Tasting Notes - Who needs them?

Now this sort of language will bore the pants off most average champagne drinkers. Besides you  could read a hundred tasting notes and they'd all say pretty much the same thing, using the same words too. So how do they help a consumer tell the difference between one champagne and the next?

I have to assume, then,  that this type of stuff must be written for the benefit of  professionals, so that begs the question: is this verbiage actually any use to you professionals out there?

If not then it is no good to anyone at all and we all need to chuck conventional tasting notes out of the window and look for something better.

Well I guess you’ve sort of got a feel for how I feel on this subject but do you agree or not?

If you disagree with me please explain so I can appreciate your point of view.

Here is the English translation  I've done - make your own mind up ladies and gentlemen



Pale yellow nuanced with flashes of grey-green.

A steady stream of fine bubbles rising to form a perfect crown of bubbles


Intensively aromatic from the very first sensation with aromas of lime blossom, honey and crusty bread to the fore and delicate undertones of leather. Then, after breathing for a few minutes, a more fruity character develops, with notes of butter and corn showing through – a complexity that promises a lot more to come and which beautifully balances fruit and maturity.

After 20 minutes the terroir really shows through and the nose resolves into sustained notes of mint tea and green shoots


Lots of freshness and effervescence on the attack followed by a vinosity that brings perfect balance.

A hardly perceptible sweetness beautifully marries with a touch of acidity in mid-palate and as the wine warms it becomes more robust than rich.


Clean and long with a hint of bitterness to lift the final impression which ends on notes of butter and green shoots


Harmonious with a seductively soft  mouthfeel

More precision on the attack and finish than in mid palate

With a promise on the nose that is surpassed by the richness on the palate this is a balanced and classically fresh brut champagne

Serving and Food Matching

This is the ideal champagne  to serve as a aperitif.

To enjoy it at its best serve it in a tall flute at a temperature of 80 C (46-47 0 F)

It will go well with slightly salted snacks, but nothing too fatty or too dry.