The 2006 Janisson Grand Cru Champagne exhibits a beautiful concentrated golden core that moves to light golden reflections of the rim, showing the wine’s decade of maturity. The nose exudes classic aromas of mature fine champagne with notes of dried yellow apple and dried pineapple laced with creamed pistachio, dried white mushrooms, rising bread dough, dried honeysuckle, spun honey and chalk. The dense and intensely rich palate opens up with autolytic flavors of freshly baked croissants, lees and rising bread dough, which is derived from the process of the wine aging on its fine lees. The flavors unfold to reveal an underlying layer of hazelnut, pistachio and dried white mushrooms driven by precise crushed chalk minerality. This wine is ready to drink now and should remain at this stage of development for the next 3-5 years. I do not anticipate it getting any better than the beautiful peak it has reached at this moment. Simply serve at cellar temperature in wide-mouthed Champagne glasses (never thin flutes) or even Bordeaux stems to avoid locking up the complex aromatics. For pairings, this rich, opulent Champagne doesn’t merely accompany hors d’oeuvres as a light, fresh example would. This beauty can easily stand up to a main course and more intensity of flavor to include anything from seared scallops in brown butter sauce, sole meunière to even a rare steak. However, I find that one of life’s greatest pleasures with aged fine champagne is a well-made steak tartare. I would opt for a great cut of filet or tenderloin for this recipe and the best black truffles you can get your hands on. Enjoy.