Veuve Cliquot Champagne - Demi-Sec NV (Semi Sweet)
Ships to: DC, CA
Size: 750 ml
A fine, even effervescence greets on the eye, the wine being a beautiful yellow with deep golden highlights. On the nose, it is rich in the scents of ripe fruit (candied fruits, berry liquor), with hints of toasts and brioche. In the mouth, the wine displays both roundness and mellowness, combined with a delightful freshness due to its gentle acidity. The aromas of ripe fruit are very noticeable.
Grapes: Pinot Noir, Pinot Meunier, Chardonnay
Region: Reims, France - Champagne AOC
Pinot noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit. Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.
Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.
Champagne is always perfect for pairing with any food. Best pair with:
- Triple cream cheese or sweet bread and mascarpone cheese
- Butter cream sauce or even buttered popcorn
- Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
- Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
- Oysters rocafella
- Grilled chicken breast with grapefruit glaze
- Poached eggs with parmesan and smoked salmon toast
- Chilled peach soup with fresh goat cheese