A.R. Lenoble Brut Reserve (Intense) Champagne Wines Champagne France www.Wineglobe.com

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A.R. Lenoble Brut Reserve (Intense) Champagne
Champagne, France

About Professional Ratings

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

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Product Notes:
BLEND : The BRUT INTENSE cuvTe is a very harmonious blend of Chardonnay, Pinot Noir and Pinot Meunier from only the very best hillsides in the Epernay region, with a proportion of almost 10% of wines from barrels. Well balanced and fruity, it is a very classical wine. Aged for a minimum of two and a half years in the cellars, it is dosed at between 7 and 9 g/l.

VISUAL ASPECT : Deep gold, fine, lively bubbles characteristic of wines that have enjoyed long maturing on the lees, light, lasting foam.

NOSE : Very expressive bouquet with floral aromas followed by notes of white fruit.

ON THE PALATE : Fresh, lively and well balanced with long-lasting aromas. Reveals all the finesse of the Chardonnay, the richness of the Pinot Noir, and the supple quality of the Pinot Meunier.

SERVING SUGGESTIONS : This fruity, well-structured champagne is ideal for all those pleasurable moments with your family or friends. A wine for sharing that will go well with romantic dinners for two or large festive meals. Served chilled but not ice-cold; ideally 8 to 9�C

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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