The Pehu Simonet is quality Champagne, but not necessarily the kind of Champagne that you’re used to drinking
These days, when Champagne is sold in grocery stores and retailers like World Market, it’s often difficult to remember what all the fuss is supposed to about. Bubbly with toilet paper and rag rugs? Hardly the luxury profile that the Champagne business wants for its product. But that’s where something like the Pehu Simonet figures in.
The Pehu Simonet ($50, purchased, 12.5%) is a remarkable wine, a bubbly from a small family producer that shows off the region’s diversity and quality. In this, it demonstrates that not all Champagne has to taste like Veuve Clicquot.
Call it beguiling, but not for everyone; missing is the brioche and caramel of more commercial bottlings. But it also isn’t made in the fruit and acid-driven style driven style of something like Ruinart, which I enjoy every much. For one thing, the Pehu Simonet is drier than most bubbly (extra brut is more dry than brut, which is the usual designation for a dry sparkling wine). For another, to quote the importer’s tasting notes, the palate is “surprisingly rugged, kind of like skirt steak.”
I don’t know that I’d go quite that far, but you get the idea. There is green apple fruit, almost ripe, and it does eventually show through the wine’s impressive and almost unending minerality. This is Champagne to be considered as much as it is to be enjoyed, and I wasn’t prepared for that when I first tasted it. Halfway through the bottle, though, I was finally beginning to understand what was going on. And I was glad I made the effort.
Imported by Skurnik Wines