non-Flutes

[E. Tage Larsen]

Dear Sirs,

I use Riedel for my non-sparkling but am in need of proper crystal for champagne. I've noticed in older movies a shorter, wider cup stemware for bubbly. Most of the stores i've visited so far in New York carry many variations on the familiar flute.

I'm to understand that the flute is supposed to help retain the bubbles but i'm not sure if that's not more of a wives' tale than proven fact. Besides, the smaller, more martini shapes of yore seem more festive.

Can any of you esteemed gentlemen point me in the right direction or correct me in any erroneous assumptions above?

most sincerely,

E. Tage Larsen

[alden]

Here is a link with ratings on Champagne tasting devices.

http://www.lepoint.fr/vins/document.html?did=124103

The ones made by James Darsonville are unsurpassed. James is an eneologist in Champagne working for some of the best houses.

Cheers

[uppercase]

Michael, I have the feeling that you like your champagne.
Maybe a bit too much!

[E. Tage Larsen]

Mr. Alden,

Thank you for the recommendation. My highschool French is enough to get me to and from the airport but not enough to mince my way through the review. Thankfully, Altavista's "Babelfish" was able to butcher the review into something resembling readalbe for me.

I haven't yet been able to locate a link to the Darsonville glasses mentioned. I was able to locate the Baccarat Vence Saucer which is aesthetically closer to what i was looking for, and seems to earn high marks despite its not being a flute. Historically i'm not one much for Baccarate but i thank you for getting me one step closer. And thank you for the link.

[alden]

Uppercase

Champagne is a medicinal drink. It's immoderate use is prescribed by the medical staff of thelondonlounge.net to aid in the efforts of all members.

Monsieur Larsen

I do not believe Darsonville has a website. His telephone number is mentioned in the article, and I will try and dig out his address for you. His flutes are slightly pear shaped, wide at the bottom and tapering upwards. The form allows the wine and its bubbles to gather aromas in the bottom portion (think of a mini decanter in the bottom) that will be directed upwards in a concentrated manner into our eager olfactive apparatus.

The wide, flat Champagne glasses allow all the fun to evaporate to expansively ( ie over a too great surface) and too rapidly. This means you have to drink fast. This can be an advantage in certain circumstances, though I can't think of any at the moment.

The Riedel flutes are just OK as are the Spiegelau. There is a glassmaker in Champagne that makes some wonderful glasses you might like.

http://www.royaledechampagne.com/html/p ... le_en.html

Take a look at the Tulipe series #11105-024, for example.

Cheers

[cuffthis]

At home, we our our Champagne and other sparkling wines in Riedel Vinum vintage champagne glasses. They are incredibly fragile and we are constantly snapping off the stems while cleaning or even just handling. At $20 per, that's painful. However, we tolerate this as the effervescent point at the bottom of the bowl creates an extremely elegant bubble stream in the glass. I have not found any other glass that has such an elegant touch. Spiegelau is not even close.

For our new wine bar, we selected Schott Zweisel stemware. Their Forte line is identical in size to the Reidel Vinum series but are much more durable in terms of breakage. The bubble stream is also not as wonderful but acceptable.

Regards,

Tom

[cuffthis]

At home, we our our Champagne

Edit - At home, we pour our Champagne............................

[E. Tage Larsen]

I can fully attest to both the horror of washing Riedel stemware and also to not being able to edit unfortunate typos ("Baccarate" continues to haunt me.)

The Royale de Champagne Tulipe series is indeed quite refined in shape and elegant. Michael, what are your thoughts on the Epernay et Tulipe Clicquot 12035-138 (listed in their oenology section) ?

[uppercase]

cuffthis, how is your wine bar coming along?

all the best....

[alden]

Dear Mr. Larsen

The Tulipe is very elegant indeed. In the register of shapes you seek to acquire, this would be an excellent choice.

Here is a photo of the Darsonville glass



Thirsty?

Cheers

[E. Tage Larsen]

Dear Mr. Alden,

Case closed. Another fine example of the Lounge solving a fuzzy problem. The Darsonville glass should be standard issue. Do you know of a distributor or is there a name or product number associated with the item in the photo?

Good lord man, that bottle of Veuve in my fridge may not make it through the evening.

Most sincerely,

Eric Tage Larsen

[cuffthis]

cuffthis, how is your wine bar coming along?

all the best....

We are still looking for a 10/1 opening date. The bathrooms are being renovated this week, the new bar is being assembled offsite and will be installed in about 2 weeks. The hardwood flooring is ordered and will be installed immediately after the bar is complete.

In the kitchen, we are progressing. We had the chef we recently hired come and cook for us and 4 others last night at our house. I gave him a list of wines and asked him to provide a course for each wine.

Here is what we had:

1. Thierry Triolet "Les Vielles Vignes" Brut 2002 Champagne

Oysters with jalepeno salsa

Citrus cured salmon, ossetra caviar, organic asian cole, ginger-lime drizzle

2. Benoit Ente Pulingy Montrachet 2001

Macadamia nut parmesan crusted scallops, orzo pasta salad, baby heirloom tomatoes, white balsamic vinaigrette

3. Domaine Ramonet Chassagne-Montrachet "Clos de la Boudriotte" 2001

Seared venison loin, quinoa-tomato quenelle, ratatouille, rosemary pesto

4. Clarendon Hills "Hickinbotham Vineyard" Cabernet Sauvignon 2001

Indian spiced poached pair, vanilla ice cream with chocolate sauce

I think we made a wise choice with our selection for the chef.

[uppercase]

Bravo!!
I am sure your bar/restaurant is going to be a roaring success.
Pls. keep us posted as you go along.
You must be very excited as the count down begins.

[Trilby]

Cuffthis - the meal sounds wonderful. How far along are you in developing the wine bar menu?

[Concordia]

The Tulipe and Reims series seem to be very close to the mark.

For what I might grandly call "every day" Champagne consumption, the Reidel Vinum of roughly the same shape is very satisfactory. We have also used (and broken) a few of the Reidel Sommelier Vintage Champagne -- same shape, but more fragile and better balanced. Worth the occasional risk.

Also, from time to time, Krug sells promotional packages with two glasses boxed along with their standard NV bottle. When I've seen that package, it is generally priced to make the glasses effectively free of charge. Don't know who makes them, but they are very appropriate to their mission. Same basic shape as the tulips listed above, but less bowl depth and more stem. If only they'd go back to putting the Krug logo on the base, and not on the side of the bowl.