Gaston Chiquet Tradition Premier Cru Champagne

Gaston Chiquet's Tradition Premier Cru is a non-vintage Champagne from Dizy, in the Vallée de la Marne, blended from Pinot Meunier, Chardonnay and Pinot Noir grown on Premier Cru sites. It is labeled at 12.5% ABV. Meunier is the grape that usually defines Marne Valley wines, so expect a fruit-forward, generous style rather than a lean, austere one. The producer's own notes point to orchard fruit and citrus, with brioche notes from time on the lees and a creamy mousse that leads into a clean, balanced finish. The blend explains the profile. Meunier typically contributes ripe, rounded fruit and an approachable texture. Chardonnay adds citrus lift and freshness. Pinot Noir adds body and a little red-fruit depth. In a non-vintage Brut like this, expect apple and pear to come first, then lemon or grapefruit zest, and then the toasty, bready note the brioche description suggests. Acidity should be bright but not sharp. There is no tannin to speak of in a white sparkling wine, and oak is not a feature of this style, so the finish is carried by fruit and fine bubbles rather than wood. Serve it at about 8 to 10°C, which is cold enough to keep the bubbles crisp and warm enough that the brioche and fruit still show. A short time in an ice bucket, around 20 to 30 minutes, usually gets a bottle from the fridge to the right place. It does not need decanting, and pouring it into a decanter would only flatten the mousse. A tulip-shaped white wine glass or a general-purpose white wine glass is a better choice than a narrow flute. The wider bowl gives the aromas room to open up, and the bubbles still hold their shape. At table, the fruit and creamy texture suit shellfish such as oysters, scallops and prawns, as well as sushi, soft cheeses like Brie, and light fried foods such as tempura or fish and chips, where the acidity and bubbles cut through the oil. It also works well on its own as an aperitif. This is a bottle to drink now. Non-vintage Champagne of this kind is made to be ready on release, and while it will hold for a year or two in a cool, dark place, there is little reason to cellar it for development.