I first met this Drappier no-sulphur-added Champagne at Frenchie and have since gotten to know it quite a bit better at La Muse Vin. “Sans soufre” sounds a lot like “sans souffrir“, but sadly they are not synonymous, because I could drink large quantities of this wine. Hypothetically speaking, of course.
It’s more typical, sulphured sibling is widely available in Paris, poured by the coupe at Le Comptoir and on the shelves at Le Verre Volé. But if you see the unsulphured version, do yourself a favor and order it. It is lovely, with a fullness that is unhampered by adding preservatives, the only downside being that this wine is to be consumed relatively soon after disgorgement. That’s OK, because I don’t think I could keep it on the shelf if I tried. It also has a gentle price tag as far as Champagnes go, at around €20. Here is more about this wine, from someone far more qualified to talk about it than I.
For a special occasion, or perhaps just for sheer decadence, I would tell you to seek out this Selosse Rosé.
When I tasted it I said it reminded me of some old Champagnes that I’ve had, and Sharon told me that this slight oxidation is a hallmark of the Selosse style. She is a Selosse evangelist, and I consider myself a willing convert. It’s far too expensive (upwards of €100) for me to drink ritually, but certainly worth the occasional pilgrimmage.
To the Canal St. Martin on the last warm night of the year, for example.
I really enjoy reading your tasting notes, simply because I find it so hard to analyze each sip. Champagne always catches my eye and will keep an eye out for this one. Thanks for sharing!
Thanks, Danielle. I don’t always feel confident writing about wine (that’s why I like to link to others who do it very well) but I like to share my favorites.