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stalker gen
 I've now permanently moved my blog over to http://chocolateandvodka.com/ and will no long be updating this version, other than with the occasional summary of new posts. Please do not leave comments here, but instead find the equivalent post on my new site, and comment there instead. Comments left here will not be published, as I'd like to keep things all together on the new installation. Sorry if this is an inconvenience. |
Re: Champers at Comptoir Gascon
by
dda
Ruinart is indeed an excellent champagne, right up there with the usual, better known, suspects... Possibly my favourite, even over Veuve Cliquot and Billecart Salmon.
As for the serving temperature, in all the professional tastings I joined the wines were served chilled, *but* we came back to the wines several times [since in these tastings champagnes are usually compared], and one of the things we have to consider is how it evolves over a lapse of time, getting warmer. That's also usually when the nose comes fully.
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