Wanting to give the brut numero 2 from Philizot & Fils a fair chance, I tried some again last night with my favourite stand-by dinner, home-made Thai green curry. I wish I could say that the food really helped this champagne, but it was still overwhelming with ground pepper flavour. I kept looking for something else, some more depth, or something on the finish, but was left disappointed. This champagne is really hard work to drink.
Now I'm simply hoping that we got a bad bottle, that the next bottle we open will be different. This is the risk of buying multiple bottles of something you haven't tried before.
Do get in touch, though, if this champagne sounds like your kind of thing, as I'll be surprised if we make it through the other three bottles...
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I just posted a really long reply to this and blogger is crap. I chose my wordpress profile from the drop down to use to show who I am then hit continue. It then tells me I have to be logged into wordpress to do this and when I back space my entry is gone. God crappy software makes me so angry.
ReplyDeleteAnyway my point was that in my years and years of professional bubbly drinking my ultimate tip for bubbly is this.
IT MUST BE SERVED ICE COLD
I detest it served any other way. At a lot of receptions and parties by the time it gets to you it's luke warm at best. Even the 'professional' way to server it i.e. whatever temperature that is is too warm for me. I like it right out of the freezer if at all possible. Stick it in for an hour but obviously take it out before it explodes and drink it super chilled.
It' simply divine.
I like it really cold, too, but they say that if it's too cold, it kills off some of the flavour. But that's what this particular champagne needs, so I will try putting it in the freezer, thanks for the hint!!
ReplyDeleteYus you make a good point. It's getting to that right temperature that is so difficult at larger receptions. Much easier to do that at home of course then properly chilled bubbly is lovely.
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