Contre-champs  :


Click on the picture to see the documentary Terres & Vignes : contre champs. 


The wine presented in this video is our Noir Extra Brut Blanc, a Blanc de Noir (100% Pinot Noir) Champagne from selected plots.

Note: This video was shot in the Canal32 studio (local TV channel in the Aube department) in December 2013 for Terres et Vignes de l’Aube (an organization promoting local development).

We would like to add a few comments:

Tasting advice:

Reminder: Wine-tasters are passionate and strive not to lose any of the qualities the wine has. They use discretion and modesty when tasting as this activity can be very subjective. They are also careful in their comments, and, as we all know, even the most expert professionals can get it wrong.

How to chill wine? 

Contrary to common beliefs, Champagne should not be frozen. It must be very chilled and it is strongly advised not to put the bottle in the freezer as aromas and flavors could be annihilated. Tastes are compromised when too cold.

It is best to place the bottle in a wine cooler with ice and water. 15-20 minutes are enough to chill Champagne. It might be too cold if the bottle is left in the cooler once opened. To avoid this, the Champagne glasses can be re-filled before they are completely empty. By combining the two, the Champagne will reach the right temperature.


Otherwise the bottle can be placed (horizontally) in the fridge at least 45 minutes before being opened. Again be careful not to serve it too cold.

What is the ideal temperature?

The ideal temperature depends on the age of the bottle and the time of serving.

If served as a pre-dinner drink, it is best to choose a young and/or crisp Champagne that can be drunk around 8-9°C. The wonderful Pinot Noirs from Les Riceys, either Brut or Extra-brut, will be perfect for pre-dinner drinks and go well with amuse-bouches too thanks to their fine and mineral nature.

A mature or vintage Champagne should not be too cold and must be drunk around 10°C or even 12°, it will then go nicely with a meal.

What are the best glasses?

Tulip-shaped glasses are the best to serve Champagne. Their volume and height are perfect and allow to free the bubbles and aromas. Glasses that are narrower at the top allow tastes to concentrate. The Comité interprofessionnel du vin de champagne (Champagne wine Inter-professional Committee) advises not to use glasses that would let aromas evaporate too quickly because of a wider top which would lead to the Champagne warming up too early.


It is also important to wash glasses without washing-up liquid and only with warm water. It is then advised to let them dry. Soap residues stop the formation of bubbles and foam.

How to serve it:

Champagne must be served up to half of the glass to free the aromas. Appreciate its nose to taste it to its best and discover the different highlights on the palate.






Click on the picture to see the documentary Terres & Vignes : contre champs.