An interesting comparison of two sparkling wines: The H. Goutorbe Champagne from AY in the Champagne region of France scored 17 Dionysian points on their 20-point scale while the Australian Jacob’s Creek Chardonnay-Pinot Noir Brut Cuvee scored an excellent 15+ Dionysian points. Both were bottle-fermented, but the French sample laid on the lees much longer building a toasty flavor and a longer aftertaste making it the perfect food Champagne.
The Australian was refreshing, ideal as an aperitif, with some citrus and nut flavors, and maybe a better drink on a really hot summer’s day. The traditional, or Champagne Method, has the secondary fermentation taking place in the bottle from which you open and drink.
Each style has a place to fit it into your dining habits. All wines with bubbles are sparkling wines, but to call it Champagne, it must come from the Champagne region of France.
The Jacob’s Creek cost near $20 while the H. Goutorbe cost about $45. The French wine is an “RM” example meaning they made the wine themselves and didn’t buy any in bulk to blend and label. That one is noted as “NM” in tiny print, and all the big houses have to do that to make enough Champagne for the world.
Both bottles of bubbles were 12% alcohol. In vino veritas.
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