“A lot of champagnes are drunk at occasions when all that matters are the bubbles. But if you open a high quality champagne with a strong character it deserves more attention. It should actually be drunk as a “normal” wine. And why not with food? When you meet Alexandre Penet at Champagne Penet-Chardonnet in Verzy he often stresses these facts: that champagne is a wine and that his champagnes are delicious with food. They are complex, very dry – always at least extra brut – and with an amazing length and depth.”
Read more on Britt’s article on one of the top “grower champagnes” on BKWine Magazine, originally published on Forbes: Top champagne Penet Chardonnet should be enjoyed as wines, not just bubbly | Britt on Forbes.
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