Bruno Paillard D: Z Dosage Zero Champagne NV

Bruno Paillard D: Z Dosage Zero is an elegant and refined Champagne crafted with zero added sugar, highlighting the pure expression of the grapes. This Champagne displays delicate aromas of green apple, citrus zest, and white flowers, with a crisp, mineral-driven palate and a clean, dry finish that lingers.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Champagne
Style: Brut Nature (No Dosage)
Grape Varietal: Chardonnay, Pinot Noir
Tastes Like: Comparable to a mineral-focused Chardonnay, with green apple, citrus, and floral notes
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Champagne AOC
Region: Champagne, France
Terroir: Chalky soils contribute a unique minerality
Aging: Aged on lees for added complexity
Serving Temperature: 8-10°C – Serve well chilled

Bruno Paillard is dedicated to creating Champagnes that emphasize purity, elegance, and minimal intervention. Their D: Z Dosage Zero showcases the natural character of the grapes and the terroir, representing the estate's commitment to quality and authenticity.

Seafood: Complements oysters, sashimi, and ceviche.
Poultry: Pairs beautifully with roast chicken or duck breast.
Vegetarian: Enjoy with fresh green salads or dishes with citrus accents.

Brie: Creamy texture balances the wine's acidity.
Comté: Adds nutty richness.
Goat Cheese: Fresh and tangy, enhances the wine's minerality.
Parmesan: Adds a savory depth to the Champagne's dry finish.

Smoked Salmon Blinis (Serves 4)

Light, fluffy blinis topped with smoked salmon and crème fraîche make a delightful pairing with this Champagne.

Ingredients:
- 1 cup plain flour
- 1 tsp baking powder
- 1 egg, beaten
- 1/2 cup milk
- 1/4 cup crème fraîche
- 200g smoked salmon, thinly sliced
- 1 tbsp dill, chopped
- Juice of 1 lemon
- Salt and pepper, to taste

Instructions:
1. In a bowl, whisk together flour, baking powder, egg, and milk until smooth. Season with salt.
2. Heat a non-stick pan over medium heat. Spoon small amounts of batter into the pan to form blinis. Cook for 1-2 minutes on each side until golden brown. Set aside.
3. Top each blini with a dollop of crème fraîche, a slice of smoked salmon, and a sprinkle of chopped dill.
4. Drizzle with lemon juice and season with pepper. Serve immediately with Bruno Paillard D: Z Dosage Zero.