Comments on: Champagne

By: William

William — Fri, 29 Feb 2008 07:33:29 +0000

Cava will never be as good as champagne!

Don’t get me wrong cava loving drinkers. First, they are made from very different grapes. The way to make them both might be the same but the taste will NEVER be. Second, the aroma are so different. Champagne always have the yeasty aromas that we all crave and love about the real thing. Cavas are always floral in aroma. Lastly,if you want the best alternative to champagne, try the cremants from the different regions in France. Most of them are made from Chardonnay especially those cremants coming from Bourgogne.

The next time you have a desire to gulp down Champagne but on a budget, try a cremant!!!
Sommelier Selection has a good collection of cremants that will truly satisfy your urge for the bubblies.

By: mae

mae — Thu, 05 Jan 2006 17:01:40 +0000

Hi MM, Happy New Year to you!

My favourite drink next to cocktails is champagne – Laurient Perrier (pink) to be exact. I got given 2 bottles this christmas (from work – they know how to gift!). There’s always one chilling in the fridge – you never know when you’ll hear good news.

By: Alicia

Alicia — Mon, 02 Jan 2006 07:02:47 +0000

I do enjoy champagne,cava,prosecco, or any other sparkling wine…really, as long as it has bubbles,I’m good. I do want to share with you MM and your readers a very good maker that I was recently turned on to.. (new for me at least) It called RUINART , either the blanc de blanc or the rose, both champagne. ThePhilippine distributor Sommelier, owner Jerome Philippon mentioned that it was the oldest champagne maker in France and also recently purchased by the LVMH Group. They are not the cheapest bottles around.. in the neighborhood of P4000 a bottle but they were so enjoyable that I think it is worth a try. You can reach Jerome at 840-4211 or 0917-520-5050. He has a small shop on Pasong Tamo ext. Really nice guy. Excellent wines as well. I recommend the Champalou white too!

By: amalfi_boy

amalfi_boy — Sat, 31 Dec 2005 01:17:07 +0000

Just to add to the comment on California Sparkling wine, Domaine Chandon (owned by, who else, Moet-Hennesssy) and Gloria Ferrer, both in the Carneros region in south Napa produces, not-quite-your-Veuve-Clicquot-or-Cristal quality, but affordable sparkling wines in the, respectfully, method traditionelle way.

Cliff Lede Vineyards, in the Stag’s Leap District also in Napa, has been producing some of the finest US-produced sparkling wine way back when they were called S Anderson Vineyards. I actually like their stuff better thtn the European-affiliated winberies that I mentioned earlier. BTW, their Stags Leap-sourced reds are also quite good.

By: aleth

aleth — Fri, 30 Dec 2005 22:56:29 +0000

Happy New Year to you and your family. May God’s choicest blessings shower you this coming year… take care and God Bless.

Thanks for sharing your info. with us your readers – will be looking forward for more reading :) Keep it coming ….

By: Anna

Anna — Fri, 30 Dec 2005 22:24:09 +0000

Bubbly with family and friends to welcome in the New Year has always been a tradition…A blessed New Year to you and yours…be safe!

By: fried-neurons

fried-neurons — Fri, 30 Dec 2005 21:22:37 +0000

Count me as a not-a-very-big-fan-of-the-bubbly. Champagne is ok in small doses, but I don’t chug it like I do wine. :)

Maybe I have a pedestrian palate, as I prefer demisec champagne to the brut ones.

Having said that, I should add that the only two bruts that I liked were a Perrier Jouet Belle Epoque and a Moet & Chandon.

Never tried Cristal. Am very curious as its reputation is so ghetto-fabulous. :)

By: chris

chris — Fri, 30 Dec 2005 16:58:44 +0000

A good alternative to fine Champagne would be fine California Sparkling wines. A number of Champagne producers have set up vineyards in California employing the same methode champenoise techniques. They’re not cheap though, but can still be a better value than some overpriced Champagnes.

By: Carlo

Carlo — Fri, 30 Dec 2005 16:19:36 +0000

Good cava from Spain is also an excellent alternative to champagne.

By: ccb

ccb — Fri, 30 Dec 2005 11:24:24 +0000

Wow, this post brings back memories of Paris (but not Reims, sadly I’ve never been to champagne). I once had the pleasure of meeting Olivier Krug in a Champagne dinner at the Ritz. It was Christmas time and I just finished my french pastry course at the hotel’s cooking school. I was lucky there was still one seat available as there were only 16 slots! (And to think I reserved as soon as I saw the announcement about two months earlier) Definitely a once in a lifetime event,I thought. We had cheese souffle with a Krug multi vintage, a salmis of pigeon and cabbage,I think, with another variety of Krug, and a chocolate dessert with a Krug Rose. adly I do not remember the exact names of the dishes but I did keep the menu card somewhere..