Charles Simon is a boutique producer, meaning they craft their Champagne in smaller quantities with greater attention to detail than large commercial houses. This allows for more careful selection of grapes and longer ageing on lees, which develops those complex hazelnut and brioche notes you'll taste. The result is a Champagne with genuine character and depth that punches well above its price point.

NV stands for 'Non-Vintage', which means this Champagne is a blend of wines from multiple years rather than a single harvest. This blending technique allows the producer to maintain a consistent house style year after year, balancing the characteristics of different vintages. For Charles Simon, this creates their signature profile of fruit freshness with developed nutty complexity.

The full-bodied nature and rich brioche flavours make this Champagne versatile enough for both aperitif drinking and food pairing. The mineral finish and grapefruit notes cut beautifully through rich cheeses, whilst the almond and dried fruit characters complement seafood dishes, particularly oysters or smoked salmon. Its complexity also makes it excellent with roasted poultry or creamy pasta dishes.

Serve well-chilled at 6-8°C in proper Champagne flutes to preserve the fine bubbles and concentrate the aromas. The description mentions giving it 'a bit of air', so don't rush - allow the wine to open up in the glass for a few minutes to reveal those subtle honey notes. This Champagne rewards patience and will continue to evolve as it warms slightly in your glass.

The 'fine bubbles' mentioned are created through the traditional méthode champenoise, where secondary fermentation occurs in the bottle itself. This process, combined with extended ageing on the lees (dead yeast cells), creates smaller, more persistent bubbles that deliver a creamy mousse rather than aggressive fizz. These fine bubbles also help carry the complex flavours across your palate more elegantly.