It is this that sets Krug apart from the other 4, 000 Champagnes on the market.
There were nonvintage Champagnes composed entirely of Chardonnay and nonvintages made mostly of Pinot Noir or Pinot Meunier.
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Of course, all the better "brut" Champagnes do this with great flair anyway.
Non-vintage Champagnes improve with a year or two's aging in the right conditions.
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More time than most champagnes are given, this creates a natural fizz and allows the flavours to mellow and improve.
This year I will be serving Louis de Sacy Brut Grand Cru and Brut Grand Cru Rose champagnes.
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The Melrose Avenue bar celebrates drinking en francais with 10 French wines by the glass, 15 champagnes and a few French-style beers.
Any decent wine steps it up a notch in these unusual sizes, which are also common for better champagnes, like Dom Perignon, widely available in magnums.
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What's more, while the average Champagne grape loses its identity in a huge blending vat, grower Champagnes reflect the character of a particular site, or village.
There are so many more Champagnes I need to taste.
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Many non-vintage champagnes--many delicious ones--are essentially "vintage" wines in disguise, made almost entirely from lesser lots of current harvests, with a modest lick of older, reserve wine to steer the blend toward the house style.
Drier-style, brut Champagnes--the genuine, French articles--pull off a balancing act between mild sweetness and crisp acidity that gives the drink a latchkey to unlock surprising flavor romances with everything from fried chicken to popcorn to Parmesan cheese, and nearly anything smoky or nutty.
With up to 20 varieties flown in fresh daily, they have been doing oysters about as long as anyone, doing them perfectly, and in addition to raw bar they have a huge menu of every imaginable seafood dish, plus their rich and creamy signature oyster pan roasts, and a deep list of both famous and little known champagnes that go perfectly with oysters.
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