Was at a Duval-Leroy tasting yesterday and their was a man there from the
winery that handed out a brochure piece with some history, tasting notes and
They prefer to drink their Champagne in a Bordeau glass similar to Reidel
Have you or anyone here heard of that as a way to drink Champagne?
"Richard Neidich" skrev i meddelandet
Funny you should ask ... we celebrated our 23rd wedding aniversary Saturday,
and started witha bottle of champagne (Fleury Brut, no vintage, biodynamic
producer, nose of ripe appels, hints of cream fudge, acceptable entry level
fizz at c. EU 14), and I had indeed poured it into our trusty 'Svalka'
slightly tulip shaped wine glasses. Xina commented on this, so we pulled out
a couple of flutes and reached the immediate verdict that the tulips were
better than the flutes - better concentration of nose, better appreciation
Of course, that's what I am doing for ages.
For everyday winers (which might occasionally include champagne) I
use the IKEA Svalka red wine glass:
In fact, I never really have understood the reason for flutes. After
all, champagne is a wine (and the best champagne is world class by
any standards) that deserves a glass where its bouquet can develop
decently - which is definitely not the case with flutes.
In fact I do not even have flutes anymore.
P.S.: Flutes are really good for spirits.
I'll jump in here. About 2 years ago, Jacquie and I were in Turin at the
(EXCELLENT) Salon del Gusto organised by Slow food. Michael Tommasi had
organised some activities there from France, and one was a dinner designed
to match 10 champagnes from (occasional afw contributor) Francis Boulard.
Without wanting to be too contentious, I found some of the matches tenuous,
and that not all the dishes to be 100% successful, but a) that's not the
purpose of writing and b) one can learn as much from the less successful as
the wholly successful.
Anyway, Francis caused something of a stir amongst the staff, who after
having scoured the city for enough champagne flutes to serve 10 different
champagnes to some 150 or so participants, found that Francis didn't WANT
his champagnes served in flutes!!!!! As he put it succintly, "I want my wine
to be judged above all as wine, the bubbles are an added extra. If all you
want is bubbles, then drink Coke." OK, it was put somewhat trenchantly, but
there's a good point there. If a champagne can't hold its own _as wine_ then
it's nbg. My problem for years with the stuff was that I'd never tasted
really good champagne, and I was having the temerity to judge it _as wine_,
and finding that it wasn't good wine.
So yes, some champagne growers do prefer to taste their champagne in good
wine glasses, for the same reason as one drinks wine in that shape. It
allows the smells and flavours to be appreciated to the full. If the mousse
suffers very slightly, then so be it.
Same as for any other wine poured into a wine glass. You wouldn't try to put
a litre of wine into a Riedel Sommelier Bordeaux glass, would you, so why
should one fill a smaller glass, just because it's champagne.
I have been doing same for over a year now. Flutes are good for those
occasions when someone brings you a mediocre champagne and you are
made to understand that it MUST be opened... ;-)
Mike Tommasi, Six Fours, France
Salut/Hi Michael Pronay,
Grin. But then, they only drink good stuff.
They should drink the stuff sold at around €8 in the supermarkets here. That
would show them. No, I'm wrong, that's not _mediocre_ it's just plain awful
Yes, to be specific Francis said : "serve it as if you were serving a
Funny, like Ian I also went through a long period of not really
getting along with Champagne. Perhaps because it is so often thought
of as a branded product, it took me a long time to discover that there
are hundreds of vintners making wine in Champagne. It just happens to
Also remarkable is the fact that older vintage Champs are superbly
evolved, and letting their bubbles calm down while decanting
multiplies the effect of these aromas by 10. Extraordinary when you
get both the honeyed aromas of mature chard, plus a very fine
oxidation that makes it delicious as an aperitif.
Mike Tommasi, Six Fours, France
First the return address of firstname.lastname@example.org is funny.
That really does sound like good advice. I had 3 old bottles of Dom that
were RECENT DISGORGED...I really wish I had done this then. They were truly
outstanding and I bet I did not even get the fully experience.
I need to spend a week with you, Ian and M. Proney to destroy my liver more.
Somehow I see you guys having problems with the Champagne. Just the slow
food that you belong to would seem more anti-corporated atmosphere and for
good reason. No doubt the highly commercialized food industry that controls
huge lobbys is not only destroying some farmland but making it to the point
that food is becoming less flavored. I have a company that markets dry
beans. Dry Beans are really good for the soil. However with Dry Beans on
the decline due to less cooking here and abroad less farmland is being used
e)ach year for Dry Bean plantings.(Dry Beans = Pinto's, Great Northerns,
Blackeyes, Lentils and yes--French Green Lentils, Green Split Peas, Limas,
Again I wish I had some of the old 3 bottle case I had of RD Dom. But I do
havea a couple bottles of Bollinger RD....I have never tried the Bollinger
RD's. They were a gift to me. I have had there basic and thought it was
Recently there is one getting lots of hype here..it is Jacquesson 728 Brut.
I tried it last week and thought it was very good but overpriced in its
I will have to try all these again in a different glass and see if my
"Richard Neidich" skrev i meddelandet
In fact, we continued the said supper with game, accomapnied by Dom. Launay
Pommard 'Les perriérès' (sorry if the diacriticals are not in place) 1997, a
huge majestic still youthful hunk of a Bourgogne - but we changed to our
Enomous Balloons (that holds 78 cl). What a wonderful wine. Best is we still
have four bottles of it in the cellar, so we´ll open one each year, while
the ones we bought this summer comes of age ...
In my many, many trips to Champagne I find this to be the case about 50% of the
time. Often at small Champagne houses they serve in a regular wine glass as
opposed to a flute and bistro's, cafes' etc will often serve in regular wine
glasses. Flutes seem to be used in the larger, more tourist oriented Champagne
houses and upscale restaurants.
Salut/Hi Richard Neidich,
For me it wasn't so much the "small is beautiful, big is bad", it was that
most of the Champagne I'd drunk gave me raging heartburn. I felt that a wine
which gave itself so many airs and graces shouldn't DO that. I judged the
stuff in my glass against say, Meursault or a good German wine, and compared
value for money, pure and simple.
I can't resist sending you the recipe for one of our favourite soups. We
make it very often and are in fact serving it tonight. We eat loads of
beans. When I'm in the States, I shall be stocking up with several varieties
we can't get in Europe, Red Limas, small Limas, Great Northern, at the
least. Probably some of the pink ones too.
@@@@@ Now You're Cooking! Export Format
Cajun 15 Bean Soup
cajun, main dish, soups, starters, vegetables
285 gm mixed beans
1500 ml water or ham/bacon stock
500 gm poitrine fumé; diced
1 medium onion; chopped
1 clove garlic; crushed
50 gm fat
1 teaspoon chili powder
500 gm tomatoes; concassée
1 lemon juice
Soak beans overnight, then drain and cook 2 1/2 to 3 hours with water
or stock. While beans are cooking, prepare flavourings. Heat fat,
which can be lard, goose fat etc., and cook the salt pork dice till
fat runs. Add onion and garlic and fry till meat is browned. Stir in
chili powder and turn off heat forthwith.
When beans are soft but not cooked to a mush, add meat mixture to pot,
together with tomatoes and lemon juice to taste. Simmer 1/2 hour.
Mmed IMH c/o Gohlam BBS Fido 2:320/116.14
Yield: 8 servings ** Exported from Now You're Cooking! v5.66 **