Champagne De Venoge Cordon Bleu Brut

Tasting Notes Champagne De Venoge Cordon Bleu Brut

Champagne de Venoge Cordon Bleu Brut opens with a clear, pale golden color and a refined, lively mousse. The nose is bright with fresh aromas of green apple, pear, and citrus fruit, subtly framed by nuances of brioche and honey, creating a complex yet approachable bouquet. On the palate, you experience an elegant balance between fruity freshness and soft roundness, with a beautiful minerality and a refined, long finish.

Wine & Food Pairing

Pair this champagne with fresh seafood such as oysters, scallops, or shrimp to accentuate its sparkling acidity and fine mousse. Light fish dishes, soft cheeses, or a refined salad with citrus dressing also pair perfectly. For an elegant dinner, this Champagne deserves the company of dishes with subtle flavors: think grilled langoustines, sushi, or smoked salmon.

Other information

An internationally awarded Champagne house that combines small-scale production and high quality with a unique character.

Champagne house De Venoge was founded in 1837 by the Swiss Henri-Marc de Venoge. The house is known for its refined, vinous style Champagnes with a beautiful balance of fruit and elegance. Especially in the last 10 years, the quality of the champagnes has increased enormously, resulting in high ratings from international wine critics.

De Venoge pays great attention to the appearance of its bottles. The famous 'cordon bleu', the blue band over the label, refers to the small river after which the family was named and to the nobility who wore such sashes. In addition, some of the wines are bottled in a special bottle in the shape of a traditional carafe.

The strict selection of grapes and base wines, and a very long aging on the lees, gives the wines their special character. In addition to grapes from their own vineyards, the house purchases grapes from carefully selected winegrowers. The house strives for top quality: only the juice from the first pressing is used, and the wines mature for at least 3 years instead of the mandatory 15 months in the original bottle.

De Venoge employs a very strict selection of grapes. These are located in the better vineyards of Champagne, particularly in Epernay. Champagne is the northernmost wine region of France. The soil consists of thick layers of chalk, which gives the grapes enormous finesse. Champagne De Venoge is created after the harvest and alcoholic fermentation of the grape juice. This fermentation yields a still wine that then ferments in the bottle to form its mousse or bubbles.

After this cellar rest, the bottles are turned a quarter turn each day to get the sediment into the neck after about twenty days. The bottle is then upside down and is subsequently disgorged. This means that the sediment is briefly frozen in a special bath, after which the bottle is opened, the frozen plug shoots out. Then a little liqueur d'expédition is added and a cork can be pressed onto the bottle again.

Awards/Distinctions

• Falstaff 91/100 points
• The Wine Advocate / Stephan Reinhardt 91/100
• James Suckling 92/100