{"id":13519,"date":"2025-10-25T07:53:34","date_gmt":"2025-10-24T18:53:34","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=13519"},"modified":"2025-10-25T07:53:34","modified_gmt":"2025-10-24T18:53:34","slug":"a-champagne-tasting-at-glengarry","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=13519","title":{"rendered":"A Champagne tasting at Glengarry"},"content":{"rendered":"\t\t
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Wine – and especially Champagne – is here for one very specific reason: to spark joy. There\u2019s something about Champagne that makes moments feel bigger, brighter, and just a little more extra<\/i>. And when you want to show someone they matter? You pop a bottle of bubbly.<\/p>

Champagne – we drink it standing, at parties, while toasting to love, success, or just getting through the week. And honestly? The brand on the label often takes a backseat to the vibe in the glass. If it\u2019s Champagne, it feels<\/i> like something worth celebrating.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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But here\u2019s the thing \u2014 not all Champagne tastes the same.<\/p>

Each Champagne house has its own signature style, shaped by factors like:<\/p>

  • Grape blends (Chardonnay, Pinot Noir, Meunier)<\/li>
  • Fermentation choices<\/li>
  • Sweetness levels (aka \u201cdosage\u201d)<\/li>
  • Aging process<\/li>
  • Use of reserve wines<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Last weekend at Glengarry\u2019s Victoria Park store, they went all out. Think: dozens of open bottles ready to sample, an oyster bar – of course – and the ultimate question echoing around the room:
    \u201cWhat\u2019s <\/b>your<\/i><\/b> favourite Champagne?\u201d<\/b><\/p>

    From crisp and citrusy to rich and creamy, the tasting gave everyone a chance to find their perfect match. And let\u2019s be honest \u2014 finding your favourite Champagne is way more fun than finding your favourite power company or laundry detergent.<\/p>

    So\u2026 what would you choose?<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Did you go for Perrier-Jou\u00ebt<\/b>, known for its floral, delicate style; Mo\u00ebt & Chandon<\/b> Imp\u00e9rial Brut – broad, balanced and fruity; or Veuve Clicquot<\/b> whose Yellow Label seemed to have dropped its usual creamy, biscuitiness for a much fresher, Aperitif style? Another label that seemed to have changed tack was Laurent Perrier<\/b>, although the NV \u2018La Cuv\u00e9e\u2019 was still a dry, crisp \u2018Brut\u2019 in character.<\/p>

    If you were after rich & full-bodied traits, with toast, brioche, and nutty flavours to the fore, then you would have been standing with a glass of Bollinger <\/b>Special Cuv\u00e9e or the Pol Roger<\/b> Brut Reserve NV. The Paul Bara<\/b> Brut Reserve also had rich yeasty autolysis and marmite notes.<\/p>

    A few of the labels manage to have a signature taste year after year – the \u2018house style\u2019. Billecart-Salmon<\/b> (precise, minerally), Taittinger<\/b> (elegant, creamy) and Mumm<\/b> (clean, approachable) were great examples of this. And labels such as Piper Heideseck<\/b>, Drappier<\/b> and Moutard<\/b> had excellent cuv\u00e9es that fell into that \u2018please a crowd\u2019 range of fruit-forward, easy-to-understand and affordable bracket.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    I was pleased to see a slew of labels that I hadn\u2019t tasted before. As I say to my partner when I return from a wine tasting\u2026 \u2018it\u2019s all a learning opportunity\u2019. JB Hery<\/b> had a pair of Brut style wines – a \u2018Blanc de Noir\u2019 from Pinot Noir, and a \u2018Blanc de Blanc\u2019 made from Chardonnay. Gosset<\/b> showed a light, citrussy \u2018Blanc de Blanc\u2019 as well, plus a sensational bottle of \u2018Celebris Extra Brut 2012 vintage\u2019. Other newcomers to my palate were Telmont<\/b> and Serge Mathieu<\/b>, with a blend of old-school brioche\/biscuit, toasty oak and almond notes. Both were complex and well-balanced.<\/p>

    I should mention my favourites. The Billecart-Salmon \u2018<\/b>Brut Reserve NV\u2019 did this lovely trick of starting off with a citrus precision, before hitting your mid-palate with a wave of Reserve wine richness and generosity. Piper Heideseck<\/b> had their new \u2018Champion Wine of the Show\u2019 Trophy winner \u2018Essentiel Cuv\u00e9e Brut NV\u2019 which hit the \u201cagile, light and focussed\u201d buttons. Plus a mention of their \u2018Vintage 2012\u2019 which was a well-priced aged wine.<\/p>

    However, a new wine – from Drappier<\/b> – the \u2018Clarevallis Organic Extra Brut NV\u2019 probably took my vote. Well-known for their \u2018Carte d\u2019Or\u2019 bottling, this a is a new organic wine that was yeasty, heady and characterful, with a barrel-fermented heart and a touch of cognac to the finish.<\/p>

    Timed to coincide with all of their Champagnes being on sale at Glengarry, now is a good time to stock up for summer. I hope you find these notes helpful when you choose, but, remember, taste is all a very personal thing, and your number 1 rule should always be: \u2018Is it delicious?\u2019<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Wine – and especially Champagne – is here for one very specific reason: to spark joy. 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