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Clos des Goisses PhilipponnatDit is het paradepaardje van Philipponnat, genaamd Clos des Goisses Champagne. Nou een Champagne tot in de puntjes verzorgd en hiermee ontzettend hoge punten scoort bij diverse internationale wijn schrijvers. De geschiedenis van Philipponnat Champagne is erg lang en gaat wel terug in de tijd tot het jaar 1522. Toen was de familie al actief in het maken van de mooiste wijnen maar sinds 1910 heeft men het geluk gevonden in de Champagne streek. Het was
Dit is het paradepaardje van Philipponnat, genaamd Clos des Goisses Champagne. Nou een Champagne tot in de puntjes verzorgd en hiermee ontzettend hoge punten scoort bij diverse internationale wijn schrijvers. De geschiedenis van Philipponnat Champagne is erg lang en gaat wel terug in de tijd tot het jaar 1522. Toen was de familie al actief in het maken van de mooiste wijnen maar sinds 1910 heeft men het geluk gevonden in de Champagne streek. Het was het jaar 1910 toen de heren Auguste en Pierre Philipponnat een achtiende eeuwse wijn kelder kochten die was gelegen in Mareuil-sur-Ay, vijf kilometer ten oosten van Epernay. De unieke kelder en daarbij behorende wijngaarden zijn nog steeds in bezit van de familie en geven de Champagnes hun kracht en rijkdom. De Pinot Noir druif is absoluut de vriend van Philipponnat want elke Champagne bevat grotendeels deze druif. Ook voor deze top cuvee de Clos des Goisses gebruikt Philipponnat merendeels Pino Noir met wat Chardonnay.De oude wijngaard omringt door een muur
Voor deze top cuvee van Philipponnat komen de druiven uit twee ommuurde wijngaarden met een oppervlak van 5.5 hectare. De naam van de wijngaarden zijn Clos des Goisses en hier staan de alleroudste wijnranken van dit mooie huis. Deze wijngaard is aangekocht in het jaar 1935 en de familie wist het toen al zeker, deze druiven gaan de beste Champagne voeden van het huis. En ze hadden gelijk de planten geven prachtige trossen dat komt door de ligging aan de zuidhelling van de rivier de Marne, een plek waar de druiven perfect rijp worden. Deze Champagne kan alleen gemaakt worden in de allerbeste oogstjaren en als hij gemaakt wordt komen er slechts enkele flessen naar Nederland.Vol en zeer krachtig deze Clos des Goisses Champagne
Hij is te vergelijken met de top Champagne van Krug, Dom Perignon en ga zo door. Bij het open maken van deze oude jongen ruiken we de belegen geur van verse toast, rijpe peer en wat gebrande noten. Bij het inschenken zien we een goud gele kleur met dikke gouden rand van het lageren. Deze Clos des Goisses Champagne rijpt jaren in de kelders waardoor een hele fijne bubbel ontstaat. De zachte belletjes hebben onze aandacht en we brengen onze neus naar het glas. We ruiken een brede en complexe geur van geel fruit met daarbij kruiden, hazelnoten, brioche brood en wat verse kruiden. De smaak is eveneens vol en zeer complex, veel rijkdom van geel fruit met daarbij noten en een vleugje honing.Shipping Notes
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4.6 ★★★★★
Based on 28 reviews
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Product Reviews
★★★★★ 5
Great quality. Easy to clean. Nice appearance.
Color: Red, Size: 4.3-Quart
Solid, heavy pot for cooking and baking. I bought it mainly for making soups, stews and breads. I have only tried soups thus far. The pot cleaned up very easily. The bottom of the pot heated uniformly. Nothing was stuck to the pot when I was simmering on the glass top stove. I have not had the chance to bake yet, but seeing how evenly it held heat while cooking, I am thinking this will be perfect. I bought the red color. It gives a nice pop of color in my kitchen. This pot will probably last me a long time. I would buy one if I needed a replacement, or a gift for someone.
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Reviewed in the United States on November 29, 2025
★★★★★ 5
Great quality for price after 3 years of use
Color: Matte Navy, Size: 6-Quart, Color: Matte Navy, Size: 6-Quart
I’m 3.5 years in and use it weekly. So far it’s been a great product especially for the price. We are really into soups, roast, and I bake bread a lot. This thing is amazing and a great quality. It’s easy to clean, does great in the oven, and stands up great to constant use. I only have a small amount of staining at the bottom, and a couple scratches from metal utensils. The lid is solid and the handle is really secure still, which is a problem I’ve had with other brands I’ve tried.
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Reviewed in the United States on February 2, 2026
★★★★★ 5
Quality product
Color: Navy, Size: 6-Quart
I absolutely LOVE my Dutch oven! The reduced cooking time for certain cuts of meat for stews, pot roast, etc., is a definite game changer!! The meat comes out so juicy and tender. I made curry and did the "burning" of the curry and was hesitant because I didn't want the pot to be stained. There were no stains left at all. I've used it numerous times since purchasing and it still looks new. It's very durable and the color is beautiful. If you're looking for a functional, quality, and durable Dutch oven without breaking the bank, this is it! I highly recommend.
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Reviewed in the United States on February 9, 2026
★★★★★ 5
Exactly what I wanted
Color: Blue, Size: 6-Quart
Amazing! Looks beautiful, high quality, good price. Well packaged, no defects. Heavy of course :) Blue color is amazing!
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Reviewed in the United States on April 26, 2026
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot.
I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues.
I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware.
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Regarding the 3 Photos and 1 video I've Attached:
(Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.)
Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina.
Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast.
Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking.
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TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven:
(Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware)
1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots.
I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food.
2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking.
3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking.
4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought.
5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time.
6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
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Reviewed in the United States on July 2, 2018