Billecart Salmon Champagne and Caviar Pairing
Background
In the early 1800's Nicolas Billecart married Elisabeth Salmon. Each family had vineyards so the marriage of Nicolas and Elisabeth also joined the two family's vineyards. In 1818 Nicolas started the Billecart -Salmon champagne house. As of today it is the oldest continually family owned and managed Champagne house.
Some things that distinguish their champagne form others is their philosophy of producing more elegant champagnes by harvesting sooner than later. They structure their wines around the acidity and not the alcohol levels.
Also in the vinification process they double cold settle. The pressed juice is cold settled for twelve hours allowing the heaviest of the must to settle to the bottom. The next step is to rack the wines into stainless steel tanks that are chilled down to 2° Celsius for twelve hours. This deep cold prevents any wild yeasts from surviving and aids in additional settling of the remaining must.
Blend:The Billecart Salmon Brut Reserve NV is a blend of 40% Pinot Meunier, 30% Pinot Noir, and 30% Chardonnay. Each parcel and varietal is fermented separately.
Dosage: 7g/L
Tasting Notes:
The champagne has a straw yellow color with tiny streaming bubbles. There are aromas of flowery lemon and pear. On the palate there is tight citrus with underlying black fruit giving the champagne some richness. The finish is bone dry.Lady Elena Caviar Pairing:
Americana Caviar: Billecart Salmon Brut Reserve NV paired well with its bone dry finishO My Setra Caviar: Billecart Salmon Brut Reserve NV paired well with its bone dry finish
