A daring tasting with base wines from Palmer & Co’s Blanc de Noirs

Share/like this post:

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on email

When you produce champagne you always start by making a still wine without bubbles. This “base wine” is bottled with some yeast and sugar, and thus the bubbles are made. Few people get the chance to taste these still base wines, for good reasons. They can be difficult to understand and appreciate because they usually have an exceptionally high acidity. The acidity is needed to give freshness and elegance in the finished champagne. But Palmer & Co had the audacity to present their still base wines to a small group of journalists, to give a different perspective on their champagne.

BKWine Magazine’s Sven-Olof Johansson was there and tells the story about the experience: Palmer & Co Blanc de Noirs. Let the dark side take over.

Travel: Travel to Champagne on a wine tour with BKWine.

Taking a barrel sample for tasting
Taking a barrel sample for tasting, copyright BKWine Photography

Share this post:

Get our free newsletter:

Share this post:

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on tumblr
Share on email

Get our free newsletter:

Monthly news on wine and wine travel.

Do yourself a wine-favour. Subscribe now!

Leave a Reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Explore all our wine tours:

Join one of our famous and unique Wine Tours on our scheduled programme.

Interested in a personalised bespoke wine tour? See here: Custom Wine Tours.

You can also take a look at more of our popular wine tour destinations.