Wine Glasses and Champagne

Warning: I am about to write about an expensive wine glass, and I will suggest to you that it is the best of its type, and worth the money. And furthermore, that if you pay good money for good wine, you should buy this glass if you have not already.

Why the warning? A lot of folks think that wine glasses don't matter, and that appreciating good glasses is snobbery or snake medicine. These people are wrong - there's no other way to say it. It's not entirely their fault, though. There is an unfortunate snobby culture that has been part of the modern history of wine appreciation and people might mistake the idea that some glasses are better than others with the false notion that you must use a certain glass to drink wine correctly. This is obviously not true. We have all had memorable experiences drinking wine out of bad wine glasses. It is not necessary to have the best glasses in order to enjoy a wine.

That said, some glasses really are better than others. A good Burgundy glass, for example, allows a good Burgundy wine to show more of what makes it a good Burgundy wine. If you drink a wine out of different glasses, the wine will show best in one of those glasses - there is a difference. And I'm not suggesting this in a snobby way - there is no "right" way to drink wine, and you should do whatever makes you happy. But there is something to this, this glassware thing. If you are someone who will spend $75 on a bottle of Champagne, for example, you might consider experimenting with different glasses. You might find that the wines you care about actually show better, given certain glasses.

There are few instances in which I feel that I know which glasses are best. Here is one instance: Champagne shows best out of Riedel Sommelier Series Vintage Champagne glasses. In the above photo the Riedel Champagne glass is on the left. It is a flute, basically, and this is not the fashionable way to drink Champagne these days. People like to drink Champagne from wider bottomed glasses like the Zalto (the middle glass in the above photo), or even from a Burgundy bowl. To me, the flute is the riskiest way to drink Champagne. Bad flutes (which to me are most flutes) restrict the aromas and flavors. But this is no ordinary flute. It is wider everywhere, and widens even more above the glass's halfway point. I cannot say that I understand the science here, but I appreciate the results.

This is not my discovery, by the way, Peter Liem first told me about this. The photo above was taken at his house in December as we drank 2002 René Geoffroy Cuveé Volupté out of three different glasses. I went in with an open mind and there was no mistaking it. The aromas were more focused in the Riedel glass and yet still expansive and complex, and it just moved onto the palate better, feeling more balanced. I had tried drinking Champagne out of this glass before, but after this experiment I literally refused to open a bottle until I bought a set of these glasses for myself. This, my friends, is an expensive proposition - they are about $75 a stem. But I own some decent Champagne, and the value this glass adds to the experience of drinking Champagne makes the glass worth more than its dollar value.

The first Champagne I drank from my new glasses was the 2008 Marie-Noëlle Ledru Rosé de Saignée. It's not a wine that emphasizes fruit, instead feeling very mineral and earthy. In the Riedel glass the wine's subtle fruit flavors mingled with the more intense minerality, and the wine showed perfect balance.

Since then I've used these glasses quite a few times and always with great results. It makes sense to me that wines based on Chardonnay would show beautifully from this glass. I've tried several times now and the pinnacle for me was this:

The 2002 Pierre Peters Blanc de Blancs Les Chétillons is a stunning wine, and in this glass the aromas were positively regal and flowing. Incisive chalk, green tea, and floral aromas, just beautiful and complex aromatically, and very finely detailed on the palate, which builds in complexity through the finish. Amazing wine, and although I did no empirical testing, it's hard to imagine a wine glass that would be a better medium through which to experience this Champagne. 

What about Champagne made from red grapes - would a Pinot Noir based Champagne also show as well? From what I've seen, the answer is emphatically yes. It's not about displaying the fruitiness of one kind of grape. What makes this glass special is the way it amplifies detail of aroma and flavor while facilitating balance, and this is not grape-specific.

Not long ago a few friends and I cracked a bottle of 2008 Marie-Noëlle Ledru Blanc de Noirs Cuvée Goulté, you know, just to see where it is. Although young and tightly wound, in this glass the wine's bright and energetic fruit shows through brilliantly, as does the vibrantly chalky floor on which everything rests. The next day I poured a small bit into a Burgundy bowl and a Zalto universal and in both cases, the aromas were more diffuse and the overall experience less pleasing.

The other night, on Peter's birthday, (and because of his generosity - he gave us this gift, on his birthday) I had the opportunity to drink a very special wine.

This is one of Selosse's single vineyard Champages. It comes from the village of Aÿ, from a vineyard called La Côte Faron. Selosse began the mini-solera for this wine in 1994 - there are wines that are19 year old in the blend! Until recently this wine was called Contraste, but Selosse has been releasing a series of single vineyard wines in the past few years and this one is among them, its name now La Côte Faron. The wine is gorgeous and there are many fascinating things about it. One thing I was conscious of as we drank it (over 4 hours) was glassware. We drank it out of the Riedel glass. But this wine is made entirely of Pinot Noir, and is composed of wines from vintages 1994 - 2003 (the current release includes some 2004 I believe - this one was released a few years ago). Would the inherent complexity, the aromatic expansiveness be compromised in the flute-shaped glass?

No, as it turns out. I didn't try the wine from a Burgundy bowl, but drinking it out of the Riedel glass was enough. The wine, especially after a couple hours open, showed incredible breadth, complexity, and detail, but in this glass was also entirely chiseled in its focus.

Here is a wine that I love, but have yet to drink out of the Riedel glass. Éric Rodez Cuvée des Crayères is a wine that comes entirely from Ambonnay, but it is not a Blanc de Noirs. It is a blend of a little more than half Pinot Noir and the rest Chardonnay, and it is a blend of several vintages - in this case the base wine is 2008 and there are reserve wines from 2007 back to 2002 in there. In this way it is reminiscent of the Selosse wine - the wine has an intrinsic complexity due to the high proportion of reserve wines. Okay, it's not Selosse, but it's not trying to be. And it is $55 compared with the $400 you'd spend on La Côte Faron if you could locate a bottle in the US. I look forward to seeing what this wine is like in the Riedel glass - maybe some experimentation with other glasses is in order. 

Memorable Pairings of 2011

Well, of the last few months anyway. There have been a few truly memorable drinks and eats in the past months that I never found a way to write about here. So I'll compile them in a best-of-the-unposted list from the last part of 2011.

I was in Jerez in October, and one night I had dinner at La Carbona with Peter Liem and Eduardo Ojeda, the cellar master at La Guita and Valdespino. Eduardo brought several ridiculous bottles to this dinner, one of which was a bottle of La Guita Manzanilla Pasada...but from the mid 1970's! That's right, a Manzanilla Pasada that had spent the past 40 years in bottle. I'm telling you, the idea that Fino wines cannot age is simply wrong. When they are well made and stored properly they can be wonderful. This wine was stunning in its complexity, and also in its freshness.

We drank it with a perfectly grilled bone-in strip steak (I think that's the cut, anyway - you butchers out there can correct me based on the photo if need be). This steak would fare well against anything served at steak temples in NYC - seriously. And La Carbona is by not even a steakhouse. The pairing was fantastic - the umami depth of the wine complimented the meat and the freshness of the wine enlivened and cleansed the palate. An experience I must repeat at some point.

And more Sherry...Joe Salamone was also in Jerez in October, and he returned with a very fine bottle that as of now is unavailable in the States, a special Palo Cortado from Gutierrez Colosía, the very fine producer in El Puerto de Santa María. The average age of these wines is at least 40 years and the wine is a complexly concentrated elegant thing of finesse and beauty.

We drank this wine with home-cooking style Japanese food. It was great with everything, but drinking it with these fried oysters with miso and seaweed was among the most thrilling and delicious pairings I experienced all year. Savory briny sweet complex harmony.

I ate dinner with a few friends at Prune in the fall, and one of them drove in from Rhode Island with several absurd bottles in tow, one of which was the 1972 Leroy Gevrey-Chambertin 1er Cru Lavaut St Jacques. The wine was closed down hard at first, not so unusual for a wine that's been under cork for the past 40 years. But it opened up and showed beautifully, with savory earthy tones and even a bit of very gently stewed fruit. Such a great treat, to be able to drink a majestic old wine like this. We ate all sorts of good things at Prune, and I am not sure, but I think we drank this wine with lamb sausages and all of us were swooning.

Peter generously brought a bottle of Selosse Champagne from France for my birthday in the fall. It is a new release called La Bout du Clos, a wine made entirely from that same vineyard in Ambonnay, from the 2004 vintage. This wine was a bit more quiet than other bottles of Selosse that I've experienced, the oxidative streak not as strong, the supple fruit and saline minerality of the wine doing the talking. It was a special treat.

Peter made a lovely dish of Champignon mushrooms and daikon radish simmered in dashi to go with it - a perfect harmony of savory flavors and aromas. And a concrete reminder, if we needed one, that Champagne is a great table wine.

Why, on Christmas eve my friend Dan Melia opened an absolutely gorgeous bottle of 2006 Marie-Noëlle Ledru Saignée Rosé, and we drank it with excellent grilled cheese sandwiches and various pickles. An unusual pairing, maybe, but Champagne is great with fried food, and the pickles didn't intrude at all. Ledru's Saignée is so very vinous, it's like drinking red wine that happens to have a few bubbles. The wine unfolded slowly and gracefully and was best right as it vanished, a compelling merging of fruit and mineral concentration with textural finesse and grace. Note to self: buy everything Marie-Noëlle Ledru makes before she stops making Champagne.

I've never had Violane before, the sans-soufre cuvée by Benoît Lahaye. This bottle comes entirely from 2008 and is a blend of equal parts Pinot Noir and Chardonnay. I love Lahaye's wines, I love their clarity and focus, their delicate yet powerful expression of Pinot Noir from Bouzy. I loved this wine too, although it is definitely different from the other Lahaye wines I've had. First of all, there is no sulfur, and the wine shows an oxidative undertone that frankly reminded me of some of the Selosse wines I've had (yes, the wine is that good). There is an intense concentration of fruit aroma and flavor and the finish never really ends. We drank this wine on its own, and it was a wonderful pairing. I am drinking the dregs on day two as I write this, and gnawing on a piece of country wheat bread, and it is good.

I haven't had a wine from Santorini in over a year now, as after an initial love affair, I had a group of wines that showed too much sulfur and not enough deliciousness, and I kind of retreated. Not sure what I will do now, after this wine. Peter and I were trying to decide what to drink the other night with a dinner of breaded and fried veal cutlets, cauliflower with cumin, king oyster mushrooms, and garlicky greens. He saw a bottle of 2007 Sigalas Barrel Fermented Assyrtiko in my wine fridge and asked that we open it. I would never have picked that wine, and wow, was it a great pairing.

We decanted the wine about two hours before drinking it, and it was fantastic. The aromas were clear and fresh, vibrant. The wine has a unique aromatic profile, and now that it is maturing, it is articulate and detailed. For me the primary aroma is pumice - the volcanic rock. There is citrus fruit too, something floral, a Burgundian barrel-influenced sweetness, and all infused with this lovely slightly smoky savory-ness. Great freshness and acidity on the palate, balanced, and expressive. Simply delicious wine, and seems like its only beginning to grow into itself. The wine went so well with the veal cutlets, which I topped with a little deglaze of butter, lemon and chopped salted capers. It worked with the earthy cumin notes of the cauliflower and the savour of the mushrooms too. It was surprising to me how this wine offered enough richness to pair with everything on the plate, but also the brightness and refreshment to balance the meal.

This last one reminds me, as a new year approaches, of the value of being open minded, of welcoming new experiences, of being informed by and considerate of what I've learned to be true, but also of wanting to be wrong about things - of learning continuously. I hope that your 2011 ends in a lovely way, and that our 2012 is filled with happiness and learning and many exciting new pairings.

Some of my Favorite Champagnes with Fried Food...Who Knew?

Apparently a lot of people know about this combination, this antithetical pairing of delicately nuanced Champagne with the greasy heavy fist of fried food. I remember reading Peter's post about this a while back, and thinking, "Hmmm, I'd sooner take a bottle of Champagne to drink at a monster truck rally." But as with so very many other things, my friends, I was wrong. Champagne and fried food do somehow go together very well. And fried food, when well made, doesn't even overpower the wine.

I recently happened to have the opportunity to drink several absolutely excellent Champagnes with skillfully fried food, with delicious results. At a dinner put on by Charlie Woods of Bonhomie Wine Imports, we ate large plates of fried oysters with aioli. They were plump and briny, encased in some sort of lightly seasoned cornmeal mixture, and carefully deep fried. I say carefully, because careless deep frying results in greasy food, over or undercooked food, or food that tastes more of the fryer than of itself. These oysters were pretty perfect. There were several Champagnes on the table, as Bonhomie brings in a small but wonderful group of Champagnes, wines that you should unhesitatingly seek out if you enjoy Champagne.

With the oysters I drank a relatively unknown but incredibly delicious and interesting wine, the 2004 Michel Loriot Pinot Meunier Vieilles Vignes Brut, $75. According to ChampagneGuide.net, Loriot's estate is located in Festigny, a village in the quiet (read: backwater) Flagot Valley, at the western edge of wine production in the Marne Valley. Meunier does very well in this part of the Marne, and Michel Loriot makes several Meunier-based wines. From what I've tasted, this one is the most special, from vines that are over 40 years old. I absolutely love this wine, with its great intensity of flavor, its sharp focus and balance, and its harmonious expression. It doesn't feel like Meunier - it has not the slightest hint of rusticity, none of that roundness, the cashew-inflected fruit. Not that those things are bad, but this wine is a unique expression of Meunier, and it was fantastic with fried oysters. Loriot's wines are not so easy to find, and this one particularly rare. If you want to try it, Astor Wines has it on the shelves right now, and I hear that a few other shops are considering carrying it - in a few weeks try Uva or Slope Cellars in Brooklyn. It's distributed by David Bowler, so you can always check there.

At the same dinner we drank several wines by Marie-Noëlle Ledru, one of my favorite producers in Champagne. The whole lineup here is great, one wine better than the next. The non-vintage Extra-Brut we drank was based on wines from 2007 and 2006, but because of the ripe richness of the wine, I guessed it was based on 2008. In any case, it's delicious, zesty and fresh, perfectly balanced, and with surprising intensity. Ledru's top wine, the 2006 Cuvée du Goulté (best of the best) of Ambonnay, was constricted and tight on this evening, as might be expected in its youth. Still, its character and class show through clearly, and it will be great in time. My favorite on this night was the 2002 Brut Nature with its beautiful red fruit that really lasts in the nostrils, its vibrancy and clarity. It also happened to be wonderful with french fries. Ledru's wines have become easier to find, as word is out - these are some of the finest, and also the least expensive (!) wines from Ambonnay. You should try one if you haven't already, and all of the usual suspects in NYC carry them.

At lunch one recent day, also with fried oysters, we drank a beautiful bottle of NV Benoît Lahaye Grand Cru Brut Nature, $45, Jeffrey Alpert Selections. Peter Liem put it bluntly: "Lahaye is now the best producer in Bouzy, and in 10 years everyone will know that he is an absolute superstar." I have yet to encounter the Lahaye wine that I don't love. This wine is based on 2008, and it's vibrant and graceful, very pure and fresh. That it is Brut Nature is almost beside the point - it is perfectly ripe and balanced - it just happens not to be dosed. Lahaye's wines, sadly, are almost impossible to find. Joe Salamone at Crush has been stocking them for a while now though, so you might try there if you're looking. I hope that these wines become more readily available, and that the whole lineup makes it to the States, not only the non-vintage wines. The NV Brut Nature, by the way, was great with fried oysters, which brought out the wine's salinity and mineral undertones.

Champagne News

This time of year there are a load of trade tastings, and even if like me, you only go to a few of them, you hear things. Some Champagne news to share with you, some of it I can directly confirm, some rumor:

Frank Pascal's wines are now available in the United States. The Dressner team (now distributed in NY by David Bowler) is importing the entire lineup, and let me tell you - this is exciting news.

Isabelle and Franck Pascal, and their name tags.

Vineyard work is thoughtful and very conscientious, and fully converted to biodynamic farming since 2002. The estate is located in the village of Baslieux-sur-Châtillon, in the part of the Marne Valley where Meunier does very well in the heavy clay soils. I cannot say that I have sufficient experience drinking these wines in order to give you a detailed summary, but I can tell you that they are clean and pure and extremely well made wines, wines that showcase the potential of Meunier when it is done right - dark fruit, expansive and broad, earthy. And in Pascal's hands these wines achieve a freshness and ripeness that allows the dosage to be quite low, and the wines still feel perfectly balanced.

The "entry level" wine is called Sagessse Brut Nature. It is almost a Blanc de Noirs - 57% Meunier, 38% Pinot, and 5% Chardonnay. The current release is based on the lovely 2006 vintage, and it feels substantial and ripe, and entirely under control, very fresh. At about $60 it is a bit more expensive than some entry level wines, but it is a very high quality wine that will delight the red grape Champagne lovers out there.

Cuvée Tolérance Brut Rosé is a truly lovely rosé of Champagne, the first Pascal wine that I tried. This wine is Sagesse but with the addition of Pascal's red still wine. It is absolutely delicious, and it doesn't smell or taste anything like Sagesse - as Franck Pascal said, " The addition of still red wine really changes the character of Sagesse." At about $65, this is a very good value in rosé. There are a few vintage wines and I cannot talk intelligently about them because I've had them only at tastings. My favorite so far is the exquisite 2004 Quinte Essence Brut, made of 60% Pinot, 25% Meunier, and 15% Chardonnay from vineyards in Belval-sous-Châtillon (if I understood correctly). All of the wines were very good, but this one stood out to me because of its precision and harmony, the elegance amidst the intensity of its flavors. At about $85 we're into vintage Champagne expensive territory, but here you're definitely getting your money's worth, in my opinion.

And I must mention the fact that team Dressner has wisely decided to bring in the still red wine, the Franck Pascal Coteaux Champenois Confiance. There won't be much of it and it will cost something like $70 a bottle. But Coteaux Champenois can be as beautifully perfumed, elegant, and hauntingly delicious as a lot of expensive Burgundy wine. If you think of this as a 1er Cru from a great producer, then $70 is not very expensive at all. There hasn't been a lot of Coteaux Champenois on the market and I'm very happy that there will now be this one. I've only tasted it, but I liked it very much. This release is mostly from the fantastic 2008 vintage, the balance is 2007. There is such brightness and energy, highly perfumed black currant and blackberry fruit, the texture is rich with the pulp of tiny berries, and the pungent mineral finish really lingers.

Other Champagne news:

--The Dressner team is now bringing in the interesting and delicious Champagnes of Francis Boulard. I think these are great wines and hopefully they will be easier to find on retail shelves now. They are very reasonably priced too.

--I hear that Marie-Noëlle Ledru's fantastic Coteaux Champenois will soon be available in New York. Charlie Woods who created Bonhomie Wine Selections tells me that he is bringing in 3 cases of the 2004 vintage sometime this year.

That's right...3 cases. 36 bottles of this wine will be available in New York. He says that the restaurant Corton has dibs on an entire case, but that the remaining 24 bottles will be allocated as widely as possible. My friends, this is a wine that you must find and purchase if you are even a little bit interested in Pinot Noir or Coteaux Champenois. Ask your favorite shop to buy the wine, and I hope you can get a bottle. I think I have dibs on one, and if I don't, I sincerely advise Charlie, his family, friends, and acquaintances to watch their step around me.

--I hear that Gatinois' Coteaux Champenois is now going to be available through Polaner. I've never tasted it and I don't know the price, but this producer has some of the most prime plots in Grand Cru Aÿ, and their Champagnes are so good, why shouldn't the still wine be great? Again, it's cool that we consumers will have the opportunity to try more still red wine from Champagne, a style of wine that I honestly think will interest many a Burgundy lover.

Champagne - Some Last Tidbits

Some odds and ends to wrap up my recent trip to Champagne:

First of all, I was wrong when I said that Peter Liem hasn't yet written about single-vineyard wines in Champagne. He wrote an article that appeared in the San Fransisco Chronicle a few years back, and like everything he writes, it's worth reading.

And speaking of Peter...he was a great host. Our first night in Dizy, after a day of driving from Paris and through the Marne to visit a couple of growers, Peter whipped up quite a dinner. He likes to cook Japanese food and we ate simmered Sea Bream, age-dashi tofu, bok choy and mushrooms, miso soup with enoki mushrooms, pickles, and rice that he prepared in a clay pot.

And we drank a delicious bottle of 1999 Marie-Noëlle Ledru Brut, and then an absurdly good bottle of 1976 Diebolt-Vallois Blanc de Blancs. Amazing wine - must age more Champagne.

We also drank a fair bit of Brandy de Jerez, including the rich and concentrated Equipo Navazos La Bota de Brandy Nº 13 and the deeply satisfying Gutierrez Colosía Brandy de Jerez Juan Sebastián Elcano Solera Gran Riserva.

Peter and I drank lots of other interesting things in the late evenings, including a pair of rare Amaro that are not imported to the US. With each sip I could feel the growing outrage and resentment from my friend, the writer of the Amari file.

I got a kick out of the lunch that Alexandre Chartogne served after tasting through his wines. The terrine with the aspic ring around it was good - pork head on top, a strip of blood sausage in the middle, and other parts on the bottom. But the one that looks like a loaf of bread, the terrine with fois gras and pastry around it, that one was truly memorable. A glass jar of fois gras too, in case we wanted to sample it without the bothersome pastry around it. There was cheese too. There were no vegetables. Everything was delicious, but I hope that his diet is typically more varied. I was assured that it isn't.

I had my first taste of Bordier butter. And I got to eat it several times, actually. With sea salt, with seaweed, and plain unsalted - each one a special treat with layers of flavor and texture that I didn't know could exist in butter. It reminded me of how simple things are usually not as simple as we think they are.
I listened to Charles Philipponnat talk for a while, and he is as knowledgeable as they come. Friendly and charming, too.

I drank more Georges Laval wine in one sitting than I am likely to in the next few years.

Including his great 2009 Coteaux Champenois, from the tank.

I walked by the old vertical press at Champagne Pierre Peters. It's no longer in use, but it is a beautiful thing.

I stood mid-slope in the Clos des Goisses and looked down at the village of Mareuil-sur-Aÿ.

It was an amazing and unforgettable trip, but beyond the wine and the food and everything else, the best part was that I got to spend so much time with my good friend.

Visiting Champagne Marie-Noëlle Ledru in Ambonnay

It was 5 pm and getting dark, and it was raining when we parked in front of Marie-Noëlle Ledru's house in Ambonnay.

We had already made two visits that day and honestly, I was looking forward to relaxing, eating dinner, drinking some wine. Tired, cold, and standing in the rain, we still couldn't help but stop to admire her simple and lovely house.

The walls are made of chalk, just like most of the houses in Ambonnay, she told us. You can see it in the picture above - a spot of wall does not have an outer coating and the chalk is exposed.

We went inside and warmed up by the fireplace before heading next door to her cellars and winery.
Ledru disgorges every bottle she makes by hand. This is a lot of work, very repetitive. A neighbor helps her, she said. There is a little "hutch," if you will, that catches the capsule and yeast plugs.

Then the bottles are inserted into this contraption that dispenses liquor for dosage.

Ledru hand riddles her wines, too. When you drink a bottle of Ledru wine, you know that she handled it at every aspect, from grape to press to tank to bottle, and then she riddled the bottle and disgorged it herself too.

Instead of attempting to piece together a suitable introduction to her wines, I will instead reprint one paragraph from Peter Liem's overview of the estate on ChampagneGuide.net:

Ledru owns five hectares in Ambonnay and one in Bouzy, with a total of 30 different parcels. All of the vineyards are planted with cover crops and tilled, and she uses no herbicides or insecticides, seeking to work her vines as naturally as possible. The same sensibility extends to the cellar, where she makes the wines without filtration, without cold-stabilization and without any sulfur at disgorgement. Fermentation is all in stainless steel and enameled steel tanks, for their neutrality, and the malolactic is allowed for all wines. “I do the malo because for me it’s natural,” she says. The wines are aged for a respectably long time on their lees, averaging about three years for the brut sans année and five years for the vintage wines, and all disgorgement is done by hand, in a fashion not dissimilar to how it might have been done two or three generations ago. Ledru only bottles about half of her production, meaning that there’s very little wine to go around, and the other half is sold to the négoce, most notably to the houses of Pol Roger and Deutz.

I would add to this only one thing - Ledru's production will be smaller soon, as her family seems to have reclaimed some of the vines they were renting to her.

The range begins with a non-vintage Brut and Extra Brut, the same wine but with longer aging on the lees. I had never had the NV Brut before and I was very impressed. It shows a bit of everything that makes her wines so good - purity and freshness, clean and ripe fruit, refinement and control, and intense vinosity. She disgorged a bottle of the NV Brut for us, based on the great 2008 vintage. It was excellent wine, pure class, and it will be released later this year.

Then we tasted her vintage wines, beginning with the utterly delicious 2002 Brut Nature Grand Cru. This is such a lovely wine, with startling clarity and precision to the dark, dark fruit. There is great acidity and balance, and a layer of chalk runs underneath.

We drank the new release of Ledru's top wine, the Cuvée du Goulté, a Blanc de Noirs made from "the best of the best" parcels in Ambonnay. The 2006 is only the second vintage to make it to the US, I believe, and it is a great wine. Find it and buy it great. The aromas are broad and strikingly diverse, with zesty citrus peel, powerful dark fruit, earth, and salt. Beautifully balanced and just delicious on the palate, and this wine seemed to me that it has a whole lot in store for those who wait.

Ledru's blended rosé is special too, as it is made with her still red wine, which is delicious in its own right. I do not remember the vintage that the rosé we tasted is based on, but it was aromatically alluring, spicy, well balanced, and so very drinkable.

All the time we tasted, by the way, Marie-Noëlle Ledru sat across from us, near the fireplace with her cat on her lap.

We ended our tasting by begging to sample Ledru's Ambonnay Rouge, a wine that she didn't make in 2010 because of low yields. Not enough Pinot to make Coteaux Champenois in 2010, according to several of the producers we visited. Vincent Laval, for example, made a rosé instead (so delicious that it was painful). This is the wine that Ledru uses to make her blended rosé. Ledru's 2008 Ambonnay Rouge was broad and airy on the nose, with spicy and floral nuances that complicated the rich fruit. Elegant and spare, this wine is so perfectly balanced that it will fool those who are not paying attention into thinking that is simple. It is not! It's beauty lies, in part, in its complete harmony and seamlessness.

I've had Ledru's wines before and always enjoyed them, but his visit helped me to understand why Peter has been trumpeting the quality of Ledru's wines for so long. And the amazing thing is that unlike some other small estates making wonderful Champagne, Ledru's wines are not expensive. Cuvée du Goulté, her top wine, a world class Blanc de Noirs, will not run you more than $65 in NYC. If you want to try them and are having trouble finding them, Bonhomie Wine Imports brings them to the east coast and Triage Wines brings (brought?) them to the west coast.

Storing Champagne

Did you know that there are several types of closures used for secondary fermentation in Champagne? And several closures used by producers to store Champagne as it ages? I suppose this is not shocking, but I hadn't really thought about it until I saw bottles in cellars and started asking questions. Here are some of the things I found out.

Vin clair, the base wine of Champagne, undergoes secondary fermentation in bottle. Typically the bottles are closed with capsules, like with a soda bottle.

The bottles in this photo are Vincent Laval's, of Champagne Georges Laval. Non-vintage wines must be stored on their lees for a minimum of 15 months, vintage wines for a minimum of three years, and then they are disgorged and closed with a cork (and there are several types of corks used here, but that is a different story), and shipped out for the world to drink.

There are producers who prefer to ferment their wines under cork. Raphaël Bérèche of Bérèche Père et Fils is one of them. The cap does not allow for any appreciable exchange of gases, and Bérèche feels that his wines are better when fermented and aged under cork, allowing minute quantities of air to enter the bottle.

I asked him if he has compared cap and cork fermented wines with a decent amount of post-disgorgement aging, and he has. "They evolve differently," he says, and he prefers cork. Fermenting under cork requires much more work in the cellar, however, and Bérèche currently ferments only the top wine created by his father called Reflet D'Antan, and his own new wines called Instant and Vallée de la Marne Rive Gauche. The rest of the range is fermented under capsule.

Champagne producers, like most wine producers anywhere I would imagine, hold back wines for themselves to watch their progression over time. Sometimes these wines are disgorged and then aged as you or I would age Champagne (except our cellars are not underground and cavernous) - in a cool dark place, sealed with a cork and a wire cage. I saw plenty of these bottles as I toured various cellars. Some are really quite old, and preserve the history of their family's work as wine makers. These are bottles made by Marie-Noëlle Ledru's father Michel (I think that was his name) in the 1950's.

Some producers store old wines that have not been disgorged. They are sealed under caps and kept fully inverted, stored sur pointe, as these bottles of 1982 Réserve Millésimée in the Philipponnat cellars.

The interesting thing with bottles stored sur pointe is that the lees remain in the bottle for the length of storage. Think about that - if the wine in question is from the 1982 vintage, the wine has had 28 years of lees contact. That would probably be too much lees contact, except that the bottles are riddled and the lees is collected in the neck before the bottles are stored sur pointe, so that the lees have far less surface area and they simply protect the wine from oxidation.

Drinking a bottle of old Champagne that has been disgorged and stored on cork is as as simple as removing the cork and pouring the wine. On this trip we were lucky enough to drink several old wines that had been stored this way. Rodolphe Péters of Champagne Pierre Péters was absurdly generous and opened several old bottles for us.

The 1990 Pierre Péters Blanc de Blancs Brut Millésimé was delicious and showed intriguing mushroom and sous-bois aromas, and felt young and energetic on the palate. It was perfectly balanced and seemed like it could live on for another decade at least, probably longer. The 1973 Pierre Péters Blanc de Blancs Brut Millésimé was one of the finest old bottles of Champagne that I have ever tasted. The wine had a beautiful orange color, and incredibly vibrant aromas and flavors. Chamomile, mandarin, honey, flowers...but those are just words that don't really do the wine justice. It was a tremendously beautiful old bottle.

Then Rodolphe Péters, for reasons that I still do not comprehend, decided to open a bottle of 1921 Camille Péters Champagne Demi-sec. This was the last bottle in his family's cellars. It was dark amber in color and tasted like the freshest Madeira, which is to say, delicious.

The cork was a work of art.

Drinking a bottle of old Champagne that has been stored sur pointe is a bit more difficult. The wine must be disgorged first, a process made to look simple by the producers, but I have no doubt that I would destroy a wine attempting to disgorge it. A wooden and metal tool that is probably exactly the same as it was 75 years ago is used to pry off the capsule.

First the bottle is held upside down, and obviously it is a good idea not to disturb the lees in the neck.

As the bottle is tilted upward the capsule is pried off and the pressure in the bottle forces the lees plug to fly out of the bottle. A little bit of wine is lost too. This process is called disgorging à la volée. No dosage is added to wines disgorged à la volée and from what I am told, the wine is best when consumed immediately. On this trip we drank several bottles that were disgorged à la volée, including the bottle being disgorged by Charles Philipponnat in the above photos, the 1979 Philipponnat Grand Blanc, a Blanc de Blancs made from Côte de Blancs and Montaigne de Reims grapes. The wine was just delicious, complex and deep, and I don't know if it is because it is a little younger, because the 1979 vintage ages differently, or if storing sur pointe is the reason, but it felt structurally younger than wines that had been disgorged long ago, as if its inner core had not aged as quickly as its outer flavors and aromas.

It would be fascinating to one day drink examples of wines aged on cork compared to the same wines disgorged à la volée. I suppose that means I will have to go back to Champagne some day.