Consolidated "Champagne - Questions/Suggestions/Recommendations" thread
May 29, 2008, 11:09 am
#182
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Is it me or is Jacquart champagne revolting?
I've drunk a variety of Champagnes in BC and FC but the one I've found most revolting is Jacquard. First came across it last year as that's what was served in lounges and short-haul BC on AF (it's the normal long-haul BC offering too but fortunately there was a Bollinger promotion early last year). Seems it's also what LH is offering in long-haul BC. Is it my personal taste or do others concur?
Last edited by YVR Cockroach; May 29, 2008 at 1:18 pm
May 29, 2008, 11:12 am
#183
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I'll say it's you. I've had no issues with that particular brand.
May 29, 2008, 12:01 pm
#184
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i think it is quite decent. it is considered to be equivalent to all the mass produced mid priced labels. made form the same batches of grapes as all the rest. if NV, perhaps you got some that was quite old.
May 29, 2008, 1:17 pm
#185
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I find it a bit more sour and tart (didn't give it a critical taste) than I like, and this was from at least 3 separate flights (and hopefully bottles!) and at least 1 tasting on the ground. I presume it's the lowest-priced in the line (LH serves the Brut Mosaique).
May 29, 2008, 3:11 pm
#186
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sounds like very little dossage, and no yeastie taste. could be trying to make a very dry with not enough guts to follow through. is a coop wine, do not know how much variation in the label.
May 30, 2008, 4:38 pm
#187
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I have come across wine in batches (low end of an Aussie label) where there were said to be 4 different batches and taste varied greatly among the 4 batches.
May 30, 2008, 10:40 pm
#188
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I have no problem with it; IMHO, it is better than the Pommery currently served on BA in CE and its dreadful Monopole predecessor.
May 31, 2008, 6:30 am
#189
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usually it is the other way around. most low end wines are finished/blended/ etc in a very large container. most high end wines come from smaller barrels to bottle. many of the first and second labels are decided by tasting the individual barrels and grading as such. remember being at Château Prieuré-Lichine once and asked why the chalk X's on some of the barrels. those were the ones adjudged to be second label.
May 31, 2008, 9:31 am
#190
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usually it is the other way around. most low end wines are finished/blended/ etc in a very large container. most high end wines come from smaller barrels to bottle. many of the first and second labels are decided by tasting the individual barrels and grading as such. remember being at Château Prieuré-Lichine once and asked why the chalk X's on some of the barrels. those were the ones adjudged to be second label.
Jun 5, 2008, 7:05 am
#191
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Nov 22, 2008, 11:57 am
#192
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Need suggestions for a champagne stopper
Can anybody suggest a good champagne stopper? Being single, I'd be hard pressed to drink a bottle of champagne in one night. Yeah, yeah, I know that's not an excuse for some FT'ers 
But are there good ones, bad ones, or will just any $5 one work?
But are there good ones, bad ones, or will just any $5 one work?
Nov 22, 2008, 3:33 pm
#193
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you cannot vacuvan(trademark). all you can do is cram a cork in it. you can cram a vacuvan cork in it, but cannot pump it down.
i had some device that would allow me to pump air into the bottle, which kept the bubbles, but ruined the wine.
if there is such a thing that would seal, then replace the air with nitrogen, that would be best, but i am not famaliar with such a device for home use.
i had some device that would allow me to pump air into the bottle, which kept the bubbles, but ruined the wine.
if there is such a thing that would seal, then replace the air with nitrogen, that would be best, but i am not famaliar with such a device for home use.
Nov 23, 2008, 5:08 am
#194
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I have a standard one for about 5 EUR, which really makes a good job.