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Charles de Cazanove Brut 2007

$80.00
Sale price

Regular price $80.00
The quality of this 2007 vintage was unmatched thanks to the carefully selected chardonnay parcels and an incredible 9 years spent on lees. The nose is generous, with notes of almond croissant and candied fruit, with a hint of citrus zing. In combination these create a deliciously rich balanced palate.

 

The Producer

History of the House

Between Tradition and Modernity

The Charles de Cazanove brand, one of the oldest in the region, has learned to combine Tradition, Modernity and Dynamism through two centuries of dedication to Champagne.

In the 16th Century, a glassmaker from the Bigeault family travelled to Venice, the world centre for the glass industry at the time, to add to his skills and experience. On his return he added the name Casanova to his own, i.e. “New House” and gave it the French form “Cazanove”.

The growth of a brand

In 1811, Charles Gabriel De Cazanove, a young man aged 24 from a family of master glassmakers founded his own Champagne House in Avize, in the heart of the Côte des Blancs.

But rather than the founder, it was his son, Charles Nicolas, born in 1818, who contributed most to the growth of the brand. He was a businessman and chairman of the Epernay district horticultural society, and applied his botanical knowledge to the fight against phylloxera and turned Charles De Cazanove into a respectable company.
In his time, the House supplied, among others, Prince Metternich, an Austrian diplomat and politician, and the French presidents during the Third Republic: MacMahon, Sadi Carnot and Emile Loubet.

In 1902, as a prelude to the entente cordiale, Edward VII, king of the United Kingdom and Ireland, was received in Paris with the 1893 Champagne Charles De Cazanove Brut, of which he was very fond. Edward VII had it specially imported from France with his own personal label.

From generation to generation

On the death of Charles Nicolas De Cazanove in 1903, his sons Franck and Joseph passed the business on to the two following generations. Joseph’s son, Roger de Cazanove, who took control of the House in the 1920’s, was deported to Germany and died in captivity in the Nazi camps. His brother, Hubert, followed him and died shortly before the end of the fighting. Roger and Hubert de Cazanove’s nephew, Mr. Chiroussot, ran the company for a few years until 1954, when Amaury de Cazanove, grandson of Charles Nicolas, became company chairman.

Amaury called in Sylvain de Sournac, highly experienced in vine-growing and wine-making, to run Champagne de Cazanove. Sylvain de Sournac was a good administrator and shrewd businessman, and managed to achieve a tenfold increase in the House’s sales. Amaury de Cazanove’s arrival was accompanied by the Banque Vernes taking up a share of the capital, which it resold to Martini.
So, in 1958, the company found itself under the influence of Martini & Rossi and, from 1983, under the control of the Moët – Hennessy Group, which finally decided to part company in 1985 and sold it to SA Magenta - Epernay, a merchant and distributor for prestige brands, better known under its acronym S.A.M.E.
Maison Charles De Cazanove was bought out in 2004 and has become the flagship of a Champagne family group.

An increasing reputation

Nowadays, Maison de Cazanove is working on the reputation of Champagne and its people. As a special partner to the “Comédie de Reims” theatre, it is associated with a range of artistic projects and is particularly involved in the realms of cinema and music. In May 1991, the House celebrated the fortieth anniversary of “Cahiers du Cinéma” in Cannes, and then became a partner to the 45th Cannes Festival in 1992.

In 1992, in collaboration with Epernay Council, the House invited film-maker Jean-Pierre Mocky to film for a week in the champagne capital. He presented his film, “Le mari de Léon” Léon’s husband”, at eh Cannes Festival and gave a preview showing to the people of Epernay on 1st June. Since 2002, the House has supported and been a partner to the “Flâneries Musicales de Reims”.

An ancestral tradition open to progress

Today, Champagne Charles de Cazanove enjoys the use of efficient oenological and technological facilities and produces over 3 million bottles a year. Vinification mostly takes place in stainless steel vats, but where necessary, some wines spend time in oak to acquire that wonderful fullness that oak barrels provide. The wines take time to age in the traditional Champagne chalk cellar.

Authentic wines from a noble terroir, made in line with an ancestral tradition and open to the best that progress can offer the champagne lover, Charles De Cazanove wines are enjoyed throughout the world.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

The quality of this 2007 vintage was unmatched thanks to the carefully selected chardonnay parcels and an incredible 9 years spent on lees. The nose is generous, with notes of almond croissant and candied fruit, with a hint of citrus zing. In combination these create a deliciously rich balanced palate.

 

The Producer

History of the House

Between Tradition and Modernity

The Charles de Cazanove brand, one of the oldest in the region, has learned to combine Tradition, Modernity and Dynamism through two centuries of dedication to Champagne.

In the 16th Century, a glassmaker from the Bigeault family travelled to Venice, the world centre for the glass industry at the time, to add to his skills and experience. On his return he added the name Casanova to his own, i.e. “New House” and gave it the French form “Cazanove”.

The growth of a brand

In 1811, Charles Gabriel De Cazanove, a young man aged 24 from a family of master glassmakers founded his own Champagne House in Avize, in the heart of the Côte des Blancs.

But rather than the founder, it was his son, Charles Nicolas, born in 1818, who contributed most to the growth of the brand. He was a businessman and chairman of the Epernay district horticultural society, and applied his botanical knowledge to the fight against phylloxera and turned Charles De Cazanove into a respectable company.
In his time, the House supplied, among others, Prince Metternich, an Austrian diplomat and politician, and the French presidents during the Third Republic: MacMahon, Sadi Carnot and Emile Loubet.

In 1902, as a prelude to the entente cordiale, Edward VII, king of the United Kingdom and Ireland, was received in Paris with the 1893 Champagne Charles De Cazanove Brut, of which he was very fond. Edward VII had it specially imported from France with his own personal label.

From generation to generation

On the death of Charles Nicolas De Cazanove in 1903, his sons Franck and Joseph passed the business on to the two following generations. Joseph’s son, Roger de Cazanove, who took control of the House in the 1920’s, was deported to Germany and died in captivity in the Nazi camps. His brother, Hubert, followed him and died shortly before the end of the fighting. Roger and Hubert de Cazanove’s nephew, Mr. Chiroussot, ran the company for a few years until 1954, when Amaury de Cazanove, grandson of Charles Nicolas, became company chairman.

Amaury called in Sylvain de Sournac, highly experienced in vine-growing and wine-making, to run Champagne de Cazanove. Sylvain de Sournac was a good administrator and shrewd businessman, and managed to achieve a tenfold increase in the House’s sales. Amaury de Cazanove’s arrival was accompanied by the Banque Vernes taking up a share of the capital, which it resold to Martini.
So, in 1958, the company found itself under the influence of Martini & Rossi and, from 1983, under the control of the Moët – Hennessy Group, which finally decided to part company in 1985 and sold it to SA Magenta - Epernay, a merchant and distributor for prestige brands, better known under its acronym S.A.M.E.
Maison Charles De Cazanove was bought out in 2004 and has become the flagship of a Champagne family group.

An increasing reputation

Nowadays, Maison de Cazanove is working on the reputation of Champagne and its people. As a special partner to the “Comédie de Reims” theatre, it is associated with a range of artistic projects and is particularly involved in the realms of cinema and music. In May 1991, the House celebrated the fortieth anniversary of “Cahiers du Cinéma” in Cannes, and then became a partner to the 45th Cannes Festival in 1992.

In 1992, in collaboration with Epernay Council, the House invited film-maker Jean-Pierre Mocky to film for a week in the champagne capital. He presented his film, “Le mari de Léon” Léon’s husband”, at eh Cannes Festival and gave a preview showing to the people of Epernay on 1st June. Since 2002, the House has supported and been a partner to the “Flâneries Musicales de Reims”.

An ancestral tradition open to progress

Today, Champagne Charles de Cazanove enjoys the use of efficient oenological and technological facilities and produces over 3 million bottles a year. Vinification mostly takes place in stainless steel vats, but where necessary, some wines spend time in oak to acquire that wonderful fullness that oak barrels provide. The wines take time to age in the traditional Champagne chalk cellar.

Authentic wines from a noble terroir, made in line with an ancestral tradition and open to the best that progress can offer the champagne lover, Charles De Cazanove wines are enjoyed throughout the world.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.