The Blanc de blancs cuvées are the perfect match for fish and white meats thanks to their exclusive blend of Chardonnay: the grape variety that gives the Champagne an exceptional freshness with its vegetal minerality
Blanc de Blancs is therefore synonymous with minerality, freshness and purity. These are its key words. It is a crystalline wine that rises straight up like the spires of a cathedral. It has aromas of citrus fruits or white flowers, and blossoms on the more intense aromas of wood. So much for its identity card. Each House then has its own art of Blanc de Blancs. It can be vintage and mono-varietal, 100% Cramant, like the one from G.H. Mumm House, or made of Grands Crus and Premiers Crus vinified on wood, like the one from Duval-Leroy Champagne House.
A gastronomic wine
They all have one thing in common when they are tasted. Blanc de Blancs is a wine for connoisseurs and gourmets.
“I like to drink it on Sundays, when I come back from the market, with oysters” says Didier Mariotti, cellar master at GH Mumm House. At Louis Roederer, it perfectly matches the smoked salmon. At Henri Giraud, which is the only House to serve it decanted, its hazelnut and almond notes enhance a foie gras. In short, whatever it is, it excels with fish, but also with white meats such as farmhouse guinea fowl, or even Christmas turkey, and should be served at 10-12°.