Jean Aubry Et Fils
L. Aubry Fils
Dualis Brut Sablissime Champagne Blend
Ok I did It! Your the best, happy new year!
Welcome to delectable
L. Aubry Fils
Le Nombre d'Or Brut Sablé Blanc des Blancs Champagne Chardonnay
A very sexy champagne. — 12 years ago
Domaine Jean Collet & Fils
Vaillons Chablis 1er Cru Chardonnay 2010
In magnum, freshness light golden yellow, white flower, very citrusy perfect king crab friend 😀 — 12 years ago
Carlos liked this
Jean Lallement et Fils
Millésimé Grand Cru Champagne Blend 2008
Always a favorite producer for us. — 10 years ago
Jean Raphet et Fils
Gevrey-Chambertin Pinot Noir 1983
1983 coming in strong! Pretty, savory, fun. Over delivered. — 10 years ago
L. Aubry Fils
Ivoire et Ébène Brut Premier Cru Champagne 2009
For all your sparkling 1er Cru Meursault needs, look no further. Holler at the noble reduction. — 11 years ago
Yeah, you've got it. It's to separate those nasty aromas that you might get from mercaptin in unhealthy reduction environments. The winemaker at Von Winning first used it around me and I stole it from him. It's pretty complicated and I don't totally understand it, but it starts from having sufficient nitrogen levels in the ferment to create a healthy yeast population, from there it involves longer term lees aging. The lees act as a battery to suck up oxygen, so they keep the wine fresh, but they also impart and aroma, kind of like autolysis. For me it's easiest to spot in Burgundy because Chardonnay is so neutral. It shows up as a sort of shaving cream and marshmallow fluff aroma, sometimes mint. It also compliments mild new oak. Coche or Roulot would be big Burgundian practitioners, but there are many others. In the new world it's easily spotted on the Chardonnays of Kongsgaard, Sandhi, Aubert, Ceritas, Kumeu River and Montelena, just to name a few.
^ that description is so helpful. Is PYCM in this camp, too?
Kit: yeah, for sure!
Nursus
Bon pour accompagner une raclette (from Monoprix) — 10 years ago