I tend to find Demi-Sec Champagne too sweet for my tastes, and can only enjoy it in limited amounts as a result.
The aroma was mostly fruity and not particularly complex. There were less of the yeasty notes that I detect in most Champagne. Flavor was sweet and relatively bland, less acidity than I would like to balance the amount of sweetness, but it was still relatively light, which I liked.
Sparkling Wine-Tasting, Wine 14: The wine was medium lemon in colour and offered ripe apple, bread dough and rye bread aromas on the nose. On the palate the semi-dry wine showed apple, lemon and biscuit flavours, with creamy yet slightly coarse mousse, medium-plus acidity and good length. This medium-bodied sparkling wine was reasonably balanced, with average complexity.
Fine, long persisting bubbles. Medium lemon-gold. Nose of bread, toast, and red apple. Same on palate. Medium + acidity. Medium sweet. Nice. Not all that complex though. Medium length finish. Would pair well with spicy Thai food or serve as desert.
Light yellow color. Flowery nose: jasmine, lilies Too sweet for me: apple-peach cobbler, shortbread cookies; distant minerality. Lots of persistent tiny bubbles. You can even feel them going down your throat. Nice! Almost no acidity with a short finish.
Sweet end to 2014 (Tampines): Appearance is clear, pale intensity, lemon colour, fine bubbles. Nose is clean, medium- intensity, with aromas of citrus lemon, green apple. Youthful. On the palate, medium-dry, high acidity, medium alcohol, medium body. Medium flavour intensity, with flavours of citrus lemon, green apple, and some honeysuckle. Medium+ finish. Acceptable quality. Simple tasting demi-sec with none of the bready yeasty complexity. Somehow the neither here nor there sugar level gives the overall feeling of off-balance.
Lemon, bread, honeysuckle with a tangerine finish. Sweet, too sweet for my palate. Better when paired with the various curries and side dishes making up an Indian Thali but still sweet. Why call it a demi sec when it is anything but? Need to try a few more examples but this style of bubbly may not be for me.
Well, waited too long. There might have been four bubbles total. Oxidated nose. Stupid half bottles--why did I ever think these were a good idea? Oh well, at least the wife does not want any now. thedrunkencyclist.com
Very pale, almost clear with just a hint of straw. Getting a good flinty/smokey nose, toast with balanced sweetness of pears and red apple. Has needed acidity that keeps it alive. Palate is a with very ripe pears, moderate and noticeable sweetness giving it a nice roundness. 2nd time I had had this, and enjoyable both times. Quite different than what I usually seek out in Champagne, and after 2 glasses, the sweetness sort of takes over, and has me seeking something with an edge. A 1/2 bottle between 2 people is about right. Very Good
A perfectly serviceable demi-sec. Medium to light fizz with significant residual sugar. Rather straight forward on the nose and palate wih sweet stone fruit and red apple the dominant flavours. Decent for the style, but not overly exciting.
A good Demi-sec, however a little uninspiring. Nice balance of acidity and sweetness - but it just seemed to lack some complexity and depth - in other words some 'personality'. Some melon and hints of tropical fruit with a fine, rather reserved fizz. Drunk with a goats cheese salad - which actually matched rather well.
Deep beige-y gold; surprisingly so for a young wine, even for a sweet sparkler. Nose is light and gives candied apricot and a bit of dusty ash. On the palate, now I understand the deep color. This is more of a Doux than a Demi-sec in my book. Noticeably sweet; none of the subtlety that I expect in a good d-sec. Candied pomme and stone fruit with some bready ash on the finish. Had this been sold as a Doux, I'd like it a bit more. As a Demi-sec it's a bit over the top. Soak strawberries in it and serve with a nice shortcake dessert. Drink now of course.
I had this at a trade show in the Fall and fell in love. I have always associated sweet sparkling wines with Asti but this gave me a whole new outlook. The wine showed fine complexity with flavors of rock candy and honey. Perfect for an aperitif or after dinner wine.
Purchased on Christmas Day, exactly six years ago. Just beginning to pick up secondary characteristics amidst a balanced background of white fruits with floral accents. Medium bodied with light mousse. This maintains great freshness and lift on the finish--a demi-sec with excellent balance of sugar and acidity.
Slightly yellow color. Very expressive nose of ripe white fruits with some bread and brioche. On the palate the wine is very open and expressive with ripe apple, distant honey and a touch of leesy bread. Wine is rather sweet, but not overtly sweet nor cloying; the sweetness is in excellent balance with grippy acidity and rather powerful mousse. Wine finishes with apple and honey, evolving into more nuanced flavors of lees and citrus, finally closing off with a nice, fresh and tart lift. Compared to many other sweet and demi-sec sparkling wines, this was incredibly elegant and classy.
Paired excellently with a Sacher cake. Serve very cold in order to keep the wine fresh and its sweetness down. Even though I prefer dry sparklers, this one really hit the spot. Even though wines of the big Champagne houses are not the epitome of great quality-price-ratio, this wine was an ok purchase at 48,50€.
This was a New Years Champoo for a quiet New Years celebration. Given the pairing of sweet Cream Pie (one coconut cream, one chocolate cream) Demi-sec seemed better than typical Champagne. That seemed a good choice and although I wouldn't choose a Demi-sec champagne normally the balance here was pretty good. Recommended if you are looking for celebration bubbles with a sweet dessert.
From .375ml. I think that this may have been an older release as the ripe pear and brioche aromatics were slightly oxidized. Not many visable bubbles either. The palate was OK, but I've had this bottle many times and know that this was not correct. Got through one glass and dumped the rest down the drain.
Rather simple with large bubbles and citrus flavors. Tasted at the Texas Culinary Masters dinner with the dessert course. An OK pairing as the desserts weren't too sweet. Not a wine I would drink very often (if ever) as it is way too sweet for my tastes.
Very tasty, but funny to see how my tastes have evolved. This bordered on too sweet and, for the pours that I let get to room temp, it was like a kiddie drink - too sweet. I like it, but maybe I've graduated past demi-sec.
Very pleasant tasting at the Veuve Cliquot Ponsardin after the tour. Served with some petit fours, quite nice. Quality dessert champagne, bit of lemon, with the pear and apple. Eric, our guide, showed us an interesting variation...he decanted the bottle into a carafe, explaining that this will out-gas the wine, and as the CO2 blows off, the pH will actually rise so the finish will be less acidic, more appropriate for a dessert wine
Nose: wheat bread, lemon oil, pear and pencil shavings (!) Palate: lemon custard on the attack and midpalate, but an odd slightly bitter aftertaste. That aside, a nice, slightly sweet champagne. Nicely whets the palate and complements homemade pear and brie quesadillas. But for $46, this is overpriced.
Sweet fruit....like a ripe peach busting in your mouth. The men enjoyed this more than the women in the table, which was surprising given that this wine was sweeter than the other stuff on the table. They complained it had too much bubbles. Paired pretty darn well with the gumbo. We also had some riesling that did well too. Overall, I would get this bottle again. Very nice taste and finish on this champagne.
Yeast and pear on the nose, fiarly subtle and nuanced. Not explosive by any means. On the palate, texture of very very small bubbles lead into a very rich mid palate of carmelized apple with a decent finish.
Initially I served it too cold, after warming in hand, it showed much better; creamy; sweet lemon; some golden delicious apple as time went on; the sweetness showed mainly on the finish; it was just enough and made the champagne very smooth to sip on its own; amazingly tiny bubbles; I'd love to try something similar to get a feel for the quality/price ratio; very enjoyable.
LILA Tasting: Hint caramel apple, low aromas, slight yeasty, funk (b/c sugar?), over ripe pear? Med. swt mth, nice a’s in end, but least liked of all. #6/6. Is it b/c doesn’t show well after all bruts?
My first experience with a demi-sec Champagne, unearthed in a kitchen cabinet after behing forgotten about for many years. Although not my first choice if given the opportunity to pick a Champagne in the store (I would still go for the regular, non-sweet version), I am pleasantly surprised. On the palate honey, the sweetness balanced by acidity and a pleasant finish. On the nose I sense some raisin aromas that might indicate that this wine is passed its peak.
$12/half ex cellars in June 2001 on our honeymoon. Complex at this stage, honey, persimmon, apple, and toasted marshmallow aromas. Just off-dry, mostly apple and a fine bead in the mouth. Nonvintage champagne really can age, and this is the proof. I don't think I'm overrating this because of the provenance. Very Good+.