quote:Originally posted by Board-O:quote:Originally posted by PurpleHaze:
I could just try it with a 1967 d'Yquem and a 1988 Krug
That type of language is uncalled for!
Sorry for the late response gents. I thought I may have to duck after posting that combination. My first response to the idea of this was similar to that of B/O and PH. However, I thought it worth a try with A GLASS, as opposed to mixing a full bottle of each, so I saved this for the end of the evening and reserved enough of each to make a single cocktail in a Bordeaux stem.
In answer to Board-O', not better or worse per se but different. I really enjoyed the flavours and weight of the drink. I don't think I'd want to drink these all night long, but rarely have I had either Champagne or Sauternes for the entire evening.
Humour aside, I'm not sure how the very old Krug or d'Yquem would work here. I think the relatively younger Sauternes worked well with its fresh fruit flavours. I've had old d'Yquem from a 'great vintage' (1962) and found it monotlithic and heavy towards molasses and burnt sugar. Those are not flavours that would go well in this cocktail imo. Same goes with the flavours that develop in muck older Champagne. My conclusion from this limited experiment is that with younger to moderately aged champagne and sauternes, this yields a very tasty cocktail that's good for 1 or 2 servings. The better the quality of the wines, the tastier the cocktail, but the opportunity cost of missing out on the great Sauternes/Champagne on it's own weigh's in. At New Year's I had my fill of both the champagne and sauternes, so I didn't miss a small portion of either and thoroughly enjoyed the mix - at that point in the evening, I enjoyed the cocktail more than either on it's own. I am quite tempted to try this with a moderately priced Sauternes and moderately priced Champagne when a few people are present. I think that could work really well on the dock at the cottage. If enjoying a great Champagne and Sauternes at the same dinner, I wouldn't hesitate to mix a small portion to make a cocktail, and enjoy the lion's share in the original state. We have dinners that start with 2 or 3 champagnes and often, due to the number of bottles, we have some left over. Same goes with the Sauternes if served from a 750 bottle at the end. In those situations pouring off a bit of each off to make a small pre-dinner cocktail could add up to 1+1=3