Tasting Notes of Wines around the World
The colour is pale gold. At pouring there are a lot of bubbles, but they disappear quickly. On the nose citrus fruits, marzipan, gingerbread and butter. In the mouth very tasty but “tiring”. The aftertaste is medium long, but acidic.
This iconic Champagne is made by Krug. The House was established in Reims in 1843, by Joseph Krug. In January 1999 it became part of LVMH portfolio. Continue reading “Krug Grande Cuvée 170ème Edition”
The colour is medium straw, with many bubbles appearing at pouring and then almost completely disappearing. On the nose grilled almonds, brioche and some fennel. In the mouth very fresh and citrusy. The aftertaste is long, but overly discreet.
Grand Siècle’s assemblage is based on three principles that have become immutable: Continue reading “Grand Siècle Brut N°25”
The colour is medium gold, with fine, long lingering bubbles. On the nose pastry and creamy notes, with a hint of apricot. In the mouth velvety and tasty. The aftertaste last for a pleasant while.
This Champagne is produced by Trimbaut-Schloesser with 50% Pinot Noir, 30% Chardonnay and 20% Pinot Meunier grapes. All grapes are sourced from 3 “Premier Cru” classified terroirs: Ay, Écueil and Hautvillers. Continue reading “Tribaut Terroirs Premier Cru Extra Brut”
The colour is medium copper, with fine, persistent bubbles. On the nose bread crust, marzipan and blood oranges. In the mouth this Champagne strongly recall the blood oranges first detected on the nose. The aftertaste is delicious and last for a pleasant while.
Overall, this Champagne delivers a very peculiar experience. Continue reading “Tolérance”
The colour is medium ruby. On the nose blackberries, black cherries, prunes, cinnamon, and some smoke. In the mouth pleasantly smooth, filling and well balanced. The aftertaste last for quite a while.
This wine made by Varone is a blend of four typical Valais grapes: Syrah, Pinot Noir, Humagne Rouge and Cornalin. Continue reading “Ruistal 2018”
The colour is medium straw, with fine, long-lasting bubbles. On the nose very elegant, but overly subtle, with some caramel and almond notes. In the mouth also very elegant, but much tastier and with a very pleasant long lasting aftertaste.
This top of the line champagne is made by Veuve Clicquot with 90% Pinot Noir and 10% Chardonnay grapes from historical Grands Crus vineyards. Continue reading “La Grande Dame 2012”
The colour is medium gold, with fine, medium-lasting bubbles. On the nose a bit over the top, with mainly tertiary notes imparted by the oak and some oxidation. In the mouth not very tasty and rather on the short side.
The Philipponnat family has been growing vines around Ay for five hundred years and manages the champagne house to these days. Continue reading “Philipponnat Royale Réserve Brut”
The colour is medium salmon, with very fine, medium-lasting bubbles. On the nose strawberries and raspberries. In the mouth elegant and well balanced. Very smooth. The aftertaste is medium long.
This prestigious champagne is made by Laurent-Perrier with 100% Pinot Noir grapes. It is a Brut with 9g of sugar per litre.
The base wines come from ten of the best vineyards in Champagne, in particular Ambonnay, Bouzy, Louvois and Tours-sur-Marne. Continue reading “Laurent-Perrier Cuvée Rosé”
The colour is medium garnet. On the nose black cherries and raspberries. In the mouth soft, sweet and fruity. The aftertaste is very inviting and last for some time.
This wine is made by Staatskellerei Zürich under the Vin de Pays Suisse denomination. It is a blend of 60% Pinot Noir, 36% Gamaret and 4% Syrah.
Gamaret is a red grape variety from Switzerland, bred in 1970 at the Federal Research Institute of Changins through the crossing of Gamay and Reichensteiner. Continue reading “Compleo Cuvée Noire 2021”
The colour is pale amber. On the nose fruits under spirit, walnuts, wood. In the mouth smooth and sweet. Well balanced. The aftertaste is drying and last for a pleasant while.
Ratafia is made from the standard Champagne grapes, using left over grape juice of the harvest from the third or fourth press, to which alcohol is added to avoid fermentation. Various herbs, aromatic plants and walnuts may be added for a couple of months of maceration. Continue reading “Ratafia Didier Barbe”