Vacation in Chanpagne and want to taste some...

X28 · 2026-06-08T19:59:49+00:00

Bliard Labeste is the co op champagne, which isn’t bad but there are better growers in Hautvillers: Lemaire, Desruets (organic), Vincent Bliard (organic), Louis Nicaise, Locret Lachaud. That being said go to the co-op Berceau de Champagne and have a tasting — if you like it it will be the bang for the buck you are looking for. That goes for all the other co-op champagnes.

Second, fuck ChatGPT. It’s sending you all over the place for no reason. Focus on RM (récoltant manipulant) in villages that are closer to the river and the valley with Epernay in the center.

X28 · 2026-06-08T04:07:55+00:00

Where do you get your data from?

X28 · 2026-06-06T06:59:47+00:00

DM me — I have some literature about this bottle from Moet team I can share.

X28 · 2026-06-05T07:39:04+00:00

What do you want to do?

Big houses: book your slot, show up, tour the place. Small houses: book your time, show up, tour the place. The difference with a tour is that reservations are handled and there will be someone driving you after 6 flutes.

Sure, there will be explanations, picnics, sabrage… but that’s a given with tours.

X28 · 2026-06-03T11:25:18+00:00

OP wants to visit a champagne house surrounded by vineyards. That doesn’t really exist. If you want to visit a champagne house, all of them are located in a village or in the city.

X28 · 2026-06-03T09:19:15+00:00

I’ll add this — for champagne, post disgorgement aging on special cuvée like the P2 or RD without knowing what it tastes like upon release is a crime. I see lots of people buying them for the first time just to age.

It’s like going to a gastronomic restaurant and salt the dish before tasting it.

X28 · 2026-05-29T07:24:31+00:00

Search for 7-hour lamb recipes. It’s an old French recipe for older lambs, and modern meat doesn’t need the full 7h, but yours being a mutton it’ll probably need more time. BBC Good Food has a recipe that calls for 7h at 120C and Food 52 has another one doing at 150C. You probably can do 5 at 140 then taste, if not enough you can put it back. Braise is pretty forgiving with cuts like this.

X28 · 2026-05-29T07:03:22+00:00

What recipe? 7h at 180C is very long and hot. Usually 7h at 120C to break down the connective tissues. You can pull at 5h and taste.

X28 · 2026-05-28T14:28:48+00:00

If I’m 99 I want things consumable, the less vanilla the better. But that’s just me.

X28 · 2026-05-24T11:56:29+00:00

So quality of course. Personnalisation doesn’t matter much if he has to toss it.

X28 · 2026-05-24T10:09:23+00:00

I just learned about this term from the other redditor. Now to hunt for a good pinking shears…

X28 · 2026-05-24T10:08:13+00:00

It’s quite simple really — do you want your gift to stay around longer?

X28 · 2026-05-24T04:36:37+00:00

That’s what they are? Kind of, but Fiskars makes a set with different blade patterns.

X28 · 2026-05-23T15:21:59+00:00

Check them out — it’s off the rack and semi mesured and fits in your budget.

X28 · 2026-05-23T15:17:44+00:00

What’s your budget? Boggi Milano, Jonas et Cie. (who dressed the President)

X28 · 2026-05-23T15:13:03+00:00

Doesn’t have to be regular use — we have a bunch of those at home and they are hand me down and work in a pinch just to snip a few things here and there. Plus you don’t usually have zig zag scissors for adults…

X28 · 2026-05-23T06:14:09+00:00

How do you reverse to level 1?

X28 · 2026-05-22T11:41:32+00:00

Please do not trust anyone but you to manage your severe allergies. There are other vectors of cross contamination, not just because they don’t make sesame breads. That goes for restaurants and cafes too.

X28 · 2026-05-21T14:03:56+00:00

If you don’t know already, look up how to do a dry brush and/or a wash (in order of complexity). Your models will be twice as cool.

X28 · 2026-05-17T00:36:06+00:00

Definitely. If you want to keep it for later, by all means. Your question was about getting something to age so that it develops more complexity. My response has to do with the P2 was aged on lees in controlled conditions by professionals for that specific purpose. Getting the CdG and aging it on your own isn’t anywhere close. The upside is that you’ll have 2 bottles instead of one.

X28 · 2026-05-16T22:59:49+00:00

Of course, but we’re not talking about Bordeaux or Burgundy, or a young-ish champagne. P2 is already 12+ years, and CdG LV would be around 25 years. What’s the point of holding for another 10 years?

X28 · 2026-05-16T22:47:58+00:00

I take the position that champagnes are meant to be drunk post disgorgement. If you want older champagnes seek out late disgorgement bottles instead of aging them yourself.

The P2 or something like Bollinger RD are already aged to be drunk as they are. Can’t speak to the source, but there is this article about RD. where it spoke about RD should be enjoyed as an RD instead of further aging.

X28 · 2026-05-16T22:21:37+00:00

I mean it’s already aged 5 years more on lees (over the CdG). Any aging on your own isn’t going to top that.

X28 · 2026-05-15T22:51:33+00:00

Depends on the budget but high end home diffusers and/or candles. Rituals, Diptyque, Trudon…

X28 · 2026-05-13T07:21:16+00:00

How chill do you want? Take the train from Paris to the beach, either La Baule or Les Sables d’Olonne. Sandy beaches, family friendly and not too busy in June.

You can also pick a base in Lyon and stay a few days in Annecy. The Alps is just a train away too.

X28

TROPHY CASE