tag:blogger.com,1999:blog-5367424679032651122.post1593900351743010450..comments2024-03-09T06:41:52.584+01:00Comments on Mad about Wine: What else summer 2010?Thomashttp://www.blogger.com/profile/02092972086667650035noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5367424679032651122.post-28891621456050606432010-09-27T15:59:40.899+02:002010-09-27T15:59:40.899+02:00Hi Jes,
Just back from Berlin.
As mention before...Hi Jes,<br /><br />Just back from Berlin.<br /><br />As mention before – Agrapart has made brilliant Champagnes in 2004. I have tasted 2004 Avizoise 4 times and it’s great. For me the sweetness comes from a tropical fruit load – not dosage. <br /><br />Although the mousse, as the Champagne is exposed to air, is constantly decreasing - you can easily have different levels of mousse in the first 3-4 glasses. It all comes down to the glass and how you pour the Champagne into the glass. Maybe the first glass had some dust particles in it – and after the first glass it was sort of cleaner. Or it could have been you poured to fast in glass number one. You see its better just to pour a small portion first and let that mousse settle down and then pour it to what level you like in the glass. Or even if you are really fixated in getting bubbles, you could lean the glass slightly when you start and gradually tilt it upwards as you pour.<br /><br />And remember – ultra clean glasses and never clean your Champagne glasses just before serving. When you clean glasses with a tea towel (I use linen towels) you create friction between the towel and the glass, which ignites small electrical partials to go off the glass. They can kill the mousse and have to settle down first – it takes about 6-8 hours before they settle down. <br /><br />Not matter what you do – good luck and cheers!!!.<br /><br />;-)<br /><br />/ThomasThomashttps://www.blogger.com/profile/02092972086667650035noreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-39527750972197714902010-09-24T07:40:40.810+02:002010-09-24T07:40:40.810+02:00Hi there..
This wednesday I had a small blindtasti...Hi there..<br />This wednesday I had a small blindtasting with some friends. Among the wines we drank were Agraparts Avizoise 04. The first glass we had was very nice and pure but it also seemed a bit sweet. But after the bottle had been open for about 30min we had the second glas and the champagne was now bursting out of the glass. I was amazed by the change and the champagne was just the perfect balance of nice fruit and a supreme minerality that gave it such a nice length and dry finish. The wine had lost the sweetness that we found in the first glass and was now even more pure and concentrated. Such a complex nose with great depth and topped with some oaky notes. What confused us a lot was the fact that the mousse was far more present in the second glass - any ideas why? I have always liked Agrapart but this was really and eyeopener to me - loved it!<br />With regards to what I've been drinking this summer the simple answer is too much!<br /><br />Best regards - JesAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-90251642423657782932010-09-23T13:26:07.958+02:002010-09-23T13:26:07.958+02:00Hi Thys,
Great to hear from Belgium and glad you ...Hi Thys,<br /><br />Great to hear from Belgium and glad you like the blog.<br /><br />The camera is Canon EOS 5D mark II. The images you see here from the beaches of Sardinia are shot with Canon 24-70mm f/2.8L. Most of the images of wine bottles, glasses or portraits with a blurred background are shot with: Canon 85mm f/1.2 L.<br /><br />Agrapart has made a brilliant line-up in 2004. I am very impressed. Good purchase you have done.<br /><br />I like Les Clos – I will soon do a little test with Les clos in a Dosaged and Non-dosaged version. <br /><br />I agree. Tarlant’s Brut Zero (and the Rosé) also – is a hard to beat for everyday drinking.<br /><br />“La Pelle” is new to me – I will look for it. Thanks for the tip.<br /><br />Greetings from Denmark<br /><br />/ThomasThomashttps://www.blogger.com/profile/02092972086667650035noreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-24963132107246404942010-09-23T10:23:11.168+02:002010-09-23T10:23:11.168+02:00First of all: congradulations on your blog and you...First of all: congradulations on your blog and your fantastic pictures!! What objective do you use?<br /><br />Secondly I would like to thank you for giving me some extra inspiration for trip to Champagne last week. Visited Agrapart who really produces some quality products but as you mentioned, they really deserve some time in the cellar. The one that really took my interest was the Mineral 2004. Took a case of that and looking forward to see how those develop of the next 5 years. <br /><br />Besides that, Laherte is a producer I've known for a while and he really is someone who knows his stuff. Les Clos is a great example of that!<br /><br />So what have I been enjoying over the summer. For lovely summer aperitif wines it's hard to beat Benoit Tarlant's Brut Zéro. <br /><br />I've also very much enjoyed his Brut Prestige 1996 with some pheasant, stunning!<br /><br />Then I definitely have a recommendation for you: Roger Brun Cuvée des Sires "La Pelle" (2004 is the vintage I have in my cellar and haven't yet tried any others). Extremely powerfull boom champagne yet maintaining its finesse. If you can find it in Denmark, you should absolutely give it a trie at only about €30.- (@ caveau). <br /><br />Greetings from Belgium!Thysnoreply@blogger.com