Grand Vintage 2009
Grand Vintage 2009
tasting notes
COMPOSITION
The most successful grape in the 2009 harvest, Pinot Noir dominates the blend at 50% and gives it its power. Chardonnay brings elegant freshness and smoothness (36%), while Meunier enhances this great vintage with its full-bodied texture.
A PALE AND LUMINOUS APPEARANCE
Bright pale yellow with green glints, and fine and persistent bubbles.
GOURMAND AROMAS
Its maturity asserts itself right from the start. The first clues are soft, with cut hay, marzipan or vanilla gradually opening up to a more toasted register: roasted sesame, toasted almonds, mocha. Then fleshy and juicy fruit calls to mind an orchard of peaches and apricots in the midsummer. Suggestions of roses and peonies in bouquets complete this wonderfully delicate ensemble.
A DISTINGUISHED PALATE
Full and smooth, the first contact envelops the palate. Then the silky and fluid texture unfolds. The controlled power of Pinot Noir with notes of honey and sweet spices, is underscored by a hint of pink grapefruit. The whole package is both generous and light.
DOSAGE
5 g/liter
CELLARING TIME
7 years
AGING AFTER DISGORGEMENT
At least 6 months
CHROMATICITY
With subsequent tastings, the Grand Vintage 2009 champagne brings to mind a colour chart with shades growing warmer: it starts with white, delicately tinged with peony, a rosebud, then the orange of a sun-ripened apricot, followed by the orange-brown of sweet spices and the golden blonde of ripe wheat. Freshness returns with the green of a chervil leaf.
TEXTURES
This champagne, whose body and strength are controlled and precise, seeks out powerful and generous, yet restrained textures. The sensation in the mouth is accomplished and silky, echoing the refined generosity of cashmere. The gentle cooking technique preserves the “al dente” texture of the wine, with persistent mouthfeel that lasts.
do
Firmness and full mouthfeel for fish and shellfish (raw, cooked just on one side, etc.)
Interpret the generosity of family cuisine with a modern angle (blanquette, pot roast, navarin, etc.)
The generosity and juiciness of summer fruit, exotic, ripe citrus (red orange)
The silky, light and elegant texture of squash, carrots, orange peppers, parsnips, etc.
Crunchy dried fruits (almond, cashew, Brazil nut, etc.)
Sweet, golden spices in chromatic harmony (saffron, ginger, etc.)
Medium-ripened cheeses to avoid acidity.
don't
Powerful sea taste: oysters, oyster leaf, sea urchins, etc.
Pronounced and dominant acidity: vinegar, lemon juice, lemon caviar.
Overcooking: dry, rubbery texture.
Hot spices.
Excessive garlic.
Too many vegetables.
Unripe fruit.
Ingredients matrix
pourquoi ?
Jutosité délicate et élégante
Œufs de poisson (pour le craquant
et la salinité iodée)
Quel ingrédient ?
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Comment ?
Cru
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Cuit
Poché et servis avec une mayonnaise
vis avec une mayonnaise
Ingredients matrix
Grand Vintage 2009
Ingredients matrix
Grand Vintage 2009
Poisson
Pourquoi ?
Mâche non excessive
Jutosité délicate et élégante
Œufs
de poisson (pour le craquant et la salinité iodée)
QUEL INGRédient ?
Poissons à chair blanche
(daurade, bar, turbot, St.
Pierre, Sole) Œufs de poisson
Comment ?
Cru :
Sushi, sashimi, carpaccio
Mariné “à la
tahitienne” (Citron vert, gingembre, lait de coco)
Ceviche
sans excès de vinaigre
ou de soja
Cuit :
Rôti
sans excès de coloration
Poché et servis avec une
mayonnaise vis avec une mayonnaise
COquillages
Pourquoi ?
Mâche non excessive
Jutosité délicate et élégante
Œufs
de poisson (pour le craquant et la salinité iodée)
QUEL INGRédient ?
Poissons à chair blanche
(daurade, bar, turbot, St.
Pierre, Sole) Œufs de poisson
Comment ?
Cru :
Sushi, sashimi, carpaccio
Mariné “à la
tahitienne” (Citron vert, gingembre, lait de coco)
Ceviche
sans excès de vinaigre
ou de soja
Cuit :
Rôti
sans excès de coloration
Poché et servis avec une
mayonnaise vis avec une mayonnaise
Crustacés
Pourquoi ?
Mâche non excessive
Jutosité délicate et élégante
Œufs
de poisson (pour le craquant et la salinité iodée)
QUEL INGRédient ?
Poissons à chair blanche
(daurade, bar, turbot, St.
Pierre, Sole) Œufs de poisson
Comment ?
Cru :
Sushi, sashimi, carpaccio
Mariné “à la
tahitienne” (Citron vert, gingembre, lait de coco)
Ceviche
sans excès de vinaigre
ou de soja
Cuit :
Rôti
sans excès de coloration
Poché et servis avec une
mayonnaise vis avec une mayonnaise
Inspirations
Veal navarin with carrots and orange emulsion
Neo-classical approach
Langoustine fritto with stewed corn petals mild apricot spice and coffee
Exquisite crunch
Hazelnut squash
Vegetarian food
snacking
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