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Champagne Blancs Comtes - Taittinger
Taittinger

CHAMPAGNE BLANCS COMTES - TAITTINGER

  France / Champagne
€266.00
€229.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

A legendary Champagne, crafted for kings awarded 96pts by Wine Enthusiast, Wine Spectator, and Wine Independent!

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Why do we love it?

Taittinger Comtes de Champagne Blanc de Blancs 2012 is more than a Champagne it’s a journey through history, tradition, and the purest expression of luxury. With roots that trace back to the 13th century and the era of the Crusades, this exceptional cuvée has captivated the world, earning an outstanding 96 points from Wine Enthusiast, Wine Spectator, and Wine Independent.

Its story begins with the legendary Count Thibaud IV of Champagne a hero, explorer, and visionary who returned from the East in 1239 bearing rare gifts, including a vine cutting that would become the ancestor of today’s Chardonnay. This Champagne is crafted only in extraordinary vintages, using 100% Chardonnay grapes from the prestigious Grand Cru vineyards of Côte des Blancs, delivering a taste experience of absolute precision and elegance.

The 2012 vintage is nothing short of a treasure a gift from nature. Perfect ripening conditions elevated the complexity, purity, and finesse of this wine to new heights, making it a true masterpiece of the Comtes legacy.

At Maison Taittinger, a family-owned house with over a century of heritage and 288 hectares of vineyards in the most privileged parts of Champagne, there is a guiding philosophy:
“To have gold in the bottle, we must first have gold in our hands.”

Taittinger Comtes de Champagne Blanc de Blancs 2012 is not just a wine. It is a symbol of prestige, a collector’s trophy, and the ultimate gift of refinement and distinction.

COLOR

WHITE

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass, it is an intense lemon with golden yellow highlights. Rich aromas of lemon, ripe apricot, orange peel, and sweet apple. Aromas of hazelnut, brioche, and butter enhance the complexity, while mineral notes give special elegance.

Full body with a velvety texture and creamy character with very balanced acidity. Lemony flavors and pear jam, in a complex palette with characteristic chalky notes. Cream and buttery brioche create a long-lasting aftertaste.

Technical stuff
Color White
Type Sparkling dry wine
Year 2012
Alcohol 12%
Origin Champagne, France
Variety Chardonnay
Aromas lemon, apricot, bitter orange, apple jam, hazelnut, brioche, butter
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 2 years
Closure Cork
Organic No

CHAMPAGNE BLANCS COMTES - TAITTINGER

PAIR IT

Pair it with oysters, and other seafood appetizers

Tomato pie with cheeses from Naxos

For the phyllo pastry
400 gr flour
1 tablespoon of vinegar
2 tablespoons of olive oil and some extra to brush the pastry
265 ml. corn flour or rice flour
½ tsp. salt

 

For the filling
1500 gr tomatoes mature
200 gr Graviera of Naxos
100 gr Kefalotyri of Naxos
250 gr feta cheese
1 red, sweet pepper
2 tablespoons of sugar
1 teaspoon of oregano
Salt
Pepper

For the phyllo:

Mix all the ingredients for the pastry and then divide the dough into 4 equal parts and cover them with foil.

For the filling:

Score the tomatoes slightly on the bottom creating a cross and place them in a bowl. Add hot water over them, leave for a few minutes and peel them.

After the tomatoes are cut into even cubes, put them in a strainer, where they are salted and leave them for about 45 minutes to lose the excess of their liquids.

Open each phyllo with a rolling pin and by using a little rice flour.
Lay 3 phyllo pastry sheets in a baking pan (34-36 cm), brushing each sheet with plenty of olive oil to make it crisp.

Chop the pepper and grate graviera and kefalotyri. Put tomatoes, pepper, grated cheese, sugar, pepper and oregano in a bowl and mix gently.

Lay the mixture on the pastry sheets, add the crushed feta cheese and top up with the other phyllo pastry sheets. Brush with olive oil and slightly score the surface with a knife.

Bake in a well preheated oven, on the resistors (at the lower shelf) at 200 ° C, for about 60 minutes!

Notes

- Prefer ripe but firm tomatoes.
- No additional salt or olive oil is required in the filling.
- You can add a variety of ingredients to the pie such as olives, dried herbs (thyme, thrimb or marjoram) or vegetables such as onions.
- The tomato juices can be used for a nice tomato soup.

 

Eva Monochari

Food Blogger

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