n.v. Pierre Peters Brut Blanc de Blancs, Grand Cru (Champagne, France): One of the “grower” Champagnes that is a part of Terry Theise’s portfolio here in the U.S., this is a long-time favorite of mine, this BdB... (2 replies, last updated by zin1953 March 3, 2007)

It’s quite good . . . now. It wasn’t approximately 20 years ago, but it’s back on an upswing. If you like Blanc de Blancs, you may want to keep an eye out for Pierre Peters. (4 replies, last updated by eve April 1, 2007)

This weekend I picked up Pierre Peters Blanc de Blancs, Rene Geoffrey Rose Brut, and Lallier Cuvee EnzoE Brut based on recommendations from you and Jason as well as my local wine merchant. On hand, I have Billecart Salmon Brut,... (36 replies, last updated by SteveG July 1, 2008)

With Valentine’s day right around the corner I thought I would share this recent discovery. Peter Jost the owner of Pierre Chocolat, located in the Allenwood General Store in Wall, previously ran Jacques Torres Chocolate in... (30 replies, last updated by SusieQQ June 20, 2009)

I recognize that many of you are probably more familiar with the Grande Année or the R.D’s of this world, however my recent purchase of some Bollinger Special Cuvée and some Billecart Salmon Brut Réserve represent a big... (9 replies, last updated by Aosta July 21, 2008)

I posted a buying opportunity for San Francisco Bay Area 'hounds and wanted to give other wine lovers a head sup. Wine Deal: $12.99 - Pierre Sparr Crémant d’Alsace Brut Rosé @ BevMo http://chowhound.chow.com/topics/628838 (0 replies, last updated by Melanie Wong June 18, 2009)

We had a good meal at Cuvee on Magazine Street Wednesday night. I had never been all that impressed with the food when Bingo Starr was chef, but I recently heard that new chef (former sous chef) Bob Iacovonne was running a foie... (1 reply, last updated by Robert Peyton June 16, 2003)

Diana, You don’t mention what type of Hanns Kornell the wine is. His old “Sehr Trocken” used to have a disgorgement date on the black label, but — IIRC — the “regular” Brut and Extra Dry... (8 replies, last updated by Diana October 15, 2007)

n.v. Champagne Canard-Duchêne Grand Cuvée Charles VII Brut Rosé (Champagne, France): Initially produced from approximately 50 percent Pinot Noir, 10 percent Pinot Meunier, and 40 percent Chardonnay — to which is then added... (5 replies, last updated by domaine547 November 28, 2007)

I’ve always considered "Tete de Cuvee" to be on par with “Reserve” on U.S. labels. I would probably view "Tete de Cru" the same way if, as Jason comments, there aren’t any rules/regulations that govern the... (5 replies, last updated by zin1953 October 20, 2008)

'Anybody been to Cuvee, Gabrielle, or Bistro? I would appreciate any info. (2 replies, last updated by Sony Bob February 5, 2002)

Pierre Sparr’s Crémant d’Alsace Brut Rosé is a pretty in pink sparkling wine made in the traditional method from 100% Pinot Noir. Having tasted several Pinots from Alsace, I think that bubbly may be this grape variety’s highest... (9 replies, last updated by Melanie Wong June 18, 2009)

Not a restaurant, but the TriBeCa champagne bar Bubble Lounge serves it by the glass. Their web site says they also do a flight of Laurent-Perrier Grand Siecle, Krug Grande Cuvee, and Taittengier Comptes de Champagnes 1995.... (2 replies, last updated by adam December 19, 2005)

Business in Nola is hurting. The other night Emeril’s had only 27 on their books while Cuvee had 30. Of course they both got walk In’s. I ate at Cuvee twice in Dec, but the chef de cuisine is my son, so I am a tad... (5 replies, last updated by DCFoodieToo February 12, 2009)

Sounds great. I’ve never had the V.P., but I’m a big fan of the Egly-Ouriet. If you like blanc de noirs, their “Crayère” cuvée is outstanding. It’s not very easy to find though. (3 replies, last updated by mengathon May 10, 2008)