THE WINE SCHOOL’S CHAMPAGNE TASTING
Pommery, Brut Royal, NV
Appearance: green (2) yellow (1) hues
Nose: green apples and high-toned herbs (thyme/marjoram) Chardonnay (2) Pinot Noir (1)
Mouth: austere structure, crisp, clean; Finish: medium length; Foods: caviar, shrimp.
Deutz, Blanc de Blancs, 1993
Appearance: yellow, green; frothy mousse, well structured; textbook Champagne "necklace"
Nose: quince (pear-apple), chalky, very lively, bright tones
Mouth: citrus (lemon) and vanilla; elegance and structure: what Chardonnay's supposed to be
Finish: medium; as it rises to room temp: 3 lemon/1 lime, evolving into anise and slight toast
Foods: scallops, oysters.
Veuve Clicquot "Gold Label," 1993
Appearance: golden hues, high foam and body; Nose: red fruits (pinot noir) and exotic spices
Mouth: fairly high acidity = structure (chardonnay) mitigated by muscular, dynamic fruit-spice
Finish: not as steely and '90 vintage but more expressive of Bouzy fruit:
Indian spices and red fruits (strawberries & raspberries)
Foods: salmon--even filet mignon.
Laurent-Perrier, Rose, NV
Appearance: deeply colored, topaz;
Nose: strawberry (1)-tomato (1) hues
Mouth: dry, crisp = excellent for red meat entrees
Finish: not a lot of length but excellent grip, austere
Foods: best as a main course Champagne, rather than aperitif; perfect for heartier dishes.
Bruno Paillard Rose, NV
Appearance: between rose pink and partridge eye; Nose: strawberry (2) tomato (1) hues
Mouth: adolescent, full bodied/masculine; trace ketone hardness, which softens later
Finish: backward at first; next day: very expressive, silky and supple
Foods: lamb, duck and game birds.
Pommery "Cuvee Louise," 1990
Appearance: more towards gold (2), yellow (1), green (1) [hues]
Nose: like a mature White Burgundy, RD style
Mouth: rich, more delicate mouthfeel, finely structured, slight toast flavor
Finish: slightly dry, like a mature White Burgundy
Foods: grilled fish, chicken, sweetbreads, boudin blanc.
Krug: Grand Cuvee," NV
My notes are from memory alone (a month after the fact) However; truly a memorable wine!
Green herb notes in the nose, unexpectedly. It must have been attributed to the pinot meunier. Golden color; mousse exceptionally long. What impressed me most is that two hours after the tasting ended, while reflecting on the evening, I tasted the leftover Krug (one or two glasses remaining in the bottle) and it was twice as good at room temperature! This proved a point, I'd made earlier in the seminar "The finer the Champagne, the less you need to chill it." (This applies to white Burgundy as well); as chilling can also hide some faults, due to muting the acids; however, there was nothing to hide. Krug took on a creamier texture and totally harmonious fruit/acid/barrel character.