Ruinart Champagne R de Ruinart Brut NV
Ruinart is the oldest established Champagne house, founded in 1729, and its calling card has always been Chardonnay. R de Ruinart is the house brut — the everyday face of a maison better known for its luminous Blanc de Blancs — and it carries that Chardonnay signature even in a blended cuvée.
The blend is roughly 40% Chardonnay, with Pinot Noir making up the largest share at around 40–45% and a touch of Meunier filling out the rest. The fruit is drawn from 40-odd crus across the Côte des Blancs and the Montagne de Reims, and a meaningful slug of reserve wine — a quarter or so — adds depth and consistency from year to year. Dosage sits in classic brut territory. The point of all this is balance: the Pinot gives body and structure, while the Chardonnay brings the freshness and finesse the house is built on.
In the glass it's pale gold with a lively, fine bead. The nose offers white peach, fresh apple, a little citrus and a soft note of toasted brioche from time on the lees. The palate is bright and clean, with orchard and stone fruit, a gentle creaminess and a crisp, refreshing finish. It's approachable and polished — a champagne that doesn't ask you to think too hard, just to enjoy it.
This is the bottle for the moment that needs marking without ceremony — a Friday, a bit of good news, a table of friends.
How to Serve
Serve well chilled, 8–10°C, in a tulip glass to gather the aromatics. Skip the flute if you can. No decanting.
Where to Drink It
The Wolseley for a glass beneath the chandeliers. Scott's in Mayfair, where it shines next to the seafood counter. The American Bar at The Savoy if you want a little glamour with it.
Food Pairings
A natural with oysters and other raw shellfish. I'd also pour it with tempura, lightly smoked fish, or simply some good Parmesan and almonds before dinner gets going.
