Monday, November 3, 2008

Robbing the Cradle


A few days ago I did something I’ve never done before: I tasted a champagne in the middle of its prise de mousse, or second fermentation (the one in bottle). I can’t say that it was a life-changing experience or anything. The wine tastes a little like it does in the middle of its first fermentation — yeasty, a little sweet, highly acidic and embryonically unformed. But it was interesting nevertheless.

The wine in question was the 2007 Ulysse Collin Blanc de Blancs, and Olivier Collin opened it just because, well, he’s a little crazy. It was bottled on the 14th of October and had already reached about four bars of pressure (it will finish around six), and it was of course cloudy as all hell, as you can see in this photo. Fortunately we also drank real champagne, including the deliciously sleek 2005, which is just being released right now, and also his unreleased 2006 pinot noir from Barbonne-Fayel. But I’m not supposed to tell you about that one yet....