It’s a story of love and champagne that dates back to 1860. The Champagne house of Canard-Duchêne is located in Ludes, Montagne de Reims and was founded in 1868 by Victor Canard and Léonie Duchêne who were granted the right by the Russian Imperial Family to adopt its coat of arms as the family emblem.
Canard-Duchêne Champagne
At a trade launch held at Harbour 220o in Sydney, Export Manager, Antoine Huray presented a range of specially selected cuvées matched with canapés by Laissez-Faire catering.
Cuvée Léonie NV was created for restaurants and retailers using a blend of 50% Pinot Noir, 25% Pinot Meunier and 25% Chardonnay with a significant proportion of reserve wines. Aged for a minimum of three years, the champagne is fresh on the palate and easy to drink as an aperitif.
Authentic Brut NV is made from a blend of 45% Pinot Noir, 35% Pinot Meunier and 20% Chardonnay and embodies the style of the Canard-Duchêne with its freshness and intensity.
Authentic Rosé NV is a blend of 45% Pinot Noir, 25% Pinot Meunier, and 20% Chardonnay with reserve red wine from Bouzy. Summery, light and fresh with intense, fresh fruit aromas of strawberries with mineral notes, it makes a good aperitif style of wine or one that goes well with desserts.
Bracket One
Authentic Green NV is made from organically grown grapes with a blend of 50% Chardonnay, 40% Pinot Meunier and 10% Pinot Noir with a production of 70000 bottles per year. Aged 36 months on lees, the champagne has a clean, fresh an fruity taste, but does not linger on the palate.
Authentic Vintage 2006 is made from predominantly from Pinot Noir, with Chardonnay and Pinot Meunier. Aged five years on lees, two years above the minimum requirement, this is a medium-bodied champagne with more complexity, well-structured and goes well with food.
Ocean trout terrine & beef fillet carpaccio
Brackets One and Two above were matched with an ocean trout terrine with aerated Girgar butter, Neufchatel cheese, dill, blue swimmer crab and nori, and beef fillet carpaccio, caramelised onions and fresh horseradish on a parmesan wafer.
The champagnes of Canard-Duchêne Charles VII range are aged 4 years on lees and use a high proportion of premier cru and grand cru grapes. The bottles have a patented shape with a rounder look that leads onto the neck.
Charles VII Rosé NV is made from an atypical blend of 50% Chardonnay and 50% Pinot Noir which yields delicate fruit notes and cherry aromas which makes it a good accompaniment to food.
Charles VII Brut NV is made from grapes sourced from grand cru vineyards and are a blend of 45% Chardonnay and 55% Pinot Noir with 20% of reserve wines. Fruity and mineral on the nose, the wine has more structure on the palate and can be enjoyed with light entrées.
Lobster BLT and lamb chops
Charles VII Blanc de Blancs NV is made entirely from Chardonnay grapes. This is a refined champagne with aromas of fresh fruits and white fruits and a creamy mouthfeel which makes it a special-occasion aperitif or one to enjoy with seafood.
Charles VII Blanc de Noirs NV is made from an exclusive blend of 70% Pinot Noir and 30% Pinot Meunier. It has summer fruits on the nose, structure and complexity on the palate which make is a serious food wine.
The last brackets were matched with a lobster BLT and herb crusted baby lamb chops.
Sabrage
The event ended with sabrage performed by volunteer guests who were subsequently awarded a Diplôme du Sabreur.
The Canard-Duchêne Champagne Launch was held at Harbour 220o on Tuesday 16 April 2013.
[…] two dishes were paired with Champagne Canard-Duchene Blanc de Noirs Charles VII NV which is made using black grapes of Pinot Nnoir and Pinot Meunier […]