Advice on champagne

[Keith009]

You need to try Coopers Pale Ale if not into beer.

I think that's the only pale ale I've disliked so far. :/ Sorry! Also love Fat Yak, the ubiquitous Little Creatures, James Squire, Pepperjack and something else I can't remember the name of but has a blue lizard on the bottle. If anyone can point me to where to buy moo brew in Brisbane I'd be very grateful.

 

[Pushka]

Ah. You're the first person I know who's said that. No probs. More for us.

 

[Keith009]

Ah. You're the first person I know who's said that. No probs. More for us.

Odd as it sounds, I didn't like it as it tasted too much like a lager. Anyway, back on topic, how did you find the Louis Auger?

 

[Pushka]

It's still on ice

I'm trying to cut back a bit, get healthy yada. Bad timing I know.

 

[Cat207]

and something else I can't remember the name of but has a blue lizard on the bottle.

This it? Is it Blue Tongue?

http://en.wikipedia.org/wiki/File:Bluetongue_brewery.png

Sorry. Haven't figured out how to add pics or make words bold yet. Not easy for an old Cat to learn new tricks!

 

[Keith009]

This it? Is it Blue Tongue?

File:Bluetongue brewery.png - Wikipedia, the free encyclopedia

Sorry. Haven't figured out how to add pics or make words bold yet. Not easy for an old Cat to learn new tricks!

That's the one!

 

[MEL_Traveller]

Thanks for the tip. We got Meukow VS Cognac - this must be the Moët of cognac as it seems very common? Anyway we really only needed a cup or 2 to make mostarda sauce.

cognac goes very nicely in a brandy and dry

VSOP would generally be considered the entry grade for drinking, and the higher you go the smoother they become. Like champagne, different houses have different tastes.

 

[Keith009]

cognac goes very nicely in a brandy and dry

VSOP would generally be considered the entry grade for drinking, and the higher you go the smoother they become. Like champagne, different houses have different tastes.

Fair point. I've still got 3/4 of a bottle left and 3 more servings of foie gras, meaning lots of VSOP left over after making mostarda for 3 x sittings that neither of us are really excited about drinking. I might go hunt for more recipes for cognac-based recipes or coughtails... or host an AFF Cognac Do so y'all can help finish it.....

 

[RB]

Fair point. I've still got 3/4 of a bottle left and 3 more servings of foie gras, meaning lots of VSOP left over after making mostarda for 3 x sittings that neither of us are really excited about drinking. I might go hunt for more recipes for cognac-based recipes or coughtails... or host an AFF Cognac Do so y'all can help finish it.....

Maybe TG F will give you some Cognac tips?

 

[diningdecadence]

does anyone use/ have experience with qwibble?

very tempting face value offer - can't remember my log in details so thought i'd see if there was anyone out there with experience with these guys (e.g. is the RRP artificially high to compensate for the % discount etc)

Double cashback!
Wine - 17.6% cashback
Spirits - 14.4% cashback
Beer - 9.6% cashback

 

[penegal]

I've never used qwibble, but that looks tempting...

 

[MEL_Traveller]

Fair point. I've still got 3/4 of a bottle left and 3 more servings of foie gras, meaning lots of VSOP left over after making mostarda for 3 x sittings that neither of us are really excited about drinking. I might go hunt for more recipes for cognac-based recipes or coughtails... or host an AFF Cognac Do so y'all can help finish it.....

you bought the VS? prolly only suitable for cooking!! For coughtails VCOP is fine. For drinking by itself XO or higher.

 

[MEL_Traveller]

just had a bottle of Ruinart Rose. Delicious!


hic.

 

[rogerkambah]

just had a bottle of Ruinart Rose. Delicious!


hic.

By yourself?

 

[Keith009]

you bought the VS? prolly only suitable for cooking!! For coughtails VCOP is fine. For drinking by itself XO or higher.

Yes, as I've come to realise. I know nothing about cognac. We really only needed a little bit for cooking but had to buy a great big bottle as that's all that's sold. We made a coughtail with it the other day and it was much nicer than drinking by itself. Oh well, will just buy more foie so we can cook with the VS (which btw makes a delicious fig mostarda).

 

[Deleted member]

If you are talking vintage, even the same champagne will be different from year to year. You can have an average 98, then a stellar 2000 and 2002 (Taittinger Comtes de Champagne Blanc de Blanc comes to mind) so this makes it quite difficult to choose, although generally you will find the poorer vintages to be cheaper. They won't bring one out at all if the weather is really poor.

The problem, as with all wine, the chemistry in your mouth and on your palate is going to be entirely different to others. As a gross generalization, Women tend to prefer a sweeter wine like a Demi-Sec, Extra-Brut, or Rose, whereas men tend to prefer a less sweet Brut or Blanc de Blanc style. Saying that, I know many women who love Brut or Blanc de Blanc.

My biggest bug-bear in this country, although I dislike the NV, Moët is pronounced "Mow-ett" NOT "mow-wee".

If NV, my favorites are with others, the Billecart-Salmon is a great wine, Taittinger (note the extra 'i') is also exceptional and my top choice. People (ladies) go nuts over Verve Cliquot but I find it too sweet. Moët NV is rubbish IMO.

Unfortunately the price of champagne in this country prohibit everyday consumption for most, so I make a point of spending some time in France every year to make up for that

My tip : learn about what champagne really is, where its from, and what's in it. Champagne in French refers to the chalky soil in which the vines are grown, and is specific to that appellation in France. Anything outside that are is not Champagne, though you may think it tastes just as good. I'm a purist. I don't touch Australian sparkling as I find it entirely underwhelming. A Champagne as we know it (Brut) is always Pinot noir, Chardonnay and Pinot Meunier. A Blanc de Blanc (white wine from white grapes) is 100% Chardonnay.

All this talk makes me want to return to Epernay/Reims An excellent trip - even if just a quick day trip from Paris.

Drink many and drink often (within moderation), and you will find your taste quickly. It doesn't have to be expensive. When you are out, don't be afraid to try something by the glass if you don't want to commit to a full bottle. Then when you find one, like most things, it's cheaper by the dozen!

I find myself in vigorous agreement.
I don't drink often but I do drink well.
Billiecart - Salmon is my favourite day to day, but I have found some nice vintage of the lesser known brands at Sub $80.00 -$100.
P. Louis Martain BOUZY Grand Cru 2007 was a nice drop.

 

[Pushka]

I think drinking Champagne is more than just the taste. We had a wonderful trip to France last year which involved staying in Epernay. Give me a bottle of Moët and I'm back in the French Alps.

When I was in my twenties it was Veuve Clicquot. But now I don't like the taste so much.

So it isn't all about taste either - it's about the memories it evokes. Or maybe that's a Venus thing.

 

[cove]

Now if you are in a tighter financial position you can always do "champagne coughtails" where you do a sugar cube , Grand Marnier and any fine Australian sparkling wine. If you play around to get the mix correct after about 6 glasses you will be thinking you are the drinks guru of all time.

 

[Pushka]

I'm thinking Bellinis here Cove.

 

[Deleted member]

My champagne journey started ( as is likely with most of us) at a young age drinking domestic sparkling wine. Which mostly wasn't even made in the méthode champenoise fashion.
Anyway my budget in those days didn't extend to champagne.
I was like a lot of younger persons more interested in quantity not quality.
Once I ventured in to the rarefied air of champagne like most I tried Moët.
Initially I didn't much care for it. But I later learned a little more about serving temperature etc and the experience improved.
I now find myself ( shock horror) to be quite snobby and I reserve any Moët I may have for those occasions where there are a mixed group some of whom wouldn't know a good champagne if it walked up and sang "La Marseillaise" ( yes I know shame on me ) .
Now while I don't indulge daily I have no hesitation in opening a bottle of NV and sometimes vintage of whatever takes my fancy. The experience is too good to do less often .
I have found a really good idea is with a group of friends who do enjoy nice champagne is to have a "small" party where everyone brings a bottle or two of their favourite.
We had 12 bottles at one such affair and I found the range of different champagnes on offer meant tasting some I hadn't tried before.
So win win
For those in Brisbane ( or doing a status run up this way) you can log on to Bernadette O'Shea's web site and sign up for one of her many her champagne courses. I can heartily recommend it, she would be one of the foremost champagne authorities in the world and most certainly in Australia. It was both entertaining and educational.
She ( was ) running a champagne Thursday club at the Belle Époque in Brisbane where a variety of fabulous champagnes could be bought by the glass , not sure what her plans for 2014 are in that dept.