Another educational contribution, exciting to continue your exploration. Especially when it comes to lesser known wines, in this case a smaller Champagne house. I am familiar with the Champagnes of this house, also with this wine. In my opinion wines with their own character, which deviate from the usual. Often less polished and rounded, which challenge you as a wine taster. To get out of your comfort zone, to learn to appreciate less accessible flavors and smells. Especially when it comes to Champagnes with a very low 'dosage' and higher acids. Especially if you are not really familiar with this, it is often difficult to appreciate these wines. A 'dosage' of between 6 and 8 grams makes a Champagne more accessible (the big so-called luxury Champagne houses also understand that). Pierre Paillard and similar smaller Champagne houses, often make quirky wines with dedication and respect for nature and terroir. Flavors and preferences are of course subjective. But as a true wine lover you go through developments. I also didn't start with this type of Champagnes or with bone dry Fino Sherry (Spain). Or with delicate dry Saar-Riesling (Germany) or with dry Terrantez from the Azores (Portugal). And of course wines with a touch of (rest) sweet can also be very worthwhile. Isn't it a wonderful challenge to get to know and appreciate all those differences? It has personally brought me an enormous wealth of taste and experience. Cheers! By the way, in my opinion this Champagne is still very young and in full development.

Nice video 🥂

I just bought a bottle! This is a fun review for me! I bought this specifically for the X-Brut. On New Years I had a Piper-Heidsieck. I could appreciate it-but not for me. First note off the bat was bubble-gum or even Cotten candy. My teeth ache just thinking of it. So our palettes are opposite! That being said if someone was to offer me a glass of Piper-Heidsieck I wouldn’t say no. This was educational for me! Thank you! 🍾

Great video! You comment about drier Champagnes seeming more acidic is spot on! I've heard makers describe the ideal level of dosage as the one that you can't even taste- it just seems to balance out all the harsh edges. Like you, I'm not a huge fan of the super dry Champagnes, which are all the rage these days (esp Brut nature, which take the enamel off your teeth)! I also enjoy sparkling wine out of a regular glass instead of a flute, though in my mind it wasn't for aeration purposes: for me, I have a tough time getting a good smell out of a narrow flute, the inwardly tapered profile of a regular white wine glass concentrates the aromas. At least that's what I've found.

Do you think it had some volatile acidity, per your vinegar/kombucha comments?