Our next Champagne crush

M

MLipton

Mark Lipton
We haven’t thrown over Vilmart just yet, but a bottle last night of NV Laherte Freres BdB Brut Nature (disgorged 9/20) was distinctly swoon-worthy last night. I didn’t take notes as we were decompressing after returning from a two-day speaking engagement in Austin, TX, but my recollection was of harmonious balance, refreshing acidity and minerality with a solid core of citrusy/green apple fruit. We’re definitely going to have to do more extensive research on this subject.

Mark Lipton
 
I didn't know LF makes a Nature and will seek one out now. Nature seems to be where my heat tends, in matters Champagnois.

What's your source?
 
originally posted by Ian Fitzsimmons:
I didn't know LF makes a Nature and will seek one out now. Nature seems to be where my heat tends, in matters Champagnois.

What's your source?
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I believe that these came from Crush, Ian.

Mark Lipton
 
originally posted by Cole Kendall:
Hmm just got an offer from Envoyer and will have to try some.
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yeah, that is a good price.

My sense with Laherte Frères is that the style of the cuvées has greater variation than many r-m producers. So a note for Les Empreintes might not be much of an indication of what to expect from the brut natur.
 
You've mentioned in the past, if I've understood you, that Envoyer operates in the 'gray market,' which puts retailers working under standard constraints at a disadvantage.
 
originally posted by MLipton:
Our next Champagne crushWe haven’t thrown over Vilmart just yet, but a bottle last night of NV Laherte Freres BdB Brut Nature (disgorged 9/20) was distinctly swoon-worthy last night. I didn’t take notes as we were decompressing after returning from a two-day speaking engagement in Austin, TX, but my recollection was of harmonious balance, refreshing acidity and minerality with a solid core of citrusy/green apple fruit. We’re definitely going to have to do more extensive research on this subject.

Mark Lipton
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Where Champagne is concerned, I think I am turning into Oswaldo.

Check that; where grower Champagne is concerned.
 
originally posted by Pavel Tchichikov:
originally posted by MLipton:
Our next Champagne crushWe haven’t thrown over Vilmart just yet, but a bottle last night of NV Laherte Freres BdB Brut Nature (disgorged 9/20) was distinctly swoon-worthy last night. I didn’t take notes as we were decompressing after returning from a two-day speaking engagement in Austin, TX, but my recollection was of harmonious balance, refreshing acidity and minerality with a solid core of citrusy/green apple fruit. We’re definitely going to have to do more extensive research on this subject.

Mark Lipton
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Where Champagne is concerned, I think I am turning into Oswaldo.

Check that; where grower Champagne is concerned.
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Selosse is my loss
 
How long does it take a bottle of Champagne removed from a store shelf to achieve a temperature that meets your requirements, in your kitchen fridge?
 
originally posted by Pavel Tchichikov:
How long does it take a bottle of Champagne removed from a store shelf to achieve a temperature that meets your requirements, in your kitchen fridge?
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depending on how cold your fridge--35 degrees, 2 hours--42 degrees, 3 hours. minimum.
 
originally posted by Pavel Tchichikov:
How long does it take a bottle of Champagne removed from a store shelf to achieve a temperature that meets your requirements, in your kitchen fridge?
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How warm is the store? I’ll pull out my old PDE book and solve the diffusion equation.

Mark Lipton
 
originally posted by Peter Creasey:

originally posted by Pavel Tchichikov: How long does it take a bottle of Champagne removed from a store shelf to achieve a temperature that meets your requirements, in your kitchen fridge?
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Approximately 25 - 30 minutes in the freezer.

. . . . . Pete
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And how long in liquid nitrogen?
 
originally posted by Peter Creasey:

originally posted by Pavel Tchichikov: How long does it take a bottle of Champagne removed from a store shelf to achieve a temperature that meets your requirements, in your kitchen fridge?
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Approximately 25 - 30 minutes in the freezer.

. . . . . Pete
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seriously?? 30 minutes in the freezer?
 
Bill, I wrote that very quickly without thinking and probably should not have done so. That approach can be risky.

I have deleted that posting.

. . . . . . Pete
 
originally posted by Peter Creasey:

Bill, I wrote that very quickly without thinking and probably should not have done so. That approach can be risky.

I have deleted that posting.

. . . . . . Pete
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what exactly was the problem? it works unless you forget the bottle.
 
originally posted by georg lauer:
originally posted by Peter Creasey:

Bill, I wrote that very quickly without thinking and probably should not have done so. That approach can be risky.

I have deleted that posting.

. . . . . . Pete
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what exactly was the problem? it works unless you forget the bottle.
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30 minutes in my freezer (unless refrigerator was meant) and the wine is a couple degrees above freezing. the wine in the neck where there's less volume is going to be frozen. Even if your freezer won't freeze wine after 30 minutes it's way too cold to appreciate.
 
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