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 | Billecart-Salmon Billecart-Salmon Brut Réserve
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 95 | JaneGarvey | Atlanta | Georgia | USA | I was in South Africa when I first tasted Billecart-Salmon. It was the rosé, and I went into instant high swoon. On the spot. Derived from the early 19th century marriage of Nicolas François Billecart and Elizabeth Salmon who founded the house in 1818, Champagne Billecart-Salmon is operated today by the fifth generation successors. Full-bodied and showing a medium straw color, with persistent bead, the wine is a brut (dry). What aromas! Toasty, but with brilliant pear-and-melon-like fruit, cushaw or golden watermelon. Elegant and refined. On the palate, brioche and ripe fruit vie for attention, as the complex yet elegant flavors conclude in a mouthwatering acid-backed finale. Well cellared, it should keep about a decade from when first disgorged. Grapes are the usual: Pinot Noir; Chardonnay; Pinot Meunier, but percentages vary slightly from year to year. All grapes are from the Marne department. Foods: Pistachios; eggs Benedict and similar brunch egg-based dishes; crab Benedict; eggs Sardou; chicken liver mousse on small toasts; kura caviar with Mexican cream on a baked, low-salt potato chip; taramosalata; French onion dip; poulet à la crème; lobster; King crab legs with drawn butter; crab casserole; roast chicken; prime rib; and, yes, my friend’s lightly salted “boil’” peanuts. Delicious, in fact.
Georgia Distributor:
Avant Partir | 05/01/2009 |
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