You will find below the material available on the Dom Ruinart Blanc de Blancs 2009 cuvée: press release, tasting note, food and champagne pairings and HD visuals.
The year 2009 tellingly represents the consequences of climate change on wine making.
“Between gales, hail, heavy rains (60% increase compared to the ten-year average) and cold snaps during the growth period, the beginning of the cycle is complicated—to say the least!” remarks Frédéric Panaïotis. Fortunately, the summer months alleviate things until September, allowing steady maturation under ideal conditions. The summer is especially dry, even more so than sunny and hot, with a summer rainfall estimated to be 40% less than the average for previous years.
This dryness in turn conveyed an aromatic, analytical but also textural balance. To understand these balances, one must understand how the climate conditions interact with the ripening of the grape. Aromatically, the notes of fresh almonds and ripe yellow fruit transport us to this dry summer. And yet, the summer period was not warmer than average, which kept the notes fresh and crisp.
For Ruinart, the creation of a Dom Ruinart cuvée is the culmination of a succession of precise gestures. On the ground, the pruning, disbudding and harvest set the tempo of the seasons. In the depths of the crayères (chalk pits), this cycle is followed by other crucial steps of Maison Ruinart's savoir-faire, such as fermentation, riddling and disgorging. Maison Ruinart continuously brings this sense of movement to the table, as well as its devotion to values of seasonality, sustainable territory, respect for products, sharing, authenticity...
Gourmet wine celebrated by connoisseurs and starred chefs alike, the Dom Ruinart cuvée offers endless possibilities for pairings.
Valérie Radou, the chef-in-residence at Maison Ruinart in Reims, dreamed up three pairings of dishes and champagne :
- To start, scallops on a bed of cauliflower velouté, with Romanesco cabbage and orange and lemon zest to play up the freshness.
- For the main course, free-range poultry with fennel mousseline, served with a spiced orange sauce that harmoniously adds to the complex flavors.
- Or “célerisotto” made from einkorn wheat and topped with strips of truffle