Looking at the bottles on my shelf that I wish to talk about, I initially thought I would make this month all about champagnes. Yet, the moment I started putting those bottles and their memories together, I realised that these are the bottles I want to share with you this month of March (especially after being silent for two months). From gastronomic champagnes to Savoie sparkling wine, the region’s red wine, and a splendid Chardonnay from Burgundy. Nothing too fancy or wild, but so unique in every bottle.

Champagne Dhondt-Grellet's Les Terres Fines

I truly love this remarkable champagne made from organic and biodynamic Chardonnay grapes by Dhondt-Grellet in the Côte des Blancs. Maybe it’s because I love nothing more than a good Blanc de Blancs, or maybe it’s just because it is sublime. Fantastic, even.

Premier Cru Extra Brut, loved for its depth and complexity, comes not only from the know-how in winemaking but also from the fact that the vines grow in limestone-rich plots in the Premier Cru village of Cuis and are, on average, over 45 years of age.

It’s also good to know that it is made from 70% base wine from the current vintage, with the remaining 30% sourced from a reserve that dates back even to 1986, resulting in a champagne full of ripe apple and pear aromas, mixed with notes of butter, honey, and cream. Very elegant, clean, and complex.

I love its boldness and round structure, making it a perfect wine to enjoy with foods like seared scallops, creamy cheeses such as Brie or Chaource, and chicken or turkey dishes.

Suenen's 'C+C' Blanc de Blancs Grand Cru Extra Brut

One more example on this month’s list, made solely from 100% Chardonnay grapes sourced from two Grand Cru villages in the Côte des Blancs: Chouilly and Cramant. That’s the meaning of the 'C+C' on the bottle. Made by Aurélien Suenen, the winemaker highly passionate about organic farming practices in his 1.5-hectare plot in the Côte des Blancs.

Since it is fermented in not only neutral oak barrels but also stainless steel and concrete vessels, it adds so much more complexity and depth, making it quite a complex wine full of minerality and rich mouthfeel. It lets you experience hints of apples, pears, just a touch of orange zest, a tiny bit of toastiness, and notes of almonds.

A perfect companion to dishes of white fish, white meats, lobster, fresh seafood, and cheeses.

Domaine de Chevillard Blanc de Noirs

There are not too many exceptional wine producers in Savoie. One has to look for them carefully, so I am very happy to have found this one the first week we moved to Lyon, in my local wine shop, starting my journey in Savoie wines with one of the best examples.

This Pinot Noir-based sparkling wine, made by Domaine de Chevillard, highlights the estate's commitment to organic viticulture and traditional winemaking techniques.

I don’t usually go for sparkling wines as the availability of champagnes from exceptional producers is vast these days. However, I do like to grab a bottle of this delicate, yet very powerful sparkling wine, full of aromas and flavours of not-too-sweet red fruits and my dear brioche. Elegant, elaborate, and rich — a wine you should serve with salmon, shellfish, poultry, or as an aperitif. But personally, I’d prefer it with some food.

Domaine de Chevillard Savoie Mondeuse

I remember the first time I opened Domaine de Chevillard’s white wine. I was in awe. The same happened with this bottle made from Mondeuse Noire grapes, growing at an altitude between 350 and 450 metres in the Savoie region. The vines are 40-52 years old.

It’s a bit spicy, tangy, full of dark berries, and a touch of pepper notes. The tannins are present but in a very mild and subtle way, making it perfect for a charcuterie board and dishes with duck breast, game meats, and mature cheeses.

Domaine Roulot Bourgogne Blanc

It was in one of our 3-day masterclasses when we opened this amazing bottle of Chardonnay (bien sûr) from Meursault, and more precisely, from Domaine Roulot, guided by the one and only Jean-Marc Roulot, renowned for producing exceptional wines.

Made from 30-40-year-old vines, this wine has been fermented in oak barrels for 11 months, finishing the process for 7 months in stainless steel. Why is that important? Because, contrary to what one expects from white wines coming from Burgundy, this is not a heavy and oily white (very much the case with cheaper wines here), letting you experience notes of ripe apples and pears, some peaches and apricots mixed with smoky aromas and a very rich mouthfeel. Again, not due to its heaviness, but elegance, making it a perfect companion to white meat dishes, white fish in light sauces, some pasta dishes, and salads with cheeses.

The empty bottle parade. March