Huet 2002 wiki

originally posted by Brad Kane:
We certainly had posed petulant here and let's be honest, they're not the fizziest of sparkling wines to begin with.
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Still, if the seal were perfect the gas would have nowhere to go.
 
Cork-sealed sparkling wines all lose some fizz over time and eventually become flat if cellared long enough. Happens to Champagne, too. If the wine still had a little fizz and tasted fresh and delicious otherwise, I am not sure I would agree that there is a problem with the seal or with the wine.

Also, I vaguely recall (but am open to being corrected on this point) that the Huet Petillant wines, like many other petillant wines, are not initially bottled with as much fizz/pressure as most Champagne, for example. So our expectations for how robust the fizz ought to be at any given time should not be the same as they would be for Champagne, say.

All that said, I remember when SFJoe brought a bottle of 1964 Huet Petillant to a dinner at Good Fork maybe 8 years ago, and not only was it awesome, but it still had some fizz (though much less than a new release, obviously).
 
Some '95s that Don has brought to some jeebs the past two years have also shown diminished fizz. Honestly, I don't think this a a big deal. Frankly, it's part of the reason I like older petillants.
 
originally posted by Michael Lewis:
Cork-sealed sparkling wines all lose some fizz over time and eventually become flat if cellared long enough. Happens to Champagne, too. If the wine still had a little fizz and tasted fresh and delicious otherwise, I am not sure I would agree that there is a problem with the seal or with the wine.

Also, I vaguely recall (but am open to being corrected on this point) that the Huet Petillant wines, like many other petillant wines, are not initially bottled with as much fizz/pressure as most Champagne, for example. So our expectations for how robust the fizz ought to be at any given time should not be the same as they would be for Champagne, say.

All that said, I remember when SFJoe brought a bottle of 1964 Huet Petillant to a dinner at Good Fork maybe 8 years ago, and not only was it awesome, but it still had some fizz (though much less than a new release, obviously).
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Yes, yes, and yes; and no it's not a big deal.

But if the gas had nowhere to go, then it wouldn't go. The fact that it does go means that it is going somewhere *through the cork*.
 
originally posted by Jeff Grossman:
originally posted by Michael Lewis:
Cork-sealed sparkling wines all lose some fizz over time and eventually become flat if cellared long enough. Happens to Champagne, too. If the wine still had a little fizz and tasted fresh and delicious otherwise, I am not sure I would agree that there is a problem with the seal or with the wine.

Also, I vaguely recall (but am open to being corrected on this point) that the Huet Petillant wines, like many other petillant wines, are not initially bottled with as much fizz/pressure as most Champagne, for example. So our expectations for how robust the fizz ought to be at any given time should not be the same as they would be for Champagne, say.

All that said, I remember when SFJoe brought a bottle of 1964 Huet Petillant to a dinner at Good Fork maybe 8 years ago, and not only was it awesome, but it still had some fizz (though much less than a new release, obviously).
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Yes, yes, and yes; and no it's not a big deal.

But if the gas had nowhere to go, then it wouldn't go. The fact that it does go means that it is going somewhere *through the cork*.
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Which is normal and why we age our wines.
 
The bottle Maureen brought was indeed fizzy and by no means close to a still wine. Not quite the fizz of the very young 02s I had early on, but a respectable fizz by any standard.
 
Why "still?" Are there cases where pox goes away? And since you, I would guess, opened this bottle for the first and only time it got opened since it was bottled, how do you know it hadn't been poxed a few years ago, somehow miraculously got unpoxed, and is now poxed again?
 
Brad, I think you and Maureen need to co-organize an ‘02 Huet jeeb. She’s never had a poxed ‘02 and you’ve had the most appalling luck with them. It’d be like a matter-antimatter collision and I’d be fascinated to hear the results.

Mark Lipton
 
Not true that I’ve never had an oxidized 2002 Huet. According to my records, a Haut-Lieu DS opened 10/1/2022 was just that. Now whether that is premox I leave up to Brad. I have been a bit lucky - i bought 16 Demi Secs, still have three CdB and one Le Mont and only one drunk from my cellar has been oxidized.
 
originally posted by maureen:
I have been a bit lucky - i bought 16 Demi Secs, still have three CdB and one Le Mont and only one drunk from my cellar has been oxidized.
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Was it different sourcing? Not sure, but you are definitely the only one who has not had a majority (many here had 100% off bottles) of premoxed 2002s.
 
2 haut- Lieu - chambers, delivery 10/04
Le Mont - 4 from Chambers, delivery 10/04, 4 from Crush - delivery 11/10 - not sure which bottles I consumed when and CT shows one as “missing/presumed drunk” so maybe that one was poxed!
CdB - 6 from Chambers, delivery 10/04. I actually bought 4 of each but chambers screwed up the order. My notes indicate that the first bottle I opened in May 2015 I found too fat but my friend liked it. One bottle I gave away so no idea if poxed. One bottle opened June 2022 showed well and paired wonderfully with a salad of raw corn, blue crab, cherry tomatoes, shallot, basil and a vinaigrette with mustard, honey and lemon.

I don’t know why I have escaped. I have had poxed 2002 DS from other people’s cellars. And good ones (Ian and Cole can attest to that).

And I do recognize an oxidised wine and have had them out of my own cellar (most recently two 2014 white burgs opened one after the other in August to go with that same salad (hey, it is a great summer first course when you are entertaining) - Boillot’s Mouchere followed by Lamy En Remilly. The third bottle pulled from my fridge - 2002Fritz Haag BJS spatlese auction bottling - saved the day and was great with the salad.
 
If you gave Nathan the necessary information--how many bottles produced, how many buyers of how many bottles each, and what percentage of pox, which will be more than zero and less than 100--he could give you the odds of how many people who bought, let's say, 12 bottles had all of them in perfect condition, how many had none, etc. I would be surprised if the odds that no one got only sound bottles and that no one got only poxed bottles was very low. Given the generality of experiences, Maureen's and Brad's extreme experiences probably shouldn't be a surprise or a basis for the surprising amount of snark and anger over different results reported.

And fizzless aged sparkling Huet seems to me an entirely different issue. I haven't had enough to say whether it is typical of 2002, typical of Huet, typical of some vintages rather than another, or just my batch. I was reporting a phenomenon, that's all.
 
originally posted by Jonathan Loesberg:
I would be surprised if the odds that no one got only sound bottles and that no one got only poxed bottles was very low.
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doing great so far. Totally agree

Given the generality of experiences, Maureen's and Brad's extreme experiences probably shouldn't be a surprise
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was this written by the same person? (Unless the two statements are completely disconnected, in that the first reflects reality and the second perception)
 
You need to read the first sentence more carefully, though it would have been more clear if I had said that, probabilistically, I would guess that the odds are very high that numbers of people got only sound bottle and numbers of people got only poxed ones. Look into the odds, for instance, that in any group of 30 people, 2 will share the same birthday. You will be surprised at how high it is.

If you understood what I wrote in the first sentence correctly, than I don't understand your surprise about the second sentence.
 
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