Winter marks the height of the months with an “r”, a period in which oysters develop a dense, crisp, intensely marine flesh. Whether hazelnut-flavoured Belon flats or tide-battered Cancale cupped oysters, their vivacity calls for a wine without artifice or residual sweetness. For this iodine-laden encounter, the cuv\u00e9e Latitude Extra Brut de Larmandier-Bernier<\/strong> works wonders. This pure C\u00f4te des Blancs chardonnay, vinified in large oak casks with minimal dosage, reveals a chalky, saline framework that cuts through the mollusc’s milky texture while enhancing its mineral finish.<\/p>\n\n\n\n Fished in the depths of winter cold along the Normandy and Brittany coasts, the scallop offers pearly flesh combining sweet tenderness and iodine subtlety. This noble flesh, particularly when just seared in lightly salted butter or delicately poached, calls for a wine able to respond to both its silkiness and its oceanic freshness.<\/p>\n\n\n\n This is where the Brut Mill\u00e9sim\u00e9 de Laurent-Perrier<\/a> asserts itself. True to a historic standard, the House vintages only the greatest years, in the Laurent-Perrier style, making each opus a singular testimony to the Champagne climate. The 2018 vintage rigorously blends 52% chardonnay and 48% pinot noir, drawn exclusively from elite terroirs of the C\u00f4te des Blancs and the Montagne de Reims. After seven years of patient ageing in the cellar, this wine reaches a remarkable harmony between aromatic intensity and mineral tension, marked by notes of ripe citrus, white peach and warm chalk. Praised with a score of 96\/100 by Bettane+Desseauve and 96\/100 by James Suckling, this champagne finds its absolute echo in the creation of the three-Michelin-starred chef Christian Le Squer: a Champagne poaching of scallops, where the wine’s creamy effervescence delicately caresses the melting texture of the scallop.<\/p>\n\n\n\n From December to February, Tuber melanosporum<\/em> reveals its earthy aromas of damp undergrowth and musk. Laid in fine slices over a creamy risotto or a warm scramble, black truffle requires a champagne whose tertiary evolution converses with its aromatic power. The Sp\u00e9cial Club Grands Terroirs de Pierre Gimonnet & Fils<\/strong>, kept several years after disgorgement, brings this indispensable dimension. The aged chardonnay reveals tones of toasted hazelnut, brioche and white truffle, enveloping the perfume of the black diamond without ever masking it.<\/p>\n\n\n\n Roast partridge, venison noisette or wild duck call for a discreet but present tannic foundation. In Champagne, only nobly vinified pinot noir can sustain such gustatory intensity. The cuv\u00e9e Grand Cru V.P. (Vieillissement Prolong\u00e9) d’Egly-Ouriet<\/strong>, from the solemn terroirs of Ambonnay, unfolds an impressive vinosity. Aged at length in wood, this bottle offers aromas of black cherry, leather and sweet spices, lending the flesh of the game a counterpoint of sovereign nobility.<\/p>\n\n\n\n To close the meal, seasonal citrus \u2014 Corsican clementines, citron and blood grapefruit \u2014 light up winter with their invigorating bitterness. Alongside a thin tart or a warm sabayon, a saign\u00e9e ros\u00e9 champagne provides the perfect balance. Notes of redcurrant, blood orange zest and white pepper answer the fruit’s acidity while cleansing the palate with distinction.<\/p>\n\n\n\n To fully appreciate the complexity of these winter pairings, respect for the art of the table is indispensable:<\/p>\n\n\n\n Also on Luxsure:<\/em> Ch\u00e2teau Cantenac Brown 2016: a Margaux shaped by adversity<\/a> \u00b7 Campari and Abra turn the Negroni into a festive dessert<\/a> \u00b7 Disaronno Originale: the Venetian bottle that has accompanied the festive season since 1971<\/a> \u00b7 Au Pied de Cochon rings in the Beaujolais Nouveau at midnight<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":" Far from the received ideas that confine bubbles to summer heat or midnight toasts alone, winter is arguably the most enchanting season for champagne. As temperatures fall, French gastronomy dons…<\/p>\n","protected":false},"author":2,"featured_media":2123308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30493],"tags":[],"class_list":["post-2123489","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wines-and-spirits"],"_links":{"self":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2123489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/comments?post=2123489"}],"version-history":[{"count":0,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2123489\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media\/2123308"}],"wp:attachment":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media?parent=2123489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/categories?post=2123489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/tags?post=2123489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}2. The scallop: the textured elegance of a great vintage<\/strong><\/h2>\n\n\n\n
3. Black truffle: the patina of time<\/strong><\/h2>\n\n\n\n
4. Game and hunted meats: vinous structure<\/strong><\/h2>\n\n\n\n
5. Winter citrus: the brilliance of a ros\u00e9 of character<\/strong><\/h2>\n\n\n\n
The art of winter service: gestures and temperatures<\/strong><\/h2>\n\n\n\n
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