Last night, at Le Crocodile, before an unforgettable Richard Thompson concert at The Vogue Theater.
Deeply rich and autolytic after 84 months sur lees. The nose opens with complex layers of yeast, citrus (particularly blood orange) alongside ripe stone fruits and white floral notes. The creamy texture is balanced by vibrant acidity. Exceptional as always, and a favorite of mine among Egly-Ouriet’s cuvées, second only to Les Crayères. Disgorged July 2020, based on the 2012 vintage.
People do that sometimes, yes. I don’t usually as I prefer the texture simply allowed to come to room temperature.
I agree. Although, I ate some oven-warmed Mont d’Or at Les Enfants du Marche a couple of weeks ago that was PFG.
2012 Delamotte Champagne Blanc de Blancs Millésimé - France, Champagne (11/2/2024)
Wow … wide open and quite generous, suddenly. Previous bottles have been wound fairly tightly with narrowly-focused charms; this one was immediate and present. Lots of brioche; lemon verbena; medium+ acidity; dosage quite noticeable (much moreso than prior bottles), and getting very close to, but not past, my limit. Pretty much the opposite of a recent 2014 I had, which seemed tight/closed. Drink or Hold.
Posted from CellarTracker
Intoxicating aromas and a luxurious texture. Creamy notes of lemon and orange with hints of ginger and mineral. Precise cut and fine bead balance its lush profile. A long, beautiful finish.
2012 Billecart Salmon Cuvee Louis Salmon BdB - This is a lovely wine but stick with the 2008 for now, as this needs a good bit more time. Bright lemon, green apple, pear, spice, and pie crust dough pop at first, with a hint of yeast and almond. This is structured and bracing, but needs some time to open up and I think this will benefit with a handful of years in bottle. A bit taut. Even so, nice complexity and lovely integration suggest a big winner down the line. I prefer the 2008, which shows a broader fruit profile. 94+ or so.
Thanks for the note Frank, I always how you take a deep dive over several days to evaluate a wine. I had this the other day and agree with your notes except I finished it about 3-4hrs later so I appreciate your patience in evaluating a wine.
This past weekend at my favorite watering (Champagne) hole.
2016 Paul Bara Special Club Rose
I’ve been in a little of a rose champagne funk, I think I’ve said that here somewhat recently. This might’ve gotten me back on the horse a little. Rich, creamy with candied strawberries. The color is from them using their highest % of Chardonnay ever and it is really good. Unfortunately it was overshadowed by the wine that followed it.
Suenen Champahne Oiry BdB
2018 base, 10/2022 disgorgement.
Wonderful nose, tangy acidity, while also having richness. White peach, pear, golden apple. I could drink this all the time. I’m going to have to seek some out.
You’re welcome, Dan. When I have the time to stretch a bottle over a few days, I prefer it. At minimum, try and take my time with a wine if it’s just over dinner. One guy that taught me to slow down and let aeration do its thing is @Blake_Brown. Dunno how many bottles Blake gets to taste over a few days but he is cerebral with this stuff, he has taught me a lot.
Still have about 4 more ounces for tonight so we got Sat-Mon out of this bottle. FWIW, I replaced it today with a backfill as Caveau in Portland is still selling the 2019. Dig working with those guys, I like their approach to the customer.
Thread drift, but thanks to Sarah and Brian for setting me off on a search for this. My local Whole Foods had over a half dozen wheels.
On the subject of cheese, has anyone succesfully paired Champagne with Langres? I here it is the cheese pairing for Champagne, but in a dozen attempts, it has destroyed every Champagne which followed a bite. I love washed rind cheeses as much as I love Champagne. Really want it to work.
Yes, all the time. My first thought is you’re getting langres that has developed some ammonia. Otherwise, it should not destroy champagne. It’s usually mild for a washed rind when it’s correct, not powerful like epoisses. Try it younger, maybe?
The examples I have had have been rather powerful. I’ll try a proper cheese monger instead of the local grocer.
Wise choice
And so begins the discussion 
Best cheap Champagne, according to wine professionals:
I agree - the shipping and plastic wrap always seems to be detrimental, regardless of how high-end the cheesemonger is here.
Fortunately, I found a nice fromagerie in Reims last month that had the good stuff. No ammonia in that Langres! 
I’ve had the first five of those, not sure I’ve had many of that bottling of Moncuit, and probably tried the Cremant but not enough to comment. They’re mostly solid bubblies, the Nicolas Feuillatte is my least favorite. The Pol Roger is half a notch higher than most of these, IMO, although not locally “cheap” these days. I’ve had the Lassalle Cachet Or most frequently because it was served by the glass in a restaurant next to the SF Opera and because one of my grocery stores often gets a good deal on lots of it (probably when a new disgorgement is coming out?).
-Al
I was just eyeballing one of those, how is it drinking?
