Wine Review: Special Cuvee The Bollinger
In 1911, Georges Bollinger’s British agent gave him the idea for the name Special Cuvée – ‘special’ written the English way, without an accent. He thought the French expression “Brut sans année” was no match for such a subtle champagne… More than 100 years later, the name of Bollinger’s key figure champagne still symbolises both its expertise and its history.
Blended from 60 percent Pinot Noir, 25 percent Chardonnay and 15 percent Meunier from a majority of reserve wines, part of which have been aged in magnums for five to 15 years to produce a golden colour, distinctive of black grape varieties; this has very fine bubbles. There’s a beautiful aromatic complexity: ripe fruit and spicy aromas, hints of roasted apples, apple compote and peaches. On the palate: a subtle combination of structure, length and vivacity with bubbles like velvet – pear, brioche and spicy aromas, notes of fresh walnut.
Pair with any fish, especially sushi and sashimi; seafood – shrimp, prawn, crayfish, grilled lobster; poultry and white meat; Parmesan; or a good cured ham.
Special Cuvée is perfect shared among friends, for a simple and meaningful moment. It is the champagne we give to the people we love and who love nice things.