Full Review

Bernard Remy

Bernard Remy
NV Prestige Cuvée Brut, Champagne

Pair this wine with:
Cheese Chicken

Category: Champagne Brut NV

Date Tasted:
Country: France
Alcohol: 12% RS: <1%
92 Points
Gold Medal
Exceptional
$55
Cellar Selection

Bernard Remy
NV Prestige Cuvée Brut, Champagne

Pair this wine with:
Cheese Chicken

Category: Champagne Brut NV

Date Tasted:
Country: France
Alcohol: 12% RS: <1%
Light gold color. Leesy, fruity aromas and flavors of white peach, honeycomb, key lime, allspice, and lemon curd on croissant with a round, vibrant, finely carbonated, dry-yet-fruity medium body and a smooth, intricate, medium-length finish with accents of raw almonds, buttercream with nutmeg, caramelized root vegetables, and celery leaves with fine tannins and light oak flavor. A flavor packed, must-try, NV Champagne.

Tasting Info

Wine Glass Style: Juicy & Smooth, Fruity, Crisp & Lively & Spicy & Complex
Aroma Aroma: white peach, honeycomb, key lime, allspice, and lemon curd on croissant
Taste Flavor: Same as aromas with accents of raw almonds, buttercream with nutmeg, caramelized root vegetables, and celery leaves
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now-3 years on its own and with food
Recipes Pairing: Brie, Chicken Kebobs, Cobb Salad
Bottom Line Bottom Line: A flavor packed, must-try, NV Champagne.

The Importer or PR/Ad Firm

Gold Medal Wine Club

The Importer or  PR/Ad Firm
5330 Debbie Road, Ste 200
Santa Barbara, CA 93111
USA
1 800-266-8888

Champagne Brut NV

Wine Glass Champagne.jpg
Serve in a Champagne Flute
Non-Vintage Brut is the most important category of Champagne. The vast bulk of Champagne is Non-Vintage and the healthy sales of this category are what keeps the Euros flowing in the region. A typical Non-Vintage cuvée will be composed of wine from two of the most recent vintages blended together, with a very small amount of older vintages. The demanding task of a champagne blender is to keep a typical house style by blending many different batches of wine. Quality does vary, at least from year to year if not batch to batch. A succession of good vintages will result in great Non-Vintage champagne with inverse consequences for a run of lesser years.

At the bottling stage Champagne is nearly always sweetened by the addition of a small sweetened dose of wine, called the dosage. The vast bulk of Champagne (including all Vintage releases) is of the "Brut" level of dryness: Dry to the palate though very lightly sweetened. The exact level of dryness of a brut style will vary from producer to producer, but is generally between 0 and 1.2% residual sugar.