# Brut Réserve (NV)

- **Producer:** Pol Roger
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €48
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** jasmine, lemon, mango, apricot, honeysuckle, pear, acacia honey, toasted nut, vanilla, brioche, hazelnut, beeswax, cardamom, tangerine, candied orange peel, anise

## About this wine

Pol Roger Brut Réserve is a non-vintage Champagne from the Pol Roger house, established in 1849 and remaining family-owned. It is produced within the Champagne AOC in France, drawing grapes from the Montagne de Reims, Vallée de la Marne, and Côte des Blancs. The wine is distinguished by its consistent quality and balanced blend, making it a versatile choice for various occasions. The house's historical ties include being a favored Champagne of Sir Winston Churchill and holding a Royal Warrant.

## Interesting facts

- Known as the 'champagne of all occasions'.
- Family-owned since 1849.
- Holds a Royal Warrant from King Charles III.
- Churchill's favorite Champagne.

## Food pairing

The wine's lively acidity cuts through the richness of creamy sauces and fatty proteins, while its subtle fruit and brioche notes complement the delicate flavors of seafood and poultry. The effervescence also cleanses the palate, making it a refreshing accompaniment to a range of dishes.

## Wine making process

Pol Roger Brut Réserve is crafted through a blend of approximately equal parts Chardonnay, Pinot Noir, and Pinot Meunier, sourced from around 30 crus. Grapes are pressed immediately after harvest. Fermentation occurs in stainless steel vats, with all wines undergoing malolactic fermentation. The blend includes approximately 25% reserve wines. The secondary fermentation and aging process takes place in deep cellars for a minimum of three years on lees. Bottles are hand-riddled, and the wine rests for at least three months post-disgorging before release. The dosage is typically around 9 g/L.