• Paul Lebrun Grande Réserve - A good glass of classic #Champagne

  Permalink, by Sebastian Nickel

  

  What I especially love about this wine, is the fact that it sticks to its colours despite all fashions and trends. Being a typical “aperitif champagne”, it has an intense bouquet and full flavors. Generous or even opulent on the palate like a burlesque dancer, it appears confident and stays cool, caring very little about todays enthusiasm for slender and elongated wines.

  Personally, I have nothing at all against a (good) Champagne Brut Nature, but I must admit that this “old school” interpretation of a “blanc de blancs” reassures my palate. Although it is full-bodied and smooth, it shows the typical, fresh acidity of Chardonnay grown on chalky soils, flattering the tongue and tickling the palate. This wine is a one-man show on its own, that will fully entertain you while waiting for diner, but also welcomes slightly salted savouries as an aperitif.

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• A good glass of ... #champagne Extra Brut Paul Lebrun

  Permalink, by Sebastian Nickel

  

  The small, regularly rising bubbles apparently feel very comfortable in the glass and form a fine layer of mousse on the surface. Generous and seductive in the nose, with delicious fragrances of peaches, orange peel and grapefruit. On the palate, it unfolds an amazing floral character, almond blossoms but also fresh almonds, supported by fine, lemony acidity. Despite its low dosage (5 g / L sugar), the wine shows surprisingly medium-bodied and creamy mouthfeel, which makes it an excellent aperitif wine.

  Without preference for MEAT or VEGETABLES, it may be enjoyed without food, but may also be accompanied by grilled almonds or a piece of cheese, such as a 24 month-aged Comté, a Cantal Entre-Deux or a young Grana Padano.

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• A good glass of… old #Champagne

  Permalink, by Sebastian Nickel

  It’s not an excellent idea to mature champagne in your own cellar. Most sparkling wines that you hide in the basement for several years will not reward your patience at all. They will have lost their zest, bubbles and probably a large part of their taste. Bottles of Champagne mature best in the cellars of the estate and when on the market, you should drink them over the next 12 to 18 months. In fact, at the winery the wines ripen on lees, giving them an incredible ageing capacity. The ripening on lees also contributes to the development of a typical bouquet of old Champagne: dried fruits of all kinds, hazelnuts, apricots, figs, but also dried flowers and the aroma of freshly baked bread, marmalade and spices…

  

  The Cuvee PRESTIGE of PAUL LEBRUN shows typical traits of an old champagne. A blend of several vintages, about a fifth of the wine aged in oak barrels, at least five years of bottle ripening in the cool chalk cellars 12 meters below the ground. A masterpiece of patience!

  The rich, almost opulent nose with aromas of baked pears, almonds and dried flowers is more of a classic among mature Champagnes. In contrast, the fresh perfume of Physalis is rather a surprising aroma to be found in wine. The palate is medium-bodied and tasty, showing long-lasting fine bubbles.

  FOOD MATCHES FOR CARNIVORES AND HERBIVORES: To be enjoyed on a long evening with friends, or while reading literary classics (Zola, Hugo, Huxley ...). For friends of sweets some “Buiscuit Rose” from Reims is suitable. More salty palates should pounce on a piece of old hard cheese...

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• #Recipe - Salmon fillet with saffron and #champagne

  Serve with black rice and a puree of parsnip and celeriac

  Permalink, by Sebastian Nickel

  

  Serves 6

  Salmon fillet (about 1 kg)
  One organic lemon
  2 medium-sized parsnips
  1 medium-sized celeriacs
  A small pot crème fraîche
  Long grain black rice
  One small onion
  150 ml champagne or white wine
  150 ml fish stock
  200 ml liquid cream
  Saffron
  Olive oil
  Oil of roasted sesame seeds
  Salt and pepper

  For the side dishes
  Peel, dice and cook the parsnip and celeriac with a little water. Mash with the crème fraîche in a blender. Cook the rice and keep warm with some butter.

  For the fish
  Wash and dry the fillets and place on a baking sheet with parchment paper. Cut lemon slices and spread them over the fish. Cook up to 15 to 20 minutes at 180 ° C.

  For the sauce
  Finely dice the onion and stir-fry them with the olive oil until they are slightly coloured. Add the champagne or wine and let reduce. Add the fish stock and saffron and let reduce again. Now add the liquid cream, bring to a boil briefly and keep warm.

  To serve
  Put piece of salmon fillet on each plate and pour some sauce over it. Add two tablespoons of parsnip-celeriac puree to the plate, dribble a little sesame oil over it and, if appropriate, season with salt and pepper. Add a little butter to the rice in the pot, stir, season with salt and pepper, and add some to each plate.

  Enjoy with
  A full-bodied but crispy white wine or a Blanc de Blancs vintage Champagne. Blanc de blancs Champagne, made exclusively from Chardonnay are quite rare wines. On the palate, they outline a very special mineral acidity. Vintage Champagne should be produced in exceptional years, which gives, along with an extended bottle aging, amazing complexity and richness to the wines.

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• A good glass of... Champagne Paul Lebrun Carte d’Or Brut

  Permalink, by Sebastian Nickel

  

  It’s the most modest champagne of the winery. You may call him the basic wine, the entrance to the wine range, the little brother of the great wines ... Call whatever you want, it just doesn’t care with nothing to hide. It is like that. Sincere, open and honest. He is a blanc de blancs, therefore produced exclusively from Chardonnay, a blend of two vintages (2009 and 2010), fermented in steel tanks and matured ten meters below ground in the cool chalk cellars of the winery for 36 months. A nose of red currants, lemon and fresh grass, lively on the palate, finely fizzy and with a long finish. Its crisp acidity easily gets along with the 10 grams of sugar added during the Dosage, without even a hint of heaviness coming up.

  Whether you are a meat addict or rather plant eater, this Champagne perfectly matches to your moods and desires: To an aperitif, that asks for lightness and freshness in the glass, to accompany various fish and seafood dishes, cooked or raw, to sushi of course, but also to raw ham, creamy goat cheese or caramelized apple pie. Trust your palate and trust the wine, both will tell you when harmony is missing.

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• Thanks to everyone for this great harvest time! #Champagne

  Permalink, by Sebastian Nickel

  Thanks to our loyal harvesters, grape pressers and drivers…
  To all who have helped us in this year’s grape harvest and winemaking!
  Joey, Wilfried Greg and the “girls” ... ..
  Dominique, Régis, François, Thierry.
  Clément et Gérard.
  Morgan.
  Romain, Christiane et Pepe.
  The "River Experts»: Brice, Jean-Marc and Fred ...
  Transport Déré, in the person of JF: already 20 years of common harvest!
  Sylvie, Nono ...
  Both Jean-Marc S. Wine EXPERTS ....
  Laurent, Ludo, Alex ....
  Dominique.

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• Would you like some crispy #Champagne Extra Brut Blanc de Blancs ?

  Permalink, by Champagne Paul Lebrun

  The family estate, winegrowers for 10 generations, is located in the heart of the Côtes des Blancs. First champagne under their own label in 1902, today’s brand was created in 1931 by Paul Lebrun. His grandchildren, Nathalie and Jean Vignier are farming 16.5 hectares of Chardonnay in Cramant and Sézanne. (RM).

  

  After having got some air, this Champagne, bottled as an Extra-Brut shows elegant floral aromas, grapefruit and pineapple. The freshness of the flavors show up again on the palate, accompanied by a medium-bodied structure without heaviness. Taste him between 2015 and 2020 on a carpaccio of scallops.

  Tasting comment by Guide Hachette 2016

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• A good glass of... 35 grams of sweetness. #champagne

  Permalink, by Sebastian Nickel

  Last night I opened a bottle of Champagne Paul Lebrun Demi-sec. I felt like it. Usually rather a « brut » drinker, I admit that me, too, I sometimes need a little sweetness in my glass. That must be the romantic side of my palate ...

  

  Shiny and golden, with very fine, creamy bubbles, the wine flirts with me from the very first minute. It exhales a delicate scent of red currants and fresh melon, a perfume that continues on the palate, enriched by a splash of lemon juice. Proud to be a semi-dry wine, it displays its 35 grams of sugar per liter without any complex. Featuring a fresh and tender balance, it ends up on juicy acidity. This Champagne is an endangered species, precisely because most people are like me. Dry bubbles are more fashionable at the moment.

  WINE & FOOD MATCH FOR CARNIVORES & HERBIVORES
  Those who sabre a bottle of this Champagne, should come up with a nice fruit salad and a certain sense for savory moments.

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