and all through the restaurant... a million Champagne bottles were stirring... The bottles were tucked in their ice with care, with hopes that a celebrant soon would be there... And so they came... to drink Krug, Vranken "Damoiselles" Brut Rose (an extremely dry rose - much more so than Moet & Chandon Brut Imperial Rose), and Veuve Rose (96, thank you). They also drank my last bottle of 1995 Joseph Phelps Insignia, which was fabulous. But, ironically, the 2001 Opus One was spectacular! I'm not an Opus lover, but for some reason the wine really stood out last night. It's classic black anise and underripe plums were certainly right there. Pretty nice!
If you're up for a fabulous wine book (certainly more on the reference/techincal side of things) then pick up Richard Juhlin's "4000 Champagnes". Without question the single greatest resource on Champagne that exists. Describing every village and every single Champagne house, he goes on to rate just about every Champagne made today, and many going back to 1892! As if that weren't enough, he gives the varietal breakdown of each of the wines, from the basic Cuvee to the Cuvee de Prestige... Bravo!
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