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Inspired stories about wine and taste makers.
By L.M. Archer, FWS | Bourgogne ML
“Too much of anything is bad, but too much Champagne is just right.” –Mark Twain
Cut my veins, and I bleed Burgundy. But not this day. No. This day, they had me at bubbles. From Montagne de Reims and Vallée de la Marne, to Côtes de Blancs and Côte des Bar, the recent Les Champagnes de Vignerons Seattle trade tasting offered an artful array of blended and vintage pinot noir, meunier, and chardonnay sparklers.
A neophyte to the fizz, I confess a quick conversion to acolyte. Do I feel disloyal? Yes. And yet…something about champagne offers a ‘textural’ experience unlike that of Burgundy, or any other wine. Champagne requires attention to the ethereal, from the size of the bubbles, to the explosion on the palate, to the pleasing after-glow. Am I getting too personal? Perhaps.
Perhaps. And yet…something about Champagne ignites the imagination. Instead of attempting to listen to the story of the vintage, the vineyard, and the village, as with Burgundy, Champagne instead requires one to use less of one’s intellect, and more of one’s senses. To allow the harmony of blends, or stunning solo notes of a single vintage to enervate one’s innards, and elevate one’s soul. Or maybe it’s just a quicker buzz.
Regardless, I’m in. Expect more on this magnificent burgeoning obsession in future posts. Cheers!
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