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COUPE OR FLUTE
The champagne coupe, or saucer, is shallow and rounded with a flared lip and a short stem, rather like a water lily whereas the flute is slim, narrow and very tall, like a tulip. With its large surface area in contact with the air, champagne in a coupe quickly loses its effervescence. These glasses were highly prized a hundred years ago, when it was popular to drink Ruinart flat.
The narrow opening of the flute preserves the wine's liveliness and bouquet. Although it existed much earlier, it was only in about 1930 that the flute superseded its broader cousin. Since then the flute has reigned supreme, even though in France it is still "Une coupe!" when ordering in a bar. On some occasions, Ruinart also prefers the standard wine glass which releases a wine's aromas unlike any other.
« R » de Ruinart is the epitome of freshness and balance with generous proportions of Chardonnay (40%), Pinot Noir (50 to 55%), and Pinot Meunier (5 to 10%.) Visually, its radiance is crystalline with a shimmering yellow colour and golden hues. The nose is delicate and fruity displaying dominant aromas of fresh white pear and dry fruits such as hazelnuts and almonds, followed by white flower notes, Viennese pastry and buttered brioche.
The palate reveals a dominant freshness, displaying both tactile roundness and enduring length.
THE GOLDEN THREAD RUNNING THROUGH
THE RUINART TASTE
The Chardonnay is the very soul of Ruinart. The grape, mainly harvested from the Côte des Blancs and Montagne
de Reims terroirs, is at the heart of all our cuvées.
With its fresh aromas, vivacity, purity and luminosity, the Chardonnay
is the essence of all our cuvées.
The delicate, fragile Chardonnay will only display the full breadth of its aromatic richness after a slow maturation in the coolness of the Crayères (our chalk cellars): up to 3 years for non-vintage wines, and 9 to 10 years for a Dom Ruinart.
This maturation is a test of our Cellar Master's skill, required to tame
the capriciousness of this grape unlike any other. Brightness, intensity and elegance: in the combination of these unique
traits resides the miracle that is called the "Ruinart Taste": an exclusive personality, truly in a class of its own.
Fresh and balanced, an ideal accompaniment to seafood such as warm poached oysters or lightly fired scallops and cheeses like Chaource or Langres.
For the main course, pair with sole meunière, chicken breast or poultry stuffed with dried fruit.