Méthode Cap Classique and Méthode Ancestrale (30) Barrel fermented and/or barrel matured non-vintage or vintage
The elegant finesse of the fine bubbles of this beautiful sparkling wine enhances the iodine-like minerality that reminds you of a fresh ocean breeze and freshly crushed oyster shells, complimented with a rich biscuity allure and ladylike elegance after 4 and a half years of aging on the lees. Yeasty flavours of freshly baked bread, lemon zest and hints of Pink Lady apples are attached to the fine elegant bubbles that fill the air. The fine mousse on the pallet caries hints of citrus, pineapple and gooseberries and finishes in a rich and creamy aftertaste with hints of honey.
Tempura oysters, deep fried fish, Asian food, sashimi, avocados, eel, freshly baked bread, will go well with the wine. Not a very easy match for food as the wine likes to be treated with respect and true love to bring out her layered elegance. The wine is sophisticated but likes simplistic, raw, fresh produce and loves to be teased with a starter of fresh tomato and goat’s cheese or a very simple panzanella salad. It would also do well with a warm lemon and thyme chicken dish served with steamed vegetables like parsnips, fennel or asparagus.
It will match lightly dressed seafood salads and plain fish dishes, but not when richly sauced. The signature dish for this style of sparkling wine is undoubtedly a mixed seafood platter, which the French know as a plateau de fruits de mer, served simply with lemon or garlic butter. It also pairs well with gravadlax (gravlax), avocados filled with a seafood mix and even with avocado Ritz with its sweetish pink sauce. Acidic and salty cheeses, such as goat’s-milk cheese, Lancashire, Wensleydale and feta will also pair well. It is also very good with Japanese raw-fish dishes and lime-flavoured Thai food. Our Cellarmasters’ favourite pairing with his MCC Brut blanc is grilled hake with French fries.