This signature wine from the house of Bruno Paillard is consistently a joy in a glass. Bruno Paillard, one of my favorite champagne figures, launched his own champagne house in the 1980s and has done so much for the industry in such a short time. Paillard champagnes take extra care in labeling — on the backside of each bottle figures the date of the disgorgement (removal of the sediments), since after this process it is optimal to consume the wine between three months to three years. Champagne aficionados love this type of precise information. Since champagne is very much about the idea of assemblage (blending), the goal is to create a harmonious and well-balanced wine. That is exactly what this wine delivers time and again. A delicate wine made only with la cuvée (grapes from the first pressing; the best batch), this light style of brut evokes citrus and honey, all wrapped into one. I enjoyed it recently alongside an herb salad with goat cheese.