Barolo for lunch #100
One. hundred. editions!
Hi friends! Today we hit a HUGE milestone, which is the 100th edition of Barolo for lunch. Didn’t really expect to be that consistent when I started, but here we are. Thank you all for the comments, suggestions and feedback - very appreciated! There are basically no other ways of celebrating this than with champagne, so todays picks are maybe not the most budget friendly ones, but well worth it! Cheers! 🍷
Louis Roederer Collection 245 – #7602 – 579:-
One of the more classy champagnes you’ll find, and for sure one of my favorites. It’s super crisp and sharp, and you can almost imagine licking a rock when you drink it. The newer Collection series, diverges a bit from the usual “let’s make a house cuvee”, and actually try to reflect the vintage a bit. Personally I preferred the predictability of the NV, but still very very good. Drink with fried chicken. 41% Chardonnay, 33% Pinot Noir and 26% Pinot Meunier.
Deutz Brut Classic – #7487 – 569:-
If the Roederer is super focused and sharp, Deutz is more like a friend you can always rely on. Bolder, rounder and just always right. It’s more floral on the nose, but both obviously come with super high acidity and goes great with a second glass of Deutz. 34% Chardonnay, 33% Pinot Noir and 33% Pinot Meunier.
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Nerd zone: Pinot Meunier
Pinot Meunier in Champagne is often overshadowed by the more famous Pinot Noir and Chardonnay, but it actually plays an essential role in many blends (and boy do people in Champagne like to blend wines). Compared to the other two it ripens both easier and earlier, and it’s often used to add fruitiness and roundness to non-vintage champagne, but it can also be used to make pure Meunier champagne.
Two of the more famous producers to produce single variety champagne made from exclusively Pinot Meunier is Egly-Ouriet (with their Les Vignes de Vrigny) and Laherte Frères (Les Vignes d’Autrefois). Great stuff, from two really good “growers”.
Fun fact: The grape’s name, meaning “miller” in French, refers to the flour-like dusting on the underside of its leaves.