Wine
Champagne
Flavor Descriptors
Flavors reflect the varietals used (whether predominantly Chardonnay or Pinot Noir and Pinot Meunier) although it is rare to have any overt red fruit flavors. Chardonnay-dominant examples are typically elegant and racy, with apple, pear, and citrus fruit and chalky minerally aromatics. Pinot Noir-dominated examples are typically richer and fuller-bodied with mild red fruit aromatics. Both styles can also offer yeasty toasty or creamy notes depending on the winery. Pinot Meunier rarely is a major component, but its flavors resemble those of Pinot Noir.
Food Pairings
Brut
Mild cheeses, caviar, chicken liver crostini, mini-quiches, oysters, sushi.
Extra Dry and Demi-sec
Fruit salad especially strawberries, apple/pear tarts, lemon meringue.
Buying, Storing, & Serving
Champagne should be served chilled. Take care when removing the cork (without a corkscrew, of course) as the pressure can force the cork to shoot out unexpectedly.
Nonvintage Champagne is ready to drink when released. Most can age one to three years after release if desired, which will result in a softer texture and slightly less effervescence.
Vintage Champagne is typically released five to eight years from its vintage. Although typically ready to drink when released, most can continue to age well for up to twelve years from vintage date.
Older Champagne often has less sparkle, a softer texture, and nutty flavors.
Store bottles in a cool dark place on their sides in order to keep the cork moist.