withering bubbles

de Sousa et Fils Blanc de Blancs 1996I prefer the NV Blanc de Blancs in magnum format – it was a lot fresher and livelier even though this 96 bottle was disgorged* simultaneously about the same time (different day if I remembered correctly?) as the NV. Don’t get me wrong though – this vintage 96 bubbly by de Sousa et Fils is mature and drinking beautifully with very very fine bubbles. Too bad there are very few bottles left lying around in Singapore these days.

*I’m assuming you know the difference between a non-vintage and vintage champagne.

Morton Estate Vintage Blanc de Blanc 2000, New Zealand

Morton Estate Vintage Blanc de Blanc 2000at just $23.99 at New World, this bubbly exceeded all my expectations: brilliant, deep yellow core; fine bubbles; creamy, nutty tones; ripe stoned fruit profile. Fresh and lively. Can’t compare to my all time favourite really but then I could easily buy four bottles of this NZ bubbly instead of a bottle of Champagne. An excellent aperitif with some canapes.

Diebolt-Vallois Blanc de Blancs 1999, Cramant, Champagne, France

Diebolt-Vallois Blanc de Blancs 1999

Pale bright yellow core. Good bubbles. Ripe apples, ripe pears, some fresh cream and slightly oxidative on the nose. Tart red apples, slightly lemony and yeasty with a good layer of mousse on the palate.Bright, fresh and clean. Med to med+ acidity. Med finish. Try some well-made Cantonese Bak Zhang (广东粽子)with it next time, if you can find them 🙂

Cantonese Bak Zhang