Comments on: Caroline’s Champagne – vins clairs, terroir & savoir faire http://www.missinwine.com/blog/2013/02/carolines-champagne-vins-clairs-terroir-savoir-faire/ Caroline's champagne and wine adventures Tue, 02 Apr 2013 22:04:00 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Caroline Henry http://www.missinwine.com/blog/2013/02/carolines-champagne-vins-clairs-terroir-savoir-faire/#comment-1095 Caroline Henry Thu, 28 Feb 2013 17:06:00 +0000 http://www.missinwine.com/blog/?p=1417#comment-1095 Hi Ian,  Thank you for the head up! Yes there are big differences as explained or at least suggested by David Henault. Still most traditional houses or large co-operatives have in general a mind boggling blending exercise to go through - they have to aim for a flavour with what they have and using everything to make sure they can make the millions of bottles needed...  I have to admit that the wines I chose to write about are closer to the examples of 2 growers you give - and indeed they were easier to approach.  Hi Ian, 

Thank you for the head up!
Yes there are big differences as explained or at least suggested by David Henault. Still most traditional houses or large co-operatives have in general a mind boggling blending exercise to go through – they have to aim for a flavour with what they have and using everything to make sure they can make the millions of bottles needed… 

I have to admit that the wines I chose to write about are closer to the examples of 2 growers you give – and indeed they were easier to approach. 

]]> By: IanW http://www.missinwine.com/blog/2013/02/carolines-champagne-vins-clairs-terroir-savoir-faire/#comment-1094 IanW Thu, 28 Feb 2013 01:55:00 +0000 http://www.missinwine.com/blog/?p=1417#comment-1094 Nice article Caroline. Tasting vin clair is as you rightly mention a challenging exercise with the often high acid profiles. It is easier at Houses where they are yielding lower and picking with greater physical maturity i.e wines with potential alcohols of 11o say rather 9o. Tasting Cedric Bouchard's  or Selosse vin clairs compared to some more "traditional" Houses is totally different experience. Keep up the good work Cheers Ian Nice article Caroline. Tasting vin clair is as you rightly mention a challenging exercise with the often high acid profiles. It is easier at Houses where they are yielding lower and picking with greater physical maturity i.e wines with potential alcohols of 11o say rather 9o. Tasting Cedric Bouchard’s  or Selosse vin clairs compared to some more “traditional” Houses is totally different experience. Keep up the good work
Cheers
Ian

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