A special champagne sees the light of day in 2021. The 2007 Bollinger R.D. has aged for a long time in the cellar, and was only recently freed from its yeast clot. A gourmet event was organised for this spicy old, but at the same time young fresh wine. Our own two-star chef Soenil Bahadoer was allowed to come up with the four-course menu. - TEXT MARJOLEIN SCHUMAN+ IMAGE CHAMPAGNE BOLLINGER
At table with Bollinger and Soenil Bahadoer
What distinguishes champagne house Bollinger from the other houses in the region? Bastien Mariani of Bollinger can thus name five points. One is the prominence of pinot noir. That the grapes come primarily from their own vineyards. Rather than being sourced from growers, by the way, is point two. In the town of Aÿ, around Bollinger. The vineyards are traditionally full of the blue grape.
The most commonly used grape varieties for champagne are chardonnay, pinot noir and pinot meunier. Which grape plays the leading role is partly determined historically. Before the days of refrigerated tankers, people preferred local grapes. Because these could be transported fastest to the winery. Why does Bollinger continue to focus on pinot noir? The grape is difficult to grow. Hugely susceptible to disease and needs frequent pruning. Of course, it has to do with the end result. Champagnes with a large amount of pinot noir are known as food champagnes. They can be perfectly paired with all kinds of dishes during meals.
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Curious to find out more about champagne house Bollinger and Soenil Bahadoer? You can read about it in WINELIFE Magazine 74. Order this one here!
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