So, its Friday (actually (2/3/12), about 6:15pm. We – Robert, Ned, and I – are sipping Jansz Brut (the subject of a recent Champagne Friday posting). The white stretch limo pulls into my driveway. We bring our Champagne glasses and get in. As the limo pulls out of the driveway and down the street, Robert pulls out a bottle of Krug Grande Cuvee. He opens and pours. While the Jansz had been fine, this Krug is amazing (see note below). I don’t care what you are about to do, this is a good way to start. We sip the Krug all the way downtown to Toyota Center, finishing the bottle just as we arrive. We go inside to get a drink and find our seats (Mid-Court, 18 rows up – Sweet!) so we can watch the Houston Rockets embarrass the Phoenix Suns. After we walk out and find our car and driver, we load up and Robert pulls out another bottle, this time a Dom Perignon Rosé 2000, which we drink on the way home. Returning home took a lot less time so there is still some DP Rosé for Miss Carol to have a glass when we get there. She approves but retires from the living room as we are acting like three men who’ve been drinking Champagne and beer and … and, as she put it, being “guys” all evening. Miss Carol did not ride in the limo or go to the game as she would rather face an IRS audit conducted by a malevolent dentist than attend a professional sporting event. Here’s the run-down on the bubbles.
KRUG Grand Cuvée, Champagne, NV
Tech Note: 12% Alcohol. An unspecified blend of Pinot Noir, Chardonnay, and Pinot Meunier, possibly dozens of wines sourced from 6 to 10 vintages that, after blending and second fermentation, is aged another 6 years on the lees (en tirage). The complete, real-deal, specific tech info is unavailable. But, after drinking the wine, I don’t really care all that much. Sensory Note: Due to the siuation in which we enjoyed this wine, I have no color note. Dry, medium-bodied with freshly balanced acidity and scant but still present phenolics. On pouring, there is the expected citrus fruit, toast, and mineral. As the wine warms and bubbles a bit in the glass, the citrus expands beyond lemon as some tree fruit (apple, pear?) and subtle red fruit essence comes in, the simple toast expands to toasted brioche served in a bakery, and the mineral combines with the acidity to provide structure and depth. Bear Note: The wine starts interesting but becomes complex and intriguing. It satisfies as if it were an aged red Burgundy. Truly delicious. Goes way beyond basic “Brut Non-Vintage.” BS: 95. ($125)
DOM PERIGNON Rosé, Champagne, 2000
Tech Note: 12% Alcohol. A blend of 45% Chardonnay and 55% Pinot Noir, of which 1/4 is still red Pinot Noir. Sensory Note: No color note due to dark limo. Dry, medium full-bodied with freshly balanced acidity and light phenolics. Deep, rich, and satisfying with supple red fruit and enough ripe citrus to keep it balanced. There is richness from the red fruit and the distinctive toasty-yeasty biscuit character. So good in the mouth, you are reluctant to swallow. Satisfying and delicious. Bear Note: More than being Champagne that can stand up to food, this is Champagne AS food. YUM. BS: 97 now and it will only improve with a few more years of age. ($375)
Thank you, Robert!
A couple of my favorite Champagne quotes seem to apply here:
“Too much of anything is bad, but too much Champagne is just right.” – F. Scott Fitzgerald
“Champagne offers a minimum of alcohol and a maximum of companionship.” – David Niven