Louis Roederer Champagne

Louis Roederer is a Champagne house, and the Champagne name denotes sparkling wine made by the traditional method, with a second fermentation in the bottle. Champagne is typically built on Chardonnay, Pinot Noir and Pinot Meunier, and a bottle labeled simply Champagne from this producer is usually a non-vintage blend. Expect a dry, bright style with green apple, pear and citrus peel on the nose, then a toasted-brioche or almond note from time on the lees. The mousse is usually fine and persistent, the acidity crisp, and the finish clean and moderately long. There is no oak-driven tannin to speak of, and any oak influence is typically restrained or limited to a portion of the base wines. Because the style is high in acidity and low in sweetness, it suits salty and fried foods especially well. Oysters, fried chicken, potato chips, tempura and soft-ripened cheeses such as brie are all natural matches. The same acidity cuts through butter sauces on scallops or poached fish. Smoked salmon on blini and aged hard cheeses like Comté also work, since the wine's autolytic, nutty character echoes them. For dessert, pair it only with fruit-driven or lightly sweet dishes, as a dry sparkler tastes sharper next to a very sweet course. Serve it well chilled but not frozen, around 45 to 50°F (7 to 10°C). A couple of hours in the refrigerator, or 20 to 30 minutes in an ice bucket with water as well as ice, will get it there. Colder temperatures mute the aromas, while a warmer bottle foams on opening. No decanting is needed, and pouring in two stages helps keep the bubbles under control. For glassware, choose a tulip-shaped white wine glass or a universal wine glass over a wide coupe or a very narrow flute. The tulip's gentle taper holds bubbles and concentrates the bready, fruity aromas, while a slightly wider bowl gives the wine more room to open. Fill only about a third to half of the glass. Non-vintage Champagne is made to be enjoyed on release and generally drinks best within a few years of purchase if stored upright-or-on-its-side in a cool, dark place at a steady temperature. Cellaring longer can add more toasty, nutty depth, but it is not required, and the fresh, lively style is a good reason to open it now.