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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As COVID-19 conspires with the grimmest of winds and rain to force a societal retreat behind our own front doors, the word ennui springs to mind. The muddle of displeasure is pierced when Natalia hands me a large bulbous glass of a liquid I do not recognise.

 

 

Britain’s lamentable exit

On the eve of Britain’s official departure from the EU, my partner and I decided to explore a small town on the Italian Riviera where thewintry cold doesn’t feel so much like cold war bite.

I had warned my significant other that I would be having an inverse departure party, a release of the sanity valve if you like!

 

Sitting inside the ancient castle walls inside the town of Soave, a short drive from Verona in northern Italy, the unique slightly almond aroma of the indigenous grape, Garganega, rises gently from my glass. The castle sprawls up the side of an extinct volcano that gives the region its variant soil structures that mark out the better quality of Soave wines.

 

Tanisha Townsend decided to move to Paris 4 years ago after regularly passing through the city en route to the world’s most famous vineyards. In fact, it was about 2 years ago at the Printemps de Champagne Bouzy Rouge tasting in Reims that I saw (who we shall now refer to as) GirlMeetsGlass chirpily speaking to her web followers on Snapchat.

 

The cathedral in Santiago de Compostela, the final resting place of Saint James, rises out of the landscape, infested with antiquity. The rambling steep streets give way to shafts of dramatic light, emblazoned chapels, and tightly packed tapas bars, dusty, as old novels pressed together in antiquarian bookshops.

 

Driving into the Entre-Deux-Mers region from the north, the vineyards roll out like a bright green deep-pile carpet across the undulating land. It’s hard not to be excited about tasting wines with so much heritage, as we head to Chateau-Sainte-Marie to meet with 5th generation owner, Stéphane Dupuch. 

 

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