Ruinart - Brut Champagne

$140.00
Sale price

Regular price $140.00

"A brilliant and limpid yellow color with gold reflections. Beautiful shine, the effervescence is sustained, with a very present cord.

A first fine and fresh, fruity nose, full of notes of white flesh fruits (pear, pippin apple), apricot as well as hazelnuts and fresh almonds. A few floral and spicy notes bring additional complexity.  The secondary nose reveals a beautiful olfactory intensity, on a more brioche and biscuit base.

Very direct attack on the palate. A balanced wine, fairly round and fleshy with aromas of ripe fruit (Reine-claude and Brugnon). The finish is long, the well-integrated dosage gives way to a characteristic freshness of Chardonnay, very present in the blend."

--------THE PRODUCER--------

Ruinart

Born in 1729, Ruinart is the oldest Champagne house.  Before it, there was none.  At its source, the uinutition of a monk who was ahead of his time.  The chardonnay grape is the signature of Maison Ruinart.  Its grapes, mainly from the Côte des Blancs and the Montagne de Reims, are at the heart of all its vintages.

 

--------THE GRAPE--------

Champagne blend

Maison Ruinart's signature cuvée is a blend of 40% chardonnay, 40 to 45% pinot noir and 10 to 15% meunier, including 25 to 30% reserve wines from the two years preceding the base. 

 

--------THE REGION--------

Champagne

Champagne is the famous region that makes the even more famous sparkling wines: Champagne. These wines are made via the Methode Tradtionelle process where the finished wines will undergo a secondary fermentation in bottle to create bubbles.

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 lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

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 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 big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They 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 fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could 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 could consider red wines that have lower tannins such as a Pinot Noir or 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 to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you 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 need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"A brilliant and limpid yellow color with gold reflections. Beautiful shine, the effervescence is sustained, with a very present cord.

A first fine and fresh, fruity nose, full of notes of white flesh fruits (pear, pippin apple), apricot as well as hazelnuts and fresh almonds. A few floral and spicy notes bring additional complexity.  The secondary nose reveals a beautiful olfactory intensity, on a more brioche and biscuit base.

Very direct attack on the palate. A balanced wine, fairly round and fleshy with aromas of ripe fruit (Reine-claude and Brugnon). The finish is long, the well-integrated dosage gives way to a characteristic freshness of Chardonnay, very present in the blend."

--------THE PRODUCER--------

Ruinart

Born in 1729, Ruinart is the oldest Champagne house.  Before it, there was none.  At its source, the uinutition of a monk who was ahead of his time.  The chardonnay grape is the signature of Maison Ruinart.  Its grapes, mainly from the Côte des Blancs and the Montagne de Reims, are at the heart of all its vintages.

 

--------THE GRAPE--------

Champagne blend

Maison Ruinart's signature cuvée is a blend of 40% chardonnay, 40 to 45% pinot noir and 10 to 15% meunier, including 25 to 30% reserve wines from the two years preceding the base. 

 

--------THE REGION--------

Champagne

Champagne is the famous region that makes the even more famous sparkling wines: Champagne. These wines are made via the Methode Tradtionelle process where the finished wines will undergo a secondary fermentation in bottle to create bubbles.

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 lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

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 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 big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They 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 fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could 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 could consider red wines that have lower tannins such as a Pinot Noir or 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 to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you 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 need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.