The French are so chic, it hurts. From Catherine Deneuve to Vincent Cassel, France has a knack for producing beautiful people almost in the same way Trump churns out offense. With unnerving ease. But fear not, you human of average size and weight and attractiveness, this extremely limited Champagne will have you feeling sah Frenchy in no time.
Crafted by the famous Heidseick & Co, this beautifully fragrant champers is extremely fashionable across most of Europe and sits alongside the best of the best in terms of class, elegance and style. Rich in ripe stone fruit and almond, with a velvety texture and perfectly pitched acidity, this is the kind of bubbles Gerard Depardieu would drink on a Tuesday. No joke.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Chardonnay, Pinot Noir & Pinot Meunier
- Serving Temp.
Champagne is not generic sparkling wine, it's a region. There I said it. Get it right people. The reason the French get their lingerie in a twizzle when we call Trilogy 'Champoyne' is the history, the money and the angst that have all gone into making Champagne what it is today: a bureaucratic, strictly controlled, marketing-driven behemoth, that still manages to pump out some of the world's finest and most consistent wines. Adding bubbles to wine was a masterstroke of genius, and makes wine from marginal regions not only palatable, but unique and eminently desirable. But it's the way the grapes are grown, the land they're grown in, and the way the bubbles are generated that makes traditional method sparkling (which all Champagne is) special. There will always be alternatives, but none have the history and marketing power of the luxury Champagne powerhouses. You're not buying wine; you're buying a brand name. And that's ok.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...