A semi-dry Champagne…
This Champagne is a blend of equal proportions of Pinot Noir, Chardonnay and Meunier. It will appeal to those who love dosed Champagne.
Its sensory approach: This semi-dry Champagne is a superb golden colour. A clear nose blends generous notes of dried fruits with delicious woody aromas, leading to a lightly spiced finish. Full-bodied, potent and complex, this wine has surprising generosity and presence, and is both supple and balanced. Its pleasant lively character enhances fruity flavours and notes of spice. With its rich scent of blond caramel, the finish is surprisingly long and incredibly fresh.
… a blue-veined cheese made from cow’s milk from the Haut-Jura, Bleu de Gex AOP.
Its sensory approach: its thin, dry rind features the word “Gex” and is covered with white mould. Its crumbly, ivory surface has a finely marbled or veined appearance of blue or slightly green. It gives off cellar and mushroom aromas. Its light flavour is perfumed with hazelnut. Although sold all year round, it is at its best at the start of the summer and the end of winter.
Bleu de Gex is the most “tomme-like” of all the family of blue-veined cheeses, and the texture of its centre goes well with the heady nature of this Champagne. It does not have as much mould as you would find on a conventional blue-veined cheese, and this sometimes leaves a slightly bitter taste in the mouth, which the Champagne’s caramel scent and long finish handle easily.