The caviar was served with sour cream on a blini and in just the right proportion to not be overpowering. Churchill liked to consume his caviar from the tub but given each person's variable tolerance to the power of flavour, this was a good tasting partner for the Paillard.

Champagne Bruno Paillard Prestige Cuvee with caviar

The caviar was served with sour cream on a blini and in just the right proportion to not be overpowering. Churchill liked to consume his caviar from the tub but given each person's variable tolerance to the power of flavour, this was a good tasting partner for the Paillard.

Bruno Paillard Premiére Cuvée Extra Brut M.V. has over 25 vintages from 30 Crus that make up 50% of the blend. This is a very elegant champagne, which like the others we are tasting, has a low dosage of less than 6g/litre. 

This lower sugar level not only helps maintain freshness but, in more complex wines, allows us to be sensitive to a wider range of flavours. There is definitely a citrus profile that is light and elegant from the chardonnay but also red fruits from the pinot noir. 

The subtleness of the small serving of caviar worked well with the charm of the Paillard. I came back to this wine a little while later and it had really opened up with more overt fig, pear and red berry fruit. Very nice indeed.

Carl Edmund: “exquisite caviar that was paired with the champagne house, Bruno Paillard, Special Cuvée, Non-Vintage. It was absolutely perfectly paired. The unctuous and salinity characteristics of the champagne perfectly matched the caviar, and the cream and the blini.”

Brendan Barratt: “The Bruno Paillard was spectacular.”

Michael Edwards: “What I liked about it and the way it was prepared, although caviar has got quite a kick, it was presented in quite a delicate way, which accords very well with the precision of Bruno’s wines, which I adore, actually… particularly his premier cuvée”

 

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