Champagne isn’t just for celebrations, allow this magnificent wine to be a part of your regular adventures. Champagne is only from the region in France, and other sparkling wines are from other places with other names.
Fermented twice using CO2 and during the second fermentation is when the millions of bubbles are formed. This age-old process is called “method traditional.” Brut is a French term that means “dry” and is used to describe a type of Champagne or sparkling wine with a low sugar content. In the world of Champagne, the foam is referred to as “mousse”.
This term is a French word meaning “foam,” which describes the overall frothy head of the wine.
The term “perlage” refers to the string of fine tiny bubbles that rise from the bottom of the glass.
Champagne is the only wine-growing region in France that allows red and white to be blended to obtain rosé. The red wine from famous vineyards that produce red AOC Champagne is added to the still white wine before bottling, The proportion of red wine is determined by a cellar master and depends on the desired aromatic characteristics and color. Champagne is made from a sophisticated blend of chardonnay, Pinot noir, and Pinot meunier.
This mixing takes place before the bubbles are formed (before the “second fermentation” in the bottle), basically, before the Champagne is Champagne.
Nicolas Feuillatte Champagne offers a brilliant Reserve Exclusive Rosé. Full-bodied flavors of redcurrant, blueberry, sassy raspberry, and a hint of pressed strawberries is lovely.
With enticing aromatics of red berries and marigold. Serve with salmon, tuna, sushi, Cajun shrimp, deviled eggs, oysters, chicken salad, grilled pork chops, veggie kabobs, lobster with drawn butter, and toasted croissants. I love the full mouth feel of this Champagne, the fine silky bubbles, and the red fruit nose. Enjoy this wine with light salads and a piece of grilled salmon on top, drizzled with herb dressing.
Nicolas Feuillatte Champagne Sustainability Efforts
A modern Champagne House that launched in 1972 with innovative ideas.
Since 2004, 18 tons of corks from production and tastings have been collected for repurposed insulation. Since 2010, Nicolas Feuillatte has been working on lighter glass bottles to reduce the impact of pollution during transport and to preserve the environment. Each bottle has gone from an empty weight of 900g to 835g, avoiding 650 tons of glass each year.
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