Price Drop: Bernard Lonclas Selection Brut Champagne

Bernard Lonclas approaches champagne making as a vocation rather than just a trade, which translates into exceptional attention to detail in every bottle. This philosophy has earned the producer recognition with a 90-point rating from James Suckling and growing popularity among wine enthusiasts. The producer's dedication to craft over commerce results in champagnes that showcase the true character of the Champagne region.

The full-bodied nature of this champagne likely comes from extended lees contact during production, which develops the rich brioche and creamy textures noted in its profile. This style indicates the wine has spent considerable time developing complexity, allowing the yeast to break down and contribute nutty, biscuity flavours. Full-bodied champagnes like this pair beautifully with richer foods and can age gracefully for years.

NV stands for 'Non-Vintage', meaning this champagne is a blend of wines from multiple years rather than a single harvest. This blending technique allows producers to maintain a consistent house style year after year, balancing the characteristics of different vintages. The result is often a more approachable champagne that represents the producer's signature style, with the complex brioche and nutty notes being hallmarks of Bernard Lonclas' blending expertise.

Serve this champagne slightly warmer than typical sparkling wines, around 8-10°C, to allow its full-bodied nature and complex flavours to shine through. The rich brioche and nutty characteristics make it perfect for pairing with creamy cheeses, seafood with butter sauces, or even roasted poultry. Use proper champagne flutes to concentrate the aromatics and preserve the elegant mousse that's characteristic of quality Champagne region wines.

The brioche and nutty profile makes this champagne exceptionally versatile with food, particularly excelling with dishes that echo these flavours. Try it with fresh oysters, smoked salmon canapés, or aged cheeses like Comté or Gruyère that complement the nutty notes. The creamy texture also pairs beautifully with mushroom risotto or lobster thermidor, where the champagne's acidity cuts through rich sauces while its complexity matches the dish's sophistication.