Tag Archives: france

December Bubbly Club Iowa

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Bubbly Wine ClubPhilippe Fontaine Champagne RosePhilippe Fontaine Champagne
Champagne Brut Rosé de Saignée NV
Champagne, France

BUBBLY WINE STYLE

Markedly different from the oceans of light and fruity rosé Champagne out there.  Grower Champagne producer Philippe Fontaine harnesses the powers of the Aube’s clay soils and the saignée method to deliver a powerful, deep auburn colored bubbly that’s cause for rethinking the possibilities of pink fizz. Similar in structure to the Rosé des Riceys – for which the region is famous – its ducky, earthy red and black fruit carries an undercurrent of savory and even meaty flavors that gird the full palate and give the drinker something to contemplate as well as enjoy. Tight perlage lightens things to an utterly balanced whole, accentuating stunning depth and complexity.

Varieties: 50% Pinot Noir, 50% Pinot Meunier
Analysis: 12% alcohol / volume
Terroir: Balnot sur Laignes and Les Riceys: 30 year old vines and marly soils from the superior Jurassic era
Elevation: 590 feet
Farming: Sustainable farming
Aging: 36 months sur latte
Bottled: At the estate, minimum 3 months before release
Food Pairing: Pair with a juicy bone-in ribeye, roasted game, smoked salmon, ripe Époisses, or the Panna Cotta and Raspberry Coulis from JPB Culinary Labs.

ABOUT PHILIPPE FONTAINE:
Located in Balnot-sur-Laignes in the Côtes des Bar region, Champagne Philippe Fontaine is all about history of family and tradition.  The Fontaine family has indeed been cultivating their land for centuries.  Nowadays, Philippe, his daughter Salomé, and her husband Louis-Antoine run the estate.  Most of the vineyards are located in the prestigious Les Riceys part of the region.  All of Philippe Fontaine Champagnes are handcrafted at the estate, small production, sustainably farmed, and represent a tremendous value in the Grower Champagne category. Learn more here.

Panna Cotta dessert dish

Panna cotta and raspberry coulis

Information and Photos ©  Philippe Fontaine and JP-Bourgeois – All Rights Reserved.

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November Bubbly Club Iowa

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Bubbly Wine ClubPhilippe_Fontaine_Champagne-brut-millesime-bottlePhilippe Fontaine Champagne
Brut Millésime 2015
Champagne, France

BUBBLY WINE STYLE

A bright yellow hue with subtle reflections of copper, this elegant and fine Champagne offers aromas of lychee and peach. On the palate, this wine is lively and bright with a soft texture of almond paste, brioche, and subtle notes of blueberries.

Varieties: 100% Pinot Noir
Analysis: 12% alcohol / volume
Terroir: Balnot sur Laignes and Les Riceys: 30 year old vines and marly soils from the superiors Jurassic era
Elevation: 590 feet
Farming: Sustainable farming
Aging: 48 months sur latte
Bottled: At the estate, minimum 3 months before release
Food Pairing: Enjoy with this Smoked Salmon Tart recipe. Or serve as an apéritif, with sushi, Oaxacan food, or desserts.

ABOUT PHILIPPE FONTAINE:
Located in Balnot-sur-Laignes in the Côtes des Bar region, Champagne Philippe Fontaine is all about history of family and tradition.  The Fontaine family has indeed been cultivating their land for centuries.  Nowadays, Philippe, his daughter Salomé, and her husband Louis-Antoine run the estate.  Most of the vineyards are located in the prestigious Les Riceys part of the region.  All of Philippe Fontaine Champagnes are handcrafted at the estate, small production, sustainably farmed, and represent a tremendous value in the Grower Champagne category.

Information ©  Philippe Fontaine and JP-Bourgeois – All Rights Reserved.

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Anne de Joyeuse Original Cabernet Sauvignon

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Stuffed Mushrooms, BreadcrumbsStuffing-Stuffed Mushrooms

INGREDIENTS:

    • 3 tablespoons olive oil, plus more for greasing pan
    • 24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • kosher salt and black pepper
    • 3 tablespoons unsalted butter
    • 2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
    • 2 sarge shallots, minced
    • 3 garlic cloves, minced
    • 2 teaspoons finely chopped fresh rosemary
    • 1 teaspoon poultry seasoning
    • 1 teaspoon celery seeds
    • 6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
    • 1 to 1½ cups grated Gruyère or Emmental cheese
    • 4 tablespoons minced fresh parsley
    • 2 large eggs

DIRECTIONS:

    1. Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
    2. Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
    3. Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
    4. While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
    5. In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
    6. Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
    7. Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.

© Recipe courtesy of Alexa Weibel of NY Times Cooking.

NOVEMBER WISCONSIN WINE CLUB:

Bold wine Style logoAnne de Joyeuse Original Cabernet SauvignonAnne de Joyeuse
Original Pays D’OC
Cabernet Sauvignon
Languedoc, France

BOLD WINE STYLE

Intense red in color with shades of violet and purple. The nose is elegant with notes of red fruit. Full bodied on the palate with fine, precise first impressions, evolving towards a wide palate of savors of wild blackberry fruit. This Cabernet Sauvignon will accompany traditional local dishes such as cassoulet from Castelnaudary or the Limoux fricassée. Spicy dishes will also go well with this intense red wine.

Varietal: Cabernet Sauvignon
Analysis: 14.5% alcohol / volume

WINEMAKER’S NOTES
Cabernet Original is vinified in a traditional way, fermented at controlled temperatures, the must is pumped over the crust each day. 50% of the wine was matured in stainless steel tank vats and 50% in oak barrels (1/3 new barrels, 1/3 barrels of one wine, 1/3 barrels of two wines).

ABOUT ANNE DE JOYEUSE:
The Anne de Joyeuse cooperative is named after a well-known 16th-century figure, the Duke of Joyeuse, who was bestowed the lordship of Limoux by Henry III. The producers of the Anne de Joyeuse have constantly worked on the evolution of their vineyards since 1929. The ‘originality’ of their soils and climates drove them to plant Cabernet Sauvignon vines in the 1970s.  The vines are cultivated with great care, following the guidelines of the Project Planet program on the slopes facing the nearby Pyrenean mountains.  The vineyards are planted on clay and limestone soils, which benefit from the fresh climate of the Pyrenean foothills. Learn more >

© Information provided by Anne de Joyeuse

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October Bubbly Club Iowa

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Bubbly Wine Clubgerard_bertrand_cuvee_thomas_jefferson_BottleGérard Bertrand
Thomas Jefferson
Cremant de Limoux Brut
France

BUBBLY WINE STYLE

The Chenin and Chardonnay grapes bring texture and balance, with the Chardonnay also providing the fine bubbles. The Chenin adds vivacity and enhances the impressive longevity of the Cremant. This wine reveals a beautiful, golden yellow robe. It has a complex, aromatic nose with hints of white flower, honey, green apple and toast. It is crisp with elegant structure on the palate, where the fine texture of the bubbles complements the wine naturally.

Varieties: Chardonnay, Chenin, Pinot Noir, Mauzac
Analysis: 12.5% alcohol / volume
Appellation: AOP Crémant de Limoux, France
Serving Temperature: 50ºF
Pairing: Enjoy as an aperitif or with goat’s cheese (Cabecou, Pelardon, Rocamadour), and sweet desserts.

VINIFICATION AND MATURING:
The grapes are harvested early by hand, in order to retain a good level of acidity. Upon arrival at the winery, the fruit is immediately pressed in a pneumatic pressing machine. The must is transferred to the vats for alcoholic fermentation, using the same process used for still wines. The wine is then transferred to sealed bottles for fermentation, in accordance with the champagne method. To finish, the winemakers will disgorge the bottles and perform the traditional dosage, which is very precise in order to keep a real freshness and wine balance.

SPECIAL NOTES:
Limoux is the area where sparkling wine originated. In 1531, the monks of Saint Hilaire discovered the first wine with bubbles. Situated in the foothills of the Pyrenees, these vineyards benefit from the cool conditions required to make sparkling wines of quality. This exceptional quality had even found an echo across the Atlantic at the White House. Indeed, Thomas Jefferson, was Limoux’ greatest admirer, and he discretely cultivated his love for France and for Limoux sparkling wine. Actually, wine from Limoux was the only sparkling wine to be found in his personal cellar. –  Gérard Bertrand Winery

gerard_bertrand_cremant_rose_825Gérard Bertrand
Heritage Cremant de Limoux
An 825 Brut Rosé
France

BUBBLY WINE STYLE

This wine is beautiful, salmon-pink in color with glimmering reflections. The nose has a complex bouquet with long-lasting aromas of red fruit (such as strawberry and raspberry), backed with hints of toasted bread. The bubbles are delicate with an extraordinary vivacity on the palate, with a rich, indulgent texture.

Varieties: Chardonnay, Chenin, Pinot Noir
Analysis: 12.5% alcohol / volume
Appellation: AOP Crémant de Limoux.
Serving Temperature: 50ºF
Pairing: Perfect served as an aperitif, or accompanied with delicately smoked fish, both savory, sweet or spicy dishes, or even with red fruit desserts.

VINIFICATION AND MATURING:
The grapes are harvested when their acid-sugar balance reach their best. The fruit is transferred to the winery and immediately pressed in a pneumatic pressing machine. In addition to the reinforcement of the perception of freshness and balance, the dosage is very precise. The Pinot Noir grapes are not macerated, in order to preserve their color. The must is transferred to the vats for an alcoholic fermentation, using the same process used for still wine. After the malolactic fermentation in the vats, the wine is blended and then transferred to the barrels to mature for 8 months.

SPECIAL NOTES:
Gérard Bertrand reveals the history of the great terroirs of the South of France. The first written trace of the Abbey of Saint Hilaire date back to 825. The Abbey is located near Limoux and is famous for having housed the monks who discovered the secrete of effervescent wines. – Gérard Bertrand Winery

ABOUT GÉRARD BERTRAND WINERY:
Now in the fourth generation of winegrowers, in 1987 Gérard Bertrand took over the family business at Domain d Villemajou after the unexpected death of his father. Five years later, Gérard founded the Gérard Bertrand wine company to develop a range of wines from the South of France. Today, the Gérard Bertrand group is comprised of 15 different wine estates. Since 2002, Gérard Bertrand has been committed to biodynamic viticulture, as it allows him to reinforce the balance of the vine and its environment. Learn more about his story here.

Information © cheese.com and igourmet.com – All Rights Reserved.

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October Cheese Club: Iowa

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Cheese Clubtomme-saint-georges-cheeseTomme Saint Georges Midi-Pyrenees, France

Named after the town where it is made, in the Midi-Pyrenees region of France, this washed rind, pasteurized, sheep’s milk cheese is a cross between a traditional tomme and a sheep’s milk alpine cheese. The paste is moist and creamy, and the flavor starts with notes of toasted bread and finishes richly with notes of sweet cream, chives and leeks. The flavors are complex and exciting.  WINE & CRAFT BEER PAIRINGS: Pair with any of the wines from our October Wine Club Selections. For beer, look for a light or pale ale or lager.  WINESTYLES: Bold BEERSTYLES: Crisp & Clean

buenalba-romero-cheeseRomero Fino-Buenalba Toledo, Spain

Made from raw sheep’s milk and aged for a minimum of 4 months, this cheese sets itself apart from other cheeses, as it has rosemary in the paste of the cheese (while most others only have the rosemary on the rind). The flavor is more subtle and less astringent, the rosemary perfumes the cheese beautifully. It is creamy in texture with a slight sweetness and a smooth lingering finish. Try some shaved on a ham sandwich, then warm in a sandwich press. WINE & CRAFT BEER PAIRINGS: Pair with any of the wines from our October Wine Club Selections. For beer, pair with a dark ale or porter. WINESTYLES: Silky or Bold BEERSTYLES: Malty or Fuity & Spicy Information © zuerchercheese.com – All Rights Reserved.

Cheese_springDon’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

July Beer Club: Iowa

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BeerClubLogoRomilly Cidre Rose Cider FranceRomilly Cidre
Rosé Cider (Cidre)
Normandy, France
375 ml bottle

The Romilly Farm is a thousand year old farm in Normandy, France, close to Omaha Beach.  All the ciders (cidres) are made exclusively with apples produced on the 90 acre farm.  This Rosé cider is fully natural with berries and beets providing a pleasing pink color. Big, French apple flavors with a mild barnyard funk that adds complexity. The cider presents rose petals and wildflower notes with herbs.  Moderately sweet, easy to drink, great for celebrations and feasts.

Beer Style: Fruity and Spicy
Style: Cider
ABV: 4.4% alcohol / volume

Romilly Brut CiderRomilly Cidre
Brut Cider (Cidre)
Normandy, France
375 ml bottle

Slightly dry, presenting a bit of sweetness to draw out the flavors of the eight Norman apples that go into this complex cider. Romilly’s master cidermakers offer up a bouquet of apples, with aromas of old-world barn, hay, and leather with a restrained dryness on the palate that is balanced and refreshing. The finish is long and clean with hints of olives. Winner of World Cider Championships (record high of 95 points). Pair with a baguette, cheese, roasted meat and vegetables.

Beer Style: Fruity and Spicy
Style: Cider
ABV: 4.9 % alcohol / volume

 

Romilly Cidre logoABOUT ROMILLY CIDRE: World Cider Championship Winners

A unique line of aged, natural French ciders of unmatched quality. Romilly Cidres invite exciting food pairing adventures. Elegant and delicious on their own, they inspire new cocktail inventions and trending demands for natural products and low ABV. They are of unsurpassed craftsmanship made only from the 32 varieties of heirloom apples produced on the Romilly Farm and champagne yeasts. Benjamin Renaud, the twenty-nine year old master cidremaker, adds no water, no sugar, adhering to standards of excellence found in the finest wineries and cidreries in France. Unsurpassed quality, limited production at an affordable price is a rarity indeed.

The Romilly Farm is a thousand year old farm in Isigny-Sur-Mer, Normandy, France, close to Omaha Beach. All the ciders are made exclusively with apples produced on the 90 acre farm. Each variety (Sweet, Half-dry, Dry, Extra Dry and Rosé) uses eight different Norman heritage apple varieties which are bio-dynamically grown. They have set records in major competitions and been adopted enthusiastically by Chef Thomas Keller, Chef Michael Solomonov, Gramercy Tavern, The Embassy of France and the United Nations Headquarters.

Romilly heirloom apples

Romilly Heirloom Apples

Romilly cider maker

Romilly Farm Normandy France

Romilly Farm, Normandy France

Photos and information © 2022 Romilly Cidre – All Rights Reserved.

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April Bubbly Club: Iowa

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Bubbly Wine Clubcharles-orban-carte-noire-brut-bubbly-bottleCharles Orban
Carte Noire Brut
Champagne, France

BUBBLY WINE STYLE

The Charles Orban Carte Noire Brut Champagne is clear golden in color with elegant, fine bubbles. The nose is delicate, but is dominated by citrus fruits with hints of fudge. On the palate, there is great length. It is smooth with brioche aromas and subtle notes of honey, pine nuts and light tobacco.

Varietal: 40% Chardonnay, 30% Pinot Meunier, 30% Pinot Noir
Analysis: 12% alcohol / volume
Region: Champagne
Vineyard/Terroir: Troissy – Vallée de la Marne
Vintage: NV
Vinification: Dosage – 10 g/L
Serving Temperature: Serve at 46.4ºF-50ºF
Pairing: Serve as an aperitif, or pair with white meat or fish.
Critical Acclaim: 90 points Wine Spectator

A note of woodsy smoke underscores flavors of tangy plum, candied kumquat, white peach and fresh ginger in this mouthwatering Champagne, backed by firm, citrusy acidity. — 90 points, AN, Wine Spectator

ABOUT THE WINERY:
The Orban family has been growing grapes in Troissy, a village on the left bank of the Marne, since 1770. Their vineyards cover 331 hectares and are planted with Pinot Meunier (86%), Pinot Noir (8%) and Chardonnay (6%) grapes. By the end of the 1950s, Charles Orban left the Troissy cooperative and decided to produce his own champagne, selling it under his own name. Over the years, he grew his company from just 800 bottles, to now over 200,000 bottles produced and sold. Since then, the house was sold to a champagne family that continues to uphold the Orban family tradition. Learn more about their story here.

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February Bubbly Club: Iowa

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Bubbly Wine ClubClara-Vie-Brut-NatureClara Vie
Blanquette de Limoux Brut Nature
France

BUBBLY WINE STYLE

This Bubbly blend of Mauzac, Chenin Blanc and Chardonnay is crystalline yellow in color with golden hues as it pours. The nose is intense with delicate scents of hawthorn and crisp green apple offsetting the nutty, pastry-like richness imparted by the extended tirage. A freshness sweeps over the palate with waves of citrus fruits, tart apple, Mirabelle plum, and golden flowers all lingering into a harmonious finish.

Varietal: 90% Mauzac, 5% Chenin Blanc, 5% Chardonnay
Terroir: 20-40 year old vines grown on gently sloping hillsides formed of calcareous clay in a Mediterranean climate
Elevation: 650 feet
Farming: Sustainable Farming
Aging: 24 months in stainless steel tanks
Bottled: At the winery
Certification: Certified Terra Vitis
Serving Temperature: Serve between 44ºF – 45ºF
Food Pairing: Enjoy as an aperitif or throughout the meal

ABOUT THE WINERY:
Clara Vie is a custom cuvée between JP Bourgeois and Françoise Antech, the sixth-generation member of Maison Antech-Limoux, a family-owned winery in France for over five centuries. Since the late 19th century, the family has been invested in the winemaking traditions of their region, taming their magical terroir to make fine sparkling wines. In 1996, Françoise stepped in to carry on the family traditions, while raising Antech to the ranks of the greatest sparkling wine makers. The secret of their character comes from a combination of Limoux’s three terroirs (the backbone of their cuvées): freshness from the Pyrenees, minerality from the ocean and roundness from the Mediterranean. Learn more here.

Von-winning-brutVon Winning
Riesling Extra Brut
Pfalz, Germany

BUBBLY WINE STYLE

This Riesling Extra Brut has a soft, citrus aroma with an elegant spiciness on the palate.

“Based largely on vintage 2016 and on grapes from Ruppertsberg (especially Linsenbusch), this offers a mouthwatering and remarkably Chablis-like evocation of salted, herbed chicken stock and oyster liquor. Walnut and peach kernel piquancy stimulate further on a brightly lemony, buoyant palate. The mousse is admirably fine, the long finish both cheek-pinching and salivainducing, irrepressibly juicy and loaded with animal as well as mineral savor…” – Vinous, Antonio Galloni; 92 points.

Varietal: Riesling
Vineyard: Selection of different vineyards in and around Deidesheim
Soil: Chalky, loess-clay soils and red sandstone
Farming: Practicing Organic
Fermentation: Stainless steel tanks used for first fermentation, then secondary fermentation in the bottle. Left on the lees for 24-28 months.

ABOUT THE WINERY:
Formally called the Dr. Deinhard Estate, (now Von Winning) was founded in 1849, producing unique wines reflecting their vineyards in Ruppetsberg, Deidesheim and Forst. In 1907, Leopold von Winning, son-in-law of Dr. Andreas Deinhard, dedicated his life to creating the highest quality of wines with respect to the vineyards passed down to him. Today, Stephan Attmann and his ambitious team uphold this visionary’s tradition.  Learn more about their story here.

 

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January Bubbly Club: Iowa

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Bubbly Wine ClubLaurent-Perrier-Cuvee-webLaurent-Perrier
La Cuvée Brut Champagne
Champagne, France

BUBBLY WINE STYLE

This wine comes from the purest grape juice and allows Laurent‑Perrier to craft “La Cuvée”, a champagne of great finesse and a beautiful freshness obtained after a long ageing process in their cellars. Laurent-Perrier’s style and personality are defined by its very high proportion of Chardonnay. Purity, freshness and elegance – essential characteristics, expressed in this champagne which embodies the spirit of the House.

La Cuvée is pale, gold in color with fine bubbles that feed a persistent mousse. It has a delicate nose with hints of fresh citrus and white flowers, while on the palate the wine’s complexity is expressed with successive notes of vine peach and white fruit. There is a perfect balance between freshness and delicacy with fruity flavors that are very present on the finish.

Analysis: 12% alcohol / volume
Varietal: La Cuvée is a blend made from over 100 Crus selected by Laurent-Perrier

  • A majority of Chardonnay, over 50%
  • Pinot Noir, between 30% and 35%
  • Rounded out with Meunier, between 10% and 15%
  • + Reserve wines between 15% and 30% to ensure perfect consistency in style

Vinification and Aging: For blending, only the musts of the Cuvée are used, so only 80% of the grape juice is extracted from pressing. The ideal aging is around 4 years in the cellar, and its balance and freshness are enhanced by a light dosage.
Serving Temperature: Serve between 46.4ºF – 50ºF
Food Pairing: Perfect as an aperitif or paired alongside poultry or the finest fish.

ABOUT LAURENT-PERRIER:
Laurent-Perrier is a Champagne house founded in 1812. Nestled in a Grand Cru village at the crossroads of three main winegrowing areas, Laurent-Perrier is the largest female-owned, family-run, fiercely independent estates focusing exclusively on champagne. Passed down from generation to generation, Laurent-Perrier continues to offer unique experiences for champagne lovers all over the world. Learn more about their story here.

© Photo by Laurent-Perrier
© Photo by Laurent-Perrier
© Photo by Laurent-Perrier

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January Collector’s Wine Club: Iowa

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Collectors Wine ClubLaurent-Perrier_HarmonyLaurent-Perrier
Harmony
Demi-Sec NV
Champagne, France

BUBBLY WINE STYLE

Demi-Sec was the most popular style of Champagne in the 18th century. Laurent-Perrier continues to make this authentic style with the same pride and care as the rest of their Laurent-Perrier wines.

The Harmony Demi-Sec wine is rich, golden-yellow in color. The nose is robust and expressive, it opens with aromas of candied fruit, almonds and hazelnuts, followed by notes of fresh brioche. Rich on the palate, this Demi-Sec is full-bodied and generous with an elegant, clean finish.

Analysis: 12% alcohol / volume
Varietal: 45% Chardonnay, 40% Pinot Noir, 15% Pinot Meunier. More than 55 crus with an average ration of 94% are used in the Demi-Sec base wine blend. Between 10-20% of reserve wines are used to ensure perfect consistency.
Vinification and Aging: Following a minimum of three years of cellar aging, Demi-Sec receives a dosage of 45 grams of sugar per liter dissolved in wine from the same cuvée. The dosage level results in a Demi-Sec that is pleasantly sweet without being cloying.
Serving Temperature: Serve between 43ºF and 46ºF
Food Pairing: Rich desserts, especially cakes and tarts
Critical Acclaim:

  • Wine & Spirits – 91 Points

Collectors Wine ClubLaurent-Perrier_Grand-Siecle-N24Laurent-Perrier
Grand Siecle
Itération Nº24
Champagne, France

BUBBLY WINE STYLE

Launched in 1959 by Bernard de Nonancourt, Grand Siècle is Laurent-Perrier’s prestige cuvée and the epitome of the art of blending. Grand Siècle’s elegant bottle was inspired by the work of early 18th century master glassmakers. This cuvée namesake means “Great Century” from the illustrious period of French history during the reign of King Louis XIV, called the Sun King. At that time, art de vivre reached its pinnacle and French gastronomy was born, ushering in the concept of vins de terroir and the first effervescent wines from Champagne.

The Grand Siècle is bright pale, gold in color with a very fine effervescence, persistent sparkle and stead stream of fine bubbles. The nose is fresh, intense and complex with notes of candied citrus developing into aromas of fresh pastry and toasted almonds, with subtle hints of honey and gingerbread. The palate is complex, marrying structure to finesse, resulting in a perfect balance between power and delicacy. This textured wine continues to develop on the palate and in the glass, showing notes of honey, hazelnut, and toasted brioche.

Analysis: 12% alcohol / volume
Varietal: 55% Chardonnay, 45% Pinot Noir:

  • Grand Siècle Iteration Nº24 is made exclusively with 100% grand cru grapes from eleven of the most outstanding villages. These grapes are from exclusively hand-picked plots, selected from exceptional years and chosen for their complementary traits to provide structure, freshness and finesse in perfect harmony; Chardonnay always being the majority, with the balance being Pinot Noir:
    • Chardonnay Grands Crus: Avize, Cramant, Chouilly, Oger and Le Mesnil-sur-Oger.
    • Pinot Noir Grands Crus: Ambonnay, Bouzy, Verzy, Verzenay, Tours-sur-Marne and Mailly
  • Grand Siècle Iteration Nº24 is always a blend of three complementary years, which have been declared vintages by Laurent-Perrier: 2007 (60%), 2006 (20%), and 2004 (20%) vintages:
    • 2007: noted for its freshness, the Chardonnays are complex with aromas of white fruits and citrus and the Pinots Noirs open and fruity with a dominance of yellow fruit
    • 2006: noted for its finesse with rich, complex Chardonnays and Pinots Noirs with red fruit aromas
    • 2004: noted for its freshness and structure with fine, balanced Chardonnays and high quality Pinots Noirs

Vinification and Aging: The best Chardonnay and Pinot Noir wines are kept in reserve tanks in the dedicated Grand Siècle cuverie at Laurent-Perrier. After the base blend is crafted, it is put into bottles that will mature for up to 11 years on the lees in the cellar before disgorging.
Serving Temperature: Serve between 50ºF – 53.6ºF
Food Pairing: The creaminess and complexity of Grand Siècle perfectly complements refined dishes such as noble fish and lobster, or any dish with truffles or mushrooms.
Critical Acclaim:

  • James Suckling – 97 Points

ABOUT LAURENT-PERRIER:
Laurent-Perrier is the largest independent, family-owned, woman-owned House in Champagne. Passed down from generation to generation, the house is now managed by Alexandra Pereyre de Nonancourt and Stéphanie Meneux de Nonancourt, daughters of the emblematic Bernard de Nonancourt. In 2014, Stéphane Dalyac joined the daughters as Chairman of the Management Board, and in 2019, Alexandra’s daughter, Lucie Pereye de Nonancourt joined the team representing Grand Siècle in France and worldwide. This successful hand-over between generations has given the winery the ability to craft traditional and elegant champagnes for over two centuries. Laurent-Perrier suits every occasion and offers a unique experience for all senses through their innovative and comprehensive range of champagnes. Learn more about their history here.

© Photo by Laurent-Perrier
Chef de Caves, Michel Fauconnet: © Photo by Laurent-Perrier
© Photo by Laurent-Perrier
Stephanie & Alexandra de Nonancourt © Photo by Laurent-Perrier
© Photo by Laurent-Perrier
© Photo by Laurent-Perrier
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