My place, Copenhagen, Denmark
Tasted Friday, September 14, 2018 by M.S.L. with 276 views
Being part of a small tasting group, four of us got together. The excuse was my birthday, but really we were just happy to be able to taste lovely wines together. As host, I tried to match wines with what, in my humble experience, enhances the best qualities in the wines. I went with very good sushi for the rosé champagnes. Mushrooms cooked with cream, garlic and thyme on roasted bread for the burgundies. Rib eyes and baked potatoes for the bordeaux wines. Some of the attendees (not me) are rather experienced tasters, but I think we were all in agreement on what was the great wines and what was not. Writing meaningful notes is the hard part, so bare with me, here we go:
For this flight I said it was all from the same area and ending on the same number. They were quick to identify Margaux, but struggled with the vintages (I would have too).
Cristal Rosé is in my view the best rosé champagne out there. Haut Brion 1982 is a legendary wine. The 1955 bottles showed very well! 16 bottles for four people were perhaps a bit over the top, at least that's what my head felt like, when I woke up the following day... Anyway we had a really great night where most bottles showed well.
2002 Louis Roederer Champagne Cristal Brut Rosé 99 Points
France, Champagne
To me a close to perfect wine, which seemed to be the consensus at the table. It seems both ripe and mellow yet structured and acidic at the same time. Small red berries, perfect acidity and balance. A potential perfect score when it reaches its peak. Decanted for 1,5 hours before serving.
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2002 Bollinger Champagne La Grande Année Rosé 90 Points
France, Champagne
Perhaps not a bottle in the best condition? It was bought in an airport some years ago. It will always be tough to be paired with Cristal Rosé, but this seemed clumsy and with nothing special going on. The colour of the wine was rather dark. My first experience with this wine, so hope that this showing is not representative. Decanted for 1,5 hours before serving.
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