Henriot Brut Souverain Champage

Henriot's Brut Souverain is a non-vintage Champagne at 12.0% ABV, and it is the house's entry-level brut. Brut Champagne is dry, with only a few grams of dosage sugar per litre, so the impression is crisp rather than sweet. Expect the profile that the house and this style are known for: bright citrus such as lemon and grapefruit, with floral notes and the bready, lightly toasty character that comes from extended time on the lees. The bubbles in styles like this are typically fine and persistent, and the acidity gives a clean, linear palate that finishes fresh rather than heavy. Oak is not usually a feature of this style, so the focus stays on fruit, acidity and yeast-derived texture. At the table, a dry, high-acid Champagne like this works best with salty, fried or delicately flavoured food. Oysters, smoked salmon, fried chicken, tempura, sushi and soft-ripened cheeses such as Brie are all reliable matches, because the acidity and bubbles cut through richness and salt. It also suits simple starters like gougères, roasted almonds or a plate of cured ham. Very sweet desserts will make a brut seem sharper than it is, so keep it for the start of a meal or for savoury courses. Serve it well chilled but not ice-cold, ideally around 8 to 10°C (46 to 50°F). A few hours in the refrigerator, or about 30 minutes in a bucket of ice and water, will get it there. Colder temperatures mute the aromas, while warmer ones make the bubbles feel coarse. Decanting is unnecessary and usually counterproductive, since it releases the carbonation. Open the bottle gently by holding the cork and twisting the bottle, so the wine stays lively in the glass. For glassware, a tulip-shaped glass or a white wine glass gives the aromas room to open and still keeps the mousse intact. Narrow flutes preserve bubbles but limit the nose, and wide coupes let both fizz and aroma disperse quickly. As a non-vintage brut, this bottle is made to be enjoyed on release, though a short period of cellaring in a cool, dark place can add a little toastiness. Once opened, finish it the same day for the best fizz, or use a proper Champagne stopper to keep it fresh for a day or so.