I was absolutly surprised to hear serve in Bordeaux glass with big bulb.

I will try next time.


"Ian Hoare" > wrote in message
news
> Salut/Hi Richard
>
> le/on Mon, 27 Sep 2004 02:27:12 GMT, tu disais/you said:-
>
>>Was at a Duval-Leroy tasting yesterday and their was a man there from the
>>winery that handed out a brochure piece with some history, tasting notes
>>and
>>some tips.
>>
>>They prefer to drink their Champagne in a Bordeaux glass similar to Reidel
>>Bordeaux.
>
>>Have you or anyone here heard of that as a way to drink Champagne?
>
> I'll jump in here. About 2 years ago, Jacquie and I were in Turin at the
> (EXCELLENT) Salon del Gusto organised by Slow food. Michael Tommasi had
> organised some activities there from France, and one was a dinner designed
> to match 10 champagnes from (occasional afw contributor) Francis Boulard.
> Without wanting to be too contentious, I found some of the matches
> tenuous,
> and that not all the dishes to be 100% successful, but a) that's not the
> purpose of writing and b) one can learn as much from the less successful
> as
> the wholly successful.
>
> Anyway, Francis caused something of a stir amongst the staff, who after
> having scoured the city for enough champagne flutes to serve 10 different
> champagnes to some 150 or so participants, found that Francis didn't WANT
> his champagnes served in flutes!!!!! As he put it succintly, "I want my
> wine
> to be judged above all as wine, the bubbles are an added extra. If all you
> want is bubbles, then drink Coke." OK, it was put somewhat trenchantly,
> but
> there's a good point there. If a champagne can't hold its own _as wine_
> then
> it's nbg. My problem for years with the stuff was that I'd never tasted
> really good champagne, and I was having the temerity to judge it _as
> wine_,
> and finding that it wasn't good wine.
>
> So yes, some champagne growers do prefer to taste their champagne in good
> wine glasses, for the same reason as one drinks wine in that shape. It
> allows the smells and flavours to be appreciated to the full. If the
> mousse
> suffers very slightly, then so be it.
>
> --
> All the Best
> Ian Hoare
> http://www.souvigne.com
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