I recently had a short exchange with somebody probably Fleming on another thread about Roederer Brut Premier champagne, and how sweet it was here
compared with how dry it is in Europe…
was romping around town with a delightful Austrian winegrower on Thursday, lunch at Gramercy Tavern—with a glass of 1998 Kalin Semillon after we finished the totally delicious Loriot BdN NV champagne—
toughtest trick is to find an American white I can feed to a German or Austrian grower in good conscience—the Kalin was superb—
dropped in on Wolfgang at Seasonal, and drank the tails of a 2000 Bründlmayer Zöblinger Heiligenstein Lyra Riesling—
along with the heads of a very nice bottle of Pousse d’Or Volnay Caillerets which probably got even nicer after we departed
for the Museum of Modern Art, to see Willem de Kooning and Diego Rivera…
in between the museum and La Fille du Régiment at the Metropolitain Opera we stopped in at Le Bernardin for a glass of champagne—not least
since my grower friend is Austrian, and they all find it politically advantageous to greet the Austrian-born sommelier who oversees Ripert’s wine programme when they visit NYC
House champgane in the bar at Le Bernardin is Louis Roederer Brut Premier NV—poured from a magnum.
Laser sharp, crystal clear and bone dry. Tastes like it does when I order it in Germany.
after getting to the Met a little early, we went up and stopped in at the bar before taking our seats
champagne offered btg is Louis Roederer Brut Premier NV—poured from a 750ml—perfect chance to test my theory:
not cloying, but markedly sweet, certainly at the border for Extra Dry if not a ways beyond—
asked my friend her impression, she said, “it even smells sweet…”
said to her, “why they this do must, know I not…”