It is always difficult to find a decent shop that consistently provides the same range at a reasonable price.
I have lived in a few places but I can only vouch for a handful of shops that have the best selection for the best price and consistently.
Here is the list of wine shops that meet my criteria:
1. Vinmonopolet (Vika) - Oslo, Norway - in all honesty this is ultimately the best shop with the best prices and best selection and even the staff occassionally know what they are talking about.
2. The Vintage House (Soho) - London, United Kingdom - this is my favourite shop which almost always has something interesting on the shelves and all are very well priced.
3. Celtic Whiskey Shop - Dublin, ROI - an unlikely place to find a good wine shop but for 10 years this place has provided with a very good selection with very good pricing.
4. The Newport Bottler - Newport Beach, Sydney, Australia - almost as good The Vintage House in Soho, but still great selection with some very rare and very interesting vintages.
5. Clontarf Bottle Shop - Clontarf, Sydney, Australia - the greatest thing about this shop is that you can drive inside pick up a bottle and drive off. The selection is very good but not extremely extensive but still very well priced.
There are so many wine shops I have been to, and so many I have frequented but these 5 genuinely stand out.
So wherever you might be, I am sure you will, of course I shall, find a bottle of something for the next, International Champagne Day.
Monday, 25 July 2016
Saturday, 9 July 2016
CHAMPAGNE - THE PRICE
You can look at this problem from the one and only angle and that is money.
It is true that champagne is not cheap, and in fact it is quite expensive. Would I invest all the money into again if I had it all again? If I knew how it would enrich my life, I would, without any hesitation. But I don't think people set out to drink Champagne to learn something; in that I was probably one of the very few. Drinking gave me what no degree ever will; the experience and even though I studied, the drinking was a discovery and to my loss the discoveries left for me are too few now.
I am one of the few who geniunely wanted to discover Champagne and in the course of the years I realised that I had to choose. I could not have it all, so I stuck to Champagne.
When it comes to money, one thing is for sure and that price will determine the extent of satisfaction.
There is an age old saying 'Champagne taste, but beer budget'; in order to have a champagne taste you need to drink champagne so this does not really hold true. In a marginal way, yes, there is a compromise, and it is called prosecco, but I will leave it to those who care about it. I don't. There has been an increased number people who wants champagne but don't want to pay for it. Even though they could afford it.
If I take my ratio of free bottle versus number of purchased bottles, you are looking at 1 to 100 and that is an optimistic estimate.
So in very simple terms, if you want champagne you have to buy it and if you want to drink champagne daily you have to buy it daily. And just in case a reminder is needed, all hobbies are costly.
Cheers!
It is true that champagne is not cheap, and in fact it is quite expensive. Would I invest all the money into again if I had it all again? If I knew how it would enrich my life, I would, without any hesitation. But I don't think people set out to drink Champagne to learn something; in that I was probably one of the very few. Drinking gave me what no degree ever will; the experience and even though I studied, the drinking was a discovery and to my loss the discoveries left for me are too few now.
I am one of the few who geniunely wanted to discover Champagne and in the course of the years I realised that I had to choose. I could not have it all, so I stuck to Champagne.
When it comes to money, one thing is for sure and that price will determine the extent of satisfaction.
There is an age old saying 'Champagne taste, but beer budget'; in order to have a champagne taste you need to drink champagne so this does not really hold true. In a marginal way, yes, there is a compromise, and it is called prosecco, but I will leave it to those who care about it. I don't. There has been an increased number people who wants champagne but don't want to pay for it. Even though they could afford it.
If I take my ratio of free bottle versus number of purchased bottles, you are looking at 1 to 100 and that is an optimistic estimate.
So in very simple terms, if you want champagne you have to buy it and if you want to drink champagne daily you have to buy it daily. And just in case a reminder is needed, all hobbies are costly.
Cheers!
POL ROGER 2006
I think I have to give this wine a third chance in order to come to some sort of conclusion. Whilst 2004 stood out by far, actually similarly to 1999, and to be honest I don't think I drank their 2002, the 2006 wasn't as sensational.
Maybe I am insane to commit to getting another bottle but it is Pol Roger after all.
Maybe I am insane to commit to getting another bottle but it is Pol Roger after all.
Wednesday, 6 July 2016
CHAMPAGNE AND BEYOND - BUT WHERE?
I cannot deny the effects of global warming. I won't condemn it and nor will I praise its benefits. I shall, however, gladly, accept just sitting on the fence and watch what happens.
Although Champagne region is getting progressively warmer and 2015 is year to remember, it is interesting to see how some Champagne houses experiment with producing fizz outside of Champagne.
The fact that Moet et Chandon has been involved in making fizz outside Champagne, often surprisingly superior quality than their standard Brut Nectar, NV, in probably the most famous regions of the world is somehow an established norm. But there are some very interesting regions where considerable influence from Champagne is beginning to make its mark.
Recently I found out that Taittinger is tying up with Hattingey winery in England. Louis Roederer has been often attempting to find a new region able to produce high quality of grapes is also quite known largely due to resounding success with Roederer Estate (in Europe it is called Quartet) and its somewhat less successful effort with Jansz in Tasmania. One of the very recent wines I tasted, were what I would say a follow up tasting with remarkable results; Simmonsig, Graham Beck both from South Africa; Wiston Estate, which actually made me think (because their stuff is so good) about the future of fizz outside of Champagne!
Not too long ago I wrote an article that some Slovakian fizz was beginning to show are very nice potential. I still think the producers there are very compromised in trying to define their styles.
Whilst Tasmania seems to show a great potential and we can only hope what is next coming out of it.
I mustn't overlook the great potential of Yarra Valley especially in respect of the Chardonnays, but that is hardly news.
I have been keeping an eye on one region because of its immense potential for Pinot Noir; Central Otago, and Akarua is the perfect example that not only is the new kid on the block but a serious player on the market. The wine has its slight disadvantage and that is the price point, but this is always the case with a great fizz outside of Champagne.
As we know that Champagne is such a small place with such diverse character expressions the rest of the world does not have yet, but I hope that Central Otago has the potential to be the cradle of new fizz expression of Chardonnay and Pinot Noir grapes that is yet to reach its heights!
Although Champagne region is getting progressively warmer and 2015 is year to remember, it is interesting to see how some Champagne houses experiment with producing fizz outside of Champagne.
The fact that Moet et Chandon has been involved in making fizz outside Champagne, often surprisingly superior quality than their standard Brut Nectar, NV, in probably the most famous regions of the world is somehow an established norm. But there are some very interesting regions where considerable influence from Champagne is beginning to make its mark.
Recently I found out that Taittinger is tying up with Hattingey winery in England. Louis Roederer has been often attempting to find a new region able to produce high quality of grapes is also quite known largely due to resounding success with Roederer Estate (in Europe it is called Quartet) and its somewhat less successful effort with Jansz in Tasmania. One of the very recent wines I tasted, were what I would say a follow up tasting with remarkable results; Simmonsig, Graham Beck both from South Africa; Wiston Estate, which actually made me think (because their stuff is so good) about the future of fizz outside of Champagne!
Not too long ago I wrote an article that some Slovakian fizz was beginning to show are very nice potential. I still think the producers there are very compromised in trying to define their styles.
Whilst Tasmania seems to show a great potential and we can only hope what is next coming out of it.
I mustn't overlook the great potential of Yarra Valley especially in respect of the Chardonnays, but that is hardly news.
I have been keeping an eye on one region because of its immense potential for Pinot Noir; Central Otago, and Akarua is the perfect example that not only is the new kid on the block but a serious player on the market. The wine has its slight disadvantage and that is the price point, but this is always the case with a great fizz outside of Champagne.
As we know that Champagne is such a small place with such diverse character expressions the rest of the world does not have yet, but I hope that Central Otago has the potential to be the cradle of new fizz expression of Chardonnay and Pinot Noir grapes that is yet to reach its heights!
Saturday, 30 April 2016
CHAMPAGNE - THE GOLDEN AGE
Luck is unreliable! Truth is unbelievable! And reality unknowable. Then there is Champagne. Strangely it combines the unreliability of luck, the ignorance of reality, and it is the most potent truth serum in the world because a detector of lies will only encourage you lie more successfully.
Champagne needs luck, though it can't rely on it, to be so unbelievably good, hidden behind the curtain of enigma.
Champagne as we know it, is not an old age thing, it is fairly new in the world of wine. But I am not here to address the past but to look into to the future.
What many of us don't realise that we do live in, perhaps the second*, Golden Age of Champagne. Champagne now combines not only the viticultural expertise of around 200 hundred years of trial and error (method of learning, I, unofficially, deem as the most expensive ever - yes, I learnt from my own experience), advances not only in technology which unreservedly are now practiced in Champagne as a given (the likes of giro palettes, and more importantly the invention of puppitres which was no miracle but an act of genius), the resilience of the spirit of the champenois people (both the wars and Champagne was right in the centre of it all as well as the Champagne revolt), their adaptability and zeal has always shaken off the horrors of the past to persevere to make the best drink, or more simply to make Champagne, the science which combined with the intuitive knowledge accrued over the 200 years, the trends which has gone and some have stayed and, perhaps, some are returning. And that is not all!
The luck of the 90s and the success of the naughties. The stock in the cellars takes usually 3-6 to deplete, and in contemporary times that is a long long long time (just think how many new phones with new cameras were released in 3-6 years, and how many system updates we faced - the frustrations!)
It is true that the global warming has an impact to an extent and it is very likely that we will be experiencing considerably more and more warmer years and bigger, perhaps more stressed vintages, but we mustn't overlooked that Champagne is still the most northern wine region of France and snow, hale, frosts, storms are very normal in that part of the world and that's were luck comes to play its most important part. Although validated by intuition and now scientific records, plus the creativity and adaptability of the people that make it, the wine of Champagne is now at its absolute best. And it looks like it is going to be for another decade. And then?
and then.... re-read this article and engage your brain, because to enjoy Champagne you need brain, not a phone app.
* I said 'second' in reference to The Golden Age, although in my time I am convinced that that is my first, but historically the first Golden Age from my perspective would be the beginning of the 20th century - belle epoque, Maxim's, Perrier Jouet, Pommery, Alfons Mucha, the roaring 20's and many other names and phrases synonymous with that period. I did not live then, so I can't really pass a valid judgement, but I am happy to instill a healthy doubt to my point anyway.
THINK, DRINK, BELIEVE CHAMPAGNE!
Champagne needs luck, though it can't rely on it, to be so unbelievably good, hidden behind the curtain of enigma.
Champagne as we know it, is not an old age thing, it is fairly new in the world of wine. But I am not here to address the past but to look into to the future.
What many of us don't realise that we do live in, perhaps the second*, Golden Age of Champagne. Champagne now combines not only the viticultural expertise of around 200 hundred years of trial and error (method of learning, I, unofficially, deem as the most expensive ever - yes, I learnt from my own experience), advances not only in technology which unreservedly are now practiced in Champagne as a given (the likes of giro palettes, and more importantly the invention of puppitres which was no miracle but an act of genius), the resilience of the spirit of the champenois people (both the wars and Champagne was right in the centre of it all as well as the Champagne revolt), their adaptability and zeal has always shaken off the horrors of the past to persevere to make the best drink, or more simply to make Champagne, the science which combined with the intuitive knowledge accrued over the 200 years, the trends which has gone and some have stayed and, perhaps, some are returning. And that is not all!
The luck of the 90s and the success of the naughties. The stock in the cellars takes usually 3-6 to deplete, and in contemporary times that is a long long long time (just think how many new phones with new cameras were released in 3-6 years, and how many system updates we faced - the frustrations!)
It is true that the global warming has an impact to an extent and it is very likely that we will be experiencing considerably more and more warmer years and bigger, perhaps more stressed vintages, but we mustn't overlooked that Champagne is still the most northern wine region of France and snow, hale, frosts, storms are very normal in that part of the world and that's were luck comes to play its most important part. Although validated by intuition and now scientific records, plus the creativity and adaptability of the people that make it, the wine of Champagne is now at its absolute best. And it looks like it is going to be for another decade. And then?
and then.... re-read this article and engage your brain, because to enjoy Champagne you need brain, not a phone app.
* I said 'second' in reference to The Golden Age, although in my time I am convinced that that is my first, but historically the first Golden Age from my perspective would be the beginning of the 20th century - belle epoque, Maxim's, Perrier Jouet, Pommery, Alfons Mucha, the roaring 20's and many other names and phrases synonymous with that period. I did not live then, so I can't really pass a valid judgement, but I am happy to instill a healthy doubt to my point anyway.
THINK, DRINK, BELIEVE CHAMPAGNE!
Sunday, 13 March 2016
BOLLINGER - COTEAUX CHAMPENOIS - LA COTE AUX ENFANTS 2009
Yes this is Bollinger. In a way, again! But not again the usual way.
Red wine, Pinot Noir, that makes up a tiny proportion of the blend for La Grande Annee Rose. It is also released in its still expression as the wine does stand out.
For years I thought, that the essence or, if you would have it, Le Perfume, the essence, of Bollinger was its Vielles Vignes Francaise, but I wasn't willing to accept that. Somehow, I just wasn't ready or comfortable to make the comparison and the declaration.
Bollinger is one of the few houses that are horizontally consistent in style. Laurent-Perrier being another one, just for comparisons. By that I mean, that certain characteristics of its wines are always manifest in its entire range of wines with, of course, some variable in intensity. With Bollinger, La Grande Annee Rose had always thrown me off course.
So in a nutshell, the viticultural expertise and the practices of Bollinger, its vines express what I have always been saying best manifest the style of Bollinger, and that is plums. This tipple however encompasses and is the basis of Bollinger's every fizz's variable intensity. From plums to prunes, to coffee. Their red Pinot Noir is rich, big, bold, elegant and tastes and smells of backed plums on a thick crust sourdough base pastry.
Red wine, Pinot Noir, that makes up a tiny proportion of the blend for La Grande Annee Rose. It is also released in its still expression as the wine does stand out.
For years I thought, that the essence or, if you would have it, Le Perfume, the essence, of Bollinger was its Vielles Vignes Francaise, but I wasn't willing to accept that. Somehow, I just wasn't ready or comfortable to make the comparison and the declaration.
Bollinger is one of the few houses that are horizontally consistent in style. Laurent-Perrier being another one, just for comparisons. By that I mean, that certain characteristics of its wines are always manifest in its entire range of wines with, of course, some variable in intensity. With Bollinger, La Grande Annee Rose had always thrown me off course.
So in a nutshell, the viticultural expertise and the practices of Bollinger, its vines express what I have always been saying best manifest the style of Bollinger, and that is plums. This tipple however encompasses and is the basis of Bollinger's every fizz's variable intensity. From plums to prunes, to coffee. Their red Pinot Noir is rich, big, bold, elegant and tastes and smells of backed plums on a thick crust sourdough base pastry.
BOLLINGER LA GRANDE ANNEE 2005
At last I finally managed to taste this tipple! It had been a very long time since I had Bollinger, and if it weren't for my latest trip to Champagne the likelihood and the chance to taste or drink it on my horizon would have been very slim; not improbable though.
I realised though, that I had been very lucky! To have tasted the likes of 1990, 1995, 1996 as my first experiences of Bollinger and of Champagne, on reflection I understand that the bar had been set extremely high and so many grand and great and exquisite Champagnes had paled in comparison. Worse, and to add, was, that at the time, fortune smiled at me brilliantly with La Grande Annee having little competition and whatever there was, rang the loud bells of the likes of Cristal, Krug Grand Cuvee, Dom Perignon, La Grande Dame.
There and then, I was right at the beginning of the new millennium and more interestingly at the rebirth of Champagne and at the rebirth of Bollinger's vintage wine from mere vintage to a cuvee de prestige. And what better harvests to mark this transition?
When at Bollinger, the grand daughter of Charles Heidsieck with a sigh commented on 1996 La Grande Annee as 'the pact between God and Bollinger'. I don't disagree.
After the 1997 vintage release, doubts have started creaping up and I had longed for the experience of 96, 95, 90 of which the most memorable was that of 95 but I was aware that in terms of vintages my luck was running ashore. The new millennium was dawning and with it so was the global warming along with new socio-cultural trends which, as I later found out, contributed to some fundamental shifts in Champagne.
I do need to reflect on my experiences of 02, 03, 04 in order to offer some justification.
In one of my previous entries, I mentioned the comparisons of those harvests on the backdrop of previously tasted vintages from the 90s. I must add the almost-forgotten harvest of 1992, not purely for the record but this vintage has been surprisingly important for the naughties than the sensational 95, 90, 96.
And the 92, was the expression of Bollinger's highest low; exceptional style, ok harvest, exceptional wine but nothing divine.
And those are the words that best describe 2005.
When I tasted 02, 04, 03, 05 my reluctant but acute disappointment had something to say. I thought, 'Something isn't right here', and my doubts were confirmed when I found out that La Grande Annee had been subjected to malolactic fermentation which made the wines rounder and slightly creamier.
I would be both unfair and unjust, if I continued to rant on with my disappointment. La Grande Annee as a wine is a style that charms many, it consumes other peoples' souls like no other Champagne does, there is something intrinsically visceral to it that binds human souls to it in an inexplicable way. Perhaps it is the viticultural androgyny that the wine manifest, being at once a fizz, and a red wine of incomporable character, depth, elegance and style and it is no wonder that in Champagne, Bollinger is one of the most respected brands.
And I don't need address again the effects of the word: BOLLINGER.
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