Champagne Styles

WINE TALK
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Looking for somewhere to get a better education in the different champagne house “styles” - for example, I love Pol Roger and Bollinger - but I do not get Tattinger. I’m not 100% sure why I like or don’t like these, other than it tends to run across the champagne house’s entire portfolio. Anyone know a good place to start?

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J Buckley just produced a nice little primer on champagne, various houses, styles, etc, ,etc…It’s quite good…just go to their website and you will be able to find it…

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see here for gaining goo understanding of house style for Rose champagne. A Discussion of Rose Champagne: Benchmark Vintage and N/V's? - WINE TALK - WineBerserkers

i would subscribe to the champagne warrior newsletter (our very own Brad) for more insight.

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Agree with that…I subscribe and Brad does an excellent job.

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Lori,

As you mentioned, it comes down to a style preference. There are various places you can learn more about a producer’s style. I publish a newsletter, someone mentioned the JJ Buckley Champagne report, there is the Terry Theise Catalog, Tom Stevenson, Richard Juhlin, and Michael Edwards all have good books on Champagne that normally have at least small snippet on the style of top producers.

If I had to guess your preference based on only the three wines you mentioned, I would guess that you prefer fuller bodied wines with a tilt towards Pinot Noir, but may also like some of the richer Chardonnay producers too. Bollinger and Pol Roger are full bodied while Taittinger is lighter in style. Taittinger’s house style is one of fresh, light, more elegant wines that really lean on Chardonnay; it is their signature. Both Pol Roger and Bollinger have styles that lean much more on the fullness of Pinot Noir (and some Pinot Meunier in the non-vintages). Bollinger is the richer of the two and Pol Roger the more elegant, but both have a style that has more oomph and richness across the range.

With age, the higher end Taittinger’s take on a wonderful creamy, buttery toasty note that makes them great with food and gives them more body than what they have when they are young, but it can take a couple decades to see this transformation.

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Wow, the JJ Buckley report is awesome - don’t know how I missed this! Thanks Brad
http://www.jjbuckley.com/images/JJBUCKLEY_2011_CHAMPAGNE_REPORT.pdf

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I recently (last 2 months) went on a campagne to learn more about Champagne following some offline general wine discussions with some folks from this board. I was directed towards Peter Liem’s “ChampagneGuide.net”. It was the first suggestion from the colleague so I am unfortunately unable to comment on other resources however I am certain I will continue to search out additional perspectives (i.e. Brad’s Champagne Warrior) in the new year as Champagne has transformed into a wine we enjoy with our regular evening meals. I have to commend Peter on his ChampagneGuide’s completeness with individual producer profiles, vintage profiles, general articles and a blog. “Harvest reviews” in general articles include +/-20minute compiled videos with numerous vignerons providing their personal reflection of the harvest.

All of those details aside I appreciate ChampagneGuide’s ability to help me understand why I like one particular bottle. Further, the site provides sufficient detail of other domaines not yet known to me to help me decide if they produce a style suited to my likings. That isn’t to say I haven’t liked some less than I expected (and some far more than expected) but it does provide a solid foundation to build on through tasting. After all, the only way to really learn is to taste.

I hope that helps.

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BINGO! This completely nails it for me. To me young Taittinger is… meh. Taittinger with age is sublime. flirtysmile

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Thanks everyone for the info - will spend some time with these sources. Already pulled the JJBuckley guide and it’s a great starting point. Brad, I look forward to your newsletter - maybe I need to try a Tattinger with some age.