New fave Champagne: NV Egly-Ouriet Grand Cru V.P. Extra Brut

[Kelly]

I don't pretend to know much about Champagne.

But oh MY, this was a revelation.

60% Pinot Noir, 40% Chardonnay. More than 40 months on its lees (hence the "V.P." or Vieillissement Prolongé).

Yellow-gold. Stunning nose of grilled almonds, brioche, apricot, orange and honey. Rich fruit brightened by orange zest and flowers -- maybe honeysuckle? -- with a deep, chewy texture and a powerful finish.

This was my serendipitous event of this gloriously sunny afternoon, when I ducked into a wine store on my eternal quest for an asparagus wine, struck up a conversation with the owner and another customer, and was offered a glass. And then another as the conversation went on.

BTW, owner recommended a basic dry Chablis with asparagus. Have already come up short with Verdelho, Gruner Veltliner, Sancerre, Viognier and Riesling, so what the heck, I'll give it a shot...

[mengathon]

Sounds great. I've never had the V.P., but I'm a big fan of the Egly-Ouriet. If you like blanc de noirs, their "Crayère" cuvée is outstanding. It's not very easy to find though.

[AnneInMpls]

The Egly-Ouriet sounds lovely! Mind if I ask how much it cost? I think I need to reserve some $$ in my wine budget for this one.

For asparagus, Gruner Veltliner is the pairing I see most often, but if it didn't work, it didn't work. Me, I tend to drink Pinot Grigio with asparagus - not that it's the ideal pairing, but it's what I have around and it goes pretty well.

I once read some advice on pairing asparagus with wines from areas where people eat a lot of asparagus - i.e., Germany and Austria. I don't remember any specifics, though.

Anne

[Kelly]

At the store here in Brussels, it was 55 euros...which doesn't bode well for the combination of import/dollars. :o( I'm a diehard cheapskate (and I was on a bike with no backpack), so I didn't buy any -- but I think even I will have to cave and get a bottle today!