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Champagne Taittinger Brut Reserve NV is the signature cuvée from Taittinger, one of the few Champagne houses to remain independently family-owned and managed by the family named on the label.
Champagne Taittinger can trace its origins back to 1734 when it was founded by Jacques Fourneaux, but the Taittinger family did not become involved until the company was purchased by Pierre Taittinger in 1931. Today, the company is run by Pierre-Emmanuel Taittinger and his son, Clovis (export director) and daughter Vitalie (artistic director), both of whom are actively involved in the business.
The company headquarters are in Reims, located above magnificent 4th Century Roman cellars which at one time belonged to the Benedictine monks of the abbey of St Nicaise – there are miles of tunnels cut into the chalk which are perfect for the slow but necessary ageing process involved in making this great Champagne.
The Champagne Taittinger house style is dominated by the high proportion of Chardonnay in its wines, which proffers elegance, delicacy and finesse. Champagne Taittinger Brut Reserve is made from grapes sourced from throughout the Champagne wine-growing region; however, around 50% of the grapes come from the Taittinger Estate. It is a carefully balanced blend of wines from more than 40 different crus.
Champagne Taittinger Brut Réserve offers a pale gold colour with fine, persistent bubbles.
On the nose, it reveals delicate aromas of fresh pear, green apple, and white peach, complemented by floral notes of acacia and honeysuckle, with hints of brioche and toasted almond from its three-year lees aging.
On the palate, it’s crisp and lively, with a creamy mousse and balanced acidity. Flavours of citrus zest, stone fruit, and a touch of minerality lead to a clean, refreshing finish with subtle vanilla and yeasty undertones.
Pairs beautifully with seafood like oysters, shrimp, or seared scallops, where its crispness complements briny and delicate flavours.
It also shines with light appetisers such as goat cheese tartlets or smoked salmon canapés, enhancing their creamy and savoury notes.
For main courses, try it with roasted poultry or creamy pasta dishes, as the champagne’s fruit and toasty elements balance richer textures.
For dessert, pair it with fresh fruit tarts or lemon-based sweets to echo its citrusy profile.
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