How to taste a Bouzy Grand Cru
Tasting Champagne means taking the time to look at it, smell it and taste it. Here are our factual pointers for appreciating a Bouzy Grand Cru, a land of pinot noir.
Service
Temperature
Serve between 8 and 10 °C. A bucket of water and ice for about fifteen minutes brings the bottle to temperature gently. Too cold, and the wine closes down its aromas.
The glass
Prefer a tulip or white-wine glass to the flute: wider, it lets the aromas express themselves while keeping the effervescence. Fill only to a third.
The moment
Take the bottle out a few minutes before serving and open it gently, holding the cork. Champagne is best enjoyed unhurriedly, as an aperitif or throughout a meal.
The three stages of tasting
- 01
The eye
Tilt the glass against a light background. Observe the colour, from pale yellow to gold depending on age and blend, then the bubbles: on a Bouzy Grand Cru they are fine and regular, forming a persistent ring at the surface.
- 02
The nose
Smell the glass at rest first (first nose), then after a gentle swirl (second nose). The pinot noir of Bouzy often shows red fruit and brioche notes; older cuvées reveal evolved aromas such as dried fruit.
- 03
The palate
Take a small sip and let the bubbles spread. Note the attack, the mid-palate and the length (how long the aromas persist after swallowing). A Bouzy Grand Cru is recognised by its ample structure and sustained finish.
Pairings and keeping
Depending on the cuvée, a Bouzy Grand Cru pairs as well with an aperitif as with a whole meal, from seafood to white meats. Our food-and-wine pairing pages offer recipe ideas cuvée by cuvée.
Keep your bottles away from light, between 10 and 12 °C, lying down, in a place free from sudden temperature changes. A cool, dark cellar is ideal.
Frequently asked questions
- At what temperature should Champagne be served?
- Between 8 and 10 °C for bruts, slightly cooler for an extra-brut or brut nature. Avoid serving too cold, which closes down the aromas: a bucket of water and ice for about fifteen minutes is enough.
- Which glass: flute or wine glass?
- A tulip or white-wine glass is preferable to a flute: wider, it lets the aromas develop while preserving the effervescence. The coupe, too open, loses the bubbles.
- Should Champagne be decanted?
- It is not necessary. Serving in a suitable glass and a few minutes are enough for the wine to open. Decanting is reserved for special cases and causes some loss of effervescence.
- How should a bottle of Champagne be kept?
- Away from light and temperature swings, ideally between 10 and 12 °C, bottle lying down. A cool, dark cellar is perfect; avoid long-term storage in the fridge door.