Louis Roederer Brut Premier comes from one of the last great independent and still family-run Champagne houses founded in 1776.
Today, they produce a whole range of Champagnes from entry-level to Grand Cru.
Louis Roederer Brut Premier is a fruit of labor of Léon Olry Roederer.
After the upheavals of the early 1900s, particularly the First World War that destroyed more than half of the Louis Roederer estate, Léon reconstructed the vineyards and decided to buy grapes to ensure the House’s continuity during this challenging period. At this time, he created what’s now call Brut Premier, sparkling blended with a multi-vintage wine that would produce a consistent flavor.
It’s sort of an insurance policy against bad vintages or shortage of grapes from Roederer’s estate vineyards.
Louis Roederer Brut Premier
In the Bottle
Roederer Brut Premier is a blend of around 40% Pinot noir, 40% Chardonnay, and 20% Pinot Meunier.
The grapes come from various vineyards selected by Louis Roederer. Before blending, the still wine is aged in oak barrels. Following the bottling, Brut Premier is aged for three years in Louis Roederer’s cellars and at least another 6 months after dégorgement (disgorging).
In the Glass
Brut Premier had fines bubbles, just what we expect from Champagne. Interestingly, there was not much mousse as we would expect in the first glass, but it had no impact on effervescence.
On the nose and palate, it was a classic Champagne: creamy mousse and vibrant acidity, aromas of freshly baked brioche, fresh-cut grass, and chalky minerality; flavors of apple and ripe lemon.
Finish
We experimented with a few soft and hard kinds of cheese. As always, soft French cheese Fromager d’ Affinois Triple Cream paired well. We also enjoyed Brut Premier with Sapore del Piave, a rich, full-flavored cow’s milk cheese from Veneto, Italy. It’s similar in texture to Parmigiano Reggiano.
Have you tried Champagne with French Fries? You’ll be surprised how well they go together.
