A lot of champagnes are drunk at occasions when all that matters are the bubbles. But if you open a high quality champagne with a strong character it deserves more attention. It should actually be drunk as a “normal” wine. And why not with food?
When you meet Alexandre Penet at Champagne Penet-Chardonnet in Verzy he often stresses these facts: that champagne is a wine and that his champagnes are delicious with food. They are complex, very dry – always at least extra brut – and with an amazing length and depth.
Alexandre knows exactly how to work in the vineyard and in the cellar to obtain these characteristics. He has some very interesting ideas, some of them new and unusual for the region.
Read more on this in Britt’s article on Forbes: Champagne Penet-Chardonnet, When Champagnes Is More Than Just The Bubbles.
Here’s the introduction:
The bubbles are important in a sparkling wine. But high-quality champagne is so much more than just the bubbles. “Champagne should be enjoyed in the same way as a still wine,” says Alexandre Penet, owner and winemaker at Champagne Penet-Chardonnet.
I wholeheartedly agree. With champagnes as complex as his, the bubbles are just one of the ingredients. They do not dominate the experience. Alexandre also firmly believes that his champagnes are perfect with food. “Don’t be afraid to drink champagne all through a dinner”, is his advice. Champagne is not only for the aperitif.
Champagne Penet-Chardonnet is situated right in the middle of the pretty little village of Verzy. The village overlooks the gently sloping vineyards of Montagne de Reims. In the distance, you can discern the mighty cathedral of Reims. The hustle of Reims though seems far away here in this quiet village. That is, of course, if you don’t happen to come during harvest.
Read more on this in Britt’s article on Forbes: Champagne Penet-Chardonnet, When Champagnes Is More Than Just The Bubbles.
Champagne Penet Chardonnet is also featured in our award-winning book on growers’ champagnes.
