Discover the Richness of Marie Courtin’s 2014 Champagne Efflorescence – A Deep and Balsamic Blanc de Noir
The 2014 Marie Courtin Champagne Efflorescence is a savory and salty wine that tastes of orange and chalk, of mountains and saltiness, of red apple and eucalyptus. It is the best Champagne of the Marie Courtin cellar for personality, depth, and character, also thanks to a biting and uncompromising sip in the pure Blanc de Noir style of the Cote de Bar.
If you are looking for a creamy, soft, and tame Champagne, feel free to change the bottle; this one has the look of a fighter and doesn’t want to focus so much on the finesse of the line but on grit and mineral thrust.
How it is produced
The grapes come from a small plot entirely cultivated with Pinot Noir. The must ferments spontaneously and ages in wood after soft pressing. Second fermentation and three years of aging on the lees
Organoleptic characteristics
Dark, shady, and balsamic nose with floral tones, pungent fruit, seaweed, olives, and rock spurs emerging from the glass. Elegance and depth, convulsive and enveloping rythm.
It’s not superbly subtle, even if the evolution is already splendid with the nutty tones of dried fruit, medicines, and aromatic herbs.
The yeast worked well, encrusting all the baked apple pies with the custards of all the pastry chefs from all over the universe. Iginio Massari would be proud of this bouquet.
On the palate, it is taut, sharp, and rude only for a moment, then it opens up in all its decadent majesty. remarkable structure, a statuesque body, and controlled and light oxidation that give it charisma.
Eight years after the harvest, he is still a bare-bearded kid, but he has already put on quite a charm. With this acidity, it is virtually immortal; you can try even in 20 years if you can resist the temptation.
Price
70 euros: a very honest price to pay for a Champagne with a unique charm and great depth. It’s difficult to find a better wine at this price.
Food Pairings
Since the 2014 Marie Courtin Champagne Efflorescence is a rich, decadent and complex Blanc de Blancs, it goes well with a wide range of dishes. Here are some food pairings that could complement the wine’s flavor profile:
- Seafood. The wine’s balsamic and rocky notes make it an excellent match for seafood dishes like oysters, backed scallops, and grilled fish.
- Poultry. The wine’s depth and thickness would pair well with roasted chicken, duck à l’orange, or duck served with creamy potatoes or sweet potato puree.
- Soft cheeses. The effervescence and acidity of Champagne can cut through the creaminess of soft cheeses like brie or camembert.
- Pasta dishes. The wine’s balsamic and rocky flavor profile may pair well with rich, tomato-based pasta dishes like spaghetti alla puttanesca, carbonara or pasta cacio e pepe.
- Lighter salads. The wine’s depth and thickness may not pair well with heavy, cream-based salads, but it can complement lighter salads with some acidity, such as a tomato and basil salad.
- Sushi and sashimi. The wine’s minerality and acidity make it a good match for raw fish dishes like sushi and sashimi.
