Every month a group of Champagne and Italian wine lover’s meet, usually at La Pizza Fresca.
The group is called the G6. The organizer for the events is Ed “Champagne” Mc Carthy, author of “Champagne for Dummies.” Only 3 members of the G6 attended the last get together: Mary Ewing Mulligan, MW, Ed Mc Carthy, and me. Ed invited three guests, David E. Cohen, US Brand Ambassador for Dom Perignon, Nicole Burke, US Brand Ambassador for Krug, and Lacey Burke, US Brand Ambassador for Dom Ruinart. There were 4 Champagnes and two Italian reds but the Champagnes really stole the spotlight.
Champagne Blanc Blancs Extra Brut NV Valentin Le Feflaive created in 2015 by Olivier Feflaive from Burgundy and Erick de Sousa from Champagne. Made of 100% Chardonnay from the Cotes des Blancs. Harvest is by hand and the soil is chalk. The wine is vinified in used Burgundy barrels. This was the first time I have had this Champagne and I was very impressed. It has fresh citrus aromas and flavors, with a touch of brioche.
Moet & Chandon Champagne Dom Pérignon Plenitude Deuxieme P2 1998 made from 50% Chardonnay and 50% Pinot Noir.
This Champagne spent 16 years in the cellars. After 7 years the P2 Bottles are turned upside down, sur pointe, to slow down the oxidation process. The wine is regularly tasted by the Dom Pérignon oenologist to determine the perfect time for release. Each bottle is disgorged by hand prior to release.
This is elegant, intense and complex Champagne with notes of honey, orange fruit, ginger and a touch of almond. It was not showing any signs of age and would be the perfect with caviar.
Champagne Krug Brut 1995 made from 48% Pinot Noir, 35% Chardonnay and 17% Pinot. All of the wine is fermented in small oak barrels. Ed Mc Carthy in Champagne for Dummies wrote, “Krug Champagnes, which really resemble mature, full bodied white Burgundies in their structure, should be enjoyed with food, preferably with dinner. They are just too full and flavorful to sip as an aperitifs.” This is a very complex full-bodied Champagne with aromas of baked gingerbread, candied fruits, ripe melon and a hints of almonds and honey on the palate. It has a remarkable finish and an aftertaste that goes on and on.
Moët & Chandon Champagne Dom Ruinart Rosé 2004 The blend was made by using 81% Grand Cru Chardonnay, 69% of which comes from the Cötes des Blancs (Avize, Cramant, Le Mesnil-sur-Oger) and 31% from the Montagne de Rheims (Puisieulx, Sillery), with the addition of 19% Pinot Noir made into red wine, coming only from the Sillery cru. Manual harvest. Alcholic fermentation takes place in temperature controlled stainless steel vats (18 to 20C). Malolactic fermentation takes place. Dosage 4.5g/l
Ruinart was founded in 1729 in Rheims making it the oldest Champagne House.
This is an elegant rosé with a light pink color. It is slightly aromatic with hints of raspberry, currants, strawberry and a note of red roses. It is a rosé that goes with many different foods.
Charles Scicolone on Wine 