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Country ranking ?
938
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Producer ranking ?
58
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Decanting time
No
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When to drink
Now
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Food Pairing
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Food Pairing
Seafood, Salads, Consommes
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The underground world of the House’s cellars reveals the full importance of time at Bollinger’s. After primary fermentation in small stainless steel or wooden casks the wine is bottled in the spring and taken down to rest in the pervading silence of the chalk cellars; Special Cuvée champagne will remain there for at least three years and vintage cuvees for much longer. It is this long period of rest that develops the extraordinarily delicate a...
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Written Notes
We got to the controversy early with the evening’s second bubbly. I should note that the King always does his hosted tastings blind, so everyone can make an ass of himself and be relegated to the King’s stable, where God knows what happens lol. There was this wild truffle pudding sweetness to the nose, flirting with a butterscotch. Its flavors tasted almost spiked with something absinthe or de menthe. Something and cinnamon joined the party, but the overall palate gave a minty and medicinal impression, and it was very fresh. Brad said that he ‘never had a nose like this before,’ while Big Boy found it ‘outta this world.’ Everyone was all over the truffles in the nose. People were guessing ‘60s or ‘70s, and then the guessing went all over the map, and no one thought this was a 1923 Bollinger. Even after people knew, some still did n’t think it was :). I haven’t seen too many fake Champagnes in my life, but have seen a handful, and its crazy nose and sickly flavors had to make you wonder, but I couldn’t say one way or another definitively. Airplane Eddie found the nose ‘still mind-blowing’ thirty minutes later.
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Information
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