Champagne De Venoge Cordon Bleu Brut

Tasting Note Champagne De Venoge Cordon Bleu Brut

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

Wine & Food Pairing

Combine 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 sophisticated 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.

Additional Information

An internationally acclaimed 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 between fruit and elegance. Especially over the past 10 years, the quality of their champagnes has risen significantly, 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 ribbon across the label, is a reference to the small river the family is named after and to the nobility who wore such ribbons. Furthermore, a portion of the wines is bottled in a special bottle shaped like a traditional carafe.

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

De Venoge maintains a very strict selection of grapes. These are sourced from 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 produces a still wine that then undergoes secondary fermentation in the bottle, thus forming its mousse or bubbles.

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

Wine Scores/Awards

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