Newbie question about Cristal

WINE TALK
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For the Champagne aficionados-

I’ve never tried Cristal. I have one bottle (2013) that I was thinking of opening soon for a celebration. My question is about its character and how it is best enjoyed. Would you say it is a wine to have with just a little appetizers or oysters, or is it more substantial and should be had with dinner? Should I stick to light seafood or is it more of a gastronomic Champagne that could handle something like swordfish or chicken?

Thanks!
Noah

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It is a very versatile bubbly. Good before/during/after a meal/other wines.
Especially a btl that young… it’ll handle just about any prep/situation…

if you ask @CFu it’s good over a glass of shaved ice as well.

For a celebration, it might be fun to lead off with it.

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I usually start with Cristal. But with the '13 I would definitely pop a couple of hours early and pour a small taste and put a stopper in it and back in the fridge until you are ready to serve. It’s going to be tight as a drum for the first hour.

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I would echo what Andrew just said about pouring a small glass & then planning to cap it and rest for an hour (preferably cellar temp, not fridge temp).

The very best '13 I had this year was with @MChang and shining immediately from a pop & pour, but the other 2 showed better after 60+ minutes.

As for showcasing: Burrata & Roasted Brussel Sprouts (nice combo of savory & salt) is what Michael & I had. I’ve had it with Fried Oysters with my D.C. crew. I’ve had with merely a selection of French cheeses. If you’re thinking this might be your only bottle, I’d try to showcase it with a light course. Either as wine number 1 or Champagne number 2 (sequentially). Give yourself a full hour to enjoy & chat about it.

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It was superb with those oysters. A memorable drink

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One of my absolute favorite ways to enjoy Cristal is in a glass, sitting down, chatting with my wife or my friends. No food needed, though tasty with food.

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Thanks for all the suggestions. I was encouraged by how versatile you all said the wine would be. So I went with a bit of a mélange, which I thought was perfect.

Started with a dozen raw oysters accompanied only with a squeeze of lemon. Then, a couple cheeses, Spanish almonds, medium boiled eggs, grilled corn, late summer vegetables, and a crusty baguette. It was a fabulous celebratory meal.

I also appreciate the suggestion of letting it take on air. It got better and better, and was indeed, a bit muted and tight upon initial opening.

Thanks again,
Noah

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