An intensely mineral Champagne. The chalky character comes from the chalky soils of Mesnil-sur-Oger. This is dry wine with great concentration of citrusy fruit and a touch of green tea. Great as an apéritif wine and a must have with seafood, especially shellfish.
It has been about two iterations since I test-tasted the basic Pierre Peters Blanc de Blancs from the Côte des Blancs. Then it showed a medium body with smoothing notes and a long citrus finish. Today we offer one which has been aged on the lees for approximately 36 months and contains several years of reserve wines.
The present offering is young with lots of earthiness on the mid-palate and a strong mineral finish which will be excellent with seafood and shellfish or, as we sometimes do, just drink it alone for pure pleasure.
If you want to step up from this, you will have to go to a 20-year-old Salon, but those are hard to find and the current Salon vintage will need another 10 years to be perfect. But this Pierre Peters can also be aged, and it should get even better over the next 3-5 years.
Champagne is finally getting the recognition it deserves as a brilliant food wine. For consistency and quality, turn to the big Champagne brands and you’ll never go wrong. Remember that “Non-Vintage” (NV) is not a dirty word here: NV Champagnes are blends of wines from the best growing seasons. But if you can find one, try a Champagne made by a Grower-Producer. These winemakers control every...
From Champagne to Chablis, it's hard (not to mention unpleasant) to avoid this famous white variety. During a huge popularity surge beginning in the late 1980s, Chardonnay plantings have increased dramatically -- not only in California's wine country, with which the variety is nearly synonymous, but also in Burgundy (its original, Old World home) and just about everywhere else in the winemaking...
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New York, NY 10003
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