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The Official Wine Thread - Page 1085

post #16261 of 17485

hmm

post #16262 of 17485
What houses heavily age their champs on lees? I can only think of Krug, salon, and selosse.
post #16263 of 17485
Quote:
Originally Posted by gomestar View Post

the good news is Zachy's is regular retail on French wines for the next few days.

Crush does that shit too. Annoys me to no end. Biggest black mark against them in my book.
post #16264 of 17485
Quote:
Originally Posted by indesertum View Post

so their retail prices went up?

idk. they've always been expensive.
post #16265 of 17485
Quote:
Originally Posted by indesertum View Post

What houses heavily age their champs on lees? I can only think of Krug, salon, and selosse.

why does it matter? Krug and Salon are totally different in style.
post #16266 of 17485
Are they? I thought they would be similar in style. How are they different? Is salon not fermented in oak? I know salon is a blanc de blanc from one village vs Krug gc which is a blend.
post #16267 of 17485
Gome is the Champs king here but l would say look to some grower Champs. Pierre Peters is a personal fav and part of it is due to sur lie.
post #16268 of 17485
Interesting. I have a bottle of Pierre peters i haven't opened yet.

I think sur lie is a little different tho. Sur lie just means the wine isn't racked whereas Krug leaves their champagne in the bottle before disgorgement for a long time.
post #16269 of 17485
Quote:
Originally Posted by indesertum View Post

Interesting. I have a bottle of Pierre peters i haven't opened yet.

I think sur lie is a little different tho. Sur lie just means the wine isn't racked whereas Krug leaves their champagne in the bottle before disgorgement for a long time.

I believe you are creating a distinction without a difference.

http://www.kenswineguide.com/wine.php?word=66
Quote:
The French expression for "on the lees." lees is the coarse sediment, which consists mainly of dead yeast cells and small grape particles that accumulate during fermentation. Wine¬?makers believe that certain wines benefit from being aged sur lie. Chardonnay or Sauvignon Blanc wines are thought to gain complexity if aged in this way for a few months. This happens as a matter of course with sparkling wines made via méthode champenoise because the second fermentation occurs in the bottle where the wine is aged (sometimes for up to 10 years) until the lees are disgorged.

http://www.napavalley.edu/people/gvierra/Documents/Fundamentals_of_Enology_Class/SurLieAging.pdf
post #16270 of 17485
Ah. Good thing i got this clarified before next week
post #16271 of 17485
Quote:
Originally Posted by indesertum View Post

Are they? I thought they would be similar in style. How are they different? Is salon not fermented in oak? I know salon is a blanc de blanc from one village vs Krug gc which is a blend.

they taste different. way different.


I know the big names by style. Things like "oak vs. non-oak" or "more age in bottle vs. less" or "70% pinot/30% chard vs. 50% pinot/50% chard" are irrelevent to me.
post #16272 of 17485
How do they taste different?
post #16273 of 17485
both are rich and dense, but the Salon is brighter, the Krug is darker. IMO.





if it helps you, Wine Spectator said the Salon offered hints of blanched almonds, while the Krug offered hints of smoked almonds. Fuck me.
post #16274 of 17485
Lol

I don't think your wife would appreciate that but I'm down if you are
post #16275 of 17485
it was a statement regarding the total stupidity of some of these tasting notes. Almonds are actually one of the better descriptors if one must use them, but apparently WS things the Krug has hints of crystalized honey (what is that??) and kumquats.
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