Last night, my husband cooked pasta for me for dinner, which was a great treat. We decided to open the bottle on the 'champagne shelf' to go with it - Bereche et Fils Brut Reserve, which I had acquired from Green & Blue. This wine is a balanced mix of the traditional champagne grapes, chardonnay, pinot noir, and pinot meunier, but does not undergo malolactic fermentation like most champagnes.
We had high hopes for this wine, as we've drunk champagnes from this maker before. We weren't disappointed. The champagne smelled of uncooked bread dough and tasted slightly of this at the start. The finish was long and lovely - crisp, juicy grapefruit. The bubbles were teeny-tiny, but there were lots of them and they lasted. My husband commented that it was nice to "drink French again" as this champagne was such a different experience to the Italian and Spanish wines we had in the past two days - much cleaner, more balanced, yeastier, weightier. We loved it!
Bereche et Fils say on their website that this is their 'signature' champagne and I can see why. That said, I'm now keen to track down a bottle of their zero dosage Extra Brut Reserve...
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