| 1999 Bollinger Brut Grande Annee
Champagne, France         |
Product Notes:
Bollinger Brut Grande Annee grapes come exclusively from Grands and Premiers Crus. 17 villages have entered in the 1999 blend, 82% from Grands Crus and 18% from Premiers Crus. The blend of La Grande Annee 1999 is composed of 63% Pinot Noir and 37% Chardonnay.
La Grande Annee is the Prestige Cuvee of Champagne Bollinger. It is only produced when exceptional quality harvests occur, and is the expression of Bollinger�s know-how. More than the illustration of the vintage particularity, La Grande Annee is the result of the Bollinger style, of its exceptional �terroir� and traditional wine making techniques. La Grande Ann�e develops a beautiful rounded structure and combines rich, complex and intense aromas, the expression of which changes according to the characteristics of the vintage. Drink now through 2015.
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 About Estate:
The grapes come exclusively from Grands and Premiers Crus. 17 villages have entered in the 1999 blend, 82% from Grands Crus and 18% from Premiers Crus. The blend of La Grande Ann�e 1999 is composed of 63% Pinot Noir and 37% Chardonnay.
La Grande Ann�e is the Prestige Cuv�e of Champagne Bollinger. It is only produced when exceptional quality harvests occur, and is the expression of Bollinger�s know-how. More than the illustration of the vintage particularity, La Grande Ann�e is the result of the Bollinger style, of its exceptional �terroir� and traditional wine making techniques. La Grande Ann�e develops a beautiful rounded structure and combines rich, complex and intense aromas, the expression of which changes according to the characteristics of the vintage.
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Food Pairing:
Recommended food pairings for specific champagnes: Although these are only guidelines as taste is a very personal thing.
Brut non vintage:
Scrambled eggs,Any mushroom dish Nuts, especially almonds Popcorn and potato crisps Cheese- especially hard cheeses such as parmesan, gouda or cheddar. Pasta or risotto-especially with cream or mushroom sauce.
Avoid heavy tomato-based sauces as the acidity clashes with the high acidity of the champagne.
Thin crust pizza, but not with heavy tomato-based topping.
Rose
Vegetables
Fish and seafood Poultry and game birds ie duck
Blanc de Blancs:
Sushi,Goats cheese. Poultry especially duck Pink-roasted lamb
Seafood and fish Vintages:
All fish and seafood dishes especially with rich, creamy sauces. Duck Caviar Desserts that are not too sweet may be accompanied by a demi-sec champagne.
Chocolate can be accompanied by an extra brut or demi-sec or a full flavoured dry rosT.
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Recipe:
An intimate setting or wedding reception begs for one of these Champagne Cocktail recipes. But don't stop there! A champagne cocktail adds a special touch to any party suitable for champagne. Just use the party-size recipe version below and follow the make-ahead tips for easy party preparation.
Party-Size Champagne Cocktail Recipe
1/2 cup simple syrup
1 1/2 teaspoons Angostura bitters
1 tablespoon lemon juice
1/4 cup Cognac (or Brandy or Grand Marnier)
2 (750ml) bottles champagne
Orange twist halves and cocktail cherries for garnish
Simple Syrup: Dissolve 1 part sugar in 1 part boiling water. Cool.
Chill all ingredients before assembling. Combine simple syrup, bitters, lemon juice and Cognac and set aside. Refrigerate if making ahead. When you are ready to serve, thread the orange twists and cocktail cherries onto picks and insert in champagne flutes. Pour the simple syrup mixture into a pitcher. Gently stir in the champagne. Pour into flutes. 14-16 servings.
Tip:Make as much of the simple syrup mixture as you think you'll need ahead of time. Use a scant cup of the mixture per 2 bottles of champagne.
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