The London Lounge

Gentlemen;
I'll be the first to post. I confess to an overwhelming fondness for Champagne. As much as I love a good Martini, a fine single-malt and a stiff bourbon, Champagne seems to me the perfect drink. After all, a glass in the morning is perfectly acceptable, at lunch respectable. It makes an excellent aperitif and for a very festive dinner. For dessert it has a certain power. (Was it Dorothy Parker who wrote: "It makes a woman dance and drop her pants.")

Do you have favourites? And why? I love them all, but first served my future wife a glass of Veuve Clicquot. A bottle a week habit has turned into a wonderful marriage.

Taittenger has also been a favoruite because of its nuttiness. Bollinger brings out the Bond in me. And Toad Hollow, at about $17/bottle, works wonders. It is said that St. Hilaire, a cremant, was a favourite of Thomas Jefferson's and that he died with cases of it, unpaid for, in the cellar. A habit, like long standing open tailors' bills, that seems to have gone by the wayside.

Chin Chin,
CCox

What ho Chris!

I didn't want to be the first to write on this subject since I have a real geographic advantage living an hours drive from the various Promised lands of Reims and Epernay.
Nearly every weekend, your hero, could care less about the cut of his coat and is much more concerned with a northerly exposition in Cramant and its effect on a Grand Cru.

Londonlounge tours of Champagne for visitors of Paris. What a sacrifice, but someone has to do it.

Chin chin

make mine a 1988 Jacques Selosse from Avize.

Do take a look at the champagne site

http://www.champagneclub.org/index.html

The dress code for champagne drinking is worth a peek

It may just become a sister site.

Champagne is wonderful; but is there any space here for those of us who might often prefer a sauterne?

Billecart-Salmon!

Dear Fellow Lizards,

My favorite, although it is not a premier marc, is Laurent Perrier. Nothing like a chilled bit of the bubbly, eh?

My favorite champagne-related story: When I was still a whippersnapper, many years ago, I attended a champagne tasting hosted by a representative of the industry. As part of his presentation, he demonstrated proper technique for opening a bottle. When he had proceded to the denouement he said, "When properly opened, the cork does not pop. Instead, it sounds like the sigh of a wife on her wedding night." He then completed the task & sure enough, one would swear that in the room there was a young maiden sighing!

I have never been able to duplicate the sound when opening a bottle. Sad to admit, I rarely am able to duplicate that sound when in the bedroom, either.

& to Robb & his sauternes: Now I know how we'll complete our meal @ the Boyer book-signing.

Regards to all.

An Angel's whsiper, well thats what we call it at least, that little whooshing sigh that all Champagne lovers must learn to duplicate when they open a bottle.

Opening a bottle of beloved Champs with a mortar like explosion is very bad form! Its loud, you loose precious bubbles and endanger the lives of your guests. Never!

I will post instructions on how to open a bottle correctly. The bottle becomes a musical instrument and once you learn you will become the "official bubbly opener" in your family, home, office and community, which means that people will bring their bottles to you for opening, and tasting of course!

Cheers

...whooooosh....

Bollinger will always have a spot in my heart as we served it at our wedding. I always make sure we have a supply on hand for impromptu celebrations. Their "RD" releases will appeal in particular to Bond fans.

Well done one and all. Mr. Alden I must say, I'm jealous. It's been years since my wife and I spent a few intoxicating days in Reims. Champagne does wonders for one's outlook on life.

In regards to opening the bottle, this is a fun (and sometimes useful) trick, although it wastes some of the precious nectar. As a former fencer, it appealed to me right away.

How to sabre a bottle:

Remove the foil.

Locate the seam where the bottle comes together.

Hold the bottle tilted away from you and slightly upwards.

Hold the back of a heavy chef's knife (or West African War Daggar as is the custom around our house) against the seam, at roughly a 45 degree angle.

Here's the tricky part: run the knife sharply (sorry) up the seam. When it hits the ridge around the top of the neck, the top should fly off -- leaving you with a clean angle from which to pour.

A crowd pleaser. Don't forget to pick up the projectile from the yard before you mow.

Good luck!
CCox

I have a dear friend who enjoyed demonstrating his technique in opening champagne in this manner with his saber.
We enjoyed many a bottle together and his generosity and largesse knew no bounds.
He was a skilled swordsman and no bottle of champagne was his match.
Alas, when he married, he was asked to retire his saber and has not really been the same man since though we share fond memories of when he was the consummate swordsman.

"Alas, when he married, he was asked to retire his saber "

Weren't we all?

I don't profess to any great sophistication in this area but my favorite Champers is the Nicolas Feuillatte pink champagne. Just my two groats' worth.

Pol Roger and Salon (when I can afford it)

For a long time Veuve was my staple bubbly unitl this last autumn when i was introduced to the very charming Egly-Ouriet.

I had the opportunity to try a Ruinart Rose (NV) over the holidays. It was quite tasty.