Sparkling Wines Champagne Taittinger - Collection Masson - 1982

Viniou Reviews

Taittinger's Cuvée Collection Masson 1982 is a truly remarkable expression of vintage Champagne, embodying both the elegance of the house and the complexity of a great aged sparkling wine. This cuvée, produced exclusively from the 1982 harvest, is crafted from a blend of Chardonnay and Pinot Noir, the hallmark grape varieties of the region. The 1982 vintage was celebrated for its favourable growing conditions, resulting in grapes of exceptional ripeness and balance. Following traditional Champagne vinification methods, the wine underwent secondary fermentation in bottle and has since aged extensively on its lees, developing an extraordinary depth of flavour, creamy mousse, and beautiful complexity that only time can impart.

Champagne as a region is world-renowned for its unique terroir, nestled in the cool, northerly climate of northeastern France. The combination of chalky soils, rolling hills, and a marginal climate induces slow grape maturation, leading to wines of finesse and vibrancy. The area's history is rich, being the birthplace of sparkling wine as we know it, with centuries of expertise shaping each bottle. The Taittinger house, in particular, is prized for its significant emphasis on Chardonnay, which brings elegance and longevity to its blends.

Given the rarity and complexity of this vintage Champagne, pairings should honour its mature character and subtlety. A classic match would be refined dishes such as lobster with beurre blanc, seared scallops, or sole meunière. Delicate poultry in cream sauce, blinis with caviar, or even aged Comté cheese would complement the wine's toasty, nutty notes and lively acidity. For a regional touch, consider pairing with gougères or oysters from the coast of Normandy.

For optimal enjoyment, serve this Champagne brut at 10-12°C, allowing the wine to open up gently in the glass. Due to its age, serve in a tulip-shaped glass rather than a narrow flute to fully appreciate its evolved aromas and layered palate. Avoid over-chilling, as this might suppress the subtle tertiary notes developed over decades in the cellar.