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Bollinger Grand Annee Champagne (1.5 Liter Magnum) 1988

Vintage Sparkling Wine from Champagne, France
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    Bollinger

    Champagne Bollinger

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    Champagne Bollinger, , France - Other regions
    Bollinger
    In 1829, Champagne Bollinger introduced an instantly recognizable, dry, toasty style that connoisseurs around the globe have coveted ever since. Six generations of the Bollinger family have maintained that trademark style, and Bollinger is one of the rare Grande Marque houses to be owned, controlled and managed by the same family since it was founded.

    With 399 acres of vineyards situated in the best Grands Crus and Premiers Crus villages, Bollinger relies on its own estate for nearly two-thirds of its grape requirements, including the Pinot Noir that gives its Champagne its distinctive roundness and elegance. Bollinger is one of a select few houses that can control the quality of its grape supply so carefully.

    Bollinger is renowned for its stringent quality standards. It adheres to traditional methods, including individual vinification of each marc and cru, barrel fermentation (it is the last Champagne house to employ a full-time cooper) and extra-aging on the lees prior to disgorgement.

    Members of the British Royal Court were among the first to embrace Bollinger’s unmistakable quality, and Queen Victoria made Bollinger the exclusive purveyor to the Court by Royal Warrant in 1884. Besides royalty, loyal devotees have included heads of state, celebrities and even famous fictional characters: Agent 007, James Bond, demands the exclusive Champagne Bollinger.

    Lombardy

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    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    PBC2521425_1988 Item# 16518

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