Champagne, for the win

S

Sharon Bowman

Sharon Bowman
Y'all, I've had a lot of champagne this year.

That said, the day before yesterday, I had a kind of cool wrinkle in which I said to meself (meself bein Scots, like), "This is one of the three best wee bubblies I've had in the past year."

Yet I feel that despite the epiphanic joys the good bottles bring us, the secondary fermentation juice holds paltry sway on this here board. Wrongly so, as I opine.

Thus, I incite you to write of your champagnesque delights. Please share. This will be a mambo line of champagne "hits."

I'll start in bold font, no less:

NV Egly-Ouriet Brut Tradition Grand Cru and damn that music, as Nabokov would say. If you like vinous bubble, hasten thee upon it. Bread, toast, deep wine, deep pleasure. You need not sit at a bar with nice mood lighting, but it isn't a thought to reject. However, you may get alternately giddy and contemplative. Because this is... rich deep yellow breadth and pleasure.
 
originally posted by Sharon Bowman:
Champagne, for the winY'all, I've had a lot of champagne this year.

That said, the day before yesterday, I had a kind of cool wrinkle in which I said to meself (meself bein Scots, like), "This is one of the three best wee bubblies I've had in the past year."

Yet I feel that despite the epiphanic joys the good bottles bring us, the secondary fermentation juice holds paltry sway on this here board. Wrongly so, as I opine.

Thus, I incite you to write of your champagnesque delights. Please share. This will be a mambo line of champagne "hits."

I'll start in bold font, no less:

NV Egly-Ouriet Brut Tradition Grand Cru and damn that music, as Nabokov would say. If you like vinous bubble, hasten thee upon it. Bread, toast, deep wine, deep pleasure. You need not sit at a bar with nice mood lighting, but it isn't a thought to reject. However, you may get alternately giddy and contemplative. Because this is... rich deep yellow breadth and pleasure.
Click to expand...

is it tank fermented?
 
originally posted by Sharon Bowman:
originally posted by guilhaume:
is it tank fermented?
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Tsk. Unnecessary thread drift.
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sorry,let me reformulate that,
is it godard friendly?
i was about to watch Alphaville and open a bottle of inflorescence, but if egly's a better match...
 
I apologize for the slight thread drift, but

Egly-Ouriet Brut Tradition Grand Cru v. Egly Ouriet Les Vignes de Vrigny v. Pierre Peters Brut Cuvee Reserve Grand Cru

I know comparing these wines is kind of apples and oranges, but I was thinking of buying one of these for a celebration happening at the end of this year, and only want to buy one. Leaning towards Pierre Peters because it's the cheapest, but wondering if its worth the extra $15 to get Egly-Ouriet.
 
originally posted by Yule Kim:
I apologize for the slight thread drift, but

Egly-Ouriet Brut Tradition Grand Cru v. Egly Ouriet Les Vignes de Vrigny v. Pierre Peters Brut Cuvee Reserve Grand Cru

I know comparing these wines is kind of apples and oranges, but I was thinking of buying one of these for a celebration happening at the end of this year, and only want to buy one. Leaning towards Pierre Peters because it's the cheapest, but wondering if its worth the extra $15 to get Egly-Ouriet.
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well, for one, egly ouriet vineyards are free of "gadoue", you know, the blue plastic shit all over champagne's soil.
For two, just get the fucking egly ouriet already! when's the last time you heard sharon say anything about pierre peters?
 
True that. Egly-Ouriet it is.

Though I'm guessing the recommendation has more to do with the merits of Egly-Ouriet and less to do with the flaws of Pierre Peters? The reason I asked about Pierre Peters is that so many different people on this board seem to love his entry-level champagne, so I wanted to see how it stacked up against Egly-Ouriet. Perhaps sometime in the future, I should try Pierre Peters?

N.B.: It will be comforting to know that when the month ends, I'll be drinking something that is PVC free.
 
As much as I hate to admit it, I agree with Guilhaume (again).

Although unlike Sharon, I don't drink much Champagne these days.
 
originally posted by guilhaume:
is it tank fermented?
Click to expand...

Drifted via intertubes...

Francis Egly works with soil analyst Claude Bourguignon on common sense principles; ploughing, soil aeration, manuring, and the fewest treatments possible. He combats the general problem of yields in Champagne by green-harvesting up to half the crop. Slow pressing, natural yeast, fermentation in barriques and enameled tanks (not stainless steel, which Egly dislikes) without racking, and bottling for the second fermentation without fining or filtration, are Eglys current methods.

Resume your Mambo
 
There is nothing at all wrong with P. Peters. The regular stuff is very nice. It is not stylistically radical, won't spin your head around, but it's very good and I drink it with some frequency.

But I don't guzzle mass quantities of Champagne.
 
I have come to realize that my diet has been sorely champagne deficient, so it looks like I'm going to have to try both to make up for this deficit. Perhaps Egly-Ouriet for the New Year, and Pierre Peters sometime soon after.

But it is good to know that there are many other options out there besides Veuve and White Star.
 
I've only had Pierre Peter's regular NV Brut but I find it consistently enjoyable, perhaps the most enjoyable Champagne that I see widely available in my area (I can get it at the local Buy Rite).
 
originally posted by guilhaume:

sorry,let me reformulate that,
is it godard friendly?
i was about to watch Alphaville and open a bottle of inflorescence, but if egly's a better match...
Click to expand...

Lemmy Caution against doing that.
 
I like Pierre Peters too. At a large Champagne tasting, Gonnet stood out for me, maybe because I had never had it before, but another vote for that. And it costs fewer dollars to boot.
 
Diebolt-Vallois "Fleur de Passion" 2000: The Gaugin of Champagnes, each dancing little bubble wearing a tiny gardenia and grass skirt, filled with flavors of the tropics...
 
Gonet, maybe? If so, which one? I have liked one very much but not the other. One is in located in Mesnil, roughly between Peters and the Salon/Delamotte facility. The other is further down the hill near de Souza, IIRC.
originally posted by Jonathan Loesberg:
I like Pierre Peters too. At a large Champagne tasting, Gonnet stood out for me, maybe because I had never had it before, but another vote for that. And it costs fewer dollars to boot.
Click to expand...
 
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