IF BUBBLES COULD TALK, THEY WOULD HAVE SOME GOOD STORIES TO TELL.
First, here’s a little reminder for serving champagne – a classification by style. Aperitif: A spirited champagne that is intense and fresh. Starter: A delightful, well-balanced champagne rich and full bodied. Meal: A full-bodied, powerful champagne, with a predominance of pinot noir (rosé). A premium champagne (vintage champagne, grande cuvée). Dessert: Semi-dry or sweet, with a high level of residual sugar.
Terre de Vertus Larmandier-Bernier Champagne premier cru Blanc de blancs; nothing but chardonnay and no send-off dose added. As an aperitif, it will awaken your taste buds. It is acidic with notes of lemon, almond, and hazelnut. Its rich structure makes it an excellent accompaniment to oysters and ceviche. • SAQ code: 11528011, $71
Duval-Leroy Rosé A mix of pinot noir and chardonnay, this rosé – best as an aperitif or early in the meal – will charm you with its salmon pink colour. Full of finesse, this champagne has aromas of cherry and spice, followed by delicate floral notes. Its fresh, structured palate has minerality and long-lasting flavours. • SAQ code: 11316334, $81
Ayala Brut Majeur Brut Champagne Ayala is the archetypal champagne with a low level of added sugar. Its composition: 40% pinot noir, 40% chardonnay, 20% meunier, and 90% from vineyards in the region of Aÿ. It has notes of brioche, a floral bouquet, and a nice minerality. The mouthfeel is well balanced and fresh. • SAQ code: 11553137, $51.25
Taittinger Comtes de Champagne Brut Blanc de blancs 2000 A complex bouquet with light citrus and floral hints, and a suggestion of truffles and brioche. On the palate, its minerality, richness, and finesse offer hints of peach and mild tobacco, with a smooth vanilla finish that remains every bit as explosive. • SAQ code: 00867606, $158.25