Category Archives: Champagne

Six Wines

Listed below are 6 wines  I had with lunch or dinner and I have not had a chance to mention in other blogs.

Champagne Grand Siecle “Alexandra” Rose 1997 Laurent-Perrier. Made from 80% Pinot Noir and 20% Chardonnay. This Champagne is made in extremely limited quantities and only in the best vintage years. The 1997 was only the fourth bottling of this Champagne. It has all of the characteristics of a great Rose Champagne but it was also so subtle.

Chianti Rufina Riserva 2010 “Vigneto Bucerchiale Fattoria Selvapiana made from 100% Sangiovese. The vineyard is 12.50 hectares, at 200 meters, the soil is of medium density clay, dry and stony, well drained. There are 5,200 vines per hectare and the exposure is south/southwest. Vines were planted in 1968 and 1992 and the training system is spur cordon. Hand harvested the first week of October. Fermentation is in stainless steel with all natural yeasts. Fermentation and maceration is for 25 days. The wine is aged in 225 hl French casks. This is a wine with hints of cherry, violets and plums with a touch of tobacco.

Chambolle Musigny 1978 Domaine Robert Groffier made from 100% Pinot Noir. Burgundy at its best.

Aglianico del Taburno Riserva Vigna Cataratte 2009 DOCG Fontanavecchia The grapes are selected and hand harvested. Fermentation is in temperature controlled stainless steel tanks for about 20 days. The wine is aged for 14 months in barriques and aged for 34 more months before release. This is a bold wine with hints of cherry, spice, chocolate and a touch of licorice.

The Emidio Pepe winery is Organic and Bio Dynamic . The training system is cordon spur and tendone. Only natural yeasts are used. The grapes are crushed by  hand. No sulfites are added to the wine. The juice is placed in glass lined cement tanks of 20/25 hl for two years. Since this is natural wine, malolactic fermentation may take place in the tank or in the bottle. The bottles are corked by hand.

Montepulciano d’Abruzzo 1983 Emidio Pepe This bottle was showing its age but was still very drinkable.

Montepulciano d’Abruzzo 1985 Emidio Pepe this bottle was showing very well with deep red fruit aromas and flavors, hints of cherry, spice and leather- it is a great wine. I have had the 1983 before and it too is a great wine. As someone once said “ the are no great wines, only great bottles of wine”

 

 

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Filed under Aglianico, Burgundy, Champagne, Chianti Classico, Chianti Rufina, Emidio Pepe, Laurent- Perrier- Grand Siècle, Selvapiana

Celebrating the Year of the Pig

Ever year Michele and I go out with friends to celebrate Chinese New Year. Our favorite place to celebrate is Oriental Gardens in NYC’s Chinatown. This year is the year of the pig.  The year of the pig occurs every 12 years and we tried to bring wine from past years of the pig.  The vintages would be 2007, 1995, 1983, 1971 1959, 1947, etc.

As always we started with Champagne

Champagne Deutz Blanc de Blancs 2007 made from 100% Chardonnay from its own Grand Cru vineyards in the villages of Aviza and Le Mesnil-sur-Oger. Only produced in selected vintages. It is crisp but at they same time has a hint of toast and brioche from extended aging on the lees. Dosage: Brut: 12/g. it was drinking very well now and it can age.

Champagne Jacques Selosse Extra Brut Blanc de Blancs– this was not vintage dated but it was disgorged in 2007. This is a complex champagne with hints of toast and honey but without any sweetness and a slight touch of oxidation.

With the Champagne we has an assortment of dumplings, including one filled with scallops, another with shrimp and another with pork.

Domaine Gourt de Mautens Jérôme Bressy 2013 made from Grenache Blanc, Grenache Gris, Bourboulenc, Clairette, Picardan, Roussanne, Maesanne, Viognier, Picpoul Blanc and Picpoul Gris. The age of the vines is 30 to 50 years. The soil is chalk, clay, gravel and marl and the vineyard is at 220 meters. There is hand harvesting, pneumatic pressing, and natural yeast fermentation tank. The wine is aged for 10 to 18 months in tank and French oak demi-muids. Now labeled Cotes-du Rhone Blanc, because Rasteau Blanc is not authorized. I do not know if this wine was made by Jean-Charles le Bault de la Moriniere or by his father- there methods were somewhat different. This is a difficult wine to describe it does not have the richness one would expect but it a complexity wine with nice minerality and a certain something that I liked.

Verdicchio di Matelica Riserva Mirum 2007 La Monacesca made from 100% Verdicchio from a 3 hectare, north-south facing vineyard at 400 meters. The vines are about 30 years old and the soil is mostly clay. The vines are vertically trained arched or double arched cane and there are about 1,800 vines per hectare. The hand picked grapes are left on the vine an extra two weeks until they are slightly overripe. Harvest is the third/fourth week of October. The grapes are quickly and lightly pressed. with no addition of S02. Fermentation for 20 days at 20C in stainless steel. The wine remains on the lees until spring and undergoes natural malolactic fermentation in early summer. Aging for 18 months in stainless steel and 6 months in bottle before release on Dec. 1 two years after the harvest. This is a complex wine made in only the best vintages. It has hints of citrus, toasted almonds, honey with a very nice aftertaste and long finish. I was very impressed with this wine!  

Corton-Charlemagne “Grand Cru” 1995 Bonnrau du Martray location. Pernard Vergelesse, Cote de Beaune, Burgundy made from 86% Chardonnay and 14% Pinot Noir. Vinification with indigenous yeast alcoholic fermentation, aging with up to 30% new oak, very light fining and filtration. The winery is certified organic (Ecocert). I do not know if this wine was made by Jean-Charles le Bault de la Moniniere or by his father, their methods were slightly different. This is a very difficult wine to describe but I liked it.

With the white wine we had fried soft shell crabs, one of my favorites

Then we had lobster with ginger sauce.

Steamed whole fish with soy, scallions and ginger.

 

Morey Clos de la Bussiere 1959  Pierre Ponnelle 100% Pinot Noir and drinking very well.  I could not find any information about this wine.

Domaine Gourt de Mautens “Rasteau” 2008 Jerome Bressy made from Grenache, Carignan, Mourvedre, Syrah, Counoise, Cinsalut, Vaccarese and Terret Noir. The soil is chalk, clay, gravel and marl, the age of the vines, 30 -100 and the vineyard is at 220 meters. There are 13 hectare of vines. The grapes are hand harvested, triple sorted, crushed and fermented by natural yeasts in tronconic oak vats. The wine spends 24 to 36 months in concrete, founders and French oak demi-muids. The winery is certified biodynamic (Demeter). This is the second time in a week that I have had this wine and I enjoyed it both times. It is a wine with hints of black fruit, blackberries and blueberries with a touch of cherry, spice and good acidity. It is just starting to drink now but will be better with a little more age. The wine no longer has Rasteau on the label because Mr. Bressy has left the appellation because they limited the number of grapes he could use the wine is now called Vaucluse Rough.

Fiorano Rosso Vino da Tavola 1993Cabernet Sauvignon and Merlot Boncompagni Ludovisi Principe di Venosa. Burton Anderson, in his landmark Italian wine book Vino, called Fiorano Rosso “the noblest Roman of them all”.  The Prince’s few acres of vines are planted along the Appian Way about 20 kilometers southwest of the center of Rome and almost right next to Rome’s second airport, Ciampino. It is the best cabernet/merlot blend made it Italy and one of the best in the world!  In my opinion–and I am in the minority here–one of the best places in the world to grow Cabernet Sauvignon and Merlot is in Lazio close to Rome. Alessia Antinori, granddaughter of the Prince and owner of Tenuta Fiorano, brought the wine. The wine is all leather and cherry, showing no signs of age and I love it!!!!!!

Chianti Riserva Ducale Ruffino 1947 made from 70% Sangiovese, 15% Canaiolo, 10% Malvasia and Trebbiano and 5% Colorino, Ciliegiolo and Cabernet. Made by using the governo method. Once common in Tuscany, governo is a secondary fermentation created by the addition of dried grapes 10-15%, or the must of dried or concentrated grapes.  Colorino was usually the grape of choice to be dried. The best gapes from Ruffino’s vineyard were used for the Riserva Ducale, which spent at least three years in large oak casks. The Riserva Gold Label is a selection of the lots of the best vintages of the Riserva Ducale.

With the red wine we had peking duck, here served in a steamed bun, pigeon and fried chicken.

 

 

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An Extraordinary Wine Dinner

A wine collector friend decided to have a party in order to share some of his best wines so he arranged a dinner at Gramercy Tavern.  There were 16 of us in the private dining room.

The Wines

Champagne “ Grand Dame” 1990 Double Magnum Veuve Clicquot made with 62% Pinot Noir and 38% Chardonnay from the estate’s 100 percent rated Grand Cru vineyards. This is refined, elegant champagne with a hint of brioche and a smooth silky finish.

All of the following wines are Magnums

Batard Montrachet 2004 Joseph Drouhin made from 100% Chardonnay purchased from regular supplies. Hand harvest and a very slow pressing. Juice from the last pressings is not used. The wine is decanted directly into barrels. The wine is aged in French oak, 25% new for 12 to 15 months. The wine has hints of honey, almond, ripe fruit and a touch of wood. It has a great feel in the mouth with a long finish and very pleasing aftertaste.

Chambertin 1989 Domaine A Rousseau P&F Made from 100% Pinot Noir. The soil is limestone and clay and the vineyard is 5.3 acres making them the largest landowner in Chambertin. Following a cold maceration the must travels by gravity into barrels where it will stay for the entire vinification process lasting from 18 to 24 months. The wine is blended unfiltered. This is a structured, dense, powerful wine but it is not heavy and is a joy to drink. One on the two best Burgundies I have had the pleasure to enjoy. The other I also had with this same generous friend.

PommardLes Rugiens Bas” 1988 De’Montille made from 100% Pinot Noir from Les Rugiens Bas, a Premier Cru composed of 5.83 hectares. With 1.02 hectares, they are the largest owners. The soil is clay with the presence of iron. The wines are certified organic by Ecocert and they use biodynamic practices. This wine is balanced and elegant with nice fruit and will age for a number of years.

Ornellaia 1988 Marchese Lodovico Antinori made from 80% Cabernet Sauvignon,16% Merlot, 4% Cabernet Franc.  The grapes are hand harvested. The grapes were de-stemmed and gently crushed and put into wooden fermenters and stainless steel tanks. Fermentation maceration lasted for 15 to 20 days. After fermentation the wine completed malolactic fermentation in French oak barrels.  The wine was aged for 11 months in French barriques 40% new and 60% once used. The wine was aged for 16 months in bottle before release. This is a full-bodied wine with with hints of dark fruit, violets and a touch of vanilla.

Brunello di Montalcino “Montosoli” 1990 Altesino made from 100% Sangiovese. Traditional fermentation. The wine is aged for 4 years with a minimum of two years in barrel and 4 months in bottle before release. The wine has hints of wild berries, chocolate and tobacco with a touch of violets and vanilla.

Hermitage “La Chapelle” 1988 Paul Jaboulet Aine 100% Syrah planted in a diversity of terroir. The age of the vines is 40 to 60 years. The grapes come down from the slopes of l’Hermitage on small sledges and then are sorted manually and vinified traditionally in the cellars. The final assembly is made during aging in the cellars in wood for 15 to 18 months. During this time the wines are also racked. This is a complex and elegant wine with hints of black fruit, black cherries, spice and leather. It has a long finish and very pleasing aftertaste. A very impressive wine.

Chateauneuf –du- Pape Cuvee Reserve 1995 Pegau made from 80% Grenache, 6% Syrah 4% Mourvèdre and 10% other grape varieties allowed  by the AOP. There is a strict selection of carefully hand picked grapes. No de-stemming and the blend of 13 grape varieties are gently crushed before fermentation takes place for ten days in a cement vat. No added yeasts and no temperature control in this natural process. An absolute minimum amount of tartaric acid and sulphites are added. After pressing, the wine is aged for 2 years in select large oak barrels. The wine has hints of cherries, raspberries and plums with a touch of leather and spice.

Bordeaux 1983 Pomerol Chateau Lafleur made from almost equal parts of Merlot and Cabernet Franc. The vineyard is planted on 3 different soils: northwest there is sandy clay gravel, to the south and east clay gravel and in the heart of the vineyard gravelly sand. Vinification takes place in traditional cement vats. The vats go from 30 hl to 8o hl. The wine ages in French oak barrels and a portion of them are new where the wine remains for about 15 months. The wine has hints of cherry, blackberry, plum and spice. 1983 was a very good year for the Chateau and it is one of the best Pomerols.

Bordeaux 1983 St Julien Chateau Ducru Beaucaillou made from Cabernet Sauvignon, Merlot and Petit Verdot. There are 10,000 vines per hectare. Vinification is in stainless steel vats of different sizes and malolactic fermentation takes place in concrete vats. Over 50% of the wine is aged in new French oak barrels for 18 to 20 months. The wine has hints of cherry and raspberry and a touch of tobacco and spice.

With dessert, we drank two 750’s.

Ruby Port 1963 Graham a fortified wine that is aged for 2 years in wood. 1963 was a memorable vintage for port. This is a full-bodied wine with hints of caramelized fruit, notes of plum, raspberry, blackberry and dried figs.

Madeira Verdelho 1966 D’Oliveira, a fortified wine made from the white Verdelho grape. It is drier then Bual but not as dry as Sercial. This is a lush and balanced wine with hints of roasted nuts and a very long finish and a lingering after taste.

 

In all, we enjoyed one double magnum of Champagne, one magnum of white wine, eight magnums of red wine, one 750 bottle of Port and another of Madeira.

 

 

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Christmas Dinner with Friends 2018

For a number of years now Michele and I have been trading holiday meals with Tom Maresca and Diane Darrow. We do Thanksgiving and they do Christmas. Tom is a wine and food writer and Diane is a food writer and they both have excellent blogs.

For this year’s Christmas Day dinner, we started with Champagne Palmer & Co. 2009.

With it, we had an assortment of small bites including foie gras torchon, olives, cheese sticks and salami.

Then we moved on to the dining room where Diane served a frisee salad with gesiers, confit chicken gizzards, and a walnut oil dressing.

With it we had our first red wine, Chateau Les Ormes de Pez 2000 (Saint Estephe) made from 50% Cabernet, 40% Merlot and 10% Cabernet Franc. The average age of the vines is 35 years and the plant density is 9,000 vines per hectare in accordance with the traditional Médoc planting ratio. 80% of the wine is aged in one-year-old oak barrels and 20% in new wood. The wine was showing very well and will age for a number of years.

The next wine was Baron de Pichon-Longueville 1978 (Paulliac) made from 77% Cabernet and 23% Merlot. This was classic old Bordeaux with hints of cherry and tobacco. It was the wine of the evening and only 12% alcohol.

Our main course was roasted duck with sautéed apples and roasted vegetables. The duck was cooked to perfection and the apples were a good sweet tart compliment.

 The cheese course,

 Chateau Gruaud-Larose 1966 (Saint Julien) made from 57% Cabernet Sauvignon 31% Merlot 9% Cabernet Franc and 3% Petit Verdot. One could not ask for more from a wine that was over 50 years old and it went very well with the cheese.

Pound cake

Diane made an assortment of Christmas cookies for dessert, plus a cake made with fruits and nuts, while Michele brought a pound cake made with grappa and pears.

The final wine of the evening was Broadbent Madeira “Sercial” 10 year old made in strict accordance with traditional methods. Aged in old oak casks in the traditional Canteiro system. It is one of the driest types of fortified wine. It has hints of dried fruit, orange peel, almonds and a touch of caramel.

 

 

 

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Tasting Prestige Cuvèe & Vintage Champagne with Ed Mc Carthy

 

Once again Ed Mc Carthy, author of “ Champagne for Dummies,” organized a fantastic Champagne tasting for the Wine Media Guild at Il Gattopardo restaurant in NYC. All of the wines he presented were Prestige Cuvèe and Vintage Champagnes.

Champagne Ed Mc Carthy

Ed began by speaking about the vintages in Champagne. He said 2002, 2008 and 2012 were the great vintages in this century so far. He added that every one in Champagne is raving about the 2018 but they will not be released for some time.

The Champagne

Ayala Champagne Blanc de Blancs 2012 made from 100% Chardonnay from 100% Cote des Blancs Grand Crus: Le Mesnil-sur-Oger, Chouilly and Cramant. The average time the wine spends on the lees is 6 years. Dosage is 6 grams/liter and the alcohol is 12%. It is produced in small quantizes and only in exceptional years. This is expressive Champagne with hints of lemon, white fruit, yellow plums and chalky minerality. $ 70

Kristin Calmes, Public Relations Manager, Palm Bay, with the Boizel

Boizel Champagne Grand Vintage 2007. Made from 40% Chardonnay, 50% Pinot Noir and 10% Pinot Meunier. 3% of the wine is aged in oak casks. The wine spends 7 years on the lees. This is elegant champagne with hints of ripe fruit, a touch of almonds and apricots and a note of licorice. $80

Ed liked this Champagne and said it should be better known.

Pamela Wittmann with the “Bensionensi” from Eric Taille

Champagne Eric TailletBensionensi Extra Brut 100% Pinot Meunier-Blanc de Meunier. Grapes are from the Marne Valley, Bensionensi terroir and the average age of the vines is 25 years. The soil is clay and limestone. Sustainable viniculture, with grass growing between the rows, no chemical weed killer is used. Application on foliage is of pure algae and certified organic oligo elements. Traditional Dollat type wood press is used. There is an extraction and fractioning of press juices and natural must settling. Thermoregulation fermentation is at 65F. Malolactic fermentation does not take place. The wine matures on the fine lees. The wine is aged for 36 months. Dosage is 4g/l, with 2004 vintage base wine and cane sugar. $80

G.H. Mumm RS Champagne Blanc de Blancs Brut 2012 Made from 100% Chardonnay from the Grand Cru Village of Cramant. It is a single vintage release 2 years after the harvest. The dosage is 6g/l. Alcohol is 12.5. It has hints of fresh fruit with notes of lemon and grapefruit. Ed said this was a lighter style Champagne. $70

Louis Roederer Champagne Brut Natural made from 2/3 Pinot Noir and Meunier and 1/3 Chardonnay.The grapes are grown in the Coteaux de Cumieres exclusively. 25% of the wine is vinified in oak casks. Malolactic fermentation does not take place. The wine is aged for 5 years in the cellars and left for a minimum of 6 months after disgorging. There is no dosage. The wine has hints of peach, hazelnuts with citrus notes and a touch of pepper. $70

Palmer & Co Vintage Brut. 2009 . Made from 50/55% Chardonnay, Pinot Noir 30/35% and reserve wine 30/35%. The grapes come from the best vineyards in the Champagne region: from Premiers and Grand Crus of Montagne de Reims. The wine ages on the lees. It remains in the bottle for 4 rears before release and 6 years for the magnum. Dosage is 8 g/l. It has hints of citrus, pear, apricot a note of hazelnut and a touch of brioche. Ed said this is not a new Champagne but it is just coming into the US market now. Ed liked it. $50

Collet Champagne “Esprit Couture” NV made from 40% Chardonnay, 50% Pinot Noir and 19% Pinot Meunier from only 10 villages and composed of Premier and Grand Crus. The wine is aged for a minimum of 5 years in their chalk cellars. Dosage is 7.5 grams of sugar is added per liter. This is an elegant Champagne with floral notes, hints of stone fruit and citrus with an intense finish. This was a favorite of every one I spoke to including Ed. I liked it a lot $99

Alfred Gratien Champagne “Cuvee Paradis” Rose NV made from 63% Chardonnay and 37% Pinot Noir. Traditional vinification and maturation in 228 liter oak casks, with self-imposed limits on production levels. To ensure that it maintains its original character they make a conscious decision not to use malolactic fermentation in the production of this Champagne. This was the only Rosè at the tasting and it was showing very well. The wine has hints of orange blossoms and red berries with a touch of toast, nice minerality and a long dry finish. It is an excellent rose $100. Suzie Kukaj-Curovic, Associate Director Public Relations for Mionetto USA, presented this Champagne.

Bollinger “ La Grande Anneë” Brut 2007 made from 63% Pinot Noir and 37% Chardonnay. This was one of my top wines. Both Ed and I felt that it would age very well. It is intense, concentrated, rich Champagne with aromas and flavors of toasted brioche. Champagne. $125 

 Perrier-Jouet Belle Epoque Brut 2011 Made from 50% Chardonnay from the grands crus of Cramant and Avize, 45% Pinot Noir from the Montagne de Reims and 5% Pinot Meuniers from Dizy. The dosage is 9 g/l and the wine is aged for over 6 years in the cellars.The wine has citrus aromas with hints of orange and lemon peel. On the palate there were white fruit flavors and a touch of almonds. $150

Ruinart, Dom Ruinart Blanc de Blanc 2007 made from 100% Chardonnay-63% from Cote des Blancs and 37% from Montagne de Reims. This is the 23rd vintage of the Blanc de Blancs. It has been aged on the lees for nine years; its slight sweetness comes from a low dosage. This is an elegant Champagne with citrus flavors and aromas, a touch of brioche and a hint of hazelnuts. Ed liked it $130

Taittinger “Comtes de Champagne” Blanc de Blancs 2006. The grapes are pressed immediately in presses located in the vineyards. The first pressing, known as the “cuvee” is followed by two more pressings known as the first and second “tailles.” Only the juice from the cuvee goes into this wine. Temperature controlled fermentation takes place and about 5% of the wine is matured for a few months in 225-liter new oak casks. Prior to disgorgement the wine is aged for 9 or 10 years. This is their flagship Champagne. Ed described it as being full and rich. It has always been one of my favorites.  It was toasty with hints of white fruit, good acidity and a long lingering finish. $130

 Moet & Chandon Champagne Dom Pérignon Plenitude Deuxieme P2 2000 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  perfect with caviar. $350. This was the most expensive Champagne but worth the money.

Camila Xavier, Associate Marketing Manager, Henriot

 

Henriot Champagne “Cuvee Hemera” Brut 2005 made only in exceptional years from a blend of Grands Crus Chardonnay and Pinot Noir in equal parts. The Chardonnay from the Côte des Blancs, from Chouilly, Avize and Mesnil-su-Oger. The Pinot Noir from the north of the Montagne de Reims, from Maill Champagne, Verzy and Verzenay. The wine is aged on the lees for a minimum of 12 years. The Dosage is 5g/l. This is a full flavored wine with hints of apricot and citrus fruit. There are toasted notes and a touch of honey. This Champagne will age. $200

Piper-Heidsieck “Rare” Brut 2002 made from 65% Pinot Noir and 35% Chardonnay from twelve 100% rated Grand Cru Villages. This needs at least 15 years from the vintage date to develop fully. It was interesting because I found aromas and flavors of spice and ginger with citrus fruit and good acidity. 2002 was an excellent year in Champagne, $155

Diego Del Pino, Business Development Manager for Krug

Krug Brut Grande Cuvé Brut 166th ed. NV made from 45/55% Pinot Noir, 15/20 Pinot Meunier and 25/35 Chardonnay–the percent depends upon the vintage. They blend about 120 wines from 10 or more different vintages and it is aged for at least 6 years in the cellars. All of their Champagnes are aged in used small oak barrels. They are all prestige cuvees made from Grand Cru and Premier Cru villages and are aged longer before release. The overall rating for the vineyards is 98% with Krug’s own vineyards rating 100%. As Ed said, obviously this is not just another NV Champagne. It is Michele’s favorite. $150

Veuve Clicquot “La Grande Dame” 2008 made from 62% Pinot Noir and 38% Chardonnay. Verzenay/Avize are the two dominant crus in the blend of eight grand crus from Clicquot’s own 100% rated Grand Cru Vineyards on the Còte des Blancs and the Montagne de Reims. It has hints of white peaches, apricots and brioche. It needs two or three years from release in order be at its best. $150

All prices are an approximation.

 

 

 

 

 

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Champagne and Pizza

Many years ago a wine writer friend  introduced me to the delights of  Champagne with pizza and I have been enjoying them together ever since. Once a month or so a group of us get together at La Pizza Fresca in NYC for a Champagne and pizza luncheon. Here are the results of our last get together.  The Champagnes listed below are from older vintages and I felt they went better with white pizza. More recent vintage  Champagnes go better with tomato based pizza such as a Margherita.

Champagne Krug Grand Curvee NV 158eme Edition-A blend of more than 120 wines from ten or more different vintages and three grape varieties.  30% of the base wine is from the 2002 vintage. The wine remains in the cellar for at least 6 years before release. This is a full and elegant Champagne with hints of dried fruit, gingerbread, citrus fruit and a touch of almonds, brioche and honey. ID#108001 [disgorged 2008, base vintages 2002-1988] The full story of every bottle of Krug is revealed in its Krug ID, the six digits on the black label. 

SAVOIA-Mushrooms, pancetta, fontina and bufala mozzarella

 

Champagne Vallèe Grand Cru 2002  Raphaël and Vincent Bèrêche made from 60% Pinot Noir and 40% Chardonnay from Aÿ, disgorged in December 2013. The dosage is 2g/l. Traditional vinification and parcels are vinified separately. Malolactic fermentation is avoided and the wines are bottled around May without filtration and with a natural cold setting by opening all the cellar windows for three days. Disgorging is by hand and they use a traditional liqueur for the dosage.

RUSTICA- Pancetta, onions and bufala mozzarella

 

Champagne Krug 2002 made from 40% Pinot Noir, 39% Chardonnay and 21% Meunier. It was released after 14 years in the cellar and released after the 2003. The bouquet jumped right out of the glass. It is an intense and elegant Champagne with fruits of all types and notes of cassis, candied orange, and honey and a vibrant and persistent long finish. 2002 was an excellent vintage in Champagne. Disgorged in 2014 

Champagne Pierre Peters Brut Blanc de Blancs 1996 Le Mesnil-Sur Oger 100% Grand Cru made from 100% Chardonnay. Three parcels of vines from 40 to 70 years old yield the grapes to make this Champagne. Chalky soil. The dosage is 4 to 5g/L. The Champagne has hints of acacia, peach, pear, and fresh almonds with a hint of gingerbread and good minerality. The champagne is produced exclusively using the grapes from one harvest year and only during the finest years.

 CIME DI RAPE- Broccoli rabe, sausage and bufala mozzarella.

Champagne Krug Brut 1996-made from 48% Pinot Noir, 31% Chardonnay and 21% Meunier. 1996 was one of the best vintages of the century. It was the last vintage blended by three generations of the Krug family working together. Coming from 17 different growths. The champagne has rich mature aromas, full ripe flavors and hints of fresh pear, ripe fruit, honey and gingerbread. Disgorged in 2007.

Champagne Krug Rose-the 21st Edition is a blend of 57 wines, dating from 2000 to 2008. Made from 51% Pinot Noir, 41% Chardonnay and 8% Meunier. There is also 10% traditional Pinot Noir red wine from the House’s plot in Ay. The Champagne remains in the cellar for at least 7 years before release. This is a very subtle  Rosè Champagne with hints of roses, red currant, pink grapefruit and a touch of citrus. Disgorged in 2002.

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Blanc de Blancs Champagnes to Start the New Year

Blanc de Blancs vintage and non-vintage Champagne was the subject or the tasting and lunch of the NY Wine Press held at The Vanderbilt Suites, NYC last week.

Harriet Lembeck organized the luncheon with Eunice Fried and Charles Rubinstein. There were 9 Blanc de Blancs Champagnes made from 100% Chardonnay, one with 4% Pinot Bianco added and a sparkling Blanc de Blancs made from 100% Chardonnay using the traditional method from England.

Champagne Barons de Rothschild NV in magnum. The grapes come from the Còtes des Blancs.  40% of reserve wine is used. There is a low dosage and long aging after disgorgement, 6 to 9 months. Cellar aging is for at least 3 years. The wine has citrus aromas and flavors with white fruit notes and hints of apple and almonds. $200

Deutz Blanc De Blancs 2007 the grapes: Avize 45%, Mesnil sur Oger 35%, Villers-Marmery 10% and 10% fron Olger, Cramant and Chouilly. The wine has hints of  white ripe fruit and kumquats with a touch of orange zest and lemon. $60

Boizel is a blend of Premier and Grand Crus from the Cote des Blancs. The wine has hints of acacia flowers, fresh brioche, honey and almonds. $60

Drappier,  4% of Pinot Blanc (Blanc Vrai) Only the juice from the first pressing. Mechanical low-pressure presses are used. The use of gravity is used to avoid pumping, thus avoiding oxidization. A mineral use of sulfur and there is a natural setting. Alcoholic fermentation for about 2 weeks at a low temperature then a total and natural malolactic fermentation. Filtering does not take place. 100% of the wines are made in vats.  After bottling the cuvee is aged for 2 to 3 years sur lattes. The Dosage is 8g/l. The wine has hints of white peaches and pears with a touch of brioche. $40

Champagne Pol Roger 2009 made from grapes from the Grand Crus of the Cõte des Blancs: Oiry, Chouillu, Cramant, Avize and Oger. There are two débourbages (settlings) one at the press house immediately after pressing, the second “a froid” in stainless steel tanks at 6C for 24 hours. A slow fermentation takes place in stainless steel tanks with each variety and each village kept separate. There is full malolactic fermentation prior to the final blending. The secondary fermentation takes place in bottle at 9C in cellars 33 meters below street level. It remains here until it undergoes remuage (riddling) by hand a rarity in Champagne today. The wine has hints of grapefruit, apricot and a touch of apple. Produced in limited quantities, this cuvee has been aged for 7 years in the cellars before release. $115

Champagne Perrier – Jouët Fleur de Champagne” Blanc de Blancs 2000. This was by far the most expensive Champagne at the tasting. The grapes come from the best vineyards.This is an elegant wine with hints of apricots, honey and hazelnuts $ 325

Champagne Taittinger Comtes de Champagne 1995 Ed said this is one of the few remaining family owned and operated Champagne houses. They age their wines for a long period before release. It is located in Reims, France. This is a complex Champagne with hints of citrus fruit, lime blossom and a touch of grapefruit. One of my favorites. $150

Champagne Collet NV most of the grapes come from the Cote des Blancs region and is made from 6 crus. It is aged for a minimum of five years in hundred-year-old chalk cellars, which is longer than the regulations require. The dosage is 7.5 grams per liter. It has floral notes, with citrus aromas and hints of grapefruit and wild flowers. $50

Champagne Henriot NV It is a blend of grapes from the Cote de Blancs and the villages of Mesnil- sur – Oger, Avize, Chouilly and others. The assembly consists of 30% reserve wine; the percentage can change depending on the vintage. This is wine with hints of orange blossom, honey, apricot and a touch of brioche. $55   One of my favorites.

Charles Heidsieck “Blanc de Millenaires”1995 the grapes from 5 major crus from the Cote des Blancs: Oger, Mesnil-sur-Olger, Avize and Cramant are used. The wine is aged for all 20 years in the chalk cellars. The wine has hints of candied fruits, dates, almonds and hazelnut. $160

Gusbourne 2011 Location Traditional Method, England, south facing ancient encampment in Appledore, Kent. The soil is clay and sandy loam and the climate is warm and dry, close to the coast. Pruning method is double guyot. Harvest is by hand in October.Whole bunches are pressed and then naturally settled fro 24 to 36 hours. Fermentation is for 10 days at 18 to 20 degrees C using specialist sparkling wine yeast and takes place in temperature controlled stainless steel tanks with a small percentage of small barrels. Malolactic fermentation takes place and the wine is aged on the lees for 28 months. The wine was bottled on may 9th 2012. The wine has hints of baked apple, hazelnut, and buttered toast with mineral notes. $60

HAPPY NEW YEAR!

 

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