This is an impressive Champagne, especially as it’s the entry-level non-vintage for this Champagne House.  Medium-light straw-gold in color. A nice, strong yeast and toasted aroma, almost like Marmite but in a good way (if you can imagine that).  On the palate, more toast, fruit and lemon integrate into a full body with a fine mousse and good acidity.  Remains full-bodied through to the end.  A finish with citric notes lingers almost forever, tingling with acidity and a barely-noticeable underlying hint of chalk. Works fine on its own, as well as with plain dishes like roasted chicken or fish.  Nice with potato chips too, and will persist in its toastiness and become fruitier when paired with mild sweets like oatmeal cookies with white chocolate chips. Highly recommended (92).  BSE

WHO: Champagne Henriot
WHAT: 40% chardonnay, 60% pinot noir
WHERE:  Champagne, France
HOW MUCH: around $42 (sample)

About The Author

Becky Sue Epstein

An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, Becky Sue's work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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