Complimentary Glenmorangie The Original 350 ml with orders above 120€ with the code: VATERTAG
Terms & Conditions
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Product Details
Shimmering, subtle and fresh, this half bottle of R de Ruinart is a fabulous introduction to a historic maison, which has made its name with timeless, chardonnay-forward champagnes. Cellar master Frédéric Panaïotis ensures that this benchmark non-vintage champagne remains true to its original heritage, exhibiting the mineral clarity for which Ruinart is renowned. -
How to enjoy
- Service temperature - 8-10ºC
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Closure - Cork
- Health warning - Contains sulphites
- Alcohol by volume - 12.0 % Vol.
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Blend and Origin
R de Ruinart Brut Non Vintage
Blended from 40% chardonnay, 50-55% pinot noir and 5-10% meunier, the grapes used to create R de Ruinart come mostly from Côte des Blancs, a chalk-rich area famous for its superior chardonnay, and Vallée de la Marne, which grows the pinot noir and meunier that add a soft fruitiness to the champagne. The cellar master also adds 20-25% reserve wine from the two years prior.
Additional delivery charges may apply. This product can only be purchased by persons over 18 years of age.
Food pairing:
Simplicity is key
Starter
R de Ruinart’s light fruit flavours and crisp edge cry out for buttery or citrussy dishes. For a starter, serve with seared scallops, tossed in oil and lemon.
Main
The champagne’s crystal-clear minerality cuts through the butteriness of classic sole meunière.
Dessert
Pair with creamy cow’s-milk cheeses that have a short ripening time, such as Chaource or Langres.
Food pairing:
Simplicity is key
Starter
R de Ruinart’s light fruit flavours and crisp edge cry out for buttery or citrussy dishes. For a starter, serve with seared scallops, tossed in oil and lemon.
Main
The champagne’s crystal-clear minerality cuts through the butteriness of classic sole meunière.
Dessert
Pair with creamy cow’s-milk cheeses that have a short ripening time, such as Chaource or Langres.