Champagne

[LadyCG]

If you had the choice of the following, what would you go for?

1. Veuve Clicquot NV
2. Ruinart Blanc de Blanc
3. Dom Perignon 2006
4. Krug Grand Cuvee

Serious answers only, please. Price isn't really a factor, but I wouldn't want to shell out more for something that's not necessarily better. Thanks.

[emmie]

3. the Dom Perignon 2006

[LadyCG]

That's what I'm leaning towards, Emmie. That's the second most expensive, but it's the one I've always wanted to try.

There's also a Chassagne Montrachet on the menu and I could have a bottle of that AND a bottle of the Ruinart for the price of the DP.

[emmie]

i bought some for a family member, for a Christmas present, not sure of the year...
i would definitely try it

[TonyV]

Number 3 for me as well. We always have some champagne around.

[emmie]

is it for a special date?

[Samuraisan]

We always choose Veuve Cliquot for special occasions ( very special, as I am quite happy with Freixenet) , I find DP a bit too dry and have not ried Nº2 and 4,

[TonyV]

LCG If price is not an issue go for 2 bottles of DP.

[emmie]

agree with Tony.

[AuntPollyGrey]

Veuve Clicquot was always the choice of my French MIL. She said Dom Perignon was over pretentious and best left for the English palette lol!

[LadyCG]

A nice idea, Tony, but a tad extravagant on top of the cost of the meal.

[woofgang]

Like the Queen Mum, my preference in champagne is demi sec or even rich.

[AuntPollyGrey]

rich champagne is lovely with dessert. Maybe the OP can buy a brut for the aperitif and a rich for the dessert. I'm sure they realise no-one ever drinks champagne with a meal -its just not done.

https://www.independent.co.uk/life-style/food-and-drink/features/veuve-clicquot-rich-how-sweeter-softer-champagnes-are-attracting-younger-drinkers-a6672661.html

[LadyCG]

Emmie, sorry I missed your question. It's a late birthday meal. We couldn't go on my birthday as we had no childcare.

[AuntPollyGrey]

Just don't serve Champagne with the meal it will ruin the Champagne and the food.

[Rationalist]

The thing about wines above £20 or so (and certainly in the £100 bracket) is that the taste can become a very personal thing. One of the reason wine snobs like expensive wines is that they have become accustomed to the slightly odd flavours that such outrageous expense brings.

If you are used to wines in the £50 bracket, then you will know the answer to your own question. If not, then it depends on your criteria for selecting the wine.

Are you trying to impress with the label? That's a perfectly legitimate reason, in which case, either the Krug or Dom Perignon.

Are you looking of some objective mark of quality in which case the DP vintage is likely to deliver the goods. Champagne growers only declare a vintage in the best years, so any vintage wine is likely to be better than a non-vintage (NV) wine.

Are you trying to get a wine that will be pleasant to drink? In which case, any of them will be absolutely fine. I used to drink a lot of Veuve Clicquot back in the day.

All Champgne houses seek to blend wines from different years so that the drinking experience of the NV brand is the same from bottle to bottle (of any given brand) and from year to year.

Personally I wold not choose any Champagne either for home consumption, or at a restaurant, the prices are just silly, and I have become less impressed by brand names over the years. Get a good-quality Californian, NZ or Australian fizz that uses the same grapes for an experience that is just as good, at a much better price.

Chassagne Montrachet can be lovely with huge depth, a slight bitterness on the end, that you rarely get with the new World Chardonnays - but be sure that the vintage is a good one. If spending £50 ish on a bottle I'd defintely prefer to spend it on the Burgundy than the Champagne.

If in further doubt, ask the waiter/sommelier what will go best with the food. They should know more than to just up-sell.

[woofgang]

APG I do it! I don't like sweeter champagne with sweet food, the food drowns out the champagne. Its much better with something delicate but salty like smoked salmon, some cheeses, pasta with shaved bottarga or shaved parmesan.

[AuntPollyGrey]

woofgang I'm a big believer in drinking what you want with whatever food you want, but the OP seems to be wanting to impress and the correct way is to serve champagne with the aperitif -and I do agree it goes superbly with smoked salmon. Quaffing champers during a meal is seen as 'Nouveaux Riche' in France. ;-)

[LadyCG]

Rationalist, we are going to a Michelin-starred restaurant and we'll be having an 8-course tasting menu. It's a first for both my husband and me. I've always wanted to try a bottle of DP (I usually have Veuve which is my favourite so far). I don't mind splashing out as a one off, but don't want to splash out if the price isn't worth it.

[LadyCG]

APG - I'm trying to impress no-one and I don't recall saying that I would be having the Champagne with the food.


The restaurant asks you to arrive half an hour before your table time to enjoy some Champagne in the bar area. I hope this assuages any fear or doubts you may have.

[bednobs]

nothing wrong with Nouveaux Riche. Better than Nouveaux Pauvre!