Question for the pros: how do you optimize bubbles in your glasses? I just wash my glasses in dishwasher with detergent pod. Never noticed off scents with still wines but I do notice poor bubble retention with sparkling wine.
Lint helps with bubbles. Maybe rinse and polish with a cloth, not microfiber. Some champagne glasses have “scratches” in the bowl to help with bubbles.
I use tungsten etching pens to scratch around the point where the stem attaches to the bowl to make nucleation marks. Works best if the bowl isn’t entirely flat at the bottom.
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You might consider using an acid to cut soap film. A moderate solution of citric acid in water as a post soap rinse before you do a final water rinse.
Soap will absolutely sabotage your bubbles.
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I add white vinegar (acetic acid) to the rinse water for the same purpose Marcus adds citric acid. After rinsing I let the glasses run off, then dry them with a cloth.
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I purchased these at Mark’s suggestion a year or two ago. Used them on a couple of my Grassl Mineralite stems. Works great.
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I’ve never had a problem with bubbles and the dishwasher; I think generally the tablet/powder type soap products are better for this. We use the power disk that comes with our Miele.
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Our NYE selection (v. 168) was very good, but I’m still not convinced Krug is worth the price of admission. I would rather buy 3 bottles of something else than 1 bottle of Krug MV.
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I know Mark addressed this, but steady bead is actually associated with imperfections in glass or lint in glass. An ultra-clean glass not scored for champagne will show considerably less of a bead than say a cheap etched flute. So something like a Zalto or GGG or Glasving Kane (cheap plug) will not generally give much bead. You’ll feel the mousse, but if you want something steady, etch the glass slightly at the deepest part of the bowl.
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NV Baron-Fuenté Champagne Esprit Brut
Purchased on sale for $20. Medium yellow. Tasted a little older. The bead was moderate but faded quickly. 82 points.
VM
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Extracted from a thread just posted: 6 wines tasted blind at dinner: 2007 Taittinger Comtes, 2007 Blain-Gagnard Batard, 2014 PYCM En Remilly, 2012 Groth Cab Reserve, 2002 Faively Clos de Bez, 1997 Tortochot Charmes-Chambertin
2007 TAITTINGER COMTES de CHAMPAGNE BLANC de BLANC- the color was an interesting mineral gray yellow and the nose offered an array of pronounced aromas that included ginger and honey coated lemon; once tasted, the lemon was oily and further accented with yellow apple; it was pretty robust and intense, tangy, zesty and actually a bit sweet; whatever it was, it was wonderful and I made the comment I’d like to have it in my cellar; I guested it was 2008 Delamotte at first, but then I thought it was a blend and not a BdB and vacated that idea in favor of it being 2008 Bollinger Grande Annee.
This group has had an extraordinary amount of Comtes and we were surprised no one called it such, but it really was atypical IMHO.
Cheers,
Blake
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Blind tasting can be wonderfully humbling. I’ve come to love the 2007 Comtes, which I originally bought only because it was packaged with the 2008s. In hindsight, that turned out to be a fortunate surprise.
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NV Laurent-Perrier Champagne Héritage Brut
I don’t like to use scores, but felt compelled here, as in my opinion many CT notes under-rate this wine. I first tasted it on a trip to Bath, England, and quickly went looking for bottles for the cellar. Last night we opened the first.
It’s a gorgeous wine with great depth. Very luscious, with malolactic fermentation softening the edges just enough. White fruit, citrus, brioche, and Marcona almonds, with excellent complexity and balance.
It reminds me a lot of Grand Siècle, though this drinks incredibly well young, which isn’t always the case with GS. The blend is about 55:45 Chardonnay to Pinot Noir, made with reserve wines from 2019, 2018, 2016, and 2014. A minimum of four years on the lees and about 6 grams dosage.
I love this wine right now. I’m curious to see how it evolves over time, though I’m not convinced my remaining bottles will last long enough to fully answer that question. (95 points)
Posted from CellarTracker
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2016 Pierre Peters Les Montjolys Blanc de Blancs Grand Cru - I am yet again deeply disappointed and confused by Pierre Peters. I don’t think I’ve ever had a bottle of PP that I found unique or exciting, though some have been “good.” This is no exception. This wine shows apple and lemon, some minerality, touch of spice, bit of short crust or pastry. There appears to be nothing incredible, unique, special, or intriguing about this wine. It is not supremely complex or well integrated in a way that would make the sum better than its parts. It is not invigorating or wildly aromatic. It is simply a pretty decent champagne, nicely but not exceptionally refined, and of little real character. It seems to have been made in a style that appears simply designed neither to offend nor appeal to any significant group of connoisseurs. It is by no means a bad wine, don’t get me wrong. It is just that for this price point, it was, for me, a terrible loss of opportunity. 92.
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Agreed on all counts Warren. The 2007 rose is also a consistently fine winner.
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2009 Cristal. No surprise this continues to be a phenomenal bottle, with slightly more pastry notes than my prior bottle nine months earlier. This is a birth year wine for my cat Schnitzel, who crossed the rainbow bridge on Wednesday afternoon. This was the perfect bottle while I grieved and remembered all the love and joy she brought to my wife and I.
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Some good but not thrilling Champagnes this week
2014 Corbon Avize Blanc de Blancs
Crisp and elegant but leans too sour, even for me. Maybe good for a glass or two as an apéritif but did not keep my interest with dinner.
2015 Corbon Avize Blanc de Blancs
More interest here. Light delicate and elegant, but with a bit more juicy body. Still, a very light touch, when one wants that.
NV A.R. Lenoble Brut Rosé Terroirs
A friend likes this more than I do. Good firm fruit with prominent mineral structure, but I don’t love the rose flavor profile on this, as it is not sufficiently clear, vivid or elegant, a bit of an inbetween background wine.
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That’s good to hear. I have a few bottles, plus a 6L for some unknown future celebration.
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Champagne party, many people invited so there were bubbles of all price points. Some were great some were definitely end of the night bubbles; overall great time with a lot of great people. No tasting notes but my champagne of the night was the 2008 Thienot cuvée Stanislas. Quite a few bottles that didn’t make the photo as well.
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I enjoyed that one about a year ago too. I think I can still get it from time to time here below US$100 so maybe I should get a couple more in.