For me the main problem with Champagne now days, is the price it has got beyond that of the every day working man. And that is a shame as its a drink of celebration. A drink to be enjoyed for no reason at all, Just because it feels good.
Veuve Clicquot’s Extra Brut Extra Old Champagne is made using an assemblage of aged wines – up to 8 different vintages, aged- three years on lees in vats (up to 5% oak), then three years in bottle before release.
So what we are really paying for is all that time it spends in the cellar doing nothing just taking up space; Not earning any money!
What we do get for our money is a much richer wine with a notable deeper flavour of peach, with a wonderful soft lemon acidity, earth, hints of vanilla with a toasty after taste that lingers.
WINE FACT: Extra Brut is slightly sweeter than Brut.
Brut is dry – Extra Brut is a bit sweeter??? (yah I don’t get it either)
However the result is one of my favourite Champagnes to spite its slight sweetness and the price tag.
I enjoyed this with Smoked Trout Blinis as opposed to Smoked Salmon it goes with the deeper flavour and that slight touch of sweetness of the Extra Brut Extra Old Champagne.
They are so simple and quick to make and you can prepare them well in advance. Just cover with Glad wrap & put them in the fridge until needed – easy peasy.
Michael Lillis
The rot has set in.
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