Moderators: Jenise, Robin Garr, David M. Bueker
Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Jay Labrador
J-Lab's in da house!
1335
Fri Mar 24, 2006 10:34 am
Manila, Philippines
Peter May
Pinotage Advocate
3805
Mon Mar 20, 2006 11:24 am
Snorbens, England
David M. Bueker
Riesling Guru
34353
Thu Mar 23, 2006 11:52 am
Connecticut
David Creighton
Wine guru
1217
Wed May 24, 2006 10:07 am
ann arbor, michigan
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Jon Peterson wrote:A little age on my champagne usually works best for me. In the mid-1980s, I opened a bottle of Taylor champagne about ten years after it had been the wine at a weeding. This was about $4 a bottle, New York State champagne. Expecting the worst for good reason, I was very pleasantly surprised by a light sherry flavor with a slight sparkle. While I would not repeat this with any expectation of quality (Taylor doesn't even exist for all intents and purposes) it did teach me that champagne with some age can be a very good thing indeed.
Jeff B wrote:Jon Peterson wrote:A little age on my champagne usually works best for me. In the mid-1980s, I opened a bottle of Taylor champagne about ten years after it had been the wine at a weeding. This was about $4 a bottle, New York State champagne. Expecting the worst for good reason, I was very pleasantly surprised by a light sherry flavor with a slight sparkle. While I would not repeat this with any expectation of quality (Taylor doesn't even exist for all intents and purposes) it did teach me that champagne with some age can be a very good thing indeed.
I agree Jon. While I wouldn't turn down a youthful champagne, it is when a champagne loses its bubbles that it really starts to get interesting, in my humble opinion.
I was taught that lesson by, of all bottles, a NV Perrier Jouet. It was in a half bottle and was probably "well over the hill" by all scientific measures. The fizz was languid and vanished quickly after about 15 minutes in the glass. But it was one of the most interesting champagnes I've ever had - with a burnt caramel apple type of flavor. I learned that day that not only do I like "over the hill" champagne, but that even NV bottles can evolve into something magical with enough aging. Not that every bottle does, but you never know until you pop the cork.
Jeff
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Users browsing this forum: AhrefsBot, Dale Williams, Google [Bot] and 2 guests