Grand Vintage Collection 1999

Grand Vintage Collection 1999

tasting notes

Composition

Pinot Noir: 38%. Chardonnay: 31%. Meunier: 31%. While the year was favorable for all three grape varieties, Meunier was particularly distinguished in 1999 and so accounts for a historically high proportion of the blend.

A BRIGHT, GOLDEN COLOR

A WARM AND POWERFUL BLEND

After 21 years of aging on yeast lees, the wine has developed a rich maturity with dark, warm notes, initially sweet (licorice, nougatine, Malaga) then dry (mocha, hazelnut, toast, charcoal).

A POWERFUL, FULL-BODIED PALATE

On the palate, there is an immediate sensation of the power and volume of a mouth-coating wine that is full-bodied yet light. Generous notes of candied grapes, dates and honey give way to the flavorful astringency of coffee and licorice in the finish.

DOSAGE

5g/L

AGING PERIOD IN THE CELLAR

21 years

AGING AFTER DISGORGEMENT

6 months minimum

Chromaticity

The blend of this champagne evokes the brown and warm notes of roasted coffee and licorice. On the palate, the dark notes are accompanied by a smooth touch of honey and candied grapes.

Textures

On the palate, the texture of this wine is dense yet light, like a velvety, enveloping, structured ganache, reminiscent of wild silk.

do

  • Sophisticated cuisine

  • Reduced, coating jus

  • Roasted notes, controlled bitterness

  • Dark spices (green cardamom, licorice, etc.)

  • Precise cooking, respecting the texture of the ingredient

  • Cooking methods that respect and concentrate the juices/residues (in the oven, in parchment paper, in a salt or bread crust, etc.)

    • don't

    • Pure, excessive acidity

    • Sweet and savory, sweet and sour

    • Too much fat

    • Under-reduced jus

    • Fresh green herbs (basil, flat parsley, etc.)

    • Raw cuisine (carpaccio, sushi, etc.)

    • Cuisine without character

    Ingredients matrix

    pourquoi ?

    Mâche non excessive
    Jutosité délicate et élégante
    Œufs de poisson (pour le craquant
    et la salinité iodée)

    Quel ingrédient ?

    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole)
    Œufs de poisson

    Comment ?

    Cru
    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole)
    Œufs de poisson
    Cuit
    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise
    vis avec une mayonnaise

    Ingredients matrix

    Grand Vintage Collection 1999

    Taste of the seaMeatsVegetalDairy
    Why?
    What?
    How?
    Fish
    Chewiness and tenderness
    Turbot
    John Dory
    Sea bass
    Cod
    Smoked bonito
    Cooking at low temperature, steaming
    Obligatory sauce
    Smoked bonito flakes
    Shellfish
    Chewy, slightly iodized
    Hint of sweetness
    Scallops
    Mussels
    Abalone
    Pan-fried or seared
    Freshly-opened mussels (steamed or à l’anglaise) with a characteristic sauce
    Abalone cooked with respect for tenderness
    Crustacean
    Chewiness and texture
    A hint of sweetness
    Lobster
    Sauce with brown flavors/aromas (wrapped in seaweed, cooking on the bone)
    Meat and poultry
    Dense, fleshy, melting texture
    Farmhouse poultry
    Capon
    Beef (oxtail, chuck, cheek, etc.)
    Veal sweetbreads
    Duck
    Veal rump
    Venison
    Beef slow-cooked in jus
    Duck cooked with a Sous Vide
    Venison: fillet, tender cut
    Herbs
    Dark herbs
    Seaweed for dark iodine
    Licorice
    Anise Hyssop
    Kombu seaweed
    Licorice, infused or cooked with licorice stick,
    Hyssop, uncooked, added a minute before serving.
    Seaweed to recreate skin on a piece of meat or fish, before cooking
    Vegetables
    Texture, tenderness, concentration
    Absence of plant-based ingredients
    Winter root vegetables: Jerusalem artichoke, parsnip, salsify
    Breton artichoke hearts
    Eggplant
    Onion
    Golden turnip
    Cooked in concentration of juices (without cooking liquid)
    Artichoke steamed to preserve flavors
    Mushrooms
    Brown, dark aromas/flavors
    Shiitake
    Black winter truffle (brumale) and melanosporum
    Morel
    Oak Lentin
    Saint George's mushrooms
    Cooking with winter truffle
    Tuber melanosporum for finishing
    Morel fried in butter, surf and turf with seaweed
    Nuts
    For texture and toasted/grilled flavors
    Sesame
    Hazelnut
    Pecan
    Lightly roasted
    Cereals and seeds
    Toasted, smoked al dente, texture, Chewiness
    Buckwheat
    Light toasted sesame seeds
    Spelt
    Freekeh
    Black rice
    Toasted and/or grilled for variation on the palate and a Toasted note
    Smoky notes
    Spices
    Dark spiciness with a light touch.
    Coffee
    Licorice
    Green cardamom
    Star anise
    Long black Java pepper
    Nutmeg
    Ginger
    Hay
    Black tea
    Infused with heat (15 mins. max)
    Controlled roasting before use
    Fruit
    Concentrated, light jus
    Honeyed notes
    Mirabelle plum
    Candied grapes
    Roasted spicy pineapple
    Roasted
    As a condiment: gel, sauce
    Cheese
    Pronounced ripeness
    Strong umami
    Parmesan
    Aged Mimolette
    Aged Swiss Tomme
    Comté + 36 months
    Aged Cheddar
    As an ingredient in a dish for saltiness and/or power.
    Served by itself at the end of the meal, French style, without preserves or honey

    Ingredients matrix

    Grand Vintage Collection 1999

    Poisson

    Pourquoi ?

    Mâche non excessive
    Jutosité délicate et élégante
    Œufs de poisson (pour le craquant et la salinité iodée)

    QUEL INGRédient ?

    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole) Œufs de poisson

    Comment ?

    Cru :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    Cuit :

    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise vis avec une mayonnaise

    COquillages

    Pourquoi ?

    Mâche non excessive
    Jutosité délicate et élégante
    Œufs de poisson (pour le craquant et la salinité iodée)

    QUEL INGRédient ?

    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole) Œufs de poisson

    Comment ?

    Cru :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    Cuit :

    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise vis avec une mayonnaise

    Crustacés

    Pourquoi ?

    Mâche non excessive
    Jutosité délicate et élégante
    Œufs de poisson (pour le craquant et la salinité iodée)

    QUEL INGRédient ?

    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole) Œufs de poisson

    Comment ?

    Cru :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    Cuit :

    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise vis avec une mayonnaise

    Inspirations

    Wild turbot with black truffles, smoked texture Jerusalem artichokes and dashi stock

    snacking

    Concombre Ecume Gingembre Caviar de Yuzu

    Etiam lobortis rutrum purus interdum finibus.

    Ut vitae cursus est. Vestibulum vulputate ac libero ut scelerisque.

    Nam rhoncus cursus enim, nec sollicitudin tortor porttitor ut.
    télécharger