Last night we had our first Champagne of 2013 and it was the Baron. We were out celebrating Moby’s birthday (21 again of course) and we decided to get sushi. UncleGrape has been raving about the pairing of sushi and champagne so we gave it a try and it didn’t disappoint. You can even see some sushi Moby snuck into the photo. I think the reason the pairing works so well is the lightness of both foods….no overpowering flavors just refreshing and light.
My last order from Wine Library was all whites and this bottle was one of them. What’s different about this bottle is the blend is 80% pinot noir and 20% chardonnay whereas most champagnes are chardonnay or the ratio is reversed. I have another bottle of champagne in the cellar that’s 100% chardonnay so we’ll have an interesting comparison…as was the Nicholas Feuillate we had on New Years Eve.
colonelgrape: 87. I’m still struggling to find my champagne palate but it’s coming along. I could definitely distinguish the quality in this wine vs. the Nicholas Feuilatte we had a few weeks ago. The bubbles were just right and the wine was just tighter. I like to have Brut with food and usually by the time I get 1/2 way through I’m over it but I made it almost all the way through this bottle before that happened. I could really taste the difference the pinot noir makes because it allows you to taste red berries in the background like strawberry and raspberry while the focus is on more golden fruit like pear, apple, and melon. I really enjoyed it with the sushi as they were both light and refreshing at the same time. We tried sea urchin for the first time and that even worked with the wine. All in all the Baron is a delicious bottle of champagne and I’m looking forward to trying more to compare it with. Expect sushi/champagne nights to keep popping up in the future and hopefully I’ll have more of a grasp on champagne.
MobyGrape: 84. I’m finding myself very torn writing these champagne reviews. It’s like looking at a famous work of art that you can appreciate as an incredible artistic creation….but you don’t really like. You’ll never admit that you don’t like it, because you’d then be known as the uncultured idiot who doesn’t like fine art, but deep down, as hard as you may try, it just doesn’t do anything for you. That’s how I feel about some of the champagnes we’ve had. I can appreciate them, and they make me feel fancy, but I don’t always want to hang them on my living room wall. For whatever reason, I still like my sweet bubblies for all occasions. Yes, they may be the color-by-numbers of the art world, but there’s no accounting for taste, is there. If you like dry champagne/sparkling wines, by all means have at it, I admire your style! If you’re like me though, make sure to pair those with food, they complement each other better that way. Personal preferences aside, I consider it my solemn duty to keep on popping corks until I can appreciate the Brut equivalent of the Mona Lisa.