God, there’s really is nothing like aged champagne. A weekend without any plans calls for champagne, caviar, and takeout.
Was pretty worried when I first opened this, as it tasted just a little bit “off,” but that only lasted for about 5 minutes as it shuck off the bottle funk from sitting for 28 years. Surprised by the nose, as I get a lot more apple than I expected with some caramel undertones. Gentle bubbles, as expected, but definitely still present. Surprised by how much acidity this thing has left, and it has lots more apple on the palate with some toastiness and nutty flavors that have developed with time. Overall just a really special wine and it has made an otherwise quiet night spectacular.
Paired with caviar on top of some wonderful homemade blinis, I have transcended.
by TheEconomy97
3 Comments
It’s important to my girlfriend that you all know that she made the blinis.
I have a 1996. Would you recommend drinking it now or waiting a couple more years?
I wanna see a Dom v Krug fight on here