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A touch of severity

A touch of severity

10 May 2006 Champagne No Comments

Another Pierre Gimonnet wine, opened to be drank with roast chicken. It is also a Blanc de Blanc from Cuis.

Brut Premier Cru Cuis ‘Gastronome’ 2000, Pierre Gimonnet et fils

A bready, biscuit-y nose. It has some weight and a touch of mineral complexity. The palate also has a degree of weight, but the acidity makes it a touch severe. It certainly has length and quite reasonable complexity. Even though this hurts my stomach a bit, I really quite like it for bargain (€18 in France) Chardonnay-based fizz. It will go well with food. Oh let us be honest it is also pretty good by itself.

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  • Davy Strange

    I am a very charming insane person who is very well-endowed with academic epidemiology and professional wine qualifications. I am extremely generous with my opinions and bodily function references. Fifth top red trouser wearer in the international wine trade. I am the author of the first 800,000 words on here spread over 20 years of continuous publication.

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About The Author

Davy Strange

I am a very charming insane person who is very well-endowed with academic epidemiology and professional wine qualifications. I am extremely generous with my opinions and bodily function references. Fifth top red trouser wearer in the international wine trade. I am the author of the first 800,000 words on here spread over 20 years of continuous publication.