Wednesday, August 24, 2011


Rene: Pale gold in color. Get some crisp apple flavors at first glance. Don't get the bread aromas that mark a blanc de blancs, could be a blanc de noirs, which is not my preference in Champagnes. Very fine bubbles, but a little too sweet for me. Although I generally like a touch of sweetness in white wines, I like champagnes to be very bone dry. The sweetness needs something brassy to play against. Which brings to mind the lamb sliders from Three Muses with tomato chutney and herbed goat cheese. The feta fries from there also would do just fine as well.

Peter: Yeasty bouquet. Flavor profile is very dry. I would not call this a refreshing Champagne. I know that I have played this card before, but this would make for a great kir royale, the creme de cassis adding a welcome sweetener. A simple cold appetizer would do well - the crabmeat maison at Galatoire's or the the Plateau de Fruits de Mer at Luke.

Joe the Wine Guy: Most Champagnes are house blends, meaning different vintages are blended to create a house's signature style. Every now and then, when there is an exceptional year, the Champagne houses declare a vintage year - and bottle a champagne with grapes specifically from that vintage. Such is the case with this 2002 Veuve Clicquot which is made up of 60% Pinot Noir, 7% Pinot Meunier, and 33% Chardonnay. The nose is open, pure, and complex, with a mineral flavor and flowery notes of Acacia, yellow fleshed fruit and pastries (brioche, marzipan). These give way to delicately spiced aromas, followed by elegant notes of licorice and high-bred teas. On the palate, the wine has fruity and floral notes, mineral and spice tones, and menthol and toast flavors. Try it with bass tartare, poached turbot served on fresh pasta, or cappuccino of Bresse chicken with candied fruits. Keen devotees will enjoy it as an aperitif for very special occasions. You can find it at Ralph's on the Park and Martin Wine Cellar, where it retails for $79.99.


Anonymous said...

So would you pay eighty bucks for this 'pagne? How does it compare to Cooks?

Rene said...

I don't think I'd pay 80 bucks for any Champagne considering there are so many incredible grower Champagnes in the $50-60 range. But the good thing about Champagne is there is usually someone who will buy it at any price and share it with all.

Sort of like the guy on a bachelor trip to Vegas who is willing to pay a couple grand so everyone can go in the Champagne room. Same thing, really.

willifred said...

Couldn't have said it any better, Rene. As long as Cedric Bouchard is in business I won't be drinking any "big house" champagnes. I like several others, but Bouchard has emerged as my favorite, and at a little under $60 for his entry level, it has made a believer out of me as far as putting a little more $$ on the table to get a big return on investment. I've been buying a variety of growers from Premier Cru on the west coast and really enjoying them.....I noticed the grower bubbly on the post about weekend brunch, but I'm not familiar with that one.

Steven said...

you can find this at the theatres at canal place for $65