Archive for Sparkling
Yes, tonight we did yet another tasting of Grower Champagnes. Just so we are clear….Recoltant Manipulant Champagnes are NOT necessarily better because they are small, or farm their own grapes or make their own wine. In the finest cases it is an issue more about artisanal & hand crafted. On this night we tasted several.
J. Lasalle Brut “Preference”
from Chigny-les-Roses…60% Pinot Meunier, 20% each Pinot Noir & Chardonnay, all Premier Cru.
Although I am not a huge fan of Pinot Meunier, (& in this case it actually muted the ethereal-ness I love about Champagne somewhat), this wine is nonetheless sheer, very pretty & lovely with tiny bubbles.
Out of the gates, the 1988 was lighter in color, much more refined, precise & high toned. In comparison, it took the 1982 some air time to really start opening up & show its stuff. It eventually & really proved to become quite a remarkable glass of Champagne–nutty, toasty, much more lush, deep, harmonious & interesting.
It is always a real hoot & actually quite the learning experience when you get a bunch of real wine fanatics together to do a themed wine tasting. Well….last night was the night….at VINO….& Champagne was the theme.
Everyone graciously brought a bottle or two to share & the tasting was quite comprehensive that’s for sure.
We first did a tasting of 3 Blanc de Blancs just to set the mood.
(photo–by Rick Lilley)
Last night was a real fun get together with some of our restaurant teammates to discuss & taste some interesting sparkling wines from around the world. Hopefully participants walked away with some further insight & information on the category.
The 3 most commonly used ways to produce sparkling wine–
1) Carbonation. Yup, that’s right….just stick in the hose and turn on the C02. While the process is certainly more complicated than that, it is about carbonating a beverage. Usually this means larger bubbles which dissipate quicker in the resulting wine.