Louis Roederer Cristal 2000

It has been a while since I last had Cristal, but I would say you should serve it in about the same way as other fine Champagnes such as Krug etc. If you cool it so cold that it nearly freezes, you may not be able to taste subtle complexity. Just about any Champagne is not very good if served near room temperature. A temperature of about 46 to 50 F will please many. However remember that if the temperature of the Champagne is right and you serve it in heavy cut crystal glasses stored at room temperature, the glass of Champagne warms very rapidly after you pour it. I would either use glasses with a bowl that is paper thin, or chill the glasses to about the same temperature of the Champagne. But tastes vary with time and from country to country.

In the late 1800s frozen Champagne was the rage. Even special champagne freezers were made that held the unopened bottle of champagne in a pail that was filled with ice and much salt, and a crank mechanism allowed the bottle to turn as the wine was being frozen. When served, a considerable amount of the wine was frozen, but not to the point of a sorbet.

Then there is the old joke about the difference between US and UK taste. Those in the US are supposed to chill their malt Scotch in the deep freeze along with glasses, and then serve the malt diluted with ice water. People from the UK are supposed to start with everything at room temperature, use no ice, and dilute their malt with hot water from the tea kettle.

. I would either use glasses with a bowl that is

I use wafter thin flutes and like you keep them in a cold place not the kitchen.

Your comment about ice and much salt, I saw that done in Guadeloupe about 3 weeks ago when a chef was giving a demonstration of making ice cream.

People from the UK are supposed to start with everything at

I don't drink Scotch but I have never seen an yone pour hot water into it, except when one is ill and they have a hot toddy with sugar or honey, hot water and Scotch.

Thanks for your comments at least this time I shall be sober when I drink it.

Final comment, I have never had Cristal Rose and I wonder if it is worth the price?

Value is always in the eyes of the beholder. We all have different palates and different sized pocketbooks. To someone who can't afford more than a $10 bottle of wine, no, it's not worth the price. To Bill Gates, the price is irrelevant.

I'm not quite sure how to answer this as you have given me food for thought!! Lets forget what it costs and ask instead is it an exceptional wine?

Judith

You'll have to wait for someone else to answer that question. I've never tasted it. But harking back to my original point (we all have different palates), if *I* wanted to spend a lot of money on a wine, I'd almost certainly choose a still wine over a sparkling one.

I have had and I do think it is an excellent wine. It is not my favorite in that price range I prefer Krug NV and Krug vintage and well as Bollinger wines.

I would spend it on a white Sauvignon Blanc which proves your popint, it all to do with indivudal palates. However, Champage is a class apart, and I mean in terms of different wine, there is red wine, white wine, rose and champagne. I like a fizzy wine now and again but for everyday it's white still wine.

Judith

Richard thank you!!! I have printed off your post and as it is nighttime here, 2340, I will search tomorrow.

Judith

I'm going to start with the disclaimer that my personal preferences in Champagne tend to go towards the lighter, more delicate styled houses (Billecart-Salmon, Jacquesson, Taittinger) than the bigger styled (Roederer, Veuve Cliquot, Bollingers, etc). And Cristal challenges Krug for biggest boy on the block. I'm in the minority on this, probably

Now that that's out of the way....while I like to serve light NV quite cold, I think that cellar cool temps is about right for the big vintage champagnes (50-55� F, or about 10-12C). I'd also advise white wine glasses rather than flutes, to fully get that big nose.

Below is a recipe I like with Champagne, though you might want something sturdier with the Krug:

Smoked Trout Mousse on Pumpernickel Toasts (Loosely adapted by Manuel Camblor from "Arlene Feltman Sailhac''s De Gustibus Presents: Great Recipes of the Great Cooks"):

This makes a decent-size bowl that will serve about 8:

The preparation for this is too simple to be true. Pulse the smoked fish with the heavy cream in a food processor until you have a coarse paste. Add the dill, pulse some more. Then start adding the softened butter in pieces. The paste will smoothen a lot. You''re looking for a consistency that''s velvety rather than silky. Add splashes of the jalape�o sauce and lime, using best judgment.Serve with toasted wedges of pumpernickel bread.

This is great, I have printed it off. Thanks for the information, I will let you know my comments when I have opened the bottle.

The recipe for the fish pate I will use and serve it on mini toasts with an aperitif for guests before we sit down to dinner. Thank you.

Judith

p.s. what is two sticks of butter??

Judith

CWDjr, thanks for the great post. Very informative and enjoyable, and I had never heard of the swizzle sticks.

A rosé we have enjoyed is Billecart-Saumon, although Adele is much more fond of Champagne than I.

-E

I have seen some, they are not too expensive in English antique shops, usually made of silver, but was that a good idea, silver? Oxidization?

I looked up the Anderson Valley L'Hermitage, interesting but I can't find a supplier, on the web, in England.

Judith

Probably not imported there. Its great stuff from his California.

Might also help if I spelled it correctly. here it is:

I still can't find it!!!

Judith

Sorry. I am in USA and it is here. French Champagne is almost everywhere in the world. The French Owned Roederer in Napa-Anderson Valley may not be exported. I simply do not know.

I would mail you a bottle but then I would go to jail as we, private citizens cannot legally mail or cause shipment.

"Richard Neidich" wrote .......

Many of the major Champagne houses have operations in the New World.

Moët & Chandon are in the USA and Australia.

Veuve Clicquot own Pelorus in NZ

As stated Roederer are in the USA, and others have a presence outside of France.

However, as a generalisation, they would market these products mainly in their country of origin, so it surprises me not Judith that you cannot find these wines in the UK (after all, Britain is part of the EU; subject to EU regulations / restrictions.

"DaleWilliams" wrote .....

Last New Years Eve, our group of six celebrated with our normal get-together: this year, we did seafood and Champagne.

After a sensational evening (there were 13 empty bottles, including 2 magnums) as usual over a late and seedy breakfast we discussed the wine/food matches.

Certainly, the we found that with salmon, rock lobster and the more flavoursome dishes, the rose Champagnes matched perfectly.

However, with oysters and prawns etc. the premium vintages we opened were excellently suited.

#1 Champagne of the night (served with salmon filet with a dill dressing) was 1985 Laurent-Perrier Grand Siecle "Alexandra" Rose.

#1 "White" was 1985 Pol Roger "Cuvee Sir Winston Churchill"

Must confess that the senses were fading - somewhere between the "1990 La Grande Dame" and the 1979 Bolly RD.