Reims, March 2020
Blanc de Noirs is the emblematic cuvée of Chanoine Héritage champagnes.
Made exclusively from red grapes with white pulp, the wine is a blend of 65% Pinot Noir and 35% Meunier. In this blend, Chanoine highlights the Pinot Noir, grown in the best terroirs of Les Riceys in the Côte des Bar and the Montagne de Reims.
Tasting notes: Chanoine Héritage Blanc de Noirs
The color is golden with slightly amber highlights. The charming yet intense nose reveals flavors of candied fruit with notes of ginger and licorice.
On the palate, the fine, solid structure gives off flavors of spices and coffee, making Chanoine Blanc de Noirs a champagne that is both rich and velvety.
Easter menu with Chanoine Blanc de Noirs
A robust and vinous champagne, rich and unctuous, Chanoine Blanc de Noirs is the ideal accompaniment for a special meal, from start to finish. It goes well with substantial dishes.
Isabelle Tellier, Chef de Cave of the House of Chanoine Frères and a food lover, has designed an Easter menu especially suited to this cuvée for a joyous celebration of this special time. Isabelle advises that this Blanc de Noirs not be served too cold — its ideal tasting temperature is between 10°C and 12°C.
“For the food-champagne pairings for a special Easter meal, I like to highlight traditional cuisine. This Blanc de Noirs goes extremely well with the lamb traditionally served at Easter. Morel mushrooms, if they can be had, will gently accent the tender, fragrant meat.
And this year, for a dessert that's not overly sweet, I came up with the idea of a kulich! It’s a Russian brioche with raisins served for the celebration of the Orthodox Easter.
Chiffonnade of Speck ham
Lamb shoulder stuffed with morels, multicolored carrots