Somewhat out of my normal range this evening with a very nice bottle of 2008 BdB. I’m still trying to convince myself that a bottle of ~US$100 champagne is better than 2 bottles of the better champagnes available at ~US$50 though.
How was Grethen?
With appetizers-lovely gold color with a sparkle of pink in the right light. Pretty straightforward, fine mousse, almond and some light red fruits, medium- acid; this was nice but never really hit 4th gear.
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One of the best bottles of 96 I have had. Perfectly developed and balanced and displaying a gorgeous arc of aromatics and palate.
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Which cheese is that on the left, @Sarah_Kirschbaum ?
Rush Creek Reserve! Selles-sur-Cher on the right.
Ohhhhh, I was sooooo hoping you would say that! Just bought a round yesterday, but haven’t cut into it yet. 
This was a very good wheel. Not a single whiff of amomia, which it too often develops and to which Jonathan is crazy sensitive. This was beautiful, though the Comtes wasn’t quite up to it pairing-wise.
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We had a good glass left over in the bottle and I sealed it with a high neck clamp type closure and put it in the frig. 8 days later and with lots of trepidation, I poured it into a Sophienwald Grand Cru champagne stem and lo and behold, it was actually better.
Not so much as to change my mind about opening another bottle soon, but at least it was a bit more acceptable with really bright acidity even more evident and still the honeyed grapefruit dominate citrus profile following a nose of such plus some straw and hay that especially a Kansas guy could pick up. As before, it finished with lemon more prominent and that ever present streak of acidity.
Yes, it had lost some of tis effervescence, but it was more than decent and most likely saying it just needs more time and I’m in the camp of obligding.
Cheers
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Hmmm … can’t honestly say I’m familiar with cheese developing ammonia aromas. Now I’ll be sniffing for it …
Let a brie go for extended time and you’ll smell it.
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Such a lovely cheese. Up there with Valencay as my top two goat cheeses, I think.
Rush Creek Reserve, never heard of it! Which French cheese would it compare to? Mont d’Or?
Yes, it’s similar to Mont d’Or. If you’ve never heard of it, you must not visit the Epicurean forum around this time of year - there’s a whole separate thread that gets revivied when it starts appearing in late Oct/early Nov. It’s widely thought to be among the top US made cheeses. This year’s is just out, and is excellent.
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It’s a VERY common issue, particularly if you are sensitive, and prevalent in thick-rind cheeses. My gut instinct is that it has to do with being wrapped tightly for a period of time, though I have no science to back that up. It can happen even when a cheese hasn’t sat all that long. Sometimes removing the rind can help, if you have an afflicted round.
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epoisses is unfortunately prone to it as well
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Getting back on track, we had this over the last two nights. My initial impression was that it was too tart, but as it warmed a bit, it blossomed nicely. A lot of citrus, with some nutty notes. Excellent midpalate and finish. The dosage appeared to be right on. This was actually better on the second night. Based on that and its relatively recent disgorgement, I’ll let the other five bottles sit for a bit.
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A smaller producer that I have been into lately is Guiborat Fils. I absolutely love their NV Grand Cru Prisme17 Extra Brut. Beautiful concentration and purity.
Is it also baked in the oven as is Mont d’Or?