Methode Cap Classique 2008 is complex with an underlying intensity and lingering flavours in the aftertaste. It has subtle, biscuity, yeasty flavours, with a toasty nutty character obtained from ageing the wine on its sediment (the lees). The nose has a fresh apple character and the palate is zesty, upfront, fresh and clean.
Foie gras, caviar, black and white truffles, oysters and smoked salmon. Pairs well with asparagus and artichokes served with their traditional accompaniments.Pairs well with Chinese and Thai dishes, sushi and raw fish dishes.