”Blanc de Blancs” Champagne…
. Champagnes made using Chardonnay alone are characterised by delicate, fresh aromas with finesse and excellent aging potential.
Its sensory approach: it is pale yellow in colour, brilliant and clear, with silvery tones. This lively, light Champagne exhales notes of hazelnut and butter and aromas of honey and at times, brioche. The mouth has a lively, frank attack, with the return of lemony notes, with a finish featuring round, warm notes of orange.
… a soft cheese with bloomy rind from Normandy – Camembert AOP.
Its sensory approach: its thin, white rind features red dots. Its centre, often pale yellow in colour, gives off a mild aroma of the terroir. Depending on how mature it is, its flavours are either buttery or animal. It is enjoyed all year round, but is at its best from spring to autumn.
The frank attack of the “Blanc de Blancs” will appeal to the Camembert, while the sparkles will dissolve the greasy film on the cheese, and its freshness will bring out its buttery aromas.