My recent Champers tasting!

bob parsons · Post by **bob parsons** » Thu Nov 29, 2007 4:35 am

NV Montaudon Brut.

Very bready aroma, big bubbles, pale straw colour. Citrus mousse on mid-palate. Great with popcorn, many noticed caramel and granny smith.

NV Henri Billiot Brut Reserve.

Colour had slight tinge of onion skin, small bubbles. Light mousse on palate, apple, white fruit. Nice length.

NV Laurent-Perrier Cuvee Rose Brut.

One of my fave champers! Lots of bubbles, quite sharp on the nose, coral pink in color. Light on palate, delicate, watch this house. Terrific with KFC, cuts thro` the salt and grease. Lovely stuff.

NV Delamotte Rose.

More fruity and elegant than the LP, thought some at the tasting. Medium salmon color, smaller bubbles. Berry fruits and strawberries, balanced, good acidity. Nice.

`02 Veuve Clicquot Reserve Brut

For many, first `02 they had tasted. Lots of stuffing here but released too young?? Tad acidic now but will develope nicely. White fruits, nectarines, peach.

`97 Lanson Noble Cuvee Blancs de Blancs Brut.

For many top wine of the night! Clear bottle as usual, hint of sulphur. Nose was doughy, farmyard funk, mushrooms, shortbread. Tinge of yellow, more elegant on palate than the Clicquot. One thought get the banana flambe! This is 10 yrs old, fresh as a daisy. Very nice, interesting thoughts here eh?

`96 Nicolas Feuillatte Verzy Grand Cru Brut.

My WOTN. Never understand why this house creates so much argument? Read elsewhere!!
100% PN, more of a medium yellow color. Nose is marzipan, nivea cream, mint. Palate is biscuits, figs, nuts, mushroom. Food was short ribs and more KFC, nice! Where was the lobster? House is #3 in France, seems hard to find in US. Tough luck!

***This is an annual tasting here in Edmonton, Alberta. 24 participants who all had fun!

bacchaebabe · Post by **bacchaebabe** » Thu Nov 29, 2007 1:28 pm

Can you explain why on earth you're drinking all this lovely champagne with FC????? :shock:

bob parsons · Post by **bob parsons** » Thu Nov 29, 2007 2:45 pm

`Cos it really works and the owner of the store wanted to have some fun.....and keep price for tasting reasonable!!! We don`t get too serious here in Alberta.

beef · Post by **beef** » Thu Nov 29, 2007 4:24 pm

bacchaebabe wrote:Can you explain why on earth you're drinking all this lovely champagne with FC?????

** Champagne compliments greasy food very well, IMO. The acid cuts through the grease.

Stuart

Mike Hawkins · Post by **Mike Hawkins** » Fri Nov 30, 2007 3:06 am

Good to see some of the 2002 vintage are beginning to appear. Gossip suggests its the best vintage since 1996.