Pierre Paillard Grand Cru Brut Rosé Champagne

From my top 10 Champagnes of 2012: My friend Henry Hiatt who manages the Fish Market in Palo Alto brought several dozen big Miyagi oysters from Fanny Bay in British Columbia and shucked them expertly for all of us. We had some Chablis and a few Blanc de Blancs with them and they worked well, just like one would expect. We were thirsty on Thanksgiving, and the only cold bottle of Champagne left was this rose… Which I did not think would work at all. What a surprise! This ultra dry rose, with its very high (70%) Chardonnay content was the best pairing of the night with the oysters. While we could taste the black cherry flavor of the Bouzy rouge, the wine interacted with the oysters like an extra brut- clean refreshment and mineral zing!

Composed of 70% Chardonnay, 23% Pinot Noir vinified white, and 7% Pinot Noir vinified red, this Grand Cru Rose Champagne is pretty special stuff. It starts out enigmatic, offering floral and dandelion aromas, followed by a suggestion of raspberry and bitter citrus. These kick up a notch on the palate, where currant and red berry notes mix with citrus and creamy lees for a deep, mouthfilling impression that is clearly defined by racy acidity and clean mineral high notes. Contrasting yet complimentary flavors of berry and mineral linger on the finish. This is a food Champagne with endless possibilities.