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| FOOD |
| WINE :: Froth and Bubble |
The monk Dom Perignon is credited with having invented Champagne which first appeared in France around 1670, at the time that Dom Perignon became a cellarer at Hautvillers. The new wine was not popular at first and was referred to as “The Devils Wine”. Things changed when in 1715, Phillipe Duc d’Orleans , became Regent of France and almost instantly Royalty and the court started popping corks. Champagne had firmly positioned itself with exclusivity, Royalty and good times. Its relative scarcity ensured that the price was high and thus reserved for special occasions.
Champagne, both vintage and non vintage, is made from one or more of three grape varieties, Pinot Meunier, Pinot Noir and Chardonnay. Pinot Meunier is often used as a base wine, while Chardonnay lends finesse and delicacy. Pinot Noir gives power and body to the wine.
Champagne and better quality sparkling wines are made by a method known as Methode Champenoise or Methode Traditionelle or Methode Classique. The grapes usually undergo malolactic fermentation, similar to the way some still white wines are made. Malo, in its simplest form, is the chemical conversion of harsh malic acid (think unripe grapes) into softer, lactic (milky/creamy) acid. The wine is then bottled with the addition of yeast and stored neck down in the cellar.
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A secondary fermentation takes place in the bottle and the carbon dioxide produced is also trapped inside the bottle (the action of yeast on sugar produces alcohol and carbon dioxide as bi-products). The next step in the process is called disgorgement. The neck of the bottle is frozen and when it is opened, the pressure blows out the accumulated sediment. The bottle is then topped up with a mixture called ‘liqueur d’expedition’ which consists of some of the base wine and sugar syrup in a proportion that will give the desired degree of sweetness to the finished wine. The wine is then sealed and stored for further bottle maturation.
Sir Winston Churchill (among many others) loved Pol Roger Champagne, which along with Dom Perignon, Moet and Chandon, Krug, Veuve Cliquot, Bollinger, Taittinger, Piper-Heidsieck, Louis Roederer and Deutz, are some of Champagne’s elite wineries. He is quoted as saying “I cannot live without Champagne; in victory I deserve it and in defeat I need it”. When Sir Winston died in 1965, the Pol Roger family placed a bl;ack band around all their bottles of Champagne destined for the UK for a period of 25 years. To this day, Pol Roger still produce their Vintage Cuvee Sir Winston Churchill Champagne.
Anthony’s Selections
Here are 2 excellent still wines made from Champagne grapes ; Wignalls 2008 Premium Chardonnay and Wignalls 2008 Pinot Noir.
The Chardonnay combines the Trophy winning 2007’s stone and citrus fruits with some delicious floral and honey on the nose and a persistent caramel, creamy, nutty finish. Drink this lovely wine sooner rather than later with robust white meat dishes. High Silver Medal Standard
The Pinot Noir is a big, bold statement for the Great Southern of Western Australia. This delicious wine “assaults” the nose and palate with ripe cherries, plums and strawberries. The second “wave” includes woody spices, game meats with hints of chocolate and caramel. Long finish. Managing Director Rob Wignall, suggests best drinking during Christmas 2010. I fully agree. High Silver Medal Standard
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