Selosse Substance

In the glass

Aroma: dried apricot, walnut, curry spice, honey, smoke

Palate: intense oxidative depth, vinous power, saline length, complex finish

A solera-based Avize Blanc de Blancs of extraordinary intensity: dried apricot, walnut and curry spice over honey and smoke, with oxidative depth, vinous power and saline length.

What it pairs with

• Aged Comte and Beaufort
  Oxidative walnut depth meets aged mountain cheese.
• Roast Bresse chicken Find roast bresse chicken on TableJourney →
  Curry spice and honey echo roasted poultry.
• Lobster thermidor Find lobster thermidor on TableJourney →
  Vinous power and saline length frame rich shellfish.

How to serve Selosse Substance

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a tulip flute. A tulip shape rewards the bouquet better than a narrow flute and frames the wine's structure.
4. Pair with. Aged Comte and Beaufort, Roast Bresse chicken, Lobster thermidor. Match the wine's structure to the dish's fat and salt.

History

Substance is built on a solera Anselme Selosse began in 1986, blending decades of Avize Chardonnay in a perpetually refreshed barrel system for a deeply oxidative, vinous Champagne.

1. 1986 — Selosse starts the solera that underpins Substance

Facts

Producer

Domaine Jacques Selosse

Grapes

Chardonnay (100%)

Classification

AOC Champagne

Oak

Solera begun in 1986; oak-barrel fermentation; oxidative, low-intervention

ABV

12.5%

Price

EUR 600 to 1000 at retail

Drinking window

now to 20 from release

First vintage

1986

Scores

• Vinous 95

Frequently asked about Selosse Substance

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