I happen to love all types of Champagne, but if I had to choose a favorite, it would probably be Blanc de Blancs. Or that a blend of both varieties, with or without the third permissible variety, Pinot Meunier, makes the best Champagnes. Who am I to argue with Richard Geoffroy, to me one of the finest minds in the wine world, but I respectfully disagree with him regarding his views on Blanc de Blancs Champagnes.
Allow me to offer just two pieces of evidence:. In my view, these two Champagnes along with Cristal , are the finest in the world today. They exhibit tremendous complexity of flavor, concentration, and extremely long finishes. And like all great Champagnes, they are long-lasting and improve with age. I personally enjoy these Champagnes with 20 to 30 years of aging.
It disappeared from the market so quickly that I was able to purchase just one bottle. Of course, costliness is no argument against excellence; quite the contrary in fact.
And, thankfully, there are some wonderful Blanc de Blancs Champagnes sold for far less money than the likes of Krug Clos du Mesnil or Salon. So, why do I enjoy Blanc de Blanc Champagnes so much? One reason is that I believe that the Chardonnay variety reaches its greatest heights in the Champagne region. Chardonnay really shines only in very cool climates, and Champagne is about the coolest region where it can grow. With its chalky, limestone soil, Champagne provides the ideal environment for this often-maligned variety, allowing it to exhibit concentration and minerality that it does not show in warmer regions.
For those of you who love caviar, Blanc de Blancs Champagnes are perfect, never too heavy to obscure the delicate flavor of the fish eggs. Sushi lovers: Blanc de Blancs Champagnes again are the ideal match.
