What?
Juice NV Charles Heidsieck, Brut Reserve, Reims, Champagne, FRA
Grape 40% Chardonnay, 40 % Pinot Noir, 20% Pinot Meunier
Farming Sustainable, Vegan
Tasting Note The nose is characterised by complex pastry aromas, with an opulent combination of ripe apricot and mango along with dried fruits, pistachio and almond. The palate begins with a silky-smooth sensation, developing into ripe fleshy apricot, melon and enticing plum pastry notes and delicate spice. There is a perfect balance of freshness and generosity.
Who?
Charles Heidsieck is one of the most admired Champagne houses thanks to the unrivalled and consistently high quality of its wines. Founded in 1851 by the man who would become known as ‘Champagne Charlie’, this family-owned house is the smallest of the Grandes Marques. Their size, and commitment to excellence, has been underpinned by a winemaking team that between them have been named 'Sparkling Winemaker of the Year' at the International Wine Challenge 16 times.
Why?
In our humble opinion Charles’ Brut Non-Vintage (NV) is the greatest of the Grandes Marques Champagnes (Krug aside but that is in a category and price bracket of its own and a story for another day…). This is due to its incredible complexity, refined palate and delicately framed acidity. How so? Why? you ask, There are two main reasons. Firstly, the wines are aged for 36 months, double the minimum requirement by law for the champagne appellation. Secondly, they use the maximum amount of reserve wines allowed by law in their NV blend (40%). Crazy no!? Insane right?! We certainly think so..
With?
Due to the complexity, richness and freshness of Charles it lends itself to a variety of pairings. One of our favourites is fried foods, in particular Fried Chicken. The savoury flavours match with the same elements displayed in the Champagne whilst its freshness helps to offset the fattiness of the dish. If you would like to treat yourself then why not pair it with caviar served in the classic way with boiled eggs and crème fraiche. If one wanted to keep the pairing regional you could poach some delicate freshwater fish such as pike and served it with a cream and champagne sauce, throw in some fresh chives and serve with a side of boiled new potatoes (with a liberal addition of butter salt and pepper.
