Champagne tn descriptor: oxidized or marzipan?

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Otto Dobre
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Champagne tn descriptor: oxidized or marzipan?

#1 Post by Otto Dobre » May 14th, 2019, 6:26 pm

For some reason I find more and more Champagnes that taste oxidized to me. Yet some of my friends describe that taste as marzipan, and desirable. I really find it unpleasant, so I call it oxidized.

Curious, do you like it?

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rfelthoven
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Re: Champagne tn descriptor: oxidized or marzipan?

#2 Post by rfelthoven » May 14th, 2019, 6:32 pm

I find oxidized white wine (not just white champagne) to often have marzipan notes. When that flavor accompanies many of the other signs of oxidation I find it unpleasant by association.
Ron

Tom DeBiase
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Re: Champagne tn descriptor: oxidized or marzipan?

#3 Post by Tom DeBiase » May 14th, 2019, 6:57 pm

Otto, here is my Champagne note from just over a week ago at the Idlewild Valtellina Nebbiolo Tasting. As you can see in the tasting it did not carry over. I think many people mistake "nutty" notes for sweeter (Flavor Sweetness) marzipan type notes.

Frederic Savart Bulle de Rose Brut Champagne: Heck of a nice palate cleanser. Nose was a mix of strawberry and almond marzipan, lovely. Strawberry and berry on the palate, sl brioche and firm acids and minerals. Very enjoyable. Back to the Valtellina.

Tom

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