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Champagne vs The World
Maple and Ash Chicago, Illinois
Tasted December 8, 2019 by Dulcie and Aylwin with 134 views
Introduction
For once a Mavens wine dinner that did not occur during the week thus making it possible to attend. About twenty members in attendance with four courses designed to compare true champagne with their sparkling would-be competitors. Nothing too serious in any of this.
Flight 1 - Reception (1 note)
Yellow fin tuna tartare and warm gougers
White - Sparkling
N.V. Malabaila di Canale Pas Dosè Metodo Classico VSQ
Kicking off the evening at the Mavens Champagne v The World dinner to lubricate the guests before the formalities began. I had been under the impression that it was mean to be a Cremant d'Alsace and I really thought it was a good imitation of when I learned the truth. Fairly dry, some nutty minerality, decent acidity.
Flight 2 - First course (2 notes)
Oyster vs Oyster: oysters, apple and champagne mignonette and fried chicken oyster with sweet chili
White - Sparkling
2008 Veuve Clicquot Champagne Brut Vintage
While I may like to knock the major houses like Veuve because of all the marketing and branding, it is hard to fault the wines. A blend (I think with pinot noir predominant?) well balanced, orchard fruit, toast, elegance.
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Comments (1)
White - Sparkling
N.V. Digby Fine English Non Vintage Brut
My second high-end English sparkler in a matter of weeks. I had heard of this Digby previously and was keen to sample it. A seriously good wine: we drank alongside a 2008 Veuve Brut and it compared very favorably. I thought maybe even a little more nuance: some fine earthy notes along with bright acidity.
Flight 3 - Second course (2 notes)
Alaskan King crab legs: fire roasted with garlic butter, chili, and oil
White - Sparkling
N.V. Champagne Collet Champagne Blanc de Blancs Brut
The evening progresses as we encounter the Collet Blanc de Blancs. Always partial to the chardonnay-based champagnes I tend to be biased. It was perhaps my wine of the evening and it obliterated the non-champagne comparison that was cava.
White - Sparkling
2017 Raventós i Blanc Blanc de Blancs
I cannot say that I lavished particular attention on this wine at that point of the evening when battling with Alaskan king crab legs was a higher priority - plus it paled in comparison with a 1er cru champagne. No shame in that I think.
Flight 4 - Third course (2 notes)
Lamb lollipops with chimichurri, marbled potatoes, and marinated peppers
Rosé - Sparkling
N.V. Leclerc Briant Champagne Brut Rosé
Third course brings on the rose champagnes and sparklers; at this point I am paying even less attention. A very pretty pale salmon pink, relatively dry, orchard fruit, moderate acidity. I don't recall a defining characteristic but it was good.
Rosé - Sparkling
2016 Sektkellerei Szigeti Pinot Noir Brut Rosé
Put up against a fine Leclerc-Briant rose champagne, this actually showed pretty well, though I am darned if I could provide any kind of objective description at this point. Pale pink, quite dry, moderate acidity.
Flight 5 - Fourth course (1 note)
Apple galette
White - Sparkling
N.V. Moët & Chandon Champagne Nectar Imperial
Turns out I had this wine some nine years earlier. To wrap up the evening with the dessert was this somewhat off-dry champagne. Sweet sparklers can be pretty yucky but this has a lot more balance with a honeyed sweetness balanced with good acidity. I wouldn't start an evening with it but I can certainly finish it.