Visual post. Delicious and fancy lunch with a Champagne that may have been the best yet.
Wine: NV Egly-Ouriet Champagne Brut 1er Cru Les Vignes De Vrigny ($60 - Binny's)
100% Pinot Muenier, 30 months on lees, disgorged 7/10.
Something magical here. Medium-bodied. Nose of dried mesquite with buttercream and yeast. Darker but not a particularly brooding or shy bubbly. More confident and thoroughly expressive in what it wants to be. Almost had a pinkish hue to it. A smoked tangerine/pear fruit gives way rather quickly to buttercream, fennel and a fancy nutmeg spice that drove the ship, turning it drying and woodsy to finish in the best possible way. Perfect acid, bubbles that kept everything in line and a great, pause-worthy finish where everything came together like a surprising and satisfying end to a great film. Worth every cent.
Pairing: 89 Fine and dandy, best with the butter
Most complete with baguette and butter, making everything in the wine sing on cue. A green apple and smoked trout bite brought every element in the wine to the front of the mouth party nicely while the cheese, a Duvillage 1860 product from the same Quebec cheese house that brought us Moondust, amped up a great funk in both. Nice stuff together. Would probably alter the food with this wine in the future, cuz we're definitely buying more of this stuff.