Thank you Bruce. No I don't really change my approach for these wines. I have found that sparkling wines (methode champenoise, not CO2 infused) will hold their fizz even if uncorked. I do have champagne stoppers, but I've also left open, unstoppered bottles out overnight and they still have the bubbles the next day. I find that too many sparkling wines all at once really tire the palate, so I limit it to just a few each day. That said, I did re-taste over the usual three days with all of these wines. They don't change much - what does seem to improve them is to let them warm up a bit. I know people like their bubbly chilled, and so do I, but you get more aroma and flavor out of them if they are closer to room temperature.
70 degrees in March in the northwest is crazy but definitely entices one to pop the bubbles. Those Corollary wines sound pretty delicious. I had never heard of them. Thanks for the great feature.
Great inter-review, was unaware of all this bubbling up in Oregon. Curious if you modify your usual multi-day tasting approach for sparklers.
Thank you Bruce. No I don't really change my approach for these wines. I have found that sparkling wines (methode champenoise, not CO2 infused) will hold their fizz even if uncorked. I do have champagne stoppers, but I've also left open, unstoppered bottles out overnight and they still have the bubbles the next day. I find that too many sparkling wines all at once really tire the palate, so I limit it to just a few each day. That said, I did re-taste over the usual three days with all of these wines. They don't change much - what does seem to improve them is to let them warm up a bit. I know people like their bubbly chilled, and so do I, but you get more aroma and flavor out of them if they are closer to room temperature.
70 degrees in March in the northwest is crazy but definitely entices one to pop the bubbles. Those Corollary wines sound pretty delicious. I had never heard of them. Thanks for the great feature.