Sometimes I do analyse and some times I could not give a rat´s arse about whatever comes my way in any way or in form of Champagne, so when I was in Oslo looking for dinner drinks I found Dethune Extra Brut purely by coincidence and by some stroke of luck cheaper than in London. So naturally as was no conflict to purchase there it was in the basket.
As it turned out I paired it with Salmon tartar which I admit was not the best of decisions but I did not reproach myself for it. It tasted great and that was good.
So the wine itself had less sugar than the standard cuvee, and I would be daring to say that with its being a Grand Cru it really did not need any dosage at all but as I could not do much to change that I enjoyed. The ripe apples that are distinctive in the normal cuvee were slightly less pronounced as the acidity threw me a little for the better. The mousse just tickled my palette and washed down effortlessly ending with a nice craving for more.
A perfect Champagne but I wonder what it would show were it on lees a few years more....would the toastiness and wood show nicely as an extra brut? Would a little more dosage be required to balance the nose with the palette? I dare only speculate!