Four must go!

S

Steven Spielmann

Steven Spielmann
I would be appreciative of any help folks can give figuring out what to drink now and what to drink later. Out of these 12 champagnes:

1998 Bara Comtesse Marie de France
1999 Peters Cuvee Speciale
1999 Philipponat Clos des Goisses
2002 Chartogne-Taillet
2002 Lassalle Cuvee Angeline
2002 Margaine Special Club
2002 Marguet
2002 Philipponat Cuvee 1522
2004 Larmandier-Bernier Cramant
2004 Milan Terres de Noel
NV Laval Cumieres
NV Tarlant Vigne d'Antan

I need to move four to the 'drink sooner rather than later' rack. Reasons for doing this would include that they are ready to go, that they would be better now than later, or that they just aren't as good as the others on the list (and thus less deserving of cellaring in the first place). The NVs were both purchased from CSW during the last year, I think. Any help out there?
 
I'm no expert, and doubtless you'll hear from them in time, but I would mention that I have very much enjoyed the Tarlant, the Larmandier-Bernier and the Peters in recent months.
 
I would keep the Clos des Goisses in the cellar. A check in with that vintage 2 weeks ago showed it to be at an awkward stage of evolution.
 
1998 Bara Comtesse Marie de France
2002 Lassalle Cuvee Angeline
2002 Margaine Special Club
2004 Larmandier-Bernier Cramant

Unless I was going to be there, then I would want you to open:

1999 Peters Cuvee Speciale
1999 Philipponat Clos des Goisses
2004 Milan Terres de Noel
NV Tarlant Vigne d'Antan
 
originally posted by Sharon Bowman:
04 Terres de Noël is too young, even for you, VLM.
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I don't really have the old wine fetish (pretending for a minute that champagne is wine and not wine drink product). I enjoy the structure and briskness of a young wine more than I like aged notes, so I'll always err on that side.
 
originally posted by Sharon Bowman:
Yeah, champagne is Tang and still wine is pure as the driven snow.

04 Terres de Noël is too tight now. It isn't showing much.
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Champagne is Sherry. Doesn't mean it can't be intersting or good, but it isn't wine qua wine.

I think the same way about wines from the Jura and the likes of Lopez de Herredia.

Flor is pretty amazing stuff and I look forward to new studies of it in the next few years.
 
Thanks for your recommendations, VLM. I will probably take some of them. I wonder if Sharon has any...

Out of curiosity, though, why do you lump the LdH wines in there with the others? Aren't they just doing normal things for longer than normal? Or is there some other part of their process that makes you say this?
 
originally posted by Steven Spielmann:
Thanks for your recommendations, VLM. I will probably take some of them. I wonder if Sharon has any...

Out of curiosity, though, why do you lump the LdH wines in there with the others? Aren't they just doing normal things for longer than normal? Or is there some other part of their process that makes you say this?
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At Remelluri a few weeks ago we had some viura out of an old ass barrel that Telmo had obtained from Lopez. There was definitely a live bacterial population in that barrel, probably flor.
 
originally posted by SFJoe:
originally posted by VLM:
There was definitely a live bacterial population in that barrel, probably flor.
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Wrong kingdom.
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Edit to your satisfaction. Both bacteria and flor.

Not a biologist or organic chemist or English major.
 
originally posted by VLM:
originally posted by SFJoe:
originally posted by VLM:
There was definitely a live bacterial population in that barrel, probably flor.
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Wrong kingdom.
Click to expand...

Edit to your satisfaction. Both bacteria and flor.

Not a biologist or organic chemist or English major.
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Do you mean that it had a layer of floating yeast on it, or do you mean that it had Pediococcus or Lactobacillus or what have you? They are different critters that have different effects on your wine.

Yeast are rather close relatives of yours, show them respect.
 
The active world is so annoyingly diverse. Why can't I just cut out whole symbiotic relationships from my definitions, as if they don't exist?

It would be much easier if every wine tasted just like Barthod. We English Majors need the assistance.
 
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