Private Veuve Clicquot Champagne Half-day Trip from Paris
English Guided Cellars visit by Veuve Clicquot since 1772. Private Day trip from Paris by Mercedes minivan or E220. Tiered pricing. Pick up included.
Structure
Drinking window
Best 0 to 20 years from release.
release0 yrs20 yrs22 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Vinous reviewed 2021 | 95/100 |
Scores as published by each critic for the vintage shown.
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.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute. A tulip shape rewards the bouquet better than a narrow flute and frames the wine's structure.
- 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.
- 1986: Selosse starts the solera that underpins Substance
Facts
- Producer
- Domaine Jacques Selosse · visiting guide
- 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
Frequently asked about Selosse Substance
What does Selosse Substance taste like?
On the nose, dried apricot, walnut, curry spice, honey, smoke. On the palate, intense oxidative depth, vinous power, saline length, complex finish. Structurally full-bodied, high acidity with a long 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.
When should I drink Selosse Substance?
Drink now to 20 from release. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Selosse Substance?
Aged Comte and Beaufort is the canonical pairing. Other strong matches include Roast Bresse chicken and Lobster thermidor. Oxidative walnut depth meets aged mountain cheese.
What grapes are in Selosse Substance?
The blend is Chardonnay (100%). The wine is classified as AOC Champagne.
Tags
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