Production:

1. Grape Varieties Used: R de Ruinart Brut is mainly made with Chardonnay and Pinot Noir grapes, two of the most emblematic varieties of the Champagne region.
2. Traditional Method: The traditional bottle fermentation method (champenoise method) is used. This process involves a second fermentation in the bottle, giving it its characteristic fine and persistent bubbles.
3. Aging: Ruinart Brut usually undergoes aging in the cellar for at least three years, contributing to its complexity and elegance.
4. Dosage: It is a Brut champagne, which means it has a low residual sugar level, enhancing its freshness and balance.

Characteristics:

1. Color: It has a pale yellow color with golden reflections.
2. Aroma: On the nose, fresh fruit notes such as green apple and pear are perceived, as well as floral hints and a subtle minerality.
3. Taste: On the palate, it is balanced and fresh, with vibrant acidity and flavors reminiscent of stone fruits and citrus, with a long and persistent finish.
4. Bubbles: Its effervescence is fine and constant, providing a creamy texture on the palate.

Pairing:

1. Seafood and Fish: Its freshness and acidity make it ideal to pair with seafood such as oysters, lobster, crab, or shrimp. It also goes well with white fish such as sea bass, sole, or trout.
2. Appetizers: Ruinart Brut is perfect to accompany light appetizers such as fresh salads, fish carpaccio, or sushi.
3. Main Courses: It pairs well with poultry dishes like chicken or turkey, especially if prepared with creamy or citrus-based sauces.
4. Cheeses: It goes well with soft and creamy cheeses like brie or camembert, as well as fresh goat cheeses.
5. Desserts: Due to its dry character, Ruinart Brut can surprisingly pair well with not overly sweet desserts, such as fruit tarts or sorbets.