Cordon Bleu Brut
De Venoge | Brut
Wurstsalat & Champagne. Why not?
Wurstsalat & Champagne. Why not? Evening, keeping it classic: finely sliced wurstsalat with vinegar, oil, red onions – and with it the – Cordon Bleu Brut. Sounds like two different worlds at first – but works surprisingly well: The champagne brings freshness, structure and elegance that perfectly balance the fat content and spice of the salad. Floral notes, some butter, a hint of bread crust – and a pleasantly mineral finish. Facts: 50% Pinot Noir 25% Meunier 25% Chardonnay Aging time: 3 years on the lees Dosage: 6.1 g/l Maison De Venoge – founded 1837 in Épernay Drunk from the – Gold Edition, since I couldn't really gauge this combo and this glass is actually always the golden middle between too bulbous and too narrow. And yes, sometimes contrast is the best: butcher shop meets Maison
Sounds like two different worlds at first – but works surprisingly well: The champagne brings freshness, structure and elegance that perfectly balance the fat content and spice of the salad. Floral notes, some butter, a hint of bread crust – and a pleasantly mineral finish.
Facts:
Tasting Notes
Floral notes with some butter and a hint of bread crust, plus a pleasantly mineral finish. Freshness and structure define this elegant champagne.
Details
| Producer | De Venoge |
| Cuvée | Cordon Bleu Brut |
| Category | Brut |
| Grape Varieties | Chardonnay, Pinot Noir, Pinot Meunier |
| Terroir | — |
| Style | Brut |
| Highlights | floral, buttery, mineral, bread crust |
| Pairs with | Cheese, Charcuterie |
Posts
Wurstsalat & Champagner. Warum nicht? 🥒🥩🥂 Gestern Abend einfach mal ganz klassisch: fein geschnittener Wurstsalat mit Essig, Öl, roten Zwiebeln…