Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 (Tek) 9/28/84 based on 9/17/84; site tekgvs.UUCP Path: utzoo!linus!decvax!tektronix!tekcrl!tekgvs!jerem From: jerem@tekgvs.UUCP (Jere Marrs) Newsgroups: net.wines Subject: Re: Champagnes Message-ID: <1312@tekgvs.UUCP> Date: Mon, 6-Jan-86 14:52:42 EST Article-I.D.: tekgvs.1312 Posted: Mon Jan 6 14:52:42 1986 Date-Received: Wed, 8-Jan-86 08:19:35 EST References: <158@cosivax.UUCP> <4761@alice.UUCP> Reply-To: jerem@tekgvs.UUCP (Jere Marrs) Organization: Tektronix, Beaverton OR Lines: 41 Keywords: Inexpensive, melt-in-your-mouth Summary: Go Spanish In article <4761@alice.UUCP> ark@alice.UucP (Andrew Koenig) writes: >The clear winner (of anything I have tried) in the <$10 category is > > > Freixenet Cordon Negro Clearly the value per dollar in Sparkling wines comes from the Spanish. The white wines from Catalonia are very well adapted for sparkling wine production. Almost all of them are good values. Tastes can certainly differ, but my ranking would be (in labels only - not styles): Paul Chenau Codorniu Castellblanch Freixenet. The "melt-in-your-mouth" quality referred to a couple o' articles back is certainly an appealing one. I associate that quality with the yeastiness that comes from bottle aging during secondary fermentation on the lees. It will not result for bottle aging less than about 18 months. The French Champagnes almost all have this with the possible exception of Moet-Hennessy WHite Star. The paradigm "creamy" Chanpagne, to my taste, is Bollinger. But it's not cheap at all. The Spanish sparklers often have this quality in some measure because they age their wines with patience before offering them to the market. Note the vintage dates on Rioja wines sometime. Paul Chenau seems to be the best of the Spanish Sparklers and has a marked "melt-in-you-mouth" quality. By the way, here's a question for discussion: How do you pronounce 'Freixenet?' My most literate friends have identified the name (tentatively) as being Basque, but this doesn't help in choosing a pronunciation. I was reading a menu in a restaurant once (a good practice, by the way) and they suggested that it be pronounced 'Fresh Net.' What do you think? Jere M. Marrs Tektronix, Inc. Beaverton, Oregon tektronix!tekgvs!jerem