Champagne and Pizza

Many years ago a wine writer friend  introduced me to the delights of  Champagne with pizza and I have been enjoying them together ever since. Once a month or so a group of us get together at La Pizza Fresca in NYC for a Champagne and pizza luncheon. Here are the results of our last get together.  The Champagnes listed below are from older vintages and I felt they went better with white pizza. More recent vintage  Champagnes go better with tomato based pizza such as a Margherita.

Champagne Krug Grand Curvee NV 158eme Edition-A blend of more than 120 wines from ten or more different vintages and three grape varieties.  30% of the base wine is from the 2002 vintage. The wine remains in the cellar for at least 6 years before release. This is a full and elegant Champagne with hints of dried fruit, gingerbread, citrus fruit and a touch of almonds, brioche and honey. ID#108001 [disgorged 2008, base vintages 2002-1988] The full story of every bottle of Krug is revealed in its Krug ID, the six digits on the black label. 

SAVOIA-Mushrooms, pancetta, fontina and bufala mozzarella

 

Champagne Vallèe Grand Cru 2002  Raphaël and Vincent Bèrêche made from 60% Pinot Noir and 40% Chardonnay from Aÿ, disgorged in December 2013. The dosage is 2g/l. Traditional vinification and parcels are vinified separately. Malolactic fermentation is avoided and the wines are bottled around May without filtration and with a natural cold setting by opening all the cellar windows for three days. Disgorging is by hand and they use a traditional liqueur for the dosage.

RUSTICA- Pancetta, onions and bufala mozzarella

 

Champagne Krug 2002 made from 40% Pinot Noir, 39% Chardonnay and 21% Meunier. It was released after 14 years in the cellar and released after the 2003. The bouquet jumped right out of the glass. It is an intense and elegant Champagne with fruits of all types and notes of cassis, candied orange, and honey and a vibrant and persistent long finish. 2002 was an excellent vintage in Champagne. Disgorged in 2014 

Champagne Pierre Peters Brut Blanc de Blancs 1996 Le Mesnil-Sur Oger 100% Grand Cru made from 100% Chardonnay. Three parcels of vines from 40 to 70 years old yield the grapes to make this Champagne. Chalky soil. The dosage is 4 to 5g/L. The Champagne has hints of acacia, peach, pear, and fresh almonds with a hint of gingerbread and good minerality. The champagne is produced exclusively using the grapes from one harvest year and only during the finest years.

 CIME DI RAPE- Broccoli rabe, sausage and bufala mozzarella.

Champagne Krug Brut 1996-made from 48% Pinot Noir, 31% Chardonnay and 21% Meunier. 1996 was one of the best vintages of the century. It was the last vintage blended by three generations of the Krug family working together. Coming from 17 different growths. The champagne has rich mature aromas, full ripe flavors and hints of fresh pear, ripe fruit, honey and gingerbread. Disgorged in 2007.

Champagne Krug Rose-the 21st Edition is a blend of 57 wines, dating from 2000 to 2008. Made from 51% Pinot Noir, 41% Chardonnay and 8% Meunier. There is also 10% traditional Pinot Noir red wine from the House’s plot in Ay. The Champagne remains in the cellar for at least 7 years before release. This is a very subtle  Rosè Champagne with hints of roses, red currant, pink grapefruit and a touch of citrus. Disgorged in 2002.

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1 Comment

Filed under Champagne, champagne Pierre Peters, Champagne Vallee, Krug Champagne, Pizza, Pizza Restaurants

One response to “Champagne and Pizza

  1. Jonathan Levine

    I am so jelouse

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