Pinot Meunier

[Belmont3]

I have a bottle of 1999 Domaine Chandon Pinot Meunier, that I was given as a Christmas gift. Should I be happy or sad and does anyone have any information on this. I believe that the grape is one of the ones used for Champagne, but I have never seen it bottled by itself.

[Robin Meredith]

I've sampled one varietal Pinot Meunier - a Long Island bottling that claimed to be the only one of its type (guess they'll have to drop that claim now). My recollection is that the wine was structurally similar to Pinot Noir (light in color, relatively high in acid, somewhat astringent and austere), but with none of Pinot Noir's aromatics or sweet fruit. Definitely a food wine - not something you would want to approach on its own.

In short, a nice novelty, but nothing worth a second look. I'd be interested to see what a California sparkling wine specialist could do with the variety, so if you're inclined post some of your reactions after you taste it!

[Belmont3]

I'd be interested to see what a California sparkling wine specialist could do with the variety, so if you're inclined post some of your reactions after you taste it!

I was going to open it here in the next few days and I will let you know. I am interested, as you are to see what a Champagne producer can do here.

[Niall]

Charles Melton from the Barossa makes a Pinot Meunier varietal.. I have two bottles but have yet to try them.

[ctgm]

I had a Bonny Doon P. Meunier a few years back. I remembered it being a little too alcoholic and "sweet" and unbalanced. It wasn't something I would try again

[Adam Balic]

The Pinot Meunier that you have is most likely a Champagne clone (it is Domaine Chandon after all) and will be rather like a light Pinot Noir. Best's at Great Western in Australia have some very old plantings (19th C.) of this variety (a Champagne clone) which they have been making into a still red wine for many years. It is always quite light bodied, but can be rather nice, red berries and earthy flavours mostly.

[Belmont3]

The Pinot Meunier that you have is most likely a Champagne clone (it is Domaine Chandon after all) and will be rather like a light Pinot Noir. Best's at Great Western in Australia have some very old plantings (19th C.) of this variety (a Champagne clone) which they have been making into a still red wine for many years. It is always quite light bodied, but can be rather nice, red berries and earthy flavours mostly.

Now I am excited about opening this.