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Bruno Michel "Blanche" Brut Champagne $34.99One of our best non-vintage Champagnes, this organically grown blend of half each Chardonnay and Meunier comes entirely from Bruno Michel's estate. It has been aged for six years on the lees and shows wonderful natural toasty quality as well as incredible vibrance! This was the big hit of our most recent staff Champagne tasting and we think you will love it too.

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Free Spirits Tastings at K&L! Now that we have our license for spirits tastings in Redwood City and San Francisco, we’re excited to host regular free spirits tastings in those locations.  Check the Spirits Journal for an updated tasting schedule.

All tastings will feature different products from the Spirits Department and take place on Wednesdays in Redwood City and San Francisco. Visit our events page on Facebook or the K&L Spirits Journal for more information.

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Entries in Extra Dry (2)

Friday
Feb222013

Champagne Friday: Dosage

By: Gary Westby | K&L Champagne Buyer

Dosage or: Why do they call sweet Champagne dry?

When it comes to selecting a dry or sweet Champagne, the labeling is very confusing. This is because of a historical demand for drier and drier styles over the past two hundred years. When sparkling Champagne was first introduced, it was very, very sweet. That style is now called doux and is extremely rare, with over 50 grams per liter of sugar. While we currently do not have any doux at K&L (demand is almost non-existent today) we did carry an excellent one, the 1995 Fleury Doux Champagne a number of years ago, and poured it at the inaugural tent tastings.

Veuve Clicquot Demi Sec Champagne In the 1800s, demand for drier Champagne increased. The Champenoise obliged by introducing demi-sec, or half-dry, which is still quite sweet but not as sweet as doux, with 35-50 grams of sugar per liter. Demand today is weak for sweet Champagne in this style, but we do carry a few, including the Veuve Clicquot Demi Sec ($49.99), the Piper Heidsieck Cuvee Sublime ($39.99), and the Moet & Chandon Nectar Imperial ($49.99).

Michel Loriot "Marie-Leopold" Sec Champagne Demand for even drier styles continued, so sec (dry) Champagne was introduced, but it is important to note that this style is still pretty sweet, just less than demi-sec at 17-35 grams of sugar per liter. I can hardly think of an instance of more confusing terminology in the world of wine. It is labeled dry, but it is a sweet style. While many Champenoise are of the opinion that sweet Champagnes are only produced today, as one producer who will remain annonomus once remarked, “for old people to drink with cake," we do have one of the few exceptions in stock. The Michel Loriot “Cuvee Marie-Leopold” Sec ($34.99) is a not just serious Champagne, but in my opinion one of the finest values to be found in all of Champagne. It was created by Michel for the 100th anniversary of his house. It gets a full four years of aging on the lees and 20 grams per liter of a specially made dosage using pure cane sugar is added to it at disgorgement. If you think you sweeter Champagne is not for you, this could very well change your mind. It comes with my highest recommendation.

Louis Roederer "Carte Blanche" Extra Dry Champagne Moving on to the 20th century, demand for still drier Champagne continued, but the Champenois were running out of words! So they introduced extra sec, or extra dry, which is gently sweet, but at 12-20 grams per liter of sugar still sweeter than brut. The most famous wine in this style is the now discontinued Moet & Chandon White Star, which we still get requests for all the time. We carry the very well balanced and extraordinarily well-made Louis Roederer “Carte Blanche” Extra Dry ($44.99) as a representative of this style. This wine, like the Loriot above is blended specially for the slightly higher dosage and is an excellent partner to paté at the start of the meal or macaroons at the end of it.

In the teens Perrier Jouet premiered brut (they could hardly call it 'extra extra dry'!) for their customers desiring even drier Champagne. Currently the law states that brut Champagne must be dosed at less than 12 grams per liter of sugar. It amuses me that the producers in Champagne simply ran out of vocabulary to describe what has become the dominant style for the region. Out of the 224 Champagnes we have in stock at K&L at the time of writing this post, 204 of them are brut!

Marguet "Valentine Brut Nature" Champagne is only $29.99 with Wine Club Discount!Bringing us up to the present in the 21st century, many sommeliers and Champagne fans are looking for even more precision in their wines. Thus, More and more extra brut is being produced today, an austerely dry style at 0 to 6 grams of sugar per liter. To give you a sense of current demand, these wines account for more than five times the sales of any other category besides brut at K&L. They make excellent partners to seafood, especially sushi. If the wine has less than 3 grams per liter of residual sugar, and no extra dosage has been added, they may also call the Champagne brut nature, pas dose, or dosage zero. My current favorite in this style is the Marguet “Valentine Brut Nature” ($34.99) which has just 1 gram of residual sugar per liter. Pick up some sushi to go and enjoy this bright, zippy wine with it!

I would like to thank Eric de Brissis of Champagne Baron Fuente for helping me out with the current rules for dosage, as they just recently changed. Also keep in mind that the European Union gives the producers three grams per liter of leeway for residual (not added!) sugar. Some producers say that this is far to loose of a range, especially since it would be hard to test for.

Here is the CIVC’s official chart on the dosage of Champagne:

Doux- 50 grams per liter of sugar or more

Demi-Sec- between 32 and 50 grams per liter of sugar

Sec (Dry)- between 17 and 32 grams per liter of sugar

Extra Dry- between 12 and 17 grams per liter of sugar

Brut- less than 12 grams per liter of sugar

Extra Brut- between 0 and 6 grams per liter of sugar

 

A toast to you!

-Gary

Friday
Sep212012

Champagne Friday: Special Louis Roederer Tasting Tuesday 9/25

Champagne Louis Roederer

By: Gary Westby | K&L Champagne Buyer

Champagne Friday on a Tuesday?

This Tuesday (September 25th) we are hosting Charles Fournier of Champagne Louis Roederer in Redwood City for a very special tasting. Charles is flying in from Reims, and will be able to answer any question that you might have about these world class wines. Champagne Louis Roederer only uses purchased fruit for their non-vintage wines, all the vintage wines are entirely estate, and each has vineyard land designated to it, and farmed specifically with the finished wine in mind. This is the opposite of other grand marques, who make selections for their Champagne much later in the game- usually after the alcoholic fermentation.

Charles will present the following wines:

Louis Roederer "Brut Premier" Champagne $39.99

Louis Roederer "Carte Blanche" Extra Dry Champagne $44.99

2006 Louis Roederer Vintage Blanc de Blancs Champagne $74.99

2005 Louis Roederer Brut Champagne $64.99

2007 Louis Roederer Brut Rosé Champagne $64.99

The tasting will be from 5pm until 6:30 PM, but might end early if we run out of wine. I would recommend coming at 5pm. The cost will be $5. If you are a fan of Champagne, and can get away to make it to this event, I highly recommend it. Learning from the Champenois is a rare treat, especially from the big houses. If you are interested in learning more about the estate wines program at Champagne Louis Roederer, please check out my interview with Jean Baptiste Lecaillon from this spring:

 

I hope to see you here- and we can toast together then!

–Gary

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