Tasting Wine reviews Veuve Clicquot Champagne

Welcome to Tasting Wine. I'm Haley. I'm Tope. Today we're tasting wine. Before though, make sure you're subscribed. We're coming out with videos three times a week, Monday, Wednesday, Friday. So yeah, make sure you subscribe and you'll find us there. Yeah. But today we are trying a champagne. Do you know how to say it? Veuve Clicquot. Veuve. It's a fairly popular one, I think. I'm pretty sure. It's very popular. You see a lot of people drinking it. Isn't it from the Moet? I think so. Yeah. Yeah. French. Obviously it's champagne. This is a non-vintage N.V. You see that N.V.? That's what that means. Not vintage. Yeah. I also watched a two-minute YouTube video on how to actually pronounce this the French way. So I'm probably spot on. Oh, that was the one you did? Yeah. Veuve Clicquot. I mean, ever since that Dom Pérignon, I have been fascinated. You can tell the bubbles are like really fine. It almost smells like a cheese shop. It does. Yeah. That's kind of what I was thinking. Like buttery cheese. Yeah. Oh my god. Oh, I am so excited. I love cheese shops. There's this cheese shop in Austin called Antonelli's Cheese Shop. Amazing. If you're in Austin, go. Antonelli's is so good. You like join their cheese club membership for like three bucks or something. Some of the best cheeses we've ever had. Highly recommend. Yeah. And to me, it's just cheese shop. It's like that. Maybe like some yeast, you know. It's got, I want to say, well, it doesn't have like really any funk to it. It did for like a second. I got kind of like that sweaty sock thing and then it kind of disappeared. Yeah. So it's kind of buttery. It's cheesy. Has like a little bit of wood to it. I wonder if you're getting smells out of this one. It also kind of smells like, like fondue. Like cheese fondue? Yeah. Yeah. Yeah. It's like the cheese shop. But like specifically like that fondue. So it's like that special type of Swiss cheese or whatever that they use in fondue. I forget what it's actually called. There's something else. I just can't put my finger on it. Maybe it's like, it's almost like mustard seed. Yeah. I can see, I can see mustard for sure. Oh man. I just have to try it. Yeah. I gotta go for it. Oh, it's like tart. It's tart. It's bitter. It's got a nice acidity. I wonder if this is one of those wines that we got to let warm up or if it should be colder. Do you think warmer or colder with this one? Oh, I don't know. It's just like, it's really unique. I don't think I've had a champagne that's tasted like this. I mean, I've had this before. I don't remember it tasting like this. Does it taste better or worse? It's like a little bit more like, like harsh. Grippy? Yeah. Try that one. I wonder, I know. I wonder if it needs to honestly need a warm up. I feel like it needs to cool down. I feel like it almost tastes, and this is going to be like a terrible description, but it almost tastes like skunked beer. I don't think we're doing this champagne justice right now in our description. I've had this before. I know that it's good. Well, that cheese smell, that cheese shot was amazing. Yeah. Smell is great. Taste, you know. Well, what we did learn from other champagnes is that they do need to take a little bit of time to come around. Might be better warmer, might be better colder, but I'm going to go colder on this one. I think, I think colder. Let's do colder and then we'll leave this stuff in the glass. Yeah. We'll warm up and we'll see what happens because you can always cool it back down. That's true. We'll do that. So I think we did the right thing. Chilled it down. Chilled it down. Chilled it down. We shall see. The other glass that warmed up, it just didn't get any more enjoyable. Yeah. Didn't get any more enjoyable. It does have like more lemon and almost like, uh, like some sort of like grass, like seed grass or lemongrass. See, for me, the nose doesn't really change that much. Like I don't really detect too much difference in the nose. I mean, I get like things, they just seem to be like a little bit longer, a little bit more smoother, I guess. Yeah. If anything, it's a little bit more toned down for me, at least in this glass. So who knows about that one. Has the taste changed in the other one? It's, the taste is a lot better. It is a lot better now that it's chilled. I think cooler is key. Yeah. Because on their website, they said it's serving at about 46 degrees. Right. Um, I pulled it out of the wine fridge about 55. You know, you don't know. We should have looked before, you know. We should have. We should have looked. We should have. And that's why it tasted like skunk beer. Yeah. But honestly, I was going off my old, or not my old, but like my thought process of, oh, the Dom was better when it was warm. You know, you know what I mean? So I don't know. This is, uh, did you try another coupe? Yeah. I'd say it's a good champagne. I don't know if I'd say it's like, it's not spectacular or moving in any way. You know, it's really good. It's got nice acidity. It's really well balanced. I'd say. I'd say the balance is probably one of the biggest things that it's got going, but that's a super important part when things are just like very uniform, like it's got good acidity. It's got nice taste. It's really balanced. Yeah. I don't know if I'm the biggest fan. I'm trying to give it. Yeah. I'm trying to give it the benefit of the doubt because it was like 40 bucks or something. You know what I mean? I know. And, uh, you know, like historically, I guess like a lot of people that I've talked to have like really liked the champagne. I mean, I've had it before and I liked it. Um, so I don't know if it was like different circumstance. I mean, I was younger than 21. So I guess you really like anything. The thing is, this doesn't make me want to buy the vintage with, of the same label. Right. And so that's the thing, like this is, this is a non vintage. So sometimes they blend in wines from the previous year to get a uniform, typically it's to get a uniform taste throughout all, you know, the whole label. So everything tastes the same, but the vintages that come out could be super interesting, you know, and that's usually why they do a vintage because they don't do vintages every year in champagne. Yeah, of course. Um, but other regions they do do vintages every year. Yeah, exactly. So I, yeah, I don't think that this makes me want to have their vintage. Not saying that their vintage isn't great because I mean, it probably is, who knows. Um, but this for me just kind of fell flat. Yeah, it is flat and which is so disappointing because I was open for a lot more and I don't know, maybe we got a bad bottle. Maybe we got a bad start and didn't drink it at the right temperature, but I don't yeah. It's uh, it's the, I mean, I like the smell. I think the smell is cool and, you know, complicated like that cheese shop sort of thing, but the taste, even with it cooled down, it's better, but it's like a cool down version of skunked beer. I wouldn't go as far as skunk beer, but I was open for more of that like creaminess because that's what they're infamous for is it's supposed to be like toasty and kind of, you know, stuff like that. But I don't know how I feel. I don't think it's a bad thing because I'm new to champagne. You know, I've only had a few different types, um, but I'd still say I wouldn't buy this again. Based on this, I wouldn't buy this again. I would go exploring. I would pay the same price for a different champagne that maybe didn't have as much, as much name recognition. I might, I might be bold here. I might say something bold. Oh no. Ginger's being bold. What's she gonna say? I can give you that a blind taste test of this against like, um, what's it called? Kooks, like Kooks fruit. I don't think that you'd really be able to tell the difference. That's, that's a stiff, that's a stiff wicking. I wish we had a bottle of Kooks because I would open it right now. I think what I'm tasting is I'm like, why does this kind of taste familiar? It, it, it tastes like, I mean, you can tell like the bubbles are finer. Um, and you know, with Kooks it's kind of, you know, like fatter bubbles, if that makes sense. Um, but this, I mean, it tastes like Kooks with better bubbles. Honestly, I mean, now I'm trying it more. The finish is longer though. And there are nice subtle flavors on there. So maybe it needs more time to breathe. I don't know. I'm trying to give it the benefit and you're, you're over here condemning it to Kooks. I don't know. You're condemning it to Kooks. I'm just saying. Kooks is a squirt gun. That's what Kooks is. Hey, Kooks is a step up from Andre. Not by far. Not by far. Try it. Here, try it out of this glass. Cause it's coming around. I want to like it. I want to like it. It's not, I'm not trying to be negative. I'm not trying to be negative. Like I've said, I've had this before and liked it before. But the finish though, it's long. The finish is very long. The finish is long, but like, but what would you say that the finish is? It's like just tartness and a little acidity, like lemon zest. See, but, and that's the thing for a $40. So if you can get champagne or sparkling wine, you know, whatever for like a few bucks and I'm serious. And this is $40. I want my $40 champagne to have a more complex taste. No, I hear you. This isn't that complex, but who knows? Who knows? We'll have to circle back around. We will do more investigative work. Anywho, thank you for joining us here at Tasting Wine. Let us know. Did we do something wrong? Do you like this? Yeah. Do you like this? Or is this just what, you know, media has told you to like? Yeah. I don't know. The hype. But there's other labels that have the hype and they back it up. I don't know. Let us know. Let us know what you think. Let us know some other champagnes. Vintage or non-vintage. Whatever price range under a hundred dollars, I would say. Because champagne for us is kind of a special occasion thing. But we want to introduce it more into our regular sales. Yeah, but we want to have more of it for sure. So thank you for joining us here at Tasting Wine. Get out there and taste some wine. Let us know what you're trying next. Let us know what we should try. Leave a comment down below. Coming out with videos three times a week. Make sure you subscribe. Monday, Wednesday, Friday. Monday, Wednesday, Friday. And we'll see you on the next one. Hashtag swirl time. Swirl time. Cheers.