In the glass, there’s a profusion of very small bubbles. Aroma opens with light notes of yeast and agar, a hint of toast, later becoming toastier, almost caramelized. The first sip is raspberry and lemon. A creamy mouthfeel gives way to a combination of fruit and tartness on the palate it takes to the finish line—a long finish that in the end becomes citric, bone dry. Highly recommended. BSE

WHO: Champagne Pommery
WHAT: Champagne blend
WHERE: Champagne, France
WHEN: 1999

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About The Author

Becky Sue Epstein
International Editor

Becky Sue Epstein is Palate Press’s International Editor. An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, her work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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