Any suggestions for first champagne?
#21
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Taittinger is a great champagne, and I find I get less headaches from drinking it. Veuve Clicquot is another favorite of mine. Freixenet is a lower-end Spanish cava that I used to like but now find barely drinkable (blame my taste for the pricier sauce!)-- but it's fine for mimosa. Dom Pérignon can vary vintage to vintage, but if you spend above $50 a bottle it's usually quite good. Cristal? I have to laugh. For New Year's Eve last year we went through a couple of cases of bubbly (and there were only 10 of us); my neighbor who's an executive chef at Fleming's in Newport Beach brought a bottle of Cristal, and we all decided it was the worst stuff we had drunk in recent memory. I brought two bottles of $30 California sparkling bruts, and we liked them much more.
I went to a champagne tasting at a local wine store not too long ago and bought some outstanding bruts, but I can't remember the wineries. It was all French bubbly, but not all that good. However, the stuff I bought all came in under $30 a bottle-- except for a Veuve Clicquot I had to have.
If you want a slightly different, higher-kick mimosa, here's a special from the Original Fish Co. in Los Alamitos, CA: Fill a champagne flute 3/4 full with champagne, then add a shot of Chambord (raspberry liqueur) and float a fresh raspberry as garnish. These are DEADLY (they go down super-easy), so don't operate heavy machinery afterward.
I'm actually opposite to most here: For your first experience, I'd go with the good, DRY stuff. Sweet sparkling wine just leaves a nasty sugar aftertaste in your mouth, while the dry bubbly perfectly sets off the tart-sweet of a good ripe strawberry-- and nicely cuts through the round buttery fat of a suitable cheese like brie.
I went to a champagne tasting at a local wine store not too long ago and bought some outstanding bruts, but I can't remember the wineries. It was all French bubbly, but not all that good. However, the stuff I bought all came in under $30 a bottle-- except for a Veuve Clicquot I had to have.
If you want a slightly different, higher-kick mimosa, here's a special from the Original Fish Co. in Los Alamitos, CA: Fill a champagne flute 3/4 full with champagne, then add a shot of Chambord (raspberry liqueur) and float a fresh raspberry as garnish. These are DEADLY (they go down super-easy), so don't operate heavy machinery afterward.
I'm actually opposite to most here: For your first experience, I'd go with the good, DRY stuff. Sweet sparkling wine just leaves a nasty sugar aftertaste in your mouth, while the dry bubbly perfectly sets off the tart-sweet of a good ripe strawberry-- and nicely cuts through the round buttery fat of a suitable cheese like brie.
#22
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Hi
You have other responses on the other threads you started on this subject
see
http://www.fodors.com/forums/threads...2&tid=34640169
You have other responses on the other threads you started on this subject
see
http://www.fodors.com/forums/threads...2&tid=34640169
#26
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you have four identical threads running on two forums with MANY responses. And haven't come back to any of them as far as I can see . . . .
I'd guess you have received enough champagne advice to last three lifetimes . . . . .
I'd guess you have received enough champagne advice to last three lifetimes . . . . .
#27
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4 threads in a few hours
first time poster
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If an email address was not listed I would wonder if this is travdis or another troll stirring things up and watching the activity on the threads!
first time poster
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If an email address was not listed I would wonder if this is travdis or another troll stirring things up and watching the activity on the threads!
#36
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Oh my....I think I had my first drink when I was 5 or so....my parents had a party and I drank from all the glasses left on the tables :-0
I had a hangover at 5!
I learned never to mix drinks at the same time I learned how to color within the lines - LOL
I had a hangover at 5!
I learned never to mix drinks at the same time I learned how to color within the lines - LOL
#38
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I understand the Large dog that eats off your plate thread is gone..anyone want to tell me how it progressed before it got taken to the Pound?
Trolli-Os are good with Champagne but I prefer a bit of ChocoTroll with mine, Dark Choco.
Trolli-Os are good with Champagne but I prefer a bit of ChocoTroll with mine, Dark Choco.