Tasting Notes
COLOR:
This Blanc de Blancs displays a pale golden hue with a vibrant and persistent stream of fine bubbles dancing gracefully in the glass.
NOSE:
The nose is greeted with an inviting bouquet of fresh citrus fruits, green apples, and delicate white flowers. There are subtle hints of brioche and toasted almonds, a testament to its extended aging on the lees.
TASTE:
On the palate, the wine is lively and crisp, with a refreshing acidity that enlivens the senses. Flavors of lemon zest, pear, and Granny Smith apples dominate, complemented by a subtle minerality that adds depth and complexity.
FINISH:
The finish is long and elegant, leaving a lingering impression of sophistication.
Food Pairing
The Pol Roger Blanc de Blancs 2013 is a versatile and refined Champagne that pairs wonderfully with a variety of dishes and occasions. Here are some suggested food pairings:
Oysters:
The crisp acidity and minerality of this Blanc de Blancs make it an ideal companion for fresh oysters on the half shell. The brininess of the oysters harmonizes with the wine's citrusy notes.
Seared Scallops:
The wine's elegance complements the delicate sweetness of seared scallops, creating a delightful pairing that accentuates the flavors of both.
Triple Cream Brie:
A creamy and rich triple cream Brie cheese is an excellent choice to accompany this Champagne. The wine's acidity cuts through the cheese's richness, creating a balanced and indulgent pairing.
Lobster Thermidor:
For a luxurious dining experience, enjoy the Pol Roger Blanc de Blancs with Lobster Thermidor. The wine's acidity and complexity will enhance the flavors of this classic dish.
Sushi and Sashimi:
The freshness of sushi and sashimi is beautifully enhanced by the wine's vibrant acidity and citrus notes, making it a superb choice for a sushi dinner.