The Brut Réserve is a blend of three vintages and three grape varieties (40% Pinot Meunier 30% Pinot Noir and 30% Chardonnay). Toasty and rich with good acidity this would suit chicken in a butter sauce or a nice piece of Brie de Meaux.
Non-Vintage Champagne is a blend of many years giving consistency and harmony. The blend usually includes Chardonnay, Pinot Noir and Pinot Meunier. Aging on the lees for at least 15 months gives the wine a yeasty, biscuity character with citrus from the Chardonnay and red fruits from the Pinot Noir and Pinot Meunier.
Founded by Nicolas-Francois Billecart in 1818, and situated in the village of Mareuil-sur-Aÿ, this remains one of the few family owned businesses in Champagne. They obtain their grapes from an area covering 220 hectares, the majority of which come from in and around the region of Épernay, and own a total of 15 hectares themselves. Today the estate is run by François and Antoine Roland-Billecart, the 6th generation of the family to lead the independent House, still with the support of their father Jean Roland-Billecart.
Champagne only comes from the Champagne region of France. It is the most famous and prestigious sparkling wine in the world and is produced from grapes grown only in the Champagne region, the most northerly wine region of France, north-east of Paris. There are three main areas, the Côte des Blancs, Vallée de la Marne and Montagne de Reims. Champagne is produced by a secondary fermentation in the bottle. Only three grape varieties are used: Chardonnay, Pinot Noir and Pinot Meunier.
Non-Vintage Champagnes with high acidity, bubbles and medium weight are extremely versatile (and actually need food to show at their best). Will work with a wide range of shellfish, fish and white meat dishes, great with soft and hard cheeses and can even be paired with Japanese and Chinese cuisine. However given they are dry they don’t work with desserts (have a Demi-Sec Champagne for that)