Started with a PerSe Jubileus 2019 (Gualtallary, Argentina) and honestly… wow. Proper high-altitude wine with both power and finesse. Deep, dark color—looks serious from the start.
On the nose you get ripe black fruit (blackberry, plum), but it’s not jammy at all. There’s this wild herbal/earthy edge and a mineral backbone that keeps it interesting. Palate is where it really shines: solid structure, firm but polished tannins, and enough acidity to keep everything fresh. Not exactly a “casual” wine, but also not hard to enjoy—makes you pay attention without being heavy.
Then the night escalated quickly:
Jamon 100% bellota Joselito + caviar + champagne
Switched gears and opened a Pommery Cuvée Louise 2004… and yeah, completely different league.
This is one of those Champagnes that feels calm and composed rather than loud. Super fine mousse, almost creamy, and already showing that mature, layered profile.
On the nose it’s all about brioche, toasted almonds, a bit of honey, and that subtle citrus still hanging in there. There’s also this chalky/mineral vibe that keeps it very “Champagne” and not just rich for the sake of it.
Paired it with the jam, which honestly might be one of the best low-effort high-reward pairings ever. The fat + salt from the ham with the freshness and texture of the Champagne is just ridiculous.
by Excellent_Oven_9684
1 Comment
Are you just raw dogging that caviar or have any sort of dip? What a night