Source : The New York Times – on 21st December 2012.
Champagne Decoded : The Degrees of Sweet
Related : Bring on the Cheer –
By ERIC PFANNER
‘ ‘ … While brut nature still represents only a tiny portion of overall Champagne production, a handful of small growers now devote substantial portions of their output to it. A full 40 percent of the wine made by Francis Boulard in Cauroy-lès-Hermonville, north of Reims, is brut nature.
Unusually, Mr. Boulard offers most of his Champagnes in two versions, one extra brut, the other brut nature. A tasting at his winery provided a great way to study the effects of sugar on Champagne. For most of his cuvées, the lightly sweetened version made a more immediate impression, but the bone-dry alternative usually showed extra length and complexity. Even the brut nature wines had a dollop of sweetness, but this came from the ripeness of the grapes, not from any added sugar. … ‘ ‘
Nous sommes heureux, c’est la première fois que nos vins sont cités dans ce sérieux média américain.
Petit à petit notre ouvrage, le carcatère et la typicité de nos cuvées sont reconnus partout en France, en Europe et sur tous les continents.
Des encouragements qui nous font chaud au coeur.