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Half-Bottles of Champagne. - Page 2

post #16 of 42
Quote:
Originally Posted by aravenel View Post

I think the big thing is when you don't think you can drink a full bottle.

I love half bottles of any wine in restaurants--it lets you pair the wine better. Start with champagne, white for appetizers/fish courses, red with mains/meat courses.

Also useful if your dinner partner doesn't like some type of wine that you really want smile.gif

For drinking at home though, I don't think I'd buy a half bottle of champagne.


This. Nice to go cocktail, champagne, white, red... which, would either leave me on the floor, or waste a tremendous amount of wine otherwise. I always appreciate it when a restaurant takes their half-bottle sellection seriously. However, I don't let it effect my ordering and would just stick fewer full bottles.
post #17 of 42
Quote:
Originally Posted by Bounder View Post

First, half-bottles of champagne are so expensive because there is actually no such thing. Nor does champagne "age faster" in half bottles because, properly speaking, it doesn't age in half bottles at all. Rather, I should say, it isn't cellared in half bottles. Once it is shipped out to stores and warehouses, what happens to it can't properly be described as aging. It's more like elder abuse.

Champagne is cellared in full-sized bottles or, occasionally, magnums. When the label wants to sell splits (half bottles) or the little quarter bottles that trendy clubbers drink using a straw, they decant the full-sized bottles into smaller ones. All this extra effort adds considerably to the cost. To put it another way, if they could only sell you splits at half the price of a full bottle, they wouldn't bother making splits. It wouldn't be worth the trouble.

The same thing goes for the larger bottles. Some magnums are cellared but they are also sometimes created by dumping two full-sized bottles into one big one. Everything bigger than magnums, e.g. Jeroboams is created this way with the exception of a couple of small and very eccentric houses.

The bottom line is that champagne in bottles smaller than a full-sized bottle or larger than a magnum is going to be worse than champagne in full-sized bottles. It's been handled more and decanted. At the very least, it's lost a little fizz in the process.
really? i've been around the wine business for a very long time and I've never heard of wineries "dumping two full-sized bottles into one big one" to make a magnum. seems like the act of dumping would destroy the fiz, no? Same with the half-bottles. In my experience, the wines are vinified, racked and disgorged in the same bottles they're sold in. if you have other information, i'd be really happy to see it.
post #18 of 42
Quote:
Originally Posted by archetypal_yuppie View Post

I like half bottles, for both wine and champagne. Simple reason - my wife usually doesn't drink much, so she can have a little, and I can have a glass or two, and we're done. It's the right amount for when we're at home. Also useful at restuarants if we go cocktail then wine.

lightweight
post #19 of 42
Quote:
Originally Posted by gomestar View Post

lightweight

I typically enjoy wine in smaller amounts. More than a few glasses makes me very tired. If I want to get smashed, I go with good scotch or G&T.
post #20 of 42
Quote:
Originally Posted by foodguy View Post

really? i've been around the wine business for a very long time and I've never heard of wineries "dumping two full-sized bottles into one big one" to make a magnum. seems like the act of dumping would destroy the fiz, no? Same with the half-bottles. In my experience, the wines are vinified, racked and disgorged in the same bottles they're sold in. if you have other information, i'd be really happy to see it.

Yeah that's what I said. I want proof!
post #21 of 42
Quote:
Originally Posted by archetypal_yuppie View Post

I typically enjoy wine in smaller amounts. More than a few glasses makes me very tired. If I want to get smashed, I go with good scotch or G&T.

this makes sense.



pro tip: save the bottle from one of your wines, keep, and buy a full bottle. pour the unused portion from the full bottle into the half bottle, and enjoy the next day.
post #22 of 42
Quote:
Originally Posted by gomestar View Post



pro tip: save the bottle from one of your wines, keep, and buy a full bottle. pour the unused portion from the full bottle into the half bottle, and enjoy the next day.

confused.gif

Once you drink from the full bottle, it is no longer full and transfering the contents to an empty bottle gets you the same result as leaving in its original bottle.
post #23 of 42
Quote:
Originally Posted by edmorel View Post

confused.gif

Once you drink from the full bottle, it is no longer full and transfering the contents to an empty bottle gets you the same result as leaving in its original bottle.
nah, odd as it may seem (and a little extreme) gomey's onto something. what ruins wine most is oxygen. transferring the leftovers of a 750 into a smaller bottle, there is less of the wine exposed to oxygen. of course 1) why do you have leftovers to begin with, and b) i think you'd only notice the difference if the wine was stored for more than a week or so. foo.gif
post #24 of 42
Quote:
Originally Posted by foodguy View Post

nah, odd as it may seem (and a little extreme) gomey's onto something. what ruins wine most is oxygen. transferring the leftovers of a 750 into a smaller bottle, there is less of the wine exposed to oxygen. of course 1) why do you have leftovers to begin with, and b) i think you'd only notice the difference if the wine was stored for more than a week or so. foo.gif

Ahhh, I see said the blind man. I didn't get the part about the larger bottles contents going into the smaller bottle. Anyway, none of this matters to me as once I open a bottle,if the wife and I don't finish it, the leftovers go down the drain. As for half/quarter bottle of champs. Girls like those quarter bottle things. I like girls. Henceforth............
post #25 of 42
i finish every bottle.
post #26 of 42
Quote:
Originally Posted by foodguy View Post

really? i've been around the wine business for a very long time and I've never heard of wineries "dumping two full-sized bottles into one big one" to make a magnum. seems like the act of dumping would destroy the fiz, no? Same with the half-bottles. In my experience, the wines are vinified, racked and disgorged in the same bottles they're sold in. if you have other information, i'd be really happy to see it.

Yes, really. You try riddling a Nebuchadnezzar.

Having said that, it may be that at giant houses where those little "airplane" bottles of champagne are mass-produced -- some of them have screw tops, for God's sake -- they may well be produced differently now, as I suspect the process is fully automated. But yes, the traditional technique, was to decant full-sized bottles into smaller ones to make splits when they are disgorged. That goes double for the giant bottles. Full-sized bottles and some magnums are cellared. The giant bottles are created when the champagne is disgorged.

Here is what one of the houses few houses that does not combine bottles has to say.

Maison Drappier is unique in carrying out the prise de mousse, the remuage and the individual disgorgement of every single bottle from the half-bottle to the Melchizedek. Through this traditional technique the wine is guaranteed an exceptional freshness and an exceptional finesse of effervescence.

Note that they are "unique."

BTW, the above only applies to champagne. For one thing, most other wines don't come in giant bottles, except, of course, for the 5L Wineinabox which is about the same size as the champagne Rehoboam. AFAIK, half-bottles of most other wines are produced just like full-sized bottles. For many dessert wines, 500ml is the standard size.
post #27 of 42
It's been a while since I didn't finish a bottle of wine. Gotta be pretty bad for that to happen.

I do like half bottles in restaurants.
post #28 of 42
Quote:
Originally Posted by Bounder View Post

Here is what one of the houses few houses that does not combine bottles has to say.

Maison Drappier is unique in carrying out the prise de mousse, the remuage and the individual disgorgement of every single bottle from the half-bottle to the Melchizedek. Through this traditional technique the wine is guaranteed an exceptional freshness and an exceptional finesse of effervescence.

Note that they are "unique."
look, i don't want to get into an internet fight with somebody i don't know. but really, are you quoting a winery website as a source? because advertising always tells the truth, right?
Quote:
BTW, the above only applies to champagne. For one thing, most other wines don't come in giant bottles, except, of course, for the 5L Wineinabox which is about the same size as the champagne Rehoboam. AFAIK, half-bottles of most other wines are produced just like full-sized bottles. For many dessert wines, 500ml is the standard size.
few wines of any kind come in giant bottles (giant being bigger than a magnum). but you can certainly find reds and whites up to jeroboam (6 bottles) fairly easily.
post #29 of 42
foodguy. internet jefe.
post #30 of 42
Quote:
Originally Posted by foodguy View Post

look, i don't want to get into an internet fight with somebody i don't know. but really, are you quoting a winery website as a source? because advertising always tells the truth, right?

No fight from me. Just making light conversation. I'm not particularly invested in whether anyone takes the info seriously or not.

Anyway, one of the main reasons for buying little bottles, especially quarter bottles, seems to be either so you can drink it through a straw or make a cocktail with it. Either of these is kind of a waste of good champagne. Making cocktails with good champagne reminds of those Asian billionaires who buy bottles of Petrus and then mix them with Sprite. If you're going to mix drinks with it, you might as well buy a full bottle of something much cheaper.
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