Instead of celebrating Easter with the traditional chocolate eggs, my husband tracked down a bottle of 1998 Billecart-Salmon Blanc de Blancs that we drank alongside a lemon polenta cake that I made.
We love the Billecart-Salmon rose, so I don't know why I was so surprised at how wonderful the blanc de blancs was. It had an intensely fruity nose, but an acidic yeastiness in its taste that was perfectly balanced. The finish had no bitterness whatsoever, and lasted for ages. And the best part for me - it had plenty of bubbles. It was perfect with the lemon cake, but I suspect this is another all-rounder that you could serve with any light or fresh-flavoured food. Or, one that you would thoroughly enjoy on its own!
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