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RARE VINTAGE 1988 The vintage This vintage is characterised by wines of finesse and great ageing potential. The grow...Read more...
Food Pairings for Veuve Clicquot Brut Champagne Rare
A perfect vintage, you can tell right away that it's a vintage veuve, very similar to the Grand Dame '95. Lovely toast on the nose, with hints of dark fruits, and malt loaf, all of which follows through onto the taste. I could drink this all day.
RARE VINTAGE 1988 The vintage This vintage is characterised by wines of finesse and great ageing potential. The growing season of the vines went very smoothly without any major climatic mishaps. After a mild winter, dry and wet moths alternate during springtime. Bud-burst occurs in the third week of April. The flowering takes place quickly, between 16 and 20th June. Weather conditions are favourable and ensure an excellent berry set, with no shatter and very little “millerandage”. During the ripening period, weather conditions often vary between very good and less favourable. Nevertheless the grape maturity progresses normally. The harvest last from September 19 to the 27th. They take place under excellent climatic conditions, leading to the perfect ripening of the grapes (9° GL) while preserving a remarkable level of acidity. The cuvée This Vintage is made up from twenty villages all classified as Premiers or Grands Crus. They are located in the Côte des Blancs and the Montagne de Reims regions. The dominance and power comes from the Pinot Noir, which represents 68% of the blend. The finesse and elegance are achieved from a complement of 32% Chardonnay. Sensory notes The effervescence is both delicate and long lasting. The bouquet is fine and complex, strong in the aromas of dried fruits and flowers. There is an elegant harmony in the nose around toast and brioche notes. In the mouth, the wine is firm and well structured, with masses of substance and refinement. Such wine accompanies perfectly lobsters, scallops and sea fish. After a few more years of ageing, one would not hesitate to offer it with poultry or with meat dishes such as veal.
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