This 31+ year bottle of champagne aged really well, even though the cork had started to cave. Less bubbly than a young one, but still good enough to enjoy its carbonation. Darker colored and sweeter tones; a very interesting experience, not for the simple hearted that expects a regular champagne, this is real character.
Champagne Dinner (L'Apicio): There's a strong resemblance to tarte tatin here, with lots of pretty baked red apple, salty caramel, and what Seth aptly terms savory biscuit, along with some mushroomy/nutty mature flavors that with the saltiness are almost sherry-like but not quite that oxidative. Not as powerful as the younger champagnes, but everything "works" better here -- it's complex with lots of interesting things going on but unlike the younger champagnes this is much more integrated and seamless, with no jagged edges and a silky texture. Absolutely lovely and an easy choice for me as WOTN.
Champagne dinner (L'Apicio, NYC.): Mature and complex nose of savory biscuit, butter, bready, pear and apple, creamy malt. Bready, caramel-malt and mature ripe orchard fruit on the palate. Great acid and lemon come out in the midpalate, really nutty and malty. Lemon and spice on the bright and acidic finish. This is excellent. Nose - 5.5/6, Palate - 5.5/6, Finish - 5.5/6, Je ne Sais Quoi - 1/2 = 17.5/20.
Very developed at this stage. Deep dark rich golden color. Very toasty and pungent aromas - toasted/grilled nuts, mushrooms, toasted brioche, broth. Very layered and rich yet retaining some freshness. Perhaps past peak.
Light caramel color. Nose of yeast, creme brulee and toast. Much of the acidity has gone, and so the initial notes are in the the creamy, yeasty, vanilla range. Some candied fruit and toast. Elegant, but past its peak.
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