December Wine Focus: Sweet, Fortified and Bubbly

tasty enough and it was perfectly matched to the occassion. And really, isn't that the best that can be said of any wine?

Well typed, sir, well typed.

Well typed, sir, well typed.

Thanks!

[David M. Bueker]

NV H. Billiot Fils Champagne Grand Cru Brut Réserve - France, Champagne, Ambonnay, Champagne (12/26/2013)
From a magnum disgorged in June 2010: mature and on a fabulous peak, with flowers, ample fruit, a lovely yeasted wheat toast element and a long apple, almond and floral finish. I am going to drink my remaining magnums soon, as this is flat out delicious right now.

[David M. Bueker]

NV Pierre Péters Champagne Blanc de Blancs Brut Cuvée de Réserve - France, Champagne, Le Mesnil Sur Oger, Champagne (12/26/2013)
Served from a magnum disgorged in June 2012. As usual a delicious bottle of Blanc de Blancs from Pierre Peters. The citrus fruit and mineral were unstoppable, and the overall brightness and freshness of the wine was like a splash of cold water after a long day of hiking in the mountains. My only complaint was that with 15 people sharing I did not get enough of this.

2009 Tobin James Liquid Love, Late Harvest Zinfandel: A very nice after dinner drink; could sip it all night!

Tonight we had a lovely bottle of NV/2010 Pinon Vouvray Brut Non-Dosé with a Sichuan meal. Haven't had a lot of sparkling Vouvrray recently but this reminded me of its pleasures, even if it didn't show the most breed or depth.

After the non-wine-drinking members of my extended family swilled a few bottles of Roederer Estate that I brought to our annual Christmas gathering (because most of them prefer Roederer to Champagnes), my son poured a couple of bottles of Gruet Brut from New Mexico, which didn't go over well, probably because it's drier than the Roederer. I didn't expect much of the Gruet, which I had never tasted before, so I wasn't disappointed, and my wife and I found it more drinkable than a lot of other domestic sparklers. There's a curious, I want to say "rust," smell and flavor about it, which I suppose is from the yeast, but the acid and citrus would probably make it a better companion than Roederer for, say, sushi or sashimi. Something to think about for that sort of gathering in the future.

The Roederer Estate has always been a fave of mine, so good to see it is still going strong. Never had the Gruet.

Bang-for-the-buck, it's hard to beat Gruet. Their blanc de noirs and rose sparklers are particularly good.

-Paul W.

Somehwere at a restaurant in the past year I drank a glass of J Vineyards and Winery Cuvee 20, which seemed like an acceptable domestic quaffer in the same price range as Gruet and Roederer Estate. I've been meaning to buy a bottle.