CURRENTLY SIPPING ON: CHAMPAGNE JACQUART
It is no secret that I love champagne.
It is my preferred choice of sparkling wine. Who doesn’t love those toasty brioche notes with the tartness of green apples all wrapped up with a refreshing acidity to tie it all together. IT IS MAGIC WHAT HAPPENS IN A BOTTLE OF CHAMPAGNE.
Anyways, I’ve been sipping on a new bubbly lately that I want to bring to your attention: Champagne Jacquart.
Specifically, I’ve been sipping on the Mosaïque Brut which is a non-vintage (NV) champagne. NV champagne means that the blend that makes up the champagne, is not all from the same year. For example, the Mosaïque Brut is a blend of 40% Chardonnay, 35% Pinot Noir, 25% Meunier, and 25 to 35% of reserve wines (wines from past years).
This bubbly is extremely well balanced. It’s everything you want in a bottle of bubbly – it has mouthwatering (literally) acidity, crisp notes of green apple, pear, citrus but then it has that oh so delicious brioche quality that we get from the yeast cells. A small group of friends and I drank 8 bottles in a few hours – that’s how easy this drinks.
There is only 9 g/L of dosage in the Mosaïque. Dosage is that amount of sugar that is added to a bottle of champagne after disgorgement (the process of removing the yeast sediments after fermentation and aging in bottle). The dosage helps to balance out the high acidity of the champagne and it helps with the aging process.
A quick lesson about what makes this Mosaïque Brut a “brut”. The level of Residual Sugar (RS) determines what the champagne is labeled as.
Dîner en Blanc
Champagne Jacquart was one of the sponsors of this year’s Dîner en Blanc. What is this you ask? In 1988, the first official Dîner en Blanc took place in the Parc de Bagatelle in the Bois de Boulogne, started by a man named François Pasquier, who invited a few friends to the Bois de Boulogne one day in June. To find each other in the park, they all wore white. The dinner was such a success that they decided the next year, each person would invite some other friends and the event grew organically into the 10000+ dinner it is today.
Champagne Jacquart was nice enough to invite me along with them to the diner and we had the most fun. You can check out my vlog to see what went down at the dinner which was held on Governor’s Island this year. We drank Champagne Jacquart Brut which was the perfect pairing to the assortment of french cheese we had. It was honestly one of the best nights I had this summer!