First Intuition, Cambridge Champagne Company and a trainee MW - including two wines from Italy's Cuvage
Years ago, I felt I could take or leave Champagne - these days, I find entry level fizz remains no more than wine with bubbles, but good Champagnes (and, by extension, traditional method Champagne-alikes) have a complexity and sophistication that makes them world class.
The aim of this tasting was to compare and contrast fizzes of different origins, grapes, climates and production methods.
Vilarnau Brut Nature Vintage (Cava, Spain) citrussy and fresh with cava's textbook "waxed jacket" finish
Cuvage Rosé Brut NV Metodo Classico (Acqui Terme, Italy) not visibly a rosé, but actually a classic Champagne mushroom colour; ripe, rounded and very adept. Very Good.
Cuvage Blanc de Blancs NV Metodo Classico (Acqui Terme, Italy) toasty-leesy with ripe orchard fruit, white flowers and some aged honey-nutty character. Very Good.
Dominique Boulard Reserve NV (Champagne) - ripe orchard fruit and citrus; textbook NV Champagne. Good.
Dominique Boulard rosé NV (Champagne) red berry fruit and linear acidity. A little closed up and not as complex as the NV
Dominique Boulard Brut Grand Cru Mailly NV (Champagne) opulent and complex with toasty leesiness and ripe orchard fruits. Very Good.
Volpi Moscato Frizzante NV (Piemonte, Italy) a reliable semi-sweet frizzante, with sherberty citrus, elderflower and gentle fizz. Context is all, however, and on this occasion it was utterly outclassed by its peers.
After all those high-acidity wines, we finished off with ... another high-acidity wine, albeit rounded out with vast amounts of residual sweetness; a D'Oliveiras Madeira
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