Pol Roger – Rich NV 75cl Bottle

– What makes Rich NV different from Brut Reserve is the increased dosage of 34 g/l of sugar which makes it the perfect drink for occasions when something a little less dry is called for. The nose opens with beguiling hints of beeswax and apricot which are repeated on the palate and reinforced with notes of acacia honey. Despite the sweetness it is remarkably refreshing and the acidity cuts right through the heart of the champagne leaving the palate cleansed. This would be the perfect toast to serve with wedding cake but equally it complements tarts and crumbles. Rich NV is a precise replica of Brut Reserve NV being blended from 30 still base wines from different vineyards, different vintages and the three main grape varieties which dominate the champagne region: Pinot Noir contributes body, depth of character and life-extending tannins and comes from the villages of the Montagne de Reims – Verzy, Verzenay, Mailly, Ambonnay, Mardeuil and Louvois; Chardonnay provides the lightness, elegance and finesse and is drawn from Epernay itself and the villages of the Cote des Blancs – Cuis, Oiry, Oger, Vertus, Moussy and Chouilly; Pinot Meunier supplies youthful freshness, vigour and plump character with the grapes coming from the Vallee d’Epernay – Vincelles, Venteuil, Troissy, Damery, Vandieres, Brugny, Chavot, Monthelon and Pierry. Grape: 33% Pinot Noir, 34% Chardonnay, 33% Pinot Meunier.

• Grapes: The Champagne is crafted from a blend of carefully selected Pinot Noir and Chardonnay grapes, chosen for their ability to impart both richness and balance.
• Method: Made using the traditional méthode Champenoise, ensuring a high-quality sparkling experience with consistent flavor and effervescence.
• Occasions: Pol Roger Rich Demi-Sec NV Champagne is an excellent choice for celebratory moments, including weddings, anniversaries, and festive gatherings. Its slightly sweet profile makes it a delightful choice for toasting and special occasions.
• Pairing: This demi-sec Champagne pairs wonderfully with a range of dishes. It complements rich foods such as foie gras, blue cheese, and pâté. It also works well with dessert courses, particularly those featuring fruit or creamy elements.