06 December 2005

Clicq away

Veuve Clicquot Champagne Brut (Champagne) – Overly-toasted and leesy, with some timid malic acid hanging out in the background. Too much winemaking applied to too little fruit.

Veuve Clicquot Champagne Brut (Champagne) – Still very toasty and leesy, though with more dark, red-grape fruit and a slightly more vivid finish. But I remain unconvinced by the quality of the grapes in this wine.

For commentary on these wines, click here.

2 comments:

CMM said...

What if you like toasty-leesy? At least I think I do, although I've noticed in some past Veuve Cliquots that it was veering towards tired. And is this character the same or similar to bready-yeasty or are you talking about a different aroma?

Christian

Thor Iverson said...

I like toasty-leesy too. But I like it as a counterpoint to the vivid, sharp fruit of Champagne (which has its own organoleptic range depending on the cépage and the terroir). I don't like it when it's the whole ballgame, as it too often is in VC Yellow Label.

As for bready-yeasty, it's in the ballpark, but not identical; the oak-agers (like Bollinger or Krug), certainly, get toast from sources other than the aging on lees.

So Christian, do you want me to link to FGR, or do you want me to link to something more casual and bloggy? Your call.