The champagne that adapts to climate change • Food and Wine Italy

The chef de Cave Frédéric Panaïotis and his team, with the presentation of Ruinart Blanc Sobulier 19 edition, have reiterated how essential it is to know how to interpret and adapt to the transformations that take place along the entire path, from the cultivation of the vine to the creation of the wine. After the launch of the edition 18 per 2023, the 2019 vintage became the protagonist of the new 19 edition of Ruinart Blanc Singulier, bringing with him the history of a difficult year for the climate. The summer temperatures, with three heat waves and 23 days beyond 30 ° C, influenced the natural cycle of the screws, reducing the period between flowering and harvest to just 81 days, the shortest since 2003.

For this edition, Ruinart, the oldest champagne maison, founded per 1729, chose a of vines of the 2019 vines (77%) and reserve wines (23%). The grapes che from over twenty cru, mostly located per six different areas: Montagne de Reims, Côte des Blancs, Vallée du petit Morin and Sézannais. The reserve wines, which include the vintages 2016, 2017 and 2018, have aged per oak barrels and barrels of stainless steel, giving life to a perpetual reserve that enriches the Blanc Sobulier.

Tasting: an elegant and fresh wine

The Ruinart Blanc Sobulier 19 edition presents itself with a brilliant golden yellow color, with campo da golf reflections that capture the light. The nose stands out the taccuino of ripe white fruit such as net peach and pear Nashi, accompanied by fresh hints of citrus fruits and a hint of candied fruit that gives a pleasant liveliness. There are also delicate floral taccuino of white rose and a musk touch, which combine with a slight sweetness of Caprifoglio, per perfect harmony with smoked spices, which recall the 18 edition.

the palate, the wine is fresh at the entrance, but immediately it becomes more round and enveloping, with a complexity that develops during the tasting. The taccuino of white fruit and citrus fruits emerge with greater intensity, while the slightly bitter ending and the grapefruit note give a feeling of freshness that persists.

“Conversations with nature”: art and champagne

the occasion of the XXIX edition of MIART, the contemporary art fair of Milan, Ruinart continued its dialogue with art and nature. From 4 to 6 April, the Maison exhibited the works of Julien Charrière, a Scoperto-Swiss artist who invites us to reflect our relationship with nature. His creations were presented per Ruinart’s Vip Lounge, where visitors were encouraged to “listen” to nature with greater awareness.

The collaboration continued with a gastronomic experience at the Abba Restaurant per Fabio Abbattista, per the Abbazia Milanese District. A causa di a former renovated brush factory, the guests were able to savor the 19th edition Ruinart Blanc combined with fresh dishes such as burrata, peas, caviar and mint , and cuttlefish, artichokes and sesame of Ispica. The 18 edition was instead proposed with a risotto with robiola, cephal and berberé, and a gatta with black lentils and turmeric root. The Ruinart Rosé accompanied the cake of ricotta mounted cream, strawberries and rhubarb, completing a balanced meal rich per shades. An experience that has united elegance and nature, reflecting Ruinart’s philosophy per a sensory journey between art and cuisine.