Wine Of The Week: Olivier Horiot Solera Champagne
A standout champagne that pairs equally well with rich main courses and cheese platters.
Welcome to early January, when the world hasn’t completely recovered from the holidays, and we’re still enjoying some great bottles that survived celebration season.
One standout bubbly is this Champagne from Marie and Olivier Horiot. It’s made from seven different Champagne varietals, including Pinot Noir, Chardonnay, and Pinot Meunier, along with Arbanne, Petit Meslier, Pinot Blanc, and Pinot Gris.
It’s blended via solera style, where wines are used to top previous years’ barrels to ensure consistency. So when drinking Horiot’s wines, you may be sipping something as old as 2008. (It’s the style traditionally used for sherry, so expect nutty, oxidative undertones.)
It’s rich, with fresh fragrances of Champagne, but also with a nutty, almost frangipane-mushroom undertone, along with nectarine, toasted vanilla, and toasted hazelnut. That savory quality makes it an excellent companion to everything from a pre-dinner toast to pairing with richer mains and cheese platters. $99
Kate Dingwall is a WSET-trained sommelier and spirits writer. Her work has appeared in Wine Enthusiast, Eater, Forbes.com, and Food & Wine, and she pours wine at one of Canada’s top restaurants.
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