Isn’t it really thin and green? If I’m remembering correctly, the two times I’ve had it, it was very forgettable.
very impressive Ray. i am planning a 96 tasting for my 40th birthday. already have the following lined up- but if you think there is anything that needs to be added, let me know- i have a few years to source:
96 krug
96 krug CdM
96 krug d’ambonnay
96 dom oeno
96 salon
96 bollinger vieilles vignes
96 taittinger comtes
96 enchanteleurs
96 pol roger SWC
96 philipponnat CdG
96 billecart clos st hilaire
96 selosse millesime
96 jacquesson millesime
i just bought mags of the 73 and 78 p3. when i open em, you are welcome to come out.
I would arrange them in front of me.
Ballin’. Definitely a few on that list I wish I had for my tasting.
If this was the meal plan…this is how I would want the wines to be grouped and the progression I’d want to taste them in…I would flip the 2nd & 3rd course though to allow to build the Champagnes with weight as well.
Course 1- fresh berries
1996 Drappier Champagne Grande Sendrée
1996 Henri Giraud Champagne Fût de Chêne
1996 Charles Heidsieck Champagne Brut Millésimé
1996 Vilmart & Cie Champagne Coeur de Cuvée
Course 2- chilled lobster tail, crab legs, oysters, etc
1996 Ruinart Champagne Dom Ruinart Blanc de Blancs
1996 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne
1996 Salon Champagne Blanc de Blancs Brut
Course 3- 4 kinds of Gouda
1996 Philipponnat Champagne Brut Clos des Goisses (April 2006 disgorgement)
1996 Louis Roederer Champagne Cristal Brut
1996 Pol Roger Champagne Cuvée Sir Winston Churchill
1996 Krug Champagne Vintage Brut
Course 4- gelato, creme brûlée, etc
1996 Bollinger Champagne La Grande Année
1996 Billecart-Salmon Champagne Grande Cuvée
1996 Moët & Chandon Champagne Cuvée Dom
1996 Moët & Chandon Champagne Cuvée Dom Pérignon Oenothèque
Personally I’d never serve these with berries or desserts, aren’t differences great.
I am leaving the food at the discretion of the chef, so I have no idea at this time what the pairings will be.
Bruce, as for your concerns about volume, I would say we all have quite a bit of experience in tasting large quantities of wine in a single sitting. While there is only 5 of us, there will be spit buckets on hand and the first pass will be very small pours to allow us to evaluate and take notes.
From there, we’ve got a spouse on site, the sommelier(s), the wait staff, all of which should enjoy some small pours.
Full geek! Outstanding! Maybe you should consider… taste each flight single blind, and add a double blind ringer in each flight which would be a NV wine of recent release. Just to challenge the idea that the tete de cuvee wines are worth their cost.
Lewis, that is a good suggestion. I’ll have to see what I can source here. Unfortunately, I’m based out of Ontario, Canada, which is subject to a government liquor monopoly, so I’ll be at the mercy of their current offerings.
Andrew, if you do that, be sure to get the rankings written down before the reveal. I’m sure the Ontario monopoly would have four excellent examples, whether from big houses or growers. When is your tasting?
Lewis, yes, we always discuss preferences/scores prior to reveal.
The tasting is booked in for July 18th. Plenty of time to source 4-5 NV bottles.
Andrew, looking forward to your report on this remarkable tasting!
Just scoped out what is available with my provincial monopoly, and while it will require a few hours of driving around, I will probably settle for something along the lines of:
NV Fleury Blanc De Noirs
NV Marc Hebrart Brut Blanc de Blancs
NV Gaston Chiquet Grand Cru Blanc de Blancs
NV Philliponnat Royale Reserve
NV Vilmart Grand Cellier
You’ll definitely see some notes pop up after the tasting from myself, and likely 2 others who generally publish notes.
Edit: Scratch one of those BdB. I’ll need to find something else.