FIND YOUR PERFECT CHAMPAGNE FOR THE CHRISTMAS HOLIDAYS
King of the party, champagne is a unique wine. Unique but with plural styles according to the grape varieties, the dosage, the terroirs. In the Champagne world there are two different categories, the “Négociants manipulant “ (NM) and the “ Récoltants manipulant” (RM).
The Négociant manipulant buys the grapes that come to complete his harvest and ensures the elaboration of the champagne in his own premises and markets it. The biggest Champagne brands have almost all the NM status. They own vineyards, often in a small proportion, and contract with other winemakers to supply themselves with grapes. These champagnes are ideal when you want branded wines with recognized labels. It is a sure value.
The Récoltant manipulant means that he is a small wine-grower who produces everything from grapes to Champagne and markets it. He can also do it alone under his own name or with the help of a cooperative. These champagnes are a very good compromise to discover pretty bottles at more accessible prices.
Each Champagne style will correspond to a moment of a meal. An overview of the different possible combinations :
Blancs de Blancs, the specialists at the beginning of the meal: These are champagnes produced from the single grape variety chardonnay. In general, the Blancs de blancs champagnes are more crystalline with a nice tension and an aromatic expression that can go on white flowers, citrus fruits. The finest Blancs de Blancs are the ideal companions for the aperitif, as they do not saturate the mouth and leave it fresh and ready for the rest of the meal. The more structured Blancs de Blancs, by a more powerful terroir, will go well with most seafood dishes, noble white fish (sole, turbot) or shellfish grilled or in sauce, even a rather spicy sauce (lobster, crayfish, langoustines) and even caviar.
Blancs de Noirs, the champagne of the meal: Made from pinot noir, pinot meunier or a blend of the two, these are generally a slightly more vinous and more powerful champagnes. Blancs de Noirs, which are the less powerful, can stay on the table from the aperitif to the main course. The most vinous and structured Blancs de Noirs will be less at ease on an aperitif or a fish or shellfish dish. On a capon or any other Christmas poultry, they will be the kings.
Blended champagnes, these are "all-terrain" champagnes that can be served from the aperitif (for the most delicate) to the main course.
The rosé champagnes : Wine except, in general, the rosé wines of assembly are more delicate than the rosé wines of bleeding which can evoke, gustatorily speaking, a very light red wine of Burgundy. The use of the rosé wines of assembly at table is close to that of a white champagne of assembly, category "delicate assemblies". Bleeding rosé champagnes go very well with tasty poultry, even game birds, and above all it is one of the rare champagnes to be able to accompany some desserts like all those with red fruits: pies, crumbles, charlottes, ...
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