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Taste and aroma

From the liveliness of youth to the complexity of maturity

The brilliance of a young wine is typically expressed through a wealth of crisp, fresh aromas from different families :

  • white flowers;
  • citrus;
  • white-fleshed fruit;
  • red fruits;
  • plants;
  • baking (bread dough, yeast),
  • minerals.

The poise that comes with maturity brings out a rounder, fleshier range of flavours:

  • soft yellow fruits;
  • nuts/dried fruits;
  • cooked fruit;
  • brandied fruit;
  • patisserie;
  • confectionery;
  • spices;
  • plants.

The complexity of a wine at its peak shows through in opulent aromas of:

  • lush, ripe fruits;
  • candied fruit;
  • loam and forest-floor;
  • roasted coffee;
  • toast;
  • honey;
  • game/gaminess.

Portfolio

  • La vivacité de la Jeunesse (2 à 3 ans)
  • L'équilibre de la maturité (4 à 7 ans)
  • La complexité de la plénitude (après 6 ans)

Houses

The Champagne Houses
Cellar Visits
Heritage
The art of tasting
The fundamentals Champagne tasting Sensory pleasure Taste and aroma Common mistakes and how to avoid them Before opening the bottle Choosing a brand Choosing the right wine glass The proper way to chill Champagne Serving Etiquette Uncorking a bottle of Champagne Serving Champagne Maximise the pleasure The language of the senses Storing your bottles of Champagne Champagne & health Bringing out the flavours in food Annexes à cette rubrique A glassworks in Champagne A satirical take on the pedantic and pretentious wine taster Champagne at the bottom of the sea Professional tastings What is the best glass for Champagne? Your very good health! “Sabler” or “Sabrer” Champagne.