Monday, April 2, 2012

#266 - Quebecois Cheese, Smoked Trout & Other Stuff With NV Egly Ouriet Champagne



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.
  

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