Paul Dethune Extra-Brut Blanc de Noirs “Haut des Bermonts” 2017

On the nose, it offers a generous and concentrated bouquet — with aromas of toasted brioche, cookies, candied apricot and honey evolving, after a bit of aeration, into brioche bread, roasted figs, almond, roasted pineapple, and delicate hints of blackcurrant, elderberry and wild strawberry, enriched with subtle sweet spice undertones. On the palate it reveals a creamy mousse and a fresh, soft attack, followed by juicy, ripe fruit character framed by a chalky minerality and vibrant acidity — creating a harmonious and silky texture. The finish is elegant and saline-mineral, with an umami-tinged resonance that underlines the wine’s gastronomic character.

This Champagne pairs beautifully with dishes such as duck breast or a well-prepared prime rib — where the wine’s depth and minerality complement rich, gamey flavours. It also works excellently with delicate seafood like oysters or crab, where its bright acidity and fine bubbles elevate the dish without overpowering.