Full Review

G.H. Mumm

G.H. Mumm
NV Grand Cordon Brut, Champagne

Pair this wine with:
Chicken

Category: Champagne Brut NV

Date Tasted:
Country: France
Alcohol: 12%
92 Points
Gold Medal
Exceptional
$49

G.H. Mumm
NV Grand Cordon Brut, Champagne

Pair this wine with:
Chicken

Category: Champagne Brut NV

Date Tasted:
Country: France
Alcohol: 12%
Golden straw color. Leesy aromas and flavors of cherry marzipan, raspberry nougat with sea salt, red and yellow apple, and mandarin orange with a velvety, lively, effervescent, dry medium body and an appealing, medium-length finish with notes of dry red apple, tart red berry preserves on a baguette, and golden raspberry. A beautiful, bright, and food friendly Champagne that highlights the red fruits from the cuvée.

Tasting Info

Wine Glass Style: Crisp & Lively
Aroma Aroma: cherry marzipan, raspberry nougat with sea salt, red and yellow apple, and mandarin orange
Taste Flavor: Same as aromas with notes of dry red apple, tart red berry preserves on a baguette, and golden raspberry
Sweetness Sweetness: Dry
Enjoy Enjoy: Now-3 years on its own and with food
Recipes Pairing: Oven Fried Chicken, Chicken Kebobs, Cobb Salad
Bottom Line Bottom Line: A beautiful, bright, and food friendly Champagne that highlights the red fruits from the cuvée.

The Producer

Articulate

The Producer

Their Portfolio

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.