Sharon Bowman
Sharon Bowman
Who would suspect?
Actually M. Steinberger has good sense.
Vide:
http://www.slate.com/id/2207426/pagenum/all/.
Actually M. Steinberger has good sense.
Vide:
http://www.slate.com/id/2207426/pagenum/all/.
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Alternabubblies unmasked
- Thread starter Sharon Bowman
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Carl Steefel
Carl Steefel
Have you tried any of these Sharon? The only one I have had is the Roederer Estate, which I have never been unduly impressed with (although I did serve it at my wedding).
originally posted by Sharon Bowman:
Alternabubblies unmaskedWho would suspect?
Actually M. Steinberger has good sense.
http://www.slate.com/id/2207426/pagenum/all/.
Saw this. Steinberger seems to be pretty clued in generally. I don't know the Cava he speaks of, but would be willing to try them based on my agreement with the other recommendations.
Note: Had I used the preview function, I might have noticed Sharon's fucked up HTML. Instead, the Edit function was used to correct this post.
Joe Dressner
Joe Dressner
originally posted by Carl Steefel:
Have you tried any of these Sharon? The only one I have had is the Roederer Estate, which I have never been unduly impressed with (although I did serve it at my wedding).
Why did you serve it at your wedding if you didn't like the wine?
John McIlwain
John McIlwain
Did you like the guests at this wedding?originally posted by Joe Dressner:
originally posted by Carl Steefel:
Have you tried any of these Sharon? The only one I have had is the Roederer Estate, which I have never been unduly impressed with (although I did serve it at my wedding).
Why did you serve it at your wedding if you didn't like the wine?
Carl Steefel
Carl Steefel
Decided later it was not my favorite Champagne. It's not a bad Champagne, just not very impressive in the finesse category IMO. We had a Champagne tasting a few years after the wedding (I got married quite some time ago) and it came in dead last...originally posted by Joe Dressner:
originally posted by Carl Steefel:
Have you tried any of these Sharon? The only one I have had is the Roederer Estate, which I have never been unduly impressed with (although I did serve it at my wedding).
Why did you serve it at your wedding if you didn't like the wine?
Sharon Bowman
Sharon Bowman
originally posted by Carl Steefel:
Have you tried any of these Sharon? The only one I have had is the Roederer Estate, which I have never been unduly impressed with (although I did serve it at my wedding).
Basically agree with VLM (except about my supposedly "fucked up" HTML. Yeah, whatever. Welcome back.).
The Nino Franco prosecco is my favorite, and I do like the Louis Bouillot crmant, as well as Renardat-Fach.
I have still been unable to get my hands on 2002 Huet Ptillant.
Never have tried the US bubble mentioned.
Though he could have added NV Tissot Crmant du Jura (w thanks to SFJoe for its discovery by me), as well as 2001 Chteau Langlois Crmant de Loire, which is fine, fine fare.
Joel Stewart
Joel Stewart
i thought the roederer was fair to decent value for a sparkler in the sort of largish and spicy vein (a la G. Ferrer)...perhaps a little more restrained. would love to get my hands on the tissot...and i do like langlois-chateau's stuff (can only get the 02 brut here tho...)
have you tried any blanquette de limoux or cremant de limoux? wanna get some more of that stuff
have you tried any blanquette de limoux or cremant de limoux? wanna get some more of that stuff
Joe Dressner
Joe Dressner
originally posted by Joel Stewart:
i thought the roederer was fair to decent value for a sparkler in the sort of largish and spicy vein (a la G. Ferrer)
I'm afraid I don't understand the terminology. What do you mean by a largish and spicy vein?
Joe Dressner
Joe Dressner
originally posted by Carl Steefel:
Decided later it was not my favorite Champagne. It's not a bad Champagne, just not very impressive in the finesse category IMO. We had a Champagne tasting a few years after the wedding (I got married quite some time ago) and it came in dead last...originally posted by Joe Dressner:
originally posted by Carl Steefel:
Have you tried any of these Sharon? The only one I have had is the Roederer Estate, which I have never been unduly impressed with (although I did serve it at my wedding).
Why did you serve it at your wedding if you didn't like the wine?
I hope the marriage worked out better than the choice of champagne!
Joel Stewart
Joel Stewart
originally posted by Joe Dressner:
originally posted by Joel Stewart:
i thought the roederer was fair to decent value for a sparkler in the sort of largish and spicy vein (a la G. Ferrer)
I'm afraid I don't understand the terminology. What do you mean by a largish and spicy vein?
Joe, it may just be my own bizarre palate, but I find the Gloria Ferrer Royal Cuvee on the full bodied side, lots of forward flavor and spicy almost like ginger has been added. Though not tasted side by side, I felt the Roederer showed similar traits, but more restrained. Both are large to me, and are in contrast to the more mineral, light and citrus-y acidic expressions in other sparklers I've had.
Joel, I'd agree with your description of stylistic differences between the Royal Cuvee and Roederer Estate Brut. Except for the ginger bit, but I've only drank RC on a couple of occasions.
Regarding Prosecco, I'm quite fond of the Sorelle Bronca 'Particella 68' that Oliver McCrum brings in on the west coast.
Regarding Prosecco, I'm quite fond of the Sorelle Bronca 'Particella 68' that Oliver McCrum brings in on the west coast.
Joe Dressner
Joe Dressner
originally posted by Joel Stewart:
originally posted by Joe Dressner:
originally posted by Joel Stewart:
i thought the roederer was fair to decent value for a sparkler in the sort of largish and spicy vein (a la G. Ferrer)
I'm afraid I don't understand the terminology. What do you mean by a largish and spicy vein?
Joe, it may just be my own bizarre palate, but I find the Gloria Ferrer Royal Cuvee on the full bodied side, lots of forward flavor and spicy almost like ginger has been added. Though not tasted side by side, I felt the Roederer showed similar traits, but more restrained. Both are large to me, and are in contrast to the more mineral, light and citrus-y acidic expressions in other sparklers I've had.
Perhaps it is a fabricated beverage with little relationship to the vine. That might account for the discrepancy.
Joel Stewart
Joel Stewart
originally posted by Joe Dressner:
originally posted by Joel Stewart:
originally posted by Joe Dressner:
originally posted by Joel Stewart:
i thought the roederer was fair to decent value for a sparkler in the sort of largish and spicy vein (a la G. Ferrer)
I'm afraid I don't understand the terminology. What do you mean by a largish and spicy vein?
Joe, it may just be my own bizarre palate, but I find the Gloria Ferrer Royal Cuvee on the full bodied side, lots of forward flavor and spicy almost like ginger has been added. Though not tasted side by side, I felt the Roederer showed similar traits, but more restrained. Both are large to me, and are in contrast to the more mineral, light and citrus-y acidic expressions in other sparklers I've had.
Perhaps it is a fabricated beverage with little relationship to the vine. That might account for the discrepancy.
Joe, are you questioning the wine or are the terms "largish and spicy" out of bounds for you regarding descriptions for wine? What is the discrepancy? Speak clearly.
Carl Steefel
Carl Steefel
Actually, Steinberger's description of the Roederer Estate is pretty good based on my memory (I should have given him more credit just based on the quality of his descriptions, but I was curious to know what Sharon thought individually about the wines). "Assertive" and "brawnier end of the spectrum" seem pretty descriptive (and this is probably where it suffered in the blind Champagne tasting we held, since the competitors were more in the finesse/delicacy category).