Again, our tasting began with:

* $18 Chandon Riche sparkling wine, from California
* $19 Argyle sparkling wine, from Oregon
* $32 Pol Roger Champange
* $33 Perrier-Jouet Champagne
* $49 1995 Moet & Chandon Champagne * $63 1995 Veuve Clicquot Champagne

By the end of the night, it was clear that the favorite of everyone was the Pol Roger, which was right in the middle of the price range. It was very well balanced, not too acidic, a great mouth feel, delicious flavors. The two vintages were next, and then the Perrier-Jouet. The Chandon and Argyle went back into the fridge to be turned into mimosas over the next few days.

Our comments on each were:

Chandon - very sweet and peachy flavored. Good for someone with a sweet tooth.

Argyle - light and fruity, pale color, grapefruity. Good for mimosas.

Pol Roger - very well balanced. Honey, citrus. A great wine both alone and with food.

Perrier-Jouet - fruity, apple, sharp.

95 Moet & Chandon - yeasty, fruity, honey flavors, gentle.

95 Veuve Clicquot - gentle, fruity, hint of ginger.

Introduction
Planning and Executing the Champagne Tasting
The Appetizers and Desserts
The Results of the Tasting
Images of the Bottles
The Madeline Recipe

Tasting of the Gruets, Sparkling Shiraz and Taittinger

The Basics of Champagne
Methode Champenoise - How Champagne is Made