tag:blogger.com,1999:blog-3799854524070158890.post9006930125468890678..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Non-Dosage ChampagneBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3799854524070158890.post-5500506551410499252008-07-30T12:40:00.000-04:002008-07-30T12:40:00.000-04:00How interesting to seek out non (or lower) dosage ...How interesting to seek out non (or lower) dosage champagnes.<BR/>Just wanted to add that a non dosage champagne must be naturally richer (so that it does not need extra sugar to balance the acidity).<BR/>That can come from harvesting riper grapes, non-filtration and keeping the wine 'sur latte', as David explained, for longer periods of time. <BR/>A grower like Egly Ouriet is moving towards longer time on lees and no filtration that allows him to have very low dosage.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-36875982074462987422008-01-25T20:15:00.000-05:002008-01-25T20:15:00.000-05:00Sorry to disappoint you Neil, but I do like the La...Sorry to disappoint you Neil, but I do like the Laurent-Perrier NV on occasion...Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-36195520707160315472008-01-25T15:00:00.000-05:002008-01-25T15:00:00.000-05:00hi paul - i've seen that wine, but not tasted it. ...hi paul - i've seen that wine, but not tasted it. i have not had a good experience with this brand (or any of the LVMH wines). thanks for pointing this out though. so...do you like this wine, are you recommending it? i'm always open to tasting something.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-5941888878077963602008-01-25T14:07:00.000-05:002008-01-25T14:07:00.000-05:00Laurent-Perrier makes a non-dosage Champagne calle...Laurent-Perrier makes a non-dosage Champagne called Ultra Brut. Believe it or not, it actually doesn't taste quite as dry as their regular Brut. The difference is the acidity. Because the Ultra Brut starts off with lower acidity, it doesn't need the addition of sugar to balance it out.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-32460567910145498092008-01-22T22:23:00.000-05:002008-01-22T22:23:00.000-05:00Hi Neil - I meant "master" in quotations...12 year...Hi Neil - I meant "master" in quotations...12 years would be far too long...:)Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-12107508225521828162008-01-20T10:20:00.000-05:002008-01-20T10:20:00.000-05:00thanks for adding that David. chemistry is so weir...thanks for adding that David. chemistry is so weird - why would the breakdown happen only if the bottle is inverted...appreciate these clarification, thanks again.<BR/><BR/>that's nice to say joe. so i guess you mean that you'll get to champs in like 12 years?<BR/><BR/>that's the one i want to taste next Jack. i hear its like drinking the ocean, but in a good way. what did you find?Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-71143054924654952612008-01-19T02:30:00.000-05:002008-01-19T02:30:00.000-05:00What about Non-Dosage Franciacorta?Oh, we had this...What about Non-Dosage Franciacorta?<BR/><BR/><BR/>Oh, we had this "Larmandier-Bernier Terre de Vertus" three weeks ago, our first bottle from this biodynamic producer. Quite good!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-49894399595404888112008-01-19T00:09:00.000-05:002008-01-19T00:09:00.000-05:00Always a learning experience, thanks Neil. I buy c...Always a learning experience, thanks Neil. I buy champs so rarely I never read the label - 2/3 of the time it is a gift, further reinforcing my stupidity. A project after I "master" German Riesling...Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-74708581910704344842008-01-18T14:35:00.000-05:002008-01-18T14:35:00.000-05:00A worthy project, Neil. Thanks for the notes. I'...A worthy project, Neil. Thanks for the notes. I've never gone out of my way to seek out non-dosage Champagnes. I have recently enjoyed the Extra Brut (another synonym) Reserve NV from Bereche et Fils.<BR/><BR/>One nit to pick with your synopsis of the Champagne method. The bulk of aging/cellaring for Champagne occurs "sur latte" (bottles laying horizontally) prior to remuage and then again after remuage but prior to disgorgement, a period during which the bottles are stored "a point" (in a completely inverted position). Autolysis, the enzymatic breakdown of yeast cells, occurs during these periods (particularly the latter) giving Champs much of their unique character.<BR/><BR/>The usually shorter cellaring period following disgorgement is meant to allow time for the liqueur d'expedition and any dosage to integrate with the wine.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.com