The nose is marked by aromas with sweet and spicy touches.
At the tasting, this Ratafia champagne reveals sweet and spicy notes It also distils subtle touches of fruit candied and quince jelly.
The agreements Ratafia Champagne and Mets
With friends: Fresh drinks on a sunny terrace.
Chic meal: Foie gras toast!
We recommend the Ratafia champagne with strong cheeses: a Langres for example.
We don’t advise the Ratafia champagne with dishes too salty: the sweet-salty yes, but don’t abuse it…
The trick
The Ratafia champagne is the ideal ingredient of your cocktails: feel free to add mint leaves, a few ice cubes and a hint of champagne to get a mojito made in champagne! In ad
dition, for the cooks: add a few drops of this delicious nectar when cooking your meats, its fruity side caramélisera slightly and will bring a real plus to your dishes!
With the eye, a pale yellow colour, with green reflections, the bubble cord evolves delicately on the edges of the glass.
The nose presents here lemony scents and red fruits (cherry). The whole bouquet is raised by notes of minerality.
In the mouth, the attack is delicate, marked by a effervescence with finesse. The sensation of freshness and vivacity gives way to aromas of red fruits, (cherry) raised by citrus notes. At the end of the mouth, the mineral frame blends perfectly with the fruity flavors and leaves us a pleasant sensation, ideal as put in appetite.
The Champagne and Mets agreements
With friends: at the aperitif! With all that nibbles! (Gougères, cheese slats…)
We recommend the Cuvée Nature to the aperitif! Nothing better than this cuvée, fresh to put you in appetite.
We do not recommend the Cuvée Nature with a meal too salty, it would tend to crush the wine…
The trick
To consume between 8 and 12 °c. If the champagne is too fresh you will not feel the whole aromatic palette that it develops, and you will lose the essential…
This cuvée is marked by the presence of 0 g/L of sugar which imposes the wine to be net and precise, otherwise the defects would be very quickly perceived.
Vinification fermentation malolactic and ageing in oak barrel (3%)
Ageing 30 months in cellar and 12 months after disgorging
Dosage 8g/L
Tasting sheet
The eye : the dress is pale gold, a lingering effervescence and the line of bubbles is very thin. It has a bright and limpid glow.
The nose is marked by citrus aromas (lemon), as well as identifiable touches of cherry and violet.
The attack is frank in the mouth. We find immediately sour citrus sensations (grapefruit, lemon) brought by the Chardonnay. Then, notes of red fruits (cherry, raspberry) appear brought by the Pinot noir. The finale, very fresh, leaves an impression of amplitude and depth.
Champagne pairings
With friends : At an aperitif with a fruity county, a chaource or a half-dry cheese of goat. You can continue with a chicken and a creamy sauce for lunch.
Chic Meal : Seafood salad, fish in sauce could be ideal.
We recommend the Cuvée Tradition after a bad day, you will quickly beautify it…
We don’t recommend to serve the Cuvée Tradition during the dessert!
The trick
The taste buds perceive all the basic flavors (salty/sweet/acid/bitter/umami), but those on the side of the tongue perceive more acidic flavors. Tasting this cuvée, the fresh and lively chardonnay will bring this sensation of slight tingling on the sides of the tongue you perceive from the first sips.
Vinification fermentation malolactic and ageing in oak barrels (11%)
Ageing 72 months in cellar and 12 months after disgorging
Dosage 6g/L
Unique harvest: 2011
Tasting notes
The eye is marked by a golden yellow, with pronounced intensity and amber reflections. The bubbles are persistent.
The nose is rich and intense, you will feel notes of dried fruit (especially hazelnut), ripe fruit (quince) as well as Vanilla notes.
In the mouth, from the first sensations, you will perceive the organoleptic complexity of this champagne. The flavors of hazelnuts and nutmeg bring depth and amplitude to the wine. When closing the eyes, they are notes of toasted bread, of honey, lightly wooded which complement the palette of aromas. The finale flies away to bring a magnitude in the mouth and a persistent aromatic of great vigor. The two grape varieties blend here completely.
The Champagne and Mets agreements
With friends: At the aperitif with a refined county then you will continue the meal on a roasted chicken.
Chic meal: Ideal champagne for a meal, it will be excellent with a chicken de Bresse champagne sauce.
We recommend the Vintage 2011 with the main course or a cheese platter.
We do not recommend to serve the Vintage 2011 first if you plan to open other bottles after, its roundness and its power will camouflage all the liveliness of the other champagnes…
The trick
The best champagne-Mets arrangement is to bind the dish with a sauce made with the wine which will then be tasted. This makes it possible to create a red thread between the two and thus to sublimate the chord.
Anglais
