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”Blanc de Blancs” Champagne…
. Champagnes made using Chardonnay alone are characterised by delicate, fresh aromas with finesse and excellent ageing potential.
Its sensory approach: it is pale yellow in colour, brilliant and clear, with silvery tones. This lively, light Champagne exhales notes of hazelnut and butter and aromas of honey and at times, brioche. The mouth has a lively, frank attack, with the return of lemony notes, with a finish featuring round, warm notes of orange.
The cheese…
… a soft goat’s cheese wrapped in the leaf of a chestnut tree, from Provence-Alpes-Côte d’Azur, Banon AOP.
Its sensory approach: its creamy centre has slight blue veining along the ribs of the leaf which covers it. Its soft and tender white centre gives off flavours of goat meat, herbs and mushrooms. It is eaten all year round, but its flavours are intensified from spring to autumn.
The pairing
The finesse of the Banon AOP is complemented by the minerality of the Chardonnay, and its lively character highlights the milky nature of the goat’s cheese.
