. This wine is birthday toasted in a bottle. This wine is longevity. This wine is bright. This wine is earth and chalk. This wine is pink. This wine is effervescence at its finest. This wine is delicate. This wine is Aÿ-Champagne. This wine is family. This wine is history. This wine is elegant. This wine is champagne. This wine is 55% Chardonnay from the Crus of Chouilly, Mesnil, and Cramant and 45% Pinot Noir from Verzenay, Mareuil, and Ludes. This wine is clear. This wine is Billecart-Champagne rosé 2010. This wine is.
Drink now or hold. Hold, if you can. Better yet, buy two bottles. This wine pairs well with a variety of dishes, from oysters and caviar to beef burgers with stinky cheese, charcuterie boards, roasted chestnuts, salmon beurre blanc, sushi, eggs Benedict, ice cream, chocolate cake and soufflé. This wine retails range is $119-$250 USD 750ml.
Where to buy the goods? Ice buckets, champagne stoppers, wine corkscrew, stemware and other stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation for eligible purchases. Thank you so much! Cheers!
This wine is clear. This wine is a golden yellow. This wine is sparkling. This wine is Old World, European. This wine is apple and pear. This wine is citrus. This wine is brioche. This fresh crisp lively and delicate with fine bubbles. This wine is dry with subtle minerality. This wine is personality and finesse. This wine is Pinot Meunier. This wine is from maison Billecart-Salmon. This wine is limited edition. This wine is Les-Rendez Vous De Billecart-Salmon No. 1. This wine is.
Those that may have underestimated this one will figure out with a few sips that it does just fine all on its own. No. 1 is a fun sparkling wine that pairs well with shellfish, sushi, patte, caviar, soft cheeses and French fries.
This wine retails $65-$110 USD depending on the site. Drink now.
Pinot Meunier is Pinot Noir’s fraternal twin, let’s say. This grape is one of three grapes that is often used in many non-vintage champagne blends to balance or soften the non-vintage.
Billecart-Salmon is located in the village of Mareuil-sur-Aÿ in northern France near Épernay. (Épernay is left bank of Marne and the capital of Champagne.) It was founded in 1818. This house has been family owned and operated for seven generations. More available on their website.
I don’t know about you, but I am ready for a little Spring, linen wardrobe, later sunsets, tulips, daffodils, green peas, kite flying, and more of my Springtime In A Glass.
Before we get to the recipe, here is a little bit about some of the ingredients included.
What is St. Germain elderflower liqueur? St. Germain elderflower liqueur is a popular French liqueur made from elderflower blossoms. It has a delicate floral and slightly sweet flavor, making it a versatile ingredient in cocktails and mixed drinks. Yes, even mock-tails.
What is rose water? It is a flavored water made by steeping rose petals in water. It is commonly used in cooking, baking, and skincare products for its delicate floral aroma and flavor. Rose water adds a subtle floral note to dishes and can also be used as a natural fragrance or toner for the skin. And, of course, cocktails.
Lastly, what’s the difference between liquor and liqueur you ask? Mainly the production process and the strength of the liquid as a result.
Liquor, also known as spirits, refers to distilled alcoholic beverages that are typically made from grains or fruits. Examples of liquor include vodka, whiskey, rum, and gin. Liquor is distilled to increase its alcohol content and is often enjoyed neat or in cocktails.
On the other hand, liqueur is a sweetened and flavored distilled spirit that is often lower in alcohol content compared to liquor. Liqueurs are made by infusing fruits, herbs, spices, or other flavorings into a base spirit such as brandy or rum. In St. Germain’s case, elderflowers.
Liqueurs are known for their variety of flavors and are commonly used in cocktails and desserts for their unique taste profiles. Other examples of liqueurs include Grand Marnier, Kahlua, and Amaretto.
Springtime In A Glass
Ingredients
1 oz St Germain Elderflower liqueur
Bar spoon to 1/4 oz of freshly squeezed lime juice (double strain to remove the pulp optional)
Bar spoon to 1/4 oz of honey syrup
3-5 dashes of rose water
Champagne
*optional a couple of tiny drops of orange bitters
**Equal parts lime juice to honey syrup; the quantity depends on the desired level of sweetness
Method
For the honey syrup
To make honey syrup using a 3:1 ratio of honey to water, follow these steps:
Ingredients:
3/4 cup honey
1/4 cup water
Instructions:
In a small saucepan, combine the honey and water
Heat the mixture over low heat, stirring constantly until the honey is fully dissolved into the water
Remove the saucepan from the heat and let the honey syrup cool to room temperature
Transfer the honey syrup to a clean jar or bottle for storage
Store the honey syrup in the refrigerator for up to two weeks
For the drink
Add all ingredients, except the champagne, to a shaker with some ice. Shake gently to blend without watering down the mixture. Pour into flute stemware. Top with your choice of champagne. For a more delicate flavor, consider using Ruinart Blanc de Blanc. For a bolder taste and texture, opt for a Pinot Noir-forward Veuve Clicquot. Express a lemon and orange peel over the drink and garnish with a channel-cut lemon peel and a lavender (or any color) edible viola flower on top.
iPhone photo on marble bar
Cheers!
Please enjoy responsibly under the legal drinking age.
This photo taken by me in Paris has nothing to do with the actual St. Germain liqueur.#TatumsTinyKitchen
My questions are first and the answers from Laurent-Perrier are in red. All photographs taken by me.
I read for Grand Siècle three years are selected. One for structure, one for finesse and one for freshness. Could you please explain a little bit about each of these characteristics? What does good structure for champagne mean? Finesse and freshness? how much of each and which grapes carry each characteristic that may go into this wine?
All Pinot Noir and Chardonnay grapes are Grand Cru and are selected from certain parcels within the vineyards that are known to match Laurent-Perrier’s style. But in certain vintages, one particular style characteristic may be more accentuated. When blending the three vintages for Grand Siecle, we choose one vintage that favors structure, one for finesse, and one for freshness. Structure refers to the balance of acidity of the wine and relates to its ability to age for an extended period in our cellars, and even after disgorging. Finesse underlines the delicateness and elegance, as well as the complexity of aromas. Freshness describes the vibrancy of the wine that even after long ageing ensures that it’s still lively on the palate and on the nose.
If you could serve any style from your portfolio to anyone, which would it be, who would you choose and what would you want to eat with this style?
We would serve our Grand Siècle to Charles De Gaulle. He helped the Laurent-Perrier House choose the name of the wine, so it is only fitting that we share a glass with him! We would pair the champagne with a forest truffle chicken.
How did it all begin for the Laurent Perrier house?
It is a long 200 years old story. Please see all details at:
See details on LP website after this interview read. While drinking a glass of Laurent Perrier, of course.
Please describe a bit about the style of champagne in your portfolios..
While all our champagnes are different, they are all crafted in line with our House style of freshness and elegance.
How many bubbles are in a glass of Laurent Perrier?
Roughly one million, although we’ve never counted. We’ve never been able to keep ourselves from drinking the glass of LP long enough to count…
Approximately, how many calories per glass of champagne?
It depends of the style of the champagne- it can vary from 60 for our Ultra Brut to 150 calories for our Demi-Sec. Most glasses of champagne, like LP Rosé, have about 100.
What does Brut mean?
It describes the sugar level in the wine. Namely, the added sugar has to be between 6 and 12 grams of sugar per liter.
Why is rose champagne more expensive than brut?
That really depends – every champagne House makes its Rosé differently. At Laurent-Perrier we make our Rosé through a maceration process, using only Grand Cru Pinot Noir grapes. We also age our Rosé for a minimum of 5 years in the bottle, even though the legal minimum is only 15 months.
What is the most popular champagne in your house?
Our La Cuvée Brut NV is the most popular but our Rosé is catching up!
Who is your biggest competitor? One in your house and/or from another company?
We have different competitors for each of our champagnes. They vary categorically.
How many grapes does it take (approximately) to make one bottle of champagne?
It varies- between 350 and 500 grapes.
How long does it take to make one bottle of champagne?
It depends of the style, and champagne House but at Laurent-Perrier it takes us between 3 and 15 years to have a fully aged, ready to drink champagne, that embodies the style and quality of the House.
Please describe each grape and flavor profile of each usually found in champagne.
Who and how were these grapes decided?
Most champagnes use exclusively Chardonnay, Pinot Noir and Meunier. They all have different flavor profiles depending of where they are sourced. Generally speaking Chardonnay will bring acidity and structure, Pinot Noir strength and body while Meunier will add fruitiness in the short term.
What is a blanc de blanc?
It is a champagne made exclusively from white grapes.
What does cru mean?
A cru is a vineyard within a village in Champagne.
What does Grand Cru mean?
Grand Cru refers to the highest classified vineyards rated 100% quality on the historical scale used in Champagne called the “echelle des crus”.
How do you ferment your champagne? Steel? Oak barrels?
We use only in stainless steel tanks! We were actually one of the first Houses to introduce stainless steel to the region. It guarantees a fresh, clean, and vibrant champagne that allows the flavors of the grapes – not of the barrel – to shine through.
What is malolactic conversion?
It is a natural process that transforms malic acid into lactic acid. It brings creaminess to the wine.
Do you get the same quality of wine from a split bottle of champagne as a magnum?
It depends of the House. At Laurent-Perrier the wine in splits are first aged in magnums and then transferred into the splits and finished in a screwcap. The quality is almost completely retained.
Are your bottles riddled by hand or by machine?
Both.
If by machine, when and why did this start?
We use gyropalettes for certain of our champagnes as they are safer, and more precise. These have been the standard in champagne for decades.
What does it mean if a champagne is vintage?
It means that the wine has to come from grapes harvested the same year. For example, a vintage 2008 will only have grapes that were picked in 2008.
How many do you have?
Only one at a given time. We are launching our new vintage 2008 very soon.
Do you have designated champagne tasters to see the process of each style?
Who are they, if yes?
We have plenty on our wine making team. We cannot share their names. However the person in charge of this process is our Chef de Cave, Michel Fauconnet. He has been with us since 1973 so he really knows what to look for when he tastes.
What does the term dosage mean?
It refers to the amount of sugar added after disgorgement.
What does appellation signify on a champagne label?
It refers to the area in which the grapes were grown, how they were grown, and how the grapes were made into wine. Each appellation has its own set of strict regulations regarding these processes. For example, in the appellation of Champagne, all grapes must be hand harvested and no irrigation is allowed.
What is Millard reaction?
It is a reaction within each bottle of champagne that gives wine flavors of toast and vanilla. This only occurs after many years of cellar aging on the lees.
Where do you get your grapes? Do you grow your own?
We own vineyards that supply 10% of the grapes we need to make our champagnes. We buy the rest from Champagne growers with whom we have long term partnerships.
How do you organize your wine while processing? Village?
We organize it by grape, cru and vintage.
What makes champagne, champagne? It can’t be champagne if it’s not from Champagne, right? And then the method for production is also very specific, right? Method traditional. Will you please explain?
That’s exactly right! For a wine to be called “Champagne” it has to be made from Champagne grapes in the methode champenoise.
What is traditional method?
The traditional method is the way all champagnes have to be made. It is very complex and lengthy but it guarantees the best quality of wine. The term “methode champenoise” can only be used by champagne producers while the term “traditional method” can be used by any sparkling wine following the specific rules of champagne.
How does this method differ from other sparkling wines like Jura, Cava, Crémant, Prosecco, etc?
The key difference in methode champenoise is that secondary fermentation – when the champagne gets it bubble – must occur in the bottle in which the champagne is sold. That’s different from, say, prosecco, which gets bubbly in a giant tank and is then transferred to bottles. Cava uses methode champenoise; for Jura it depends on the specific wine.
What are other rules of making champagne?
Every step of the winemaking and grapegrowing process, from planting, to pressing and aging and everything in between.
How long have some of these rules been in place?
Champagne became an AOC in 1936. That was the first time the entire region adopted a large body of rules.
Who decides these rules? These rules of wine making?
The appellation of Champagne is governed by two organizations: the INAO and the CIVC.
What is the reason or occasions of traditional sabering?
It is a fun (and dangerous) way to open a bottle of champagne. It originates from the Napoleonic armies.
Should your champagne be store on its side or stand up?
Always lying down, in a cool, dry, shaded area.
Does the shape of the bottle matter for the style of champagne? Color of the bottle?
They do not. Most champagne producers will use a dark green glass bottle to protect the wine from the sun. Clear glass risks damaging the wine inside.
Do bubbles, texture decrease over time?
Over time, bubbles refine, texture evolves.
What is the temperature for making champagne?
Not sure what you mean by this – there are different temperatures at different points of the production process.
What is the ideal temperature for storing champagne ?
It depends on the champagne but generally between 50 and 54 degrees Fahrenheit. The most important thing is that the temperature remains consistent.
What is the ideal temperature for serving champagne?
It depends on the champagne but generally between 46 and 50 degrees Fahrenheit.
Do you add any liqueur to your final fermentation process?
We had a liqueur de tirage to stimulate a secondary fermentation. We then add a liqueur d’expedition which contains the dosage.
Please explain the macération process for your wines?
Rosé in Champagne is made by assemblage (adding still red wine), saignée (using only free-run juice), or maceration. Laurent-Perrier follows its own maceration technique:
1. Pinot Noir from 10 grand crus is harvested by hand into small baskets and brought to our press house in Tours-sur-Marne used exclusively for Rosé.
2. The grapes are hand-sorted and then placed in a destemmer which
separates each berry from the grape cluster. This is unusual as the vast majority of grapes in Champagne are whole-cluster pressed.
3. The grape berries are placed in a stainless steel maceration vat. Only grape berries picked at the same time from the same cru are placed in the vat.
4. Temperature-controlled maceration (cold soak) takes place for 48-72 hours, with free-run juice being pumped over the cap every 8 hours.
5. After maceration, the free-run juice is removed from the vat and placed in a fermentation tank.
6. After primary fermentation is complete, base wines are selected for the final blend. LP uses this maceration process for our Rosé because it results in maximum aromatic intensity, vivacity, and freshness as well as our intense and distinctive deep pink color.
What foods pair best with champagne?
It depends vastly on the champagne style and house. Below three specific Laurent-Perrier pairings:
-La Cuvée Brut NV with every day food like cheese risottos, broccoli pasta etc.
-Cuvée Rosé with salmon, duck, Asian dishes or pizza.
-Grand Siècle with elevated dishes such as truffled chicken, caviar or delicate white fish.
The cuvée rose is crafted for fragrance not color. Could you please explain what that means?
This means that we do not make our Rosé to look pink- rather we make it to match a particular taste and it turns pink in the process. Others just add red wine to their champagne for the color.
What is one thing about your brand you would like us to know that isn’t on your website?
We are the largest female run and family run house in Champagne!
How do you hire your staff?
We hire our staff based on their skill set, and propensity to adhere to Laurent-Perrier’s culture of quality and honesty.
How do you hire workers for picking? What type of fertilizer is used?
We hire seasonal workers every harvest that are specialized in picking grapes.
We use a very low amount of fertilizers and they are all natural.
How often are your wines checked?
Every day.
How many bottles are usually in your cellars at one time?
Several million bottles.
What type/wattage of lightbulbs are used in your cellars?
We use sodium lighting in the cellars when needed so as to not damage our wines.
What is an optimal beyond perfect conditions for producing champagne?
The Champagne region’s climate, soil and grapes – essentially, our terroir. A long mild growing season with lots of sun helps too.
Do you have a comment on the latest claim that champagne is good for preventing diseases like Alzheimer’s?
It has not yet been scientifically proven. We’ll leave the research to the capable scientists.
Please confirm that champagne is lower case and the region is upper case when being used in the middle of a sentence?
Confirmed – that is what we prefer, however most people use their own rules. Until everyone understands that Champagne only comes from Champagne, we prefer the proper noun capitalization.
Ideally, what is the best glass for serving champagne? Coupe? White wine?
Tulip shape glass is ideal to concentrate the aromas.
Why do so many people drink in flutes? When did that come about for champagne?
Flutes became popular in the 18th century. They are popular as they are only used for champagne and retain as many bubbles as possible.
Why mess with a great thing called champagne? There are exceptions, and the Kir Royal is one of them. It combines champagne and blackcurrant liqueur, with a lemon twist as an optional addition. Kir Royal is a classic French cocktail that is a variation of the Kir cocktail. The Kir is made with a dry white wine, usually white Burgundy, and was named after Félix Kir. The Kir Royal came about later, replacing the white wine with champagne. It is a superb and luxurious choice for any drinking occasion. Whether you need a reason to celebrate or simply want to enjoy a refreshing drink before with or after dinner, the Kir Royal is a perfect.
To make the Kir Royal cocktail, you will need the following ingredients:
Champagne (brand of choice)
Crème de cassis (blackcurrant liqueur or Chambord but traditionally it’s cassis but you can’t go wrong with either)
Cassis is a blackcurrant liqueur and is made by macerating blackcurrants in alcohol, typically brandy or neutral spirits, and then sweetening the mixture with sugar. The result a sweet rich viscous and slightly tart spirit.
Chambord is a premium raspberry liqueur that is made in Loire Valley of France. It is known for its deep red color and rich, sweet flavor. Chambord is made from a blend of raspberries, blackberries, and other fruits, which are infused in a base spirit along with vanilla, honey, and other botanicals. Chambord is thinner consistency than Crème se cassis.
Lemon twist (optional, for garnish)
Method
Chill your champagne flutes in the refrigerator beforehand to keep the cocktail cold. A polished glass is best as spots become visible as glass warms.
Pour about 1/2 to 3/4 ounce (15-22 ml) of crème de cassis into each chilled flute. Adjust the amount to your taste preferences – more for a sweeter cocktail, less for a drier one.
Slowly pour the champagne into a flute, filling it up two horizontal fingers from the top. The ratio of champagne to crème de cassis is typically 5 parts champagne to 1 part crème de cassis, but you can adjust it to your liking of course.
Gently stir the cocktail with a bar spoon (or not) to mix the crème de cassis and champagne together.
If desired, garnish the cocktail with a lemon twist. Simply twist a strip of lemon peel over the glass to release the oils, then drop it into the flute. Channel lemon peel looks prettiest of the twists.
Serve the Kir Royal immediately and enjoy! Duh!
Note: It’s important to pour the champagne slowly and carefully to avoid excessive fizzing and overflowing. Sometimes it helps to pour the champagne into the glass first, then the cassis or berry liqueur. Also, make sure to use a good quality champagne for the best flavor. I have been known to use a rosé champagne on occasion, fyi. Whatever you got is sometimes the answer.
This wine is bubbles. This wine is delicate and crisp. This wine is slate and mineral. This wine is chalk and citrus. This wine is acidic and bright. This wine is an offering of subtle sweetness. This wine is vanilla and spices with pear. This wine is champagne. This wine is Reims, France. This wine is Ruinart Blanc Singulier. This wine is.
This wine is a sweet, satisfying, lingering on the tongue finish, leaving me wanting more. This wine pairs well with pasta and parm, mushroom and pork, a crusty butter and jam-slathered baguette, French fries with Dijon mustard, oysters, and triple cream cheese doused in aged balsamic. Lemon meringues. In the early hours of New Year’s Day, I enjoyed it alongside a spaghetti noodles olive oil Parmigiana Reggiano and a Dom Perignon back.
This wine retails for $150 USD. Hold or drink now.
Best served chilled between 46-50 Fahrenheit.
Find out more about this wine on the Ruinart website.
Bar Chef Notes: no need to wait for a holiday or special occasion
