Comments on: Lobstah and a surprising cavah

By: Dave Erickson

Dave Erickson — Tue, 15 Nov 2011 17:52:59 +0000

We got similar results with the Gilabert; still fizzy and pleasant to drink the next day. I’m still a fan of the flute, but I do see the benefit of decanting natural sparklers. In fact, as more and more “natural” whites make it to the table, decanting is becoming a habit. We opened an Henri Milan “Le Grand Blanc” the other night, and it needed a good hour to introduce itself to itself.

By: Dave McIntyre

Dave McIntyre — Mon, 14 Nov 2011 00:13:16 +0000

Well, I don’t understand that first comment, especially since I’ve never sucked on a fire extinguisher, but I do appreciate the trend toward more “wine-like” bubblies. This enhances their food friendliness, if nothing else. This is not exclusive to Champagne, but is also true of some crémants from various regions of France.

By: Robin C

Robin C — Sat, 12 Nov 2011 22:38:00 +0000

I like the bubbles.

By: Mr. Zdur

Mr. Zdur — Fri, 11 Nov 2011 22:01:59 +0000

I like to decant Champagne and drink it from still wine glasses. It really helps integrate the flavors and subdue dominant aromas.

By: The Sediment blog

The Sediment blog — Fri, 11 Nov 2011 15:52:26 +0000

My routine is to get the product down to a hairsbreadth above absolute zero, and what do I find but a nice prickly mousse, followed by a hint of burnt caramel on the tongue, then a ferocious poof as it expands rapidly across the floor of the mouth like a CO2 fire extinguisher, leaving only a chesty rasp in its wake. It passes the time very agreeably, especially when you consider what we paid. (You can read the rest here