Made entirely from red grapes, this Champagne certainly has the weight to see us through a cold winter evening. What it also has is bottle age, giving toast, spice and red berry skin flavors. The wine is full, forward, a likely candidate even for red meats, certainly for chicken.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.