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+--- Thread: 2002 Huet Petillant vs. 1996 Duval Leroy (/thread-13762.html)
- VouvrayHead - 03-14-2010
Well, we finally did it. Tried the pinnacle of Sparkling Vouvray vs. some good vintage champagne.
Of the 4 of us, 2 preferred the Huet, 2 the Duval. Both men for the huet, both women for the champagne.
The Duval Leroy was a bit more aromatic, with a sweet doughiness dominating the nose. The Huet was all about fresh Lemons and minerals, even on the nose.
In the mouth, the Champagne was broad and easy going. Dough and flowers. A bit sweeter than I expected in a brut (though maybe only in comparison to the Huet). Really lovely. Smaller bubbles, for whatever that's worth.
The Huet was more focused, driven by the citrus acidity and minerals with a finish that was 3-4 times longer than the Duval Leroy.
Very interesting to taste side by side. The Huet definitely held its own, and may have even been superior depending on preference.
Either way, what a fabulous pair of wines.
The Huet was $28, the vintage Duval Leroy was $49.
- TheEngineer - 03-15-2010
Nice test! I would almost have made a bet that it would have gone 100% the other way expect there was a loirehead in one corner... [img]http://www.wines.com/ubb/smile.gif[/img]
- VouvrayHead - 03-15-2010
Yep, my vote was not exactly a surprise.
The other taster that went with the Huet is a huge Foodie (ex-chef, now a fish monger), so that acidity may have keyed him up to food pairing heaven.
To me, the Duval Leroy definitely had a better nose, but everything else leaned Huet.
Both were awesome, though.
Later that night we had a 2003 Damien Laureau Savennieres and a 2001 Gewurztraminer Eiswein. Both good, but the bubblies were the stars.
Nothing sissy 'bout any of these whites!
Fun, fun night with old friends in Madison. The foodie mentioned above did the cooking, mostly Chinese, including the best Eggplant I've ever tasted. Also played around with his new sous-vide device with asparagus. Very good.