Cliff Rosenberg wrote:I'm still looking for a substitute for Champagne. If you find one, please let me know!
Pinon's NV sparkling Vouvray? But you knew that already, no?
Mark Lipton
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Cliff Rosenberg wrote:I'm still looking for a substitute for Champagne. If you find one, please let me know!
Cliff Rosenberg wrote:If you like Chablis, you will love good Muscadet. Marc Ollivier is a genius -- his Clos des Briords tends to run about $12, and the current vintage is ready to go;or you can keep it for twenty years. He's got a recently-released luxury cuvée that runs about $20 that has a Burgundian feel to it (it was aged on the lees for, I believe, about 18 months). I also love the wines of Luneau-Papin. I suspect you would like the Vouvrays of Forreau and the Secs of Domaine Huet. François Cazin makes beautiful spicey, minerally wines from Romorantin. François Chidaine makes great Chenin Blanc in Vouvray and Montlouis, as well as a very nice and affordable sparkling white. I would also hunt down the Sauvignon Blanc of Clos Roche Blanche. If you don't mind a little sweetness, that opens up a whole realm of possibilities in the Loire and elsewhere.
Cliff Rosenberg wrote:I'm still looking for a substitute for Champagne.
No, I have not explored the Loire, but need to. Any additional thoughts there would be most welcome.
Bruce K wrote:In addition, since you like to have wine with food, you should explore cru Beaujolais (e.g., Fleurie, Morgon, Moulin-a-Vent, Julienas, Brouilly, etc.). Try one or two and see if they're up your alley. They're incredibly food-friendly and while while many are actually surprisingly ageworthy, most can be enjoyed young as well. Here again, Moore Bros and Chambers St. should be good sources.
Greg Hollis wrote:You have all been most generous with your time and knowledge and I greatly appreciate your help.
Max Hauser wrote:Gracious of you to say so.
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