They both showed really well and and were both appreciated by our customers. I will write more about them soon but in the meantime enjoy these photos that I took - close-uos of the bottles seen through my Reidel champagne flute. Enlarge them on the screen. I think I got some interesting effects to titilate and captivate the soul and the imagination - maybe even the heart, too.
For me being an artist I see things with my artist's eyes and I always look for ways in which to add to our appreciation of whatever it is that I am photographing. The labesla are sometimes extraordinarily beautiful on bottles of wine. This was no exception. The wineries spend a lot of time choosing them and so I am happy to both focus on them here as well as the contents inside them. In this case it was champagne, some excellent sparkling wine that always lifts my spirits and makes my spirit combine and mingle and flirt and cajole/carouse and cavort with this divine liquid spirit of bubbles and cheer and liveliness....
Cheers, TONY
Cheers, and enjoy these artsy photos I took while sampling these two bottles of DUVAL-LEROY ( Vertus, champagne ) that were dropped off earlier this evening by Antonio Cabibi of International Imports.
This is as much about the art as it is about the champagne. However, having spoken of the art side I want to now address the champagne itself.
The champagne is made respecting the environment and is from an " organic culture ". We / I love this. The two we tasted were the : 1) Brut AB NV " Cuvee Brut " with the Ecocert Organic Certification. It's an " ideological wine " for them. We all really liked it here. I could easily sit back/ kick back and dream lofty and earthly and spectacular dreams in it's realm. The second bottle we tasted 2) the " Neiman " or the " Cuvee Paris " is a silk-screen bottle done by American artist Leroy Neiman. It was fuller, richer, denser and I liked it very much. However, on this Friday evening I preffered the lighter, brighter taste of the " Cuvee Paris ". It had more movement in it : more highs and lows. At least at the temperatures that they were served to me and the way they tasted to me at this particular point and period/moment in time.
It's so personal - all wine experiences. Depending on so many variables is how the wine or the champagne will taste to you at any given point in time. That's what makes it always exciting and a bit of a challenge. That's also what makes it important to know this in advance so that you can adjust whatever you need to to get the maximum pleasure and enjoyment each and every time. Be flexible, live large and enjoy life fully. These DUVAL LEROY champagnes helped me do this as well as our lucky customers fortunate enough to have been here in Cleveland Park N.W. in Washington D.C. our nation's capitol ...
Thanks Antonio, TONY
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