After a discussion about this wine on the UK wine forum, I'm almost afraid to mention that I tried the LP Ultra Brut and liked it. But then my shyness evaporates because everyone already knows that I have bad taste in wines and like pure acidity.
I shared a bottle of this after work today. We had some Italian cured meats with it and I'm sure the fat did wonders to the acidity of the wine.
It was very mineral, quite bready and has much red apple aromas. Crisp and dry but not IMO painfully so; long and (dare I say it? yes I do!) elegant and pure (dons helmet to shield off the blows I'll receive). In fact from what I read in the thread, this seemed pretty tame and less electric than I expected - apparently only grapes from super-ripe vintages were used. I thought this was nice. Not 60€ nice, however, so I'll continue to buy the Pierre Péters at 10€ less. But if an almost universally ridiculed non-dosé is to my taste, it strengthens my resolve that I should try more of these. My limited sampling suggests that they really are to my taste. (Not only helmet, but full body armour now on, so let the beating begin!)
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Well, without food this can be austere for some but even just the smell of food might be enough for it to taste pleasant. Of course there might be differences between releases. I've tasted the wine once and found it pure, very well made and good for pairing with food but nowhere near worth the price tag in Alko. I also think there are a lot better "ultra bruts" out there at lower prices, like Jacquesson and Larmandier-Bernier's wines.
Indeed, and Pierre Péters must never be forgotten. I think the main reason I have started exploring these less sugary Champagnes is that my experience of PP was so mind-expanding that if Hunter S. Thompson had had PP available he would never have gone to hard drugs.
Coming from you it must be some pretty extreme stuff then :)
Which PP was this? I've actually never tasted one but it just so happens that I have one bottle of the Extra Brut NV lying down. Bought it a year ago but haven't touched yet since I've understood that PP's wines are released very young and should reward cellaring, in contrast to for example L-B's wines which are pretty much ready to go.
No, not extreme, just extremely good. It was the Extra Brut. Usually these low or non-dosage Champagnes should be drunk young as they really don't seem to age well. The Pierre Péters is often mentioned as an exception to this rule, but I've never been able to experience for myself because it's so good young that I can't keep my hands off!
Alrighty, I actually do remember reading something about Champagnes needing at least 6g/l rs to age well, according to some expert at least. I guess we'll be toasting with some PP soon then :)
If you need help drinking the bottle, don't hesitate to call me! :D
I'll try to remember that! So far though my significant other hasn't turned down any glasses I've poured for her, except the disgusting 2011 Saumur-Champigny by Thierry Germain, but I couldn't really blame her there.
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