Piper-Heidsieck, 'Brut', France, Champagne, 750ml Wines Champagne France www.Wineglobe.com

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Piper-Heidsieck, 'Brut', France, Champagne, 750ml
Champagne, France

About Professional Ratings

These wine ratings are based on a 100-point quality scale, and are selected by each publication's unique criteria. Some wine ratings are expressed as ranges. When this occurs we will list the highest score in the range and note the full range within the tasting note.

While ratings may influence your decision, the ultimate judgment is your palate.

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Product Notes:
Piper-Heidsieck cuvée Brut combines 50 rigorously selected growths. Pinot Noir and Pinot Meunier grapes give cuvée Brut its earlier years are used to create a more rounded blend and ensure the originality of the Piper-Heidsieck style. The wine's harmony develops over the course of slow ageing in Piper-Heidsieck's chalk cellars.

"Toasty aromas leap from the glass in this deliciously mature wine. It is soft but still very dry, with acidity tamed by both fine, mature fruit and a creamy texture that sits well in the mouth. This is a very fine, tasty wine." -Wine Enthusiast

"A gorgeous, toasty nose leads to candied citrus, honey and toast flavors in a medium-bodied, sumptuous profile. Very accessible and full of warmth and personality, with fine length." -Wine Spectator

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.

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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