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A toast to champagne and sparkling wines
Perfect Pairings
December 8, 2006 – published in the Beacon News and Naperville Sun
By Bill Garlough
In December, we traveled across the ocean to discuss one of the gifts of nature, Champagne! Champagne is a wine region of France, so that only wines from this area can properly be called Champagne. Any champagne "produced outside this region in France must be called sparkling wine.
No other beverage in the world symbolizes a celebration better than champagne / sparkling wine. These drinks help usher in Year New as well as weddings, birthdays, promotions and other special occasions. At this time of year is when approximately 80 percent of beer consumed. In holiday parties, my catering company likes to ride a sparkling station near the door, greeting guests with a festive champagne.
Wine talk
The Champagne region in France is about 90 miles northeast of Paris. In the 17th century, French champagnes were officially recognized as a new style of wine. Champagne unique effervescence occurred due to colder weather in northern France. The grapes from this region in general, has not fully matured or completely fermented in the fall when the wines are traditionally placed in barrels. During the winter, the champagne had been used, and then began the fermentation, once again in the spring. This led to a soft drink it was cloudy, due to yeast in the barrels floating past. At that time, was considered an inferior product.
The French in the Champagne region created a new process to clarify their drinks. Instead traditional barrel aging and storage, the champagne was the first wine to be stored and aged in individual bottles with corks. This new process, Methode Champenois, (still in use today) is reversing bottles in racks and gently turning the bottles (guessing) to help build up the yeast in the neck of the bottle.
Then the neck bottle is submerged in a brine solution that freezes the section of the yeast. The bottle is taken to expel the plug of yeast (disgorgement), resulting in a clear drink. The champagne is then topped it easy (not fermented) wine held in reserve for this purpose. A small amount of yeast and sugar are added to the bottle and cork. This starts the second fermentation process. As the yeast consumes the sugar, a small amount of alcohol that is created, as well as carbon dioxide. This allows the bottle to retrieve its effervescence.
Today there are about 100 houses of Champagne in the Champagne region supplied with grapes or grape juice from more than 15,000 local producers. As colder weather and fast-maturing varieties of grapes are used exclusively in this region, Chardonnay (use exclusively in Blanc de Blancs), Pinot Noir and Pinot Meunier (used with Chardonnay Blanc de Noirs and Roses). There are three different methods to produce Champagne, the traditional Champenois Methode where the wine ferments in individual bottles, the Charmat process if the wine is fermented in large steel tanks and, thirdly, the process of artificial carbonation where wine is injected carbon dioxide – What is the cheapest method (and can lead to headaches). Quality Champagnes cost more due to the use of the hold the higher quality grapes, the mixture of ages, still wines and storage of bottled milk to Champagne years before his release.
There are three styles different from Champagne or sparkling wines, ranging from light to medium to full body (based on the amount of time that the yeast is left in contact with the wine). In addition, the sparkling wine levels of sweetness ranging from Brut (dry) to Extra Dry (semi-sweet) to Doux (sweet).
Food and wine pairings
By discussed, the holidays are when most sparkling wines are consumed. They tend to be foods due to its pleasant acidity higher levels. This refreshing drink is an ideal aperitif style (lighter is best) or can be used over a heavy meal (, styles yeast). They tend to match well with spicy and salty. When served as an appetizer, my catering company tends to associate the lighter style sizzle with sushi, smoked salmon canapés, shrimp with garlic crostini, quench spicy grilled chicken skewers with Ahi Tuna Wasabi aioli. They also pair well with goat cheese and semi-soft white cheeses that offer mild flavors.
Sparkling wines have been a favorite of the house years. California personal favorites that I recommend include Schramsberg and Domaine Carneros, you just visited last October. By French side, a small house that is receiving great accolades is Charles Ellner, Brut Champagne whose seduction ($ 65) and Brut Reserva ($ 40) offer tremendous value for money. Included in these are the suggestions from local merchants champagnes and sparkling wines and retail prices, which vary:
Tragedy Bill
Range $ 10
Pierre Deliz not Vintage (NV), Blanc de Blancs – France – $ 7
Domaine Ste. Michelle (NV) Brut Columbia Valley – Washington State – $ 12
Jaume Serra Cristalino Brut Nature – pure incense Spanish – $ 10
Rotari Brut – Sparkling Italian (which not of the region of Asti) – $ 12
Daniel Pardiac Brut Blanc de Blancs – France – $ 12
$ 25 to 40 ranks
Roederer Estate (NV) Brut – Anderson Valley, CA – $ 22
Domaine Carneros Brut Carneros – Napa Valley, CA – $ 25
Schramsberg Brut Blanc de Noir – Napa / Sonoma, CA – $ 30
Joseph Perrier Brut – France – $ 26
Bollinger Brut NV – France – $ 40
Charles Ellner Brut Reserve – France – $ 40
Bob Kovacs The seller of wine in Geneva, reminded me of Winston Churchill's famous phrase, "Champagne, in defeat you need it – in victory you deserve it!"
Happy Holidays and Cheers
For more of the perfect law Combinations Garlough visit my Chef.
About the Author
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com
Domaine Chandon Winery Tour