Wine.Woot : One Week, One Wine (SM)

Oh boy, oh boy, oh boy! I'm in!

Not a bad looking trio. No red, but not bad looking at all.

And here is the Mumm Napa web site. You'll be asked to provide your age before they let you in.

iByron

Probably too much Chardonnay for me, overall. If it were the Sparkling Pinot instead... but oh well.

I'm in & I don't even need sparkling!

shh64 is first!

Olliphaunts, Mordor, and Gandalf!! I turned black! I'm better that everyone else!

Oh and all you folks who will undoubtedly ask about the RS factor, remember these are sparkling wines. Residual sugar is perceived quite differently in a sparkling wine as compared to a table (still) wine.

Da bubbles are like extra acidity.

iByron

conroo wrote:shh64 is first!

When I heard Mumm, I knew I was going in. I do like sparkling and I am a little low on white sparkling. With the holidays coming, I wanted more.

conroo wrote:shh64 is first!

Mill's corpse is rolling over in its ditch! *Glares at Nallie*

Loweeel wrote:Mill's corpse is rolling over in its ditch! *Glares at Nallie*

Any mill sighting this week? I didn't see it, but wasn't looking.

Wine-searcher.com/Winespectator
Cuvee M: $14-18, 2006 rating 86
Brut prestinge: $12-16, 2006 rating 88.
Devaux Single Vineyard : no rating, No price.

http://www.gangofpour.com/baker/2007/mumm/index.html
Good review of the wine/vineyard

Shouldn't it be 'Petit' Meunier instead of 'Pinot' Meunier?

Ugh, I want to pull the trigger on 3x, but I need to wait for some dust to settle to see if I can...

Hopefully it doesn't sell out too soon.

:0)

No Ohio???? Did a law change since the Rasmussen offer?

Cool Beans! Look at the side deal!

I almost never drink sparkling wine, and I know nothing about it. I have probably only had it once. This looks like it could be a fun thing to get to help bring in the New Year. Are they going to be better than the $10 bottles you can find all over in the weeks before the New Year? I guess what kind of flavors can you expect with something like this?

I guess the one time I had sparkling wine I wasn’t impressed. I don’t remember what I had but I’m sure it was cheap. I’m going to wait on this, if others have good things to say about it I may be in.

conroo wrote:Cool Beans! Look at the side deal!

Yeah...I saw that and am contemplating getting some. It's definitely not something you want to snack on before a date, though. ;)

Yeah!!! Their wines are great!!! Deciding between 2 and 3

This place makes a ridiculous amount of champagne. It'd be nice if we got some vintage ones, but i like me some champagne!

In for 1!

slipdc wrote:Shouldn't it be 'Petit' Meunier instead of 'Pinot' Meunier?

Actually it is "Pinot" Meunier which is a close couson of pinot and is a red grape. Willakenzie in Oregon produces a mean version of it....
Jeff in PDX

I'm in as well. Great timing on Woot's behalf with the Holiday(s) as usual! All this wine and never a labrat...(Hint, Hint!)

in for 1...come onnnnn labrat!

(and might i add that my doorman accepts my packages, so i'm guaranteed to try it in time :p /end shameless plug)

I know I should know this - sorry - how do I register to be in the running for LABRAT?

Corrado wrote:email labrat@woot.com with your woot username & request addition to the pool. You won't get a confirmation email or anything; trust that you've been added once you send the email.

Yup - found the newsletter. Thanks!

Corrado wrote:So I'm a complete novice when it comes to sparkling wines. I also don't tend to drink them a whole lot (still got a pair of the S.Andersens from last year). As a result, I'm curious about how these will do in a cellar; how long do I have to sit on these before they start their downward slide?

Also curious about what looks to be a Sparkling-only term: Dosage. Explanation? Assuming it's a factor of how much RS is in the wine, but what are the various levels & requirements/qualifications?

I came across this on the Domaine Chandon website:

Domaine Chandon wrote:The level of sweetness, or added "dosage" (sugar), in a sparkling wine is indicated by its name. (See chart below.) There's no denying it's a little confusing that "Extra Dry" isn't in fact the driest (or least sweet) of sparkling wines. But read the following historical tidbit and you'll easily remember the rationale and be able to impress your friends with a great story of how the tiers of dryness, or dosage levels, came to be.

WD, Winefarm, et al..... THANK YOU!!

First sucker: shh64
Speed to first woot: 0m 6.313s

Last wooter to woot: docklink

:-(
Just as I decide to begin my journey to elevate my wine knowledge (reds!) we get sparkling stuff. I don't like the fizzy stuff unless it's Diet Coke. :p Ahhh well, there is always next week, and I can hang onto my regret for passing on some of the past weeks offerings.
Live and learn!

See ya next Sunday night.

Corrado wrote:Thanks for the info; cut/paste isn't THAT bad!

Levels of Sweetness .... (Dosage Levels)
Doux ....................... Extremely sweet
Demi-Sec, Dry ........... Very sweet
Sec ......................... Noticeable sweetness
Extra Dry ................. Slight sweetness
Brut ........................ No perceptible sweetness
Brut Nature .............. Bone dry

Hehe, I know...buy it's late and I was feeling lazy

Looking through the Mumm Website, it looks like the Devaux Ranch is vintage 2002.

Corrado wrote:So I'm a complete novice when it comes to sparkling wines. I also don't tend to drink them a whole lot (still got a pair of the S.Andersens from last year). As a result, I'm curious about how these will do in a cellar; how long do I have to sit on these before they start their downward slide?

Also curious about what looks to be a Sparkling-only term: Dosage. Explanation? Assuming it's a factor of how much RS is in the wine, but what are the various levels & requirements/qualifications?

hard to tell ability to cellar because most of the stuff is NV. I mean i've had amazinggggg champagne/sparkling wine that's priced pretty decently (30-40$ in today's money) that is vintage at least 10 years ago.

Corrado wrote:So I'm a complete novice when it comes to sparkling wines. I also don't tend to drink them a whole lot (still got a pair of the S.Andersens from last year). As a result, I'm curious about how these will do in a cellar; how long do I have to sit on these before they start their downward slide?

Also curious about what looks to be a Sparkling-only term: Dosage. Explanation? Assuming it's a factor of how much RS is in the wine, but what are the various levels & requirements/qualifications?

When champagne/sparkling wine is made in the traditional method (methode champenoise], the yeast sediment that forms after the second fermentation is later disgorged after the bottle has undergone "riddling" or turning, so that the sediment settles in the neck of the bottle.

In disgorgment, some of the wine is lost from the bottle. So the winemaker adds back a "dosage" - a mixture of sugar and wine/brandy - before putting on the final cork. The percentage of sugar in the dosage determines the ultimate style of wine. A higher percentage will create a sec or demi sec wine, while a lower percentage will yield a brut or extra dry.

I don't know how well these particular sparklers will age, but I once was treated to a 20+ year old Dom Perignon that was gaspingly terrific!

As for me, I love sparkling wine best of all! IMHO, the greatest crime of all is reserving it just for birthdays or New Year's Eve. So in my house a bottle is routinely uncorked for no other reason than the fact that it's Tuesday. Or I finished planting my garden. Or it's raining.

IN FOR THREE!!!

woods38 wrote:No Ohio???? Did a law change since the Rasmussen offer?

This is from the member forums:

skrist01 wrote:
"As passed by the Conference Committee and signed by Governor Tom Strickland, the bill will require wineries who ship into the state of Ohio to obtain an “S Permit” at the cost of $25.00. Wineries that qualify for the “S Permit” must produce less than 150,000 gallons/year, send copies of invoices of all shipments to the Department of Commerce Division of Liquor Control, and report all shipments of wine into Ohio and its destination annually. HB 119 also creates the “B-2a Permit” allowing wineries that produce less the 150,000 gallons/year to distribute directly to retailers. "

MMMMMM... I love Mumm. By far my favorite sparkling wine purveyor, especially at this price point. Always thought they got a bad rap on "Meet the Parents. (And, btw, as anyone on Long Island knows, there isn't a drugstore on the island that sells wine of any kind...)

I'm in for 2, so I can enjoy the Holidays and (maybe) even save one for New Years.
So,to reference the movie, I guess I just got a bunch of Mumm's.

Bring on the Sake now, Woot!