So I was in Paris a few weeks ago and made it my mission to find some Selosse, as this is a producer I have heard much about but rarely see (at least at reasonable prices) locally. It didn’t take me long to find both the Rose and V.O. for about €85 apiece (passed on the Initial at €65, Substance at €125 and Exquise at €90). Both bottles were disgorged in June and July 2011. I am curious whether you would recommend decanting these,if there is a particular food that goes particularly well with either (or if they are best on their own), and what temperature you would prefer to serve them (I generally like about 55 for champagne). Any advice on how to maximize my Selosse experience is appreciated.
cheers,
scott
I’ve had the initiale, in the past, and it is certainly worth 65 euros. I had it without decanting, but a bit of air probably wouldn’t hurt. Selosse is often good with some bottle age.
The rose is great and I’m normally not the biggest fan of rose in general. For Champagne in general, I like to open the bottle (but don’t bother with a decanter) and let it stand for 30-45 minutes or so before serving.
IMHO, the Initial is the best Selosse experience for the buck. The others are fun and really exotic but the Initial is a special experience and really lets you know what Selosse can bring to the table as a Blanc des Blancs. Substance is a wine to experience once. Rose is very nice too. My $0.02
All the wines are so different that I feel there’s no point in trying to compare them. For example I really enjoy Contraste and Vintage, I like VO and Initiale, I’m not particularly interested in Rosé or Exquise, and can’t understand what’s supposed to be so great about Substance. Friends of mine have completely different opinions, even though we tend to enjoy the same wines.
2011 is very young as far as Selosse is concerned, I wait at least 2 years after disgorgement and preferrably 4 (but not much more). I remember Selosse saying we shouldn’t be afraid of decanting a Champagne, and I’d definitely recommend it in this case.
Contraste, and sometimes Initiale, would be the only ones in the lineup I would be able to enjoy without food, and even then I would prefer a few snacks with them (this being said, I think I can count on the fingers of one hand the number of times when I had dry wine without food in my life). Rosé and VO absolutely scream for food in my opnion, but both should be versatile enough to be matched with pretty much anything. I’d go with a salmon-based dish with the Rosé, and something with more fat for the VO (madeleines with thyme and parmiggiano are usually the kind of snacks we pair it with).
Thanks all for the very helpful suggestions. I will seek out the Initial (perhaps next time I’m in Paris) and try to use this as my introduction/reference point to the house. I’ll do my best to hold off for a year or two on the V.O. and Rose, as I did suspect they might show better after a bit more sleep post-disgorgement, but I’m itching to try these. Sucks they’re so much harder to find and more expensive in the States.
cheers,
scott
I just accepted an offer for my first “real” job as an academic scientist, so to celebrate, I let my wife pick the champagne we would toast with. She picked the “pink one” so Selosse Rose it is! My first experience with a Selosse wine, and it was certainly an interesting one. I saved 1/2 the bottle to revisit tonight, because I certainly felt like this could use some air time.
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NV Jacques Selosse Champagne Rosé - France, Champagne (9/20/2012)
Salmon color with a leesy, biscuity nose. Upon initial opening, quite tight, angular, austere, very dry and wine-like…like Burgundy with bubbles. Filled out with air and after warming a bit in the glass, becoming more aromatic (red apples, bread dough, gingerbread) and more balanced, with the acidity becoming better integrated. Full-bodied but at the same time light on its feet, with a fine mousse, and a long, steely finish. My first Selosse, and an interesting experience for sure. Not sure I would pay the prices they command in the US, but worth what I paid in France. (91 pts.)
Posted from CellarTracker
I had this for the first time last Sunday. As you describe, some a bit like a light Burgundy with bubbles, some savory and earthy notes, and even a bit of tannin.
-Al