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Perfect Pairings
December 8, 2006 - as 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 in France, while only wines from this region may be called Champagne. Any champagne "produced outside this region in France should be called sparkling wine.
No other beverage in the world symbolizes a celebration better than Champagne / Sparkling wine. These drinks contribute to the advent of the new year as well as weddings, anniversaries, promotions and other special occasions. This time of year is when about 80 per cent of this drink is consumed. During the Christmas holidays, my catering company likes to create a sparkling station near the door entrance, welcoming guests with a glass of sparkling celebration.
Wine talk
The Champagne region in France is located approximately 90 miles north of Paris. In the late 17th century, French Champagnes have been officially recognized as a new style of wine. Effervescence unique Champagne emerged due to the cold climate of northern France. The grapes from this region have generally not reached full maturity, or completely fermented autumn when the wines are traditionally placed in barrels. During the winter, the champagne was dormant, and then began to ferment once more spring. This led to a soft drink which was cloudy because the yeast has spent floating in the barrels. At the time, it was considered as an inferior product.
The French in the Champagne region has created a new process to clarify their drinks. Instead of traditional barrel aging and storage, champagne was the first wine to be stored and aged in individual bottles with stoppers. This new process, Methode Champenois, (still in use today) is to reverse the bottles in racks and gently rotating the bottle (screening) to help collect the yeast in the bottle neck.
Then, the neck of the bottle is immersed in a brine solution that freezes the section of the yeast. The bottle is raised to expel the plug of yeast (restitution), resulting in a clear drink. The champagne is then topped with even (unfermented) wine held in reserve for this purpose. A small quantity yeast and sugar are added to the bottle and then corked. This starts the process of second fermentation. As the yeast consumes the sugar a small amount of alcohol is created, and carbon dioxide. This allows the bottle to regain its fizz.
Today, there are about 100 houses of Champagne in the Champagne region are provided with grapes or grape juice from more than 15,000 local producers. Given the cooler climate, the faster ripening grape varietals are used exclusively in this region; Chardonnay (used exclusively in Blanc de Blancs) Black Pinot and Pinot Meunier (used with Chardonnay Blanc de Noirs and Roses). There are three different methods to produce champagne, the traditional Methode Champenois where the wine ferments in individual bottles, the Charmat process where the wines are vinified in steel tanks and large, thirdly, the process Artificial carbonation where wine is injected with carbon dioxide - which is the most economical approach (and can lead to headaches). Champagnes Quality is more expensive to use because the producer of high quality grapes, the mix of seniors and still wines the cost of storing bottles of champagne for years before his release.
There are three different styles of champagne or sparkling wines, ranging light to medium to full body (based on the amount of time the yeast is left in contact with the wine). In addition, the levels range from sweet sparkling wine de Brut (dry) to Extra Dry (semi-sweet) to Doux (sweet).
Food and wine pairings
As discussed, holidays are when most sparkling wines are consumed. They tend to be respectful of foods due to their higher acidity levels. This drink Refreshing is an ideal aperitif (lighter style is best) or can be used throughout a meal (heavier, more yeast styles). They tend to match well with spicy and salty. When served as an aperitif, my catering company tends to pair the sparkling style lighter with sushi, canapés of smoked salmon, shrimp with garlic crostini, spicy chicken satay and grilled skewers ahi tuna with wasabi aioli. They also pair well with goat cheese and semi-soft white cheese that offer fresh flavors.
Sparkling wines have been a favorite home for years. Personal favorites from California that I recommend include Schramsberg and Domaine Carneros, which we have just visited this past October. Side French, a smaller house that receives a big hug is Charles Ellner, whose Brut Champagne Seduction ($ 65) and Brut Reserve ($ 40) offers a very great value for money. Included in the following are suggestions from local merchants of Champagnes and sparkling wines and retail prices, which May vary:
Bill's Picks
10 million range
Pierre Delize Non-Vintage (NV) Blanc de Blancs - France - $ 7
Domaine Ste. Michelle (NV) Brut Columbia Valley - Washington State - $ 12
Jaume Serra Cristalino Brut Nature - Spanish Sparkler - $ 10
Rotari Brut - Italian sparkling wine (not the Asti area) - $ 12
Daniel Pardiac Brut Blanc de Blancs - France - $ 12
$ 25 - 40 ranges
Roederer Estate (NV) Brut - Anderson Valley, CA - $ 22
Domaine Carneros Brut Carneros - Napa Valley, CA - $ 25
Schramsberg Brut Blanc de Black - Napa / Sonoma, CA - $ 30
Joseph Perrier Brut - France - $ 26
Bollinger Brut NV - France - $ 40
Charles Ellner Brut Reserve -- France - $ 40
Bob Kovacs's wine vendor in Geneva, I recalled the famous quote from Winston Churchill, "Champagne, in defeat you in need - in victory you deserve it!
Happy Holidays and Cheers!
For More Perfect Pairings Bill Garlough Visit my head.
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
Article Source: ArticlesBase.com - A Toast to Champagne and Sparkling Wines
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