Henriot Blanc de Blancs: Henriot is a superb, small Champagne house that is all about elegance, and its Blanc de Blancs are as good as anybody’s. Formerly called Blanc Souverain, Henriot’s Blanc de Blancs exhibits lemon zest and other citrus flavors, along with definite minerality on the palate.
Blanc de noirs Champagnes are made with Pinot Noir and/or Pinot Meunier, and while the look of the Champagne might be fairly similar, the use of different grape varietals means a blanc de blancs will taste very different from a blanc de noirs, and a blanc de noirs could also taste extremely different from another blanc de noirs.
Brut Champagne is a level of sweetness in sparkling wine. The sweetness comes from a step in the Champagne making process called “dosage” (“doe-sazj”) which is when a small amount of sugar or grape must is added back into the wine before corking the bottle.
Combine the yolks and evaporated cane juice in a glass or stainless steel bowl and whisk thoroughly until the mixture whitens. Add the champagne and whisk together completely. Place the bowl over a pot of simmering water and cook, beating constantly until the mixture thickens to the consistency of a light hollandaise sauce.