QOTD:
My favourite sparkler (at the moment)has to be Joseph Perrier Cuvee Royale brut 1996, you've got some serious power going on, yet there is a delicious delicacy in the honey pears and apples, lovely acidity, centre palate has a good rich creaminess, and the finish mirrors this, but this is my special occasion wine.
My favourite food sparkler is a Cava – Castilla Perelada Brut rosado or the Brut reserva (I'm torn), these two wine are super!
Have to agree Gary, you can't beat sparkling wine with food, it seem to exaggerate the flavours on your plate!

Great episode. Sparkling wine is my favorite hands down. Would love more play for the small grower champagnes in the future.
QOTD: The best champagne I have had was a 1977 Cristal or perhaps the 1985 Salon.
I am eating at the Chef's Table at Brooklyn Fare. The Chef Caesar Ramirez prepares the best food to go with champagne. I strongly suggest making a reservation and indulging yourself in an amazing culinary experience.

Totally agree that sparklers deserve to be on the table as well as for celebration. Bring on the bubbles!

Question for you GV and the rest of the Vayniacs:

In the past 5 years or so during my travels to the US, I've noticed a significantly increased presence of Cava and Prosecco on restaurant lists and store shelves but much less so for French crémant. Any thoughts here? Is it a problem of complexity among the French AOC regulations (which wouldn't surprise anyone)? I've had some really good sparklers from Spain and Italy to be sure, but I've had some really great crémants as well. A shame for people to miss out!

qotd:
-'95 DP really did stand out in my mind can still taste it
But as for some others that are not as crazy expensive
-NV Pierre Gimonnet Champagne Brut Blanc de Blancs Cuis 1er Cru
-NV Cuillier Père & Fils Champagne Cuvée de Réserve Trigny / Massif de St Thierry
-NV Alain Vesselle Champagne Cuvée St Eloi

Love love 100% Pinot Meunier. Pronouced Munnnyeah! No r. But french is hard and that word is by no means easy. I give tasting tours to tiny weeny champagne producers in Champagne through http://www.tastysidetolifetours.com and http://www.thetastysidetolife.blogspot.com and I’m very passionate about small producer champagne.

I think one champagne you highlight here, the Moutardier, where the black grapes are highlighted as a “Blanc de Noir” is the new hot thing and the new trend to follow! The Meunier grape is the “fighter” grape. The grape that resists frost, can handle rougher weather. Its so great and unique b/c it adds a softness and fruityness to the champagne. Also I agree with you about Champagnes pairing with food. An extra brut is perfect with seafood, a strong brut is great with poultry or chicken and a demi- sec perfect for dessert. I think most people don’t think about this but they should!