Le Sous Bois
Billecart-Salmon | Brut
Making Bolognese – slowly, patiently, with everything that goes with it. Half a bottle of Pinot Noir in the sauce, two glasses alongside for sensory accompaniment. While the Bolognese simmers on the stove for 4–5 hours, there's just one thought: If it works, it works.
At the center is the Billecart-Salmon – Le Sous Bois – aged entirely in wood, creamy, spicy, with fine maturity.
Paired with a classic braised Bolognese, twirled on the plate, with a generous truffle burrata in the middle, cut open and lightly melted. Around it, a touch of olive oil, some Parmesan – but subtle – and a small sprig of oregano. A plate with substance.
Facts: Chardonnay, Pinot Noir & Meunier – all aged in wood. Dosage: approx. 7–8 g/l (Brut). Served at approx. 50°F.
A glass that picks up the warmth of the plate and carries it forward. The pairing is a dream.
Tasting Notes
Champagne aged entirely in wood with creamy texture, spicy notes, and fine maturity.
Der Mittag begann gestern ganz klassisch: Bolognese ansetzen – langsam, geduldig, mit allem, was dazugehört. Und ja, mit einem Pinot Noir 2012er Ried…
Details
| Producer | Billecart-Salmon |
| Cuvée | Le Sous Bois |
| Category | Brut |
| Grape Varieties | Chardonnay, Pinot Noir, Pinot Meunier |
| Terroir | — |
| Style | Brut |
| Highlights | Wood aging, creamy, spicy, mature |
| Pairs with | Cheese, truffle, game dishes |