santiago wrote:

> Interesting. I do not think Gimonnet (if Pierre Gimonnet) is too toasty.
> For me, their wines are marked by the lively acidity that comes from Cuis,
> and that in my opinion gives them tension and nerve.
>
> I have had a toasty Gimonnet, but it was 20 years old (and one of the best
> wines of my life, but that's another story).
>
> Do you remember which bottlig of Gimonnet you were tasting? Was it the
> basic Premier Cru "Cuis" NV?

Your pointed question has forced me to rely not on memory but on my
archived notes, a good thing. Now I realize that it was a bottle of
Gosset Celebris Brut, not a Gimmonet, that I'd found so toasty. Sorry
for the confusion.

Mark Lipton

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