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Team up Bollinger Special Cuvee Brut with Lemon Sorbet

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A Bollinger Special Cuvee Brut Champagne that is resilient and intricate from a top grower in the region. Bollinger consistently delivers, and this particular cover is no exception. Fresh bread aromas, lemon zest, and toasted almond aromas. Alaskan king crab, pasta with a cheese sauce, white turkey meat and lamb stew are few foods to blend with Champagne. 


With a combination of three grape varieties- Pinot Noir, Pinot Meunier and Chardonnay- Bollinger is among the top Champagne houses. They are produced from Bollinger's finest crus in the Champagne area and are dignified in wooden barrels. The term cuvee is unrelated to sweetness or any other aspect of style, such as flavour, fragrance, or structure. However, the term has a direct relationship to sweetness; it denotes a sweetness level of less than 12/gram per litre. However, Vieilles Vignes Francaises, a lesser known but superb Blanc de noir Champagne from Bollinger, commands exorbitant prices because of its rarity and superiority. Rate ungrafted grapes from the grand Cru village of Ay produce an average of 250 cases each year.  


A Champagne with a distinguished history and broad appeal is Bollinger Special Cuvee Brut. The Pinot noir, which is combined with a reserve wine of pinot noir, chardonnay, and meunier, spans 25 vintages and contributes the red fruit tones. This wine's dosage, which is 9g/ litre, is a little larger than that of the other wines, contributing to the weight that went so well with the dessert. This contest was interesting and fascinating. Churchill loved the lemon sorbet, which was not typically served with a paired entree. 


The brioche and rich, creamy flavour of the Bollinger provides a wonderful counterpoint to the citrus of the sorbet. Actually, there was a lot of tension between the two, and it worked really well. Carl Edmund made a wise decision that undoubtedly stuck in the minds of many.  They had ended with ice cream and notably, lemon sorbet in a cons, which is Churchills all time favourite dessert. We drank Bollinger Special Cuvee along with this. 


The exquisite,  renowned citrus notes, coupled with almond and toasted bread, were the reason we had this fantastic iconic brand ambassador champagne. These are the notes that later evolved into additional traits. Also the almond aromas from Bollinger Special Cuvee were the ideal supplements.


Bollinger is currently one of the last independent Champagne houses standing. Bollinger, known for its Pinot Noir-driven blends, always goes above and beyond, ageing each of its Champagnes for periods that are double, treble or even four times longer than those required by the appellation. 


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