Vito Russo is an Italian Professor of Private Law, who is also a Professional Sommelier and Champagne addicted. We at #TastedAnd Rated are honored to have Vito as Guest reviewer for this amazing world which is Champagne.
JACQUESSON AVIZE GRAND CRU Disgorgement made in July 1989, Blanc de Blanc. One of the best expression of Chardonnay of Avize. A Champagne for expert and sophisticated palates due to the long aging on the lees that is expressed with strong brioche and bready notes. It has a perfect balance between salt mineral and fruity notes (plum, fig, lemon). It’s incredibly persistent. It never goes away.
KRUG GRAND CUVÉE Disgorgement made in June 1989. This Champagne is the proof that Krug has the propensity of aging. This bottle, maybe, was not kept in the best way, but, wow, the harmony and the complexity of Pinot Noir, Chardonnay and Pinot Meunier were still alive and kicking. That is an amazing feeling of gentle oxidation notes. The maturity did not cover the tense freshness. The perfect pairing would be a truffle risotto. Respect.
JACQUES SELOSSE SUBSTANCE Disgorgement October 2014, Blanc de Blanc. Selosse, you either like it or hate it. It’s a Champagne that is becoming a legend on his own way. It has style and it’s kind of a sexy Champagne. The best expression of the solera method applied to chardonnay. You cannot call it organic or biodynamic: this is the Selosse way. A strong feeling of secondary and tertiary scents, burnt butter, orange, mixed with a perfect acidity. Sexy.
LUCA GAGLIARDI is a Sommelier by birth, and Michelin-starred trained maître d’, Luca dedicated a decade to the service of world-renowned chef Gordon Ramsay. His CV boasts restaurants and bars including Roberto’s, Iris, Solo and R Trader. In his spare time, Luca is in his state-of-the-art home kitchen cooking for friends and discovering new wines, typically anything but rosé!