Best Economy Champange
Taittinger
Comtes de Champagne Grand Crus Brut Blanc de Blancs 2007
Baron-Fuenté
Grande Réserve Brut Champagne Blend
Champagne is for celebrating, not that I need a celebratory reason to open a bottle as I am hooked on champagne. 💉
However, after installing 27 solar panels and waiting an additional seven weeks for my Tesla, I/we have almost erased our carbon footprint. Finally picked it up today. I believe we all need to do our part to save the glorious vines that bring so much happiness to our lives. 🍷🥂👍
As for the Baron Fuentes, the is a very good Champange and is perhaps the best QPR out of Champagne at $24.99.
Bright lemon, lime, grapefruit w/ sugar, bruised red apple & pear, touch of ginger & cider, bread dough, baguette crust, sea spray, white spice with some palate heat, sea fossils, grey volcanic minerals, spring flowers, lilacs and yellow lilies. The acidity is bright, crisp and lively. The finish is smartly polished, well balanced and persistent for minutes.
Whoo hoo! So close to carbon free! 🍾🥂 — 5 years ago
Laurent-Perrier
La Cuvée Brut Champagne Blend
91 on its own. With my Mother’s old fashion sour cream coffee cake a 9.2
We had it with the N/V Bollinger & Laurent but, the Laurent was the better pair. Not necessarily the better Champange.
One of the best things about the coffee cake is you can enjoy it as dessert and/or with my Barista whole Milk Lattes w/ Cat N Cloud “The Answer“ beans. Something to look forward to!!!!
$18 375ml’s at Costco. Stocked up. — 5 years ago
Billecart-Salmon
Brut Rosé Champagne Chardonnay Blend
The Seasonal Grand Opening of the D&S Lounge. That’s going to require some BSR to celebrate.
As well, going to detail notes of this with my new Riedel Vintage Sommelier flutes, center picture. I’ve been wanting to write notes on this Champange in the new flutes as I wanted to do it one I am very well acquainted. As @Paul T- Huntington Beach & @Severn Goodwin have pointed out the many times I have posted it.
The nose is definitely more vibrant. Tangerines lead where they haven’t in my previous notes now using the new flutes. More pink rose petals, blood orange, pink grapefruit, leaner; strawberries, watermelon, warmed, creamed raspberries, apricots & cherries, liqueured marmalade, hints of scorched rhubarb, lemon/lime aid, chalky powder, delicate, grey volcanics, sweet, sea spray, bread dough, baguette crust, touch of brown sugar/molasses light, haunting, dry herbs, limestone and bouquet of; white, red, pink & orange roses.
The body is round with some gummy or gluiness. Everything about the mouthfeel is more delicate and softer. The bubbles smaller & more refined. Pink rose petals, blood orange, pink grapefruit, leaner; strawberries, watermelon, warmed, creamed raspberries, apricots & cherries, liqueured marmalade, hints of scorched rhubarb, almost a date presence on the long set, chalky powder, delicate, grey volcanics, sweet, sea spray, lighter intensity of white spices but, still has the heat & palate penetration, bread dough, baguette crust, touch of brown sugar/molasses light, haunting, dry herbs, limestone and bouquet of; white, red, pink & orange roses. The acidity is all fresh & lively with this cuvée. But, even that seems better. The finish is as always; well knitted & balanced, polished, fresh, persistent and never disappoints.
Photos of; the best room in our house for 6+ months of the year, our backyard. Aka, the D&S Lounge on Memorial Day Weekend 2020. — 5 years ago
Ruinart
Brut Rosé Champagne
If you see my posts, you know all too well that I am addicted to Rosé Champange. Also, I love to pair food & wine.
Everyone has a passion and or gift(s). One of the other things I do well is make the best fruit tart I’ve had anywhere. I’m not bragging, just relaying something that has played out through my experiences. I make it twice a summer season and have been waiting to pair with the Ruinart Rosé this season. I simply knew these two would be perfect together and it didn’t disappoint. Even over the Billecart Rosé which, on its own, I enjoy more over the Ruinart Rosé.
The fruits in each marry perfectly. The crust of the tart picked up and extenuated the dough/baguette crust in the Champagne. There is a perfectly even tug of war between the dessert and the Champagne which, is the primary essential building block of any good food & wine pairing. The wine and dish should not dominate one over the other. The flavors of each should complement each other in some fashion and there are normally many paths to choose from in getting there. This happened perfectly tonight with this Cuvée and my tart.
The Ruinart shows rich, deep and ripe fruits. Black cherry, strawberries, citrus blend, raspberries, soft, delicate chalkiness, mid intensity volcanic minerals, bread dough/Baguette crust, excellent acidity and beautifully, delicious, rich, elegant polished finish that persists minutes. 9.2 on its own and 9.4 with the fruit tart.
Photos of; the House of Ruinart, famous painting of Ruinart’s founder-Dom Thierry Ruinart, my fruit tart and the walk down to their chalky caves. So chalky, its seeped through the bricks they laid to support the ceiling and walls. — 6 years ago
Kistler
Sonoma Coast Pinot Noir 2008
I’ve been picking up nicely aged Kistler’s off the secondary markets for between $50-$60. I have to say I’m pleased but, don’t understand why they go so under valued. I am not going to tell you Kistler makes the best Pinot Noirs. However, they make very good ones. Especially, when they hit 10 years in bottle properly stored. Maybe, it’s just the economy?
The body is heavenly round, full and lush with nice viscosity. The fruits are in fantastic shape. In fact, I would say peaking. Full range of; blackberries, dark cherries, both plums, raspberries, cherries, pomegranate and blueberry highlights. The baking spices nicely soften; cinnamon, nutmeg, clove and vanilla hues. Beautiful mixed fruit cola. Understated, round dry, crushed rock, delicate limestone minerals, shades of; tobacco, savory meats & mint, light dark spice with faint heat, hints sweetened mushrooms, dark, rich earth with bright florals that are; dark, red, purple & blue framed in violets. The acidity is spot on. The beautiful, elegant, well knitted & balanced finish exits with nice, soft persistence. Wire to wire a beautiful wine.
I thought I might get some smoke presence from the 2008 fires in Sonoma...it either was light & faded or never existed.
Still has another 4-5 years of solid drinking ahead.
Photos of; Kistler, their barnyard tasting room, Founder-Mark Bixler who passed away in late 2017 (RIP) and their barn that houses one of their tasting rooms. — 5 years ago
Charles Heidsieck
Brut Réserve Champagne Blend
Tonight we tested the Riedel Vintage Sommelier flutes with the friends that gifted us our first set vs the flutes we had been using.
I wanted to do it with this champagne as I know it well. Moving back and forth between flutes, the nose was more green apple with the Somm flutes which, show more pineapple at the start.
From the Somm flutes there was green apple, lime zest, lemon, nougat, almonds, yeasty, more refined grainy minerals, volcanics, saline, yellow flowers with jasmine. The acidity is near perfect. The finish is; rich, well polished, nicely knitted and persists for minutes.
Photos of; the Champagne house of Charles Heidsieck, Stephen Leroux, director of Charles Heidsieck, one of the the best cave tasting rooms in Champange & their tasting salon — 5 years ago
Launois Père et Fils
Veuve Clémence Grand Cru Champagne Chardonnay
Champagne is for celebrating! Today, 12 years ago, I married my love & best friend in Cortona, Italy...in the heart of Tuscany. The day still lingers like it was yesterday. It was a spectacular day that I will never forget. Such memories!!!
So, to my wife Sofia, cheers!🍾🥂. I love you today more than ever.
All my previous notes apply. 9.4 on the Champange, a 10 on my partner choice and our day twelve years ago.
Photos of; the Piazza of the La Repubblica...the building we were married, us leaving for our reception and one of the better meals of our life, walking through town on the way to our reception and our wedding ceremony. — 6 years ago
Louis Roederer
Brut Premier Champagne Blend
LR is still the best NM bubbly house in Champange in my opinion. Good wine for the price and consistently. — 9 years ago
Somm David T
Independent Sommelier/Wine Educator
Well...this was one hell of a week. There is only one way to wind it down. Reach for an excellent bottle of vintage Champagne.
My first thoughts are how delicate this is on the palate. Further, how unbelievable it will be with another 8-10 years in bottle.
The nose shows; slightly sour lemon, the good parts of lemon Pledge, lemon meringue, white stone fruits, pineapple fresh with lots of juice, grapefruit, lime pulp, honeysuckle, soft, haunting caramel, brioche, limestone & slightly, dirty, grey volcanics, saline, sea fossils, sea spray, bread dough, vanilla, white spices-light ginger with spring flowers, mixed floral greens & lilies.
The body is light on its feet and dances on the palate. Delicacy abounds. Its soft, gorgeous mousse right there with the best money can buy. Slightly sour lemon, lemon meringue, green & with more bruised golden apple, white stone fruits, pineapple fresh with lots of juice, grapefruit, lime pulp, touch of apple cider, honeysuckle, soft, haunting caramel, ginger ale into cream soda, brioche, nougat, toffee notes, lighter nuts without skin, limestone & slightly, dirty, grey volcanics, saline, sea fossils, sea spray, bread dough, vanillin, marzipan, white spices-light ginger with spring flowers, mixed floral greens & lilies. The acidity is mellow yet lively, gorgeous and as good as it gets. The finish is all luxury. So well knitted & balanced, elegant, rich but not overpowering and gently persisting several minutes.
Photos of; The House of Taittinger, their caves so chalky white and built on the famous Crayères Cellars of Reims: 2.5 miles of tunnels (they own 1/4 to 1/3 of it) cut out of chalk by the Romans, the portrait of Thibaud IV who was a king, lord, manager, singer, conqueror, explorer & 11th century Crusader all rolled into one from which, this Cuvée was the catalyst creation and part of the 600 plus hectares they own in Champange.
Some producer notes; Taittinger's history can be traced back to 1734, when it was originally known as Forest-Fourneaux, founded by Jacques Fourneaux who worked closely with local Benedictine monks to learn how to produce wine. They were just the 3rd Champange house.
The estate was bought by the Taittingers – a family of wine merchants – in 1932, and thanks to the great depression and subsequent low land prices, the family also picked up huge swathes of vineyard. From 1945-1960, Francois Taittinger established the cellars in the Abbey of Saint-Nicaise, and after his death in 1960 his brother Claude took over, pushing the estate into a Champagne house of world renown. Such was the status of the label that the Taittinger family soon expanded its business into other luxury goods. However, this eventually led to financial difficulties, and in 2005 the Taittinger brand – including the Champagne house – was sold to the American owned Starwood Hotel Group. The sale was badly received by the Champagne industry, with many fearing the new owners – unfamiliar with the culture of Champagne – would put profit ahead of quality.
Just one year later, Claude’s nephew, Pierre-Emmanuel Taittinger, who had always been opposed to the sale, negotiated a €660m deal with the Starwood Group, and the Taittinger family resumed ownership of the company.
In 2017, Taittinger planted its first vines in England, near a village in Kent, for its venture into English sparkling wine. The first bottle will be ready in 2023.
1/8/21 — 4 years ago