The Bubbles Review

for people who love champagne and all things sparkling!

Aussies are Top 10 for drinkers of Champagne!

Us Aussies, we always like to hear how we compare with the rest of the world.  To discover we are Top 10 in something, is always a great thrill.

So as a lover of champagne, imagine my excitement to see that Australia makes the Top 10 in champagne consumption in the world. Yay us!

Australia confidently holds its place as the fifth largest champagne market per head of population, and the only country outside Europe in the top seven overall, exceeded only by France, Belgium, Switzerland and the UK.

I recently interviewed Tyson Stelzer, who is a multi award winning wine writer and presenter, and author of the award winning The Champagne Guide.  I asked him what changes he had seen with champagne in Australia to which he responded that “Australia is now the fastest growing champagne market on earth”.

A search on statistics and I confirm that, yes, that’s true. No country outside Europe drinks more champagne per person than Australia. The average Australian now drinks twice as much champagne as the average German, three times as much as the Italians, almost four times as much as the Japanese and close to five times as much as Americans. It’s remarkable that such a tremendous volume of champagne would ship all the way to our land downunder!

The growth of champagne in Australia in the past decade has been phenomenal, we are drinking more than three times as much as we were seven or eight years ago, says Tyson.  Over this same period, champagne sales globally have grown less than 17%. This means little Australia alone takes the credit for more than one-seventh of champagne’s global growth over the past fifteen years!

Does this mean that our taste in bubbles is becoming better?  I guess the short answer is yes, but we can improve our palate even more.  I asked Tyson for some insight on Australia’s champagne drinking habits and some tips on how to discover more.  Before I give you the link to the video, a couple of terms that are mentioned that you might not be aware of:

Grower champagnes – produced by the same estate that owns the vineyards from which the grapes come.  Many of these are family owned vineyards.  In Australia we would most commonly refer to the equivalent as a boutique winery.  Grower Champagnes tend to be more terroir focused, as they are often sourced from single or closely located vineyards around a village, in comparison to some of the large Champagne Houses, who source grapes from many different vineyards to blend to create their signature house style.

Co-operative champagnes –  is as the name suggests a group co-operating together.  This could be a grower’s co-op that pools their resources and produces wine under a single brand, or a union of growers who share their resources and collectively market their own brands.

On my recent trip to Champagne, I visited Champagne Collet home to the oldest Cooperative in Champagne ‘The COGEVI’. They have created this short-film which recounts the history through the ages right from its creation during the Revolution Champenoise in 1911.  It depicts the struggle and up-rising of the Champagne winegrowers for the protection of their terroir and to gain recognition of a united Champagne appellation.  It really helped me to understand the reasons behind the fierce protection of the Champagne name and gave insight into some of the struggles for growers and the advantages of the co-operatives.  Highly recommend it, you can view this short film (6mins) here The roots of COGEVI (note it is set to be viewed for 18 years and older due to the discussion of alcohol, which is why it will tell you it is restricted).

To see my chat with Tyson Stelzer as we discuss the champagne market in Australia, including tips on how to discover more – click here Natalie from The Bubbles Review chats with Tyson Stelzer about champagne in Australia.

Cheers!

Natalie


 

Tyson Stelzer is a multi-award winning wine writer, television presenter and international speaker. He was named The International Wine & Spirit Communicator of the Year, The Australian Wine Communicator of the Year and The International Champagne Writer of the Year. He is the author and publisher of sixteen wine books, a regular contributor to fifteen magazines, a frequent judge and chair at Australian wine shows and has presented at wine events in nine countries. www.TysonStelzer.com is your link to his wine recommendations, and book sales.

Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber offers and prize draws. The giveaways are a bubbly giveaway.  In November it is a chance to win a signed copy of Tyson’s The Champagne Guide.  Join our list!

A Blanc de Blanc with a twist!

We are The Bubbles Review – for people who love champagne, bubbles and all things sparkling!

Imagine then my delight, when I heard that the theatre show Blanc de Blanc was coming to the Spiegeltent to warm up the Map 57 Winter Garden in St Kilda this winter. I went to see it on a chilly Melbourne night, it was around 10 degrees outside, but inside, I would say that the temperature got quite hot!

Definitely not for the prudish, this show was a lot of fun. It is a burlesque style cabaret show all dedicated to the art of drinking champagne.

It was part cabaret, circus, burlesque and even included amazing aerial performers, who take you through a serial of numbers all dedicated to bubbles. Drinking bubbles, sharing bubbles, opening a bottle of bubbles, being bubbly, taking a bubble bath. The theme is endless with lots of raunchy fun.

Hosted by Monsieur Romeo, with a brilliant cast of performers, there were times I felt I was at the circus, other times it reminded me of a mix between an Amsterdam sex show (although not quite as graphic) and a Parisian Can Can show, the shock and awe was balanced with some clever comedic timing especially from the character Spencer who brought some light relief just when you thought it might be getting too much, there were lots of laughs. Spencer observed of the crowd at one point “I see that you are a little bit scared, and a little bit excited too”.

The highlight was the very sensual aerial performance by real-life couple Hampus Jansson and Milena Straczynski, it was mesmerising. A big wow moment.

Both French and Australian bubbles were served at the bar for your drinking pleasure during the show. This was a bubbly night of appreciating the wonders of the human form, and there were definitely some fine specimens on display.

The show runs until the end July, you can get tickets on this link: https://map57.com/what-s-on/blanc-de-blanc  

Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber offers and prize draws. The giveaways are usually a chance to win a lovely champagne or sparkling gift. Join our list!

 

Celebrating Madame Pommery

Meeting the Pommery Australia Ambassador at a recent Champagne tasting, I discovered a few things and a few misconceptions. I had thought that Madame Pommery and Louise Pommery were one in the same.  As it turns out, Louise was the daughter of Madame Pommery – Jeanne Alexandrine Louise Mélin, who was born in March 18, 1819 in Ardennes and married Alexandre Pommery in 1839.

It was upon Alexandre’s death in 1858, that Madame Pommery, assumed full control of the business. One of her first decisions was to sell off the struggling wool business, and concentrate on the Champagne wine business.

“… I decided there and then to carry on the business in my husband’s stead …”

With those words, the young widow set out in 1858 to conquer national and international markets –overturning, without any qualms whatsoever, one or two corporate management rules. She was a true trailblazer, laying down the basis for any luxury product promotion; style, brand, communication and public relations on the estates. She invented the image of the Pommery brand.

She purchased 120 limestone and chalk pits, so-called crayères, carved underneath the city of Reims by Roman soldiers during their occupation of Gaul. When years later she opened up ‘what was the biggest building site of the century in Reims’ and the metamorphosis of the chalk-pits into caves. These unique cellars allowed her to store and age thousands of bottles in a temperature-controlled environment (a constant 10°C). Many other Champagne houses would later follow suit.

As much as I love champagne, I also love reading and hearing about the entrepreneurial spirit of the people of Champagne, and especially the fabulous women of Champagne. As you can imagine, at the time it was very unusual for a woman to be the head of a business, let alone one to create these amazing success stories. Madame Pommery was another one of the great Veuves (French for widow), to be risk takers, leaders and excel in their field.

Long before we heard about corporate responsibility, Madame Pommery also put her fortune to “good use”.  A businesswoman she certainly was, but also a compassionate woman; she set up the first “pension fund” and “social security” for her workforce, and it was to her that the town of Reims owed its orphanage and nursery fund. That was how she invented the company’s ethical charter.  She supported artists, especially those of her town. She bequeathed artefacts to the Reims Museum as well as the donation of Millet’s The Gleaners to the French state. Madame Pommery felt that “… everything you can reap from working is a saintly thing” – inventing, long before it became the fashion, corporate sponsorship.

Her entrepreneurial journey was surely not planned, but began when of fragile health and with a fortune made in wool, Monsieur Pommery decided to retire in 1856 so that he could enjoy a calm life. With their son Louis grown up, the couple did not have any goals other than a well deserved holiday.  That’s when, unexpectedly at the age of 38, Madame Pommery became pregnant.  This happy miracle more than 17 years after their first child was going to change the course of their lives forever.  To ensure the financial security of his family, Monsieur Pommery decided to start work again. While the wool industry was declining, the champagne business was expanding. However when Monsieur Pommery died in 1858, their daughter Louise had not even had her first birthday.

She was not only a widow, but a single mum with a son and a young baby. Through this, Madame Pommery gathered the strength to create this beautiful champagne story. Today, the Pommery brand states that it is with pride, passion and emotion that they try to reproduce Madame Pommery’s miracle – the birth of their daughter, under the sweet name of Louise. This is the Pommery cuvee de Prestige, the Cuvée Louise.

“I wanted this Estate to be like an open book, facing the world and time. Leave your imprint on it, as I have left mine, for posterity.

And let it be worthy of respect, I have wanted these walls to express each day for this Champagne, a wine that has now become a shared part of our souls and that carries the memory of our art forever.”

It was ten years later, in July 1868, that Madame Pommery opened up “what was the biggest building site of the century in Reims”. Belgian and French miners dug out eighteen kilometres of interconnected rib or barrel vault galleries to create the cellars – a vast and entire underground town. With its squares formed by the old walls, Gustave Navlet was commissioned to sculpt huge bas reliefs as a celebration to wine. They still accentuate the beauty of the galleries. One monumental 116-step staircase connects this underground world to the outside world.

Madame Pommery instituted a tradition of giving the cellar galleries the names of great foreign cities as they conquered them commercially. Above ground, the vast estate that was created is said to be in English gothic style in tribute to the market that favoured the Pommery brand that led to their success.

As she continued to evolve the business, Madame Pommery saw an opportunity when she instructed her Cellarmaster to create a new style of champagne. This would become invention of Brut champagne in 1874.

“Damas, what we need is a wine that is as dry as possible but is not harsh … has to be mellow, velvety and well blended … make sure that it is subtle more than anything else.”

This was a bold request, as at the time the prevailing taste was for very sweet champagne (up to 300gms of sugar per litre, compared with now up to 12 gms per litre), which was favoured by the Russian market.  This brut champagne was eventually created by Damas’s successor, Victor Lambert.  The first brut in the history of champagne was the Pommery Nature 1874. It was a revolution. You can imagine it would have been quite a shock to the palate.  When I did a search for the meaning of the word ‘Brut’, I discovered that it comes from the word Brutal, which a low/no dosage champagne must have seemed to the sweet palate of the time.

It did, however, prove to be a winner. The English market in particular preferred this dry style. Pommery was very popular with the English establishment. A book on the Champagne trade written about thirty years later, records that the 1874 vintage brut fetched the highest prices ever paid in London for Champagne.

One example I read about Madame Pommery’s ingenuity with her PR, was the story of when in the Autumn of 1888 there were nasty rumours being spread about Pommery. To achieve the maturity required to produce her Brut, once again they had delayed the grape harvest, whilst still having to make substantial commitments to the wine growers. Her competitors stirred up worries about her ability to make payments.  Ever the fighter, she launched a “media offensive” that put an end to the rumours. Hearing that the painting The Gleaners, depicting peasant life in rural France, by French artist Millet, was being sold at auction, and that there was interest in America to acquire the painting, she set about her campaign. The French public were not happy about these paintings being sold off abroad, as had previously occurred with works by Millet.  The order was put out to acquire the picture at any cost, and it sold for 300,000 gold francs to an anonymous buyer. Under great suspense, it was not until four days later it was announced that Madame Pommery had indeed been the buyer, and that she would donate it to the state of France. The painting was originally gifted to the Louvre, and today it is included in the works of art at the Musée Dorsay.

After Madame Pommery died in 1890, her daughter Louise ran the House with husband Prince Guy de Polignac. The Polignac family continued to run the business until 1979.  The brand continues the ethos of the Pommery family traditions today. The connection with art continues through support for artists and exhibitions both local and worldwide, and also many fun, contemporary branding through the Pommery POP collections.

Today, the Pommery Estate is owned by Belgian entrepreneur Paul-Francois Vranken and holds more than 20 million bottles in the 18km of underground chalkpit caves. More than 120,000 people from around the globe visit this magnificent property in the heart of the city of Reims annually and equally enjoy the exhibition of contemporary art set up in the caves.

As I often say, I think that Champagne is one of the joys of life, and Madame Pommery described her champagne in two words;

“Joyful and Lightness”.

Now that is something to be celebrated.

Cheers!

 

We would like to acknowledge the assistance of Pommery Australia in providing information (and this months giveaway) to create this story.

Would you like to join us in Champagne? As part of our Events and Tours program, we are in the planning stages of a trip to Champagne for May/June 2018.  This will be a small group tour, with visits to some of the great champagne marques like the Pommery Estate, our program will include exclusive champagne-matched lunches and dinners, and private tastings.  Spaces will be limited.  If you would like to register your interest to join us, you can do so here Register your interest to join us in Champagne. We will make contact later this year to confirm details and available spaces.

Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. The monthly giveaway is usually a chance to win a lovely champagne or sparkling gift. This month is a gift boxed bottle of Pommery Brut Royal.  Join our list!

 

Gotta love a Festival!

If you’ve read some of my previous blogs, you’ll know that I talk a lot about making new discoveries when it comes to Sparkling Wine and Champagne. Yes, we all have our favourites, but I love being out and about, exploring, meeting new people, hearing their stories, new sensory discoveries of sights and sounds, and, of course, taste, mouthfeel, aroma, and all of the senses that go along with tasting sparkling wine.

Visiting regions and Cellar Doors is a great way to do this, but it also has its limitations. Making the time to be away, planning to get the most out of your day, and then who will be the designated driver, as one full tasting experience can put you over the limit. So whilst enjoyable and highly recommended, how do you get the tasting experience all in one place?

Step into the festival! The origin of the word comes from the word Feast, and in other Latin-based languages means party. And feast and party it is. I love a good festival – a chance to be out and about and meet people, explore and make new discoveries, all in one compact space, before taking public transport/taxi/Uber home.

In Melbourne, which is arguably Australia’s home of Food and Wine experiences, we are very fortunate to have a festival to celebrate just that – The Melbourne Food and Wine Festival (MFWF) opening at the end of this month and running 31 March – 9 April. I was so excited to see that there are many bubbly-focussed events, as well as some of the bigger events like the City Cellar Door as part of the River Graze (held on the first weekend), which will see tasting tables along the banks of the Yarra River. Entry to this family-friendly event is free, and the $10 Festival glass allows you to participate and enjoy wines by the glass or bottle. Visit www.MFWF.com.au for more information.

I am very pleased to have been invited to attend a few of the Bubbly Events at MFWF as accredited media. I will be at the City Cellar Door on the opening night, and here is where I will be for other events. Feel free to find me and say hello. Here are details with links:

Fed in French. Fri 31 March – Sun 2 April this is also part of the FREE River Graze Fed event, the French will take over Federation Square with traditional dishes, fine wines and sweets to treat your Francophile taste buds. The River Terrace will be full of marquees showcasing fare from all regions of France. The crème de la crème will be LE BAR, featuring a selection of French wines, beer and champagne right next to French bistro, Bon Ap’ – popping up for the very first time away from their usual Fitzroy address.  http://www.melbournefoodandwine.com.au/program/fed-in-french-6697

Champagne Lunch with Bollinger – Sun 2 April. I do love a Champagne matched meal. Even its name conjures up good times and bubbles on the tongue. So raise your flute to make a toast to everything that makes Victorian produce great, especially when matched with one of our favourite champagnes. Gather with friends at the 2016 Hotel Bar of the Year to enjoy an indulgent Sunday afternoon of five exquisite courses matched with Bollinger. http://www.melbournefoodandwine.com.au/program/champagne-lunch-with-bollinger-6611

Sweet and Savoury Champagne Party – Tuesday 4 April.  I am so excited about this event. Om Nom, which is the dessert bar at The Adelphi that we included in our recent Melbourne Bubbly Evening (see our photos on our Facebook and Instagram pages), has this great event to surprise your tastebuds – and the masters of dessert are experimenting as never before. Join chefs Jo Ward and Darren Jones on a fun canapé ride at a stand-up champagne party, with delightful sweet elements entering the savoury dishes, and clever savoury twists appearing in desserts. Think Balsamic Fairy Floss, Venison with White Chocolate and Truffle Mousse, and dishes such as Squid Bubbletea and Cowramelo! Match this with Laurent Perrier, Champagne Besserat, and Louis Roederer as the champagne sponsors, providing free flowing champagne all night. Very exciting! Here is the link

http://www.melbournefoodandwine.com.au/program/a-savoury-sweet-sweet-savoury-champagne-party-6596

Best of Victoria High Tea. Two sessions daily between Saturday 1 April to Sunday 9 April. This event focuses on the extraordinary native produce Victoria has to offer. Sample bite-sized delicacies including native Mt Martha oysters, Port Phillip scallops, macadamia tartlets and wattle seed lamingtons. All matched with a lovely selection of Victorian Sparkling Wines. I will be there on Wednesday 5 April, 3–5.30pm. http://www.melbournefoodandwine.com.au/program/best-of-victoria-high-tea-6450

If you are not from Melbourne, maybe this is the perfect time to visit?! There are lots of regional events for MFWF too, so take a look at the website and plan your program.

Also keep an eye out throughout the year for wine festivals in your area or in regions that you would like to visit.  Book a tour, hire a vehicle with your designated driver, plan an overnight stay, or draw straws to see who gets to be Captain.

And on that note, The Bubbles Review has our own festival happening in Melbourne 28 April – 30 April. We are very excited to introduce the inaugural The Bubbles Festival – a celebration of Sparkling Wine.  See the link to our events page here.  http://thebubblesreview.com/eventstours/

We hope to bring The Bubbles Festival to other states in the future.

It is definitely Feast, Festive, Fiesta, Festival time. Here’s cheers to that!

Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. The monthly giveaway is usually a chance to win a lovely champagne or sparkling gift. Join our list!

 

 

Interview with Floriane Eznack – Champagne Jacquart

I recently had the pleasure of meeting Floriane at a Jacquart Masterclass at Taxi Kitchen in Melbourne. I was fortunate to be given a VIP interview slot to speak with her before the Masterclass, and Floriane generously shared her time and insight with me about working in Champagne.

As a young winemaker, Floriane earned a Masters Degree in Oenology in Reims in 2004. Her studies included a couple of harvests in some of Champagne’s finest Houses, including Moët & Chandon. She joined Jacquart in January 2011 as Chef de Cave (Chief Winemaker), where she plays a central role in the creation of the finest quality blends for all of the Jacquart’s champagnes.

Historically there have been some great women of Champagne. We asked Floriane about women working in Champagne today.

Floriane talked about the role of the wine maker, and how in Champagne the main responsibility is to produce the consistency of style in the non-vintage blend.

She shared with us her motivation for working in the industry, and how she gave up her dream of becoming a fighter pilot. When she chose the wine industry, it was clear, she didn’t want to work with any other wine, but bubbles; “Not just bubbles for celebration, but a wine that everyone loves. It cheers you up and makes you happy and there is a magic behind champagne” she says.

The more that you discover champagne, the more you discover the diversity of it. In introducing Champagne Jacquart, (which is a relatively young label at around 50 years old) to Australia, Floriane says she understands that people feel safe tasting a brand that is well known, but that Champagne is a rich region, very diverse with different styles. There are over 8,000 labels in Champagne, so be curious about tasting – wine is about discovering and sharing. The brand is a modern style, in particular the mission was to highlight the Chardonnay and use the red grapes to enhance that as a fresh style, with refined bubbles and a soft and smooth finish.

See the full interview with Floriane here:

You may also be interested in our blog with an excerpt from the Masterclass – Minerality in Champagne

A beautiful Jacquart giveaway is the prize for our monthly subscriber’s draw for

Champagne Jacquart Giveaway

February. Jacquart describe their passion as such; “Each wine tells the story of its relationship with Champagne lovers. Each wine offers a mosaic of emotions depending on the context in which it is selected and tasted. A youthful and international brand, Champagne JACQUART is now well known across the world.”

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. The monthly giveaway is usually a chance to win a lovely champagne or sparkling gift. In February it is this beautiful Champagne Jacquart giveaway. Join our list!

Minerality in Champagne

Recently I had the pleasure of attending a Masterclass with Floriane Eznack, Chef de Cave, Champagne Jacquart at Taxi Kitchen in Melbourne. In this short video she is discussing minerality in Champagne and how this helps to create the flavour and texture profile of different champagnes.

Champagne is particularly known for chalk which was laid down as sediment in massive seas that covered this area, it is like a fingerprint of the land, and the ancient sea fossils found in the soils. The expression of the soil, is more than texture and flavour, it also helps to create the mouth feel, and as Floriane explains, there is more diversity than just chalk to be found.

Other terms that she mentions are Grand Cru and Premier Cru. The word ‘Cru’ in French means growth. This classification of Champagne vineyards was developed in the mid-20th century as a means of setting the price of grapes grown through the villages of the Champagne wine region.

This is a percentile system known as the Échelle des Crus (“ladder of growth”), Grand Cru is an official rating, it is the top of the scale in terms of quality, grapes from one of the 17 villages selected as Grand Cru are considered the best quality, then Premier Cru which the next highest level, and the remainder referred to as Cru.

She also mentions ‘Vintages’ and ‘Non Vintages’.  In short, Non Vintages can include grapes from different harvests, it is a way of blending to get consistencies of style to create a signature champagne. It is usually the ‘lead in’ in terms of pricing for a brand. A Vintage champagne is a champagne that is created from one particular year, it will have a flavour profile that reflects that particular year’s harvest.  It is a lot more difficult to create as it is dependent on the year, if it wasn’t a good year, then a vintage will not be created.

Take a front seat at the Masterclass with this short video excerpt.

Floriane Eznack, Chef de Cave, Champagne Jacquart

As a young winemaker, Floriane earned a Masters Degree in Oenology in Reims in 2004. Her studies included a couple of harvests in some of Champagne’s finest Houses, including Moët & Chandon. Since she joined Jacquart in January 2011, she has played a central role in the creation of the finest quality blends for all of the Jacquart’s champagnes. A relatively young brand for Champagne – established 50 years ago, and new to Australia they are definitely making their mark. They describe their passion as such ~ “Each wine tells the story of its relationship with Champagne lovers. Each wine offers a mosaic of emotions depending on the context in which it is selected and tasted. A youthful and international brand, Champagne JACQUART is now well known across the world.”

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. The monthly giveaway is usually a chance to win a lovely champagne or sparkling gift. In February it is a beautiful Champagne Jacquart giveaway. Join our list!

Is champagne better than sex?

I do believe that champagne is one of the joys of life. With Valentine’s Day upon us, a day widely recognised as a day for love and devotion, I thought I would share some thoughts on my devotion to champagne.

So yes, my headline is a little controversial, and you don’t really think I am going to answer that, do you? I will, though, explain why I think that the enjoyment of good champagne is very similar to the enjoyment of good sex. You know, the kind that stays with you, you find yourself drifting off into a day dream in the days afterwards, smiling for no apparent reason, remembering and reliving some of the most sensual moments.

Champagne is a drink that captures all of the senses and creates those moments that pleasantly drift back to you. Take a moment to savour the memories to bring joy to your everyday.

Visual – I like the look of champagne. What is not to like? A beautifully shaped bottle that is almost like a piece of art, which is then uncorked in a sense of ceremony and poured into an elegant glass.

After which an endless flow of very delicate bubbles continue with effervescence waiting for your drinking pleasure. So yes, I like what I see and I would like to take it further.

Smell – I always take time to take in the aroma, the scent or ‘nose’ of the wine. When you smell a wine, you prepare your mind for what you are about to taste. Put your nose at the top of the glass, breathe in slowly and deeply. Guessing at flavours before I taste, this could arguably be considered the foreplay, the playful moments that add to the enjoyment, before we go onto taste.

Touch – To discuss touch, let’s talk about ‘mouth feel’ (yes it is a proper champagne term), the description of how the wine feels in your mouth, and with champagne this is a kaleidoscope of experiences. Take a moment to let that feeling of discovery happen. You have the bead of the bubbles, they help the wine to dance on your tongue, the creaminess and the effervescence you’ll feel as you press down a little, a little explosion in your mouth. The minerality that adds to the where the wine sits in your mouth and continues to bring a discovery of flavours as you taste from the front to the back of the palate. It really is joyful.

Taste – Let’s not forget taste. As you are taking a moment to enjoy the sensuous mouth feel, let your mind explore the taste. What flavours can you detect? Are they the same as you thought they were going to be when you discovered the scent, or are there a few surprises in there? Enjoy the taste as it hits different parts of your palate. Now swallow. Gorgeous.

Even on busy tasting days I always swallow. The spittoon is rarely used, which probably means that I am in love every time that I drink champagne.

Feel – How do I feel when I drink champagne? Joyful is the best description I can think of. As a warm glow takes over the body, I savour the moments of delight, the feeling of luxury, richness, and the feeling of appreciation; I feel truly blessed and enriched from the experience. The pleasure that it brings, the delicate moments of joy, and for days afterwards I find myself smiling for no apparent reason remembering all of the delightful details, the smell, the taste, the mouth feel.

Sigh! Well, I hope that this was as good for you as it was for me! Wishing everyone a happy Valentine’s Day. Whether you are enjoying a glass of bubbly alone or with a loved one, take time to savour all of the precious moments and remember – life is too short not to drink good champagne!

Cheers!

Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. The monthly giveaway is usually a chance to win a lovely champagne or sparkling gift. Join our list!

 

Favourite Aussie Sparklings

Tasting my way through my wish list of Champagne and Sparklings is really a very pleasant lifelong goal. I recently learned that there are over 8000 Champagne Houses in Champagne, so that is a lot of tasting to do!  I also love our Aussie sparklings, I prefer the champagne style so tend towards a classic ‘methode traditionnelle’. Whilst there are some on my wishlist yet to try, and some that I splash out some extra cash for special occasions, there are also a few favourites that I tend to choose regularly for an everyday celebration.

Here are my ‘go to’ Australian Sparklings:

Yarra Burn – NV Yarra Burn Victoria Premium Cuvée Brut, the retail price is $17 but you can find this on special at around the $12 mark, when I see it at this price I buy a few bottles to keep on hand. Perfect easy drinking to take to BBQs or for an impromptu bubbles at home, or to have as a follow on bottle after something special.

Chandon Brut NV – a good consistent classic style, made in the Yarra Valley by the Australian winery of the French Champagne House – Moët et Chandon. The retail is usually around $25 but you can often find this on special at around $20, when I do, I buy a couple of bottles to keep on hand. Perfect for gifts and sharing with friends.

Croser NV – this South Australian sparkling is a fresh and crisp aperitif style, easy drinking and lovely for sharing with friends. The Non-Vintage is at a great price point, I often find this on special for around $20, although the retail is more around $25-$29. It also is often available with a gift box so great for gifting, or for making an impressive arrival. Yes, when you see it on special, buy a couple to keep on hand.

Jansz NV – As a general rule with Australian sparklings, I think anything from Tasmania is going to be good! The Non-Vintage Jansz is another consistent classy bubbly that is on my go to list. Once again I look for it when on special. The retail is around $25-$29 if you are lucky you can find it in the low $20 mark. Always impressive.

These are my regulars in the $15-$25 price range, but there so many more lovely Australian Sparklings to explore.  I also love trying smaller labels when visiting wineries and tasting at Cellar Door, joining wine clubs can also be a good way to discover more.

I read once that there was a wine glut in Australia, I’m not sure if that is still true. In any case, I like to do my bit to help out and support the Aussie wine industry!

What are some of your Aussie Favourites?  Feel free to leave some comments below.

You may also like our articles on Tips for drinking Champagne on a budget and Why that is not a glass of Champagne that you are drinking!

Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. The monthly giveaway is usually a chance to win a lovely champagne or sparkling gift. Join our list!

Tagliatelle Marinara with cream sauce & chives

Bubbles are great to toast a special occasion and also pre-dinner drinks, but what about continuing with the main course? Because we love champagne and all things sparkling we asked our friends David Stevens-Castro and Fran Flynn from Paired Media to share one of their pairing recipes with us.

[Note: If you are gluten free/low carb, some substitutes to try would be home-made zucchini noodles, or try the Slendier Slim Pasta Fettuccine which are both vegetable based or look for a nice gluten free pasta option.]


This is a beautiful luxurious delicate pasta dish that won’t leave you feeling over full. It’s also surprisingly easy to make and presents very impressively. It’s important to keep the sauce of this recipe light and creamy in texture, so that it doesn’t overwhelm the wine. The tagliatelle is effective at holding the sauce and wrapping it around the seafood as you eat and spaghetti is an excellent alternative. Many fish shops sell a pre-prepared marinara mix. For freshness of flavour the fish should be bought the same day as you intend to cook.

Pairing

Suggested match NV New World sparkling, ideally a fresh young wine.

Pairing style / cleansing

A fresh, citric New World sparkling wine (ie from Argentina, Australia, Chile, New Zealand and the US) will meld beautifully with the pasta flavours. The chives and spring onion create the link between the pasta and the wine, adding a fresh touch to the creaminess of the dish.

Prep 15 min

Cook 10 min

Serves 4

Ingredients

1 packet fresh tagliatelle pasta

2 heaped tablespoons of butter

1 garlic clove, finely chopped

3 spring onions (scallions), chopped

1/2 cup (125ml/4fl oz) dry white wine

200ml (7fl oz) cream

125g (4.5oz) double cream brie, chopped

1½ heaped tablespoons seeded mustard

400g (14oz) seafood marinara mix

bunch fresh chives, chopped

Method

Boil the tagliatelle as per packet’s instructions and set to one side.

Over a high heat melt the butter and add the garlic. Once it starts to sizzle add the spring onions. Reduce heat slightly and stir regularly for about a minute. Add wine and allow to simmer for about 3–4 minutes until the liquid reduces by about a third. Add cream, brie and mustard. Continue to simmer and stir until all the cheese is dissolved.

Introduce the seafood and cook for a further 3–5 minutes, stirring continuously, until the seafood is ready to serve. Taste test to check that the seafood is tender.

Transfer to a large serving bowl and sprinkle liberally with fresh chives. In a colander, refresh the tagliatelle by pouring some hot water over it and shake out any excess water. Plate the tagliatelle and use a ladle to spoon the seafood and sauce on top. Garnish with a final sprinkle of chives.

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paired-champagne-and-sparkling-winesRecipe is taken from the multi award winning – PAIRED – Champagne & Sparkling Wines – The food and wine matching recipe book. Written by David Stevens-Castro and Fran Flynn. You can see more of their tips for matching Champagne and Sparkling in our blog – Make every meal sparkle or check out their website – http://www.paired-media.com

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. In December our giveaway includes a chance to win a copy of the lovely PAIRED – Champagne & Sparkling Wines – The food and wine matching recipe book – Join our list!

 

Make every meal sparkle

There is a popular misconception that champagne and sparkling wines are only useful for raising a toast or washing down the canapés at a wedding. This couldn’t be further from the truth. With Christmas and New Years Eve just around the corner it’s time to start experimenting, so we asked our friends Fran Flynn and David Stevens-Castro to share some new ideas to surprise your guests and open the door to new discoveries that your tastebuds will be forever grateful for.

Here are some tips on matching bubbles with your food choice:

While true champagne (i.e. produced in the Champagne region of France) is usually around $50/bottle or more, there are other delicious bubbles that come at a lower premium. Having said that, it is still worthwhile buying the best that your budget can afford, unless you have a hot tip for a cheap steal. Or if not champagne you could choose a nice sparkling produced elsewhere.

French sparkling wine with ‘cremant’ on the label is a creamy style of sparkling wine also produced in France. It is produced with similar methodology to champagne but the grapes come from other regions of France. Cava is the name given to sparkling wine produced predominantly in Northern Spain. It is created using native Spanish grapes that usually present a slightly fruitier style to champagne.

In general dry (brut/extra brut in French) sparkling wines tend to match very nicely with oily, nutty and egg-based dishes. Seafood is also a pretty safe bet — and the perfect match for Christmas day prawns. Chicken can work too, but make sure you take into consideration any sauce that accompanies the dish, e.g. something tomato-based is a no-no, however, light creaminess can still enhance nicely.

See the pairing recipe here for Tagliatelle Marinara with cream sauce and chives

There are red varieties of sparkling wine and some can go beautifully with a meaty meal such as duck or lamb. Australia actually produces the largest proportion of available sparkling shiraz. Young examples are usually refreshing, rich, fruity and juicy with a touch of sweetness. Older examples are typically rich and lush in style, and some high quality bottles are suitable for cellaring and aging. Sparkling red offers a surprising texture on the palate and a sparkling shiraz can be a real conversation starter among virgin tasters. For a new angle to the barbie this Christmas, try some sparkling shiraz with your meal.

Moscato is a low-alcohol sweet, often pink, sparkling wine. It generally has an aroma of Turkish delight and is a delightful daytime tipple for holiday time. It is a beautiful accompaniment to an afternoon of high tea with delicate sweet treats or even your Christmas pavlova.

Sparkling rosé can often be mistaken for a sweet wine due to its pink colour but, in fact, it is usually dry in style and very versatile when it comes to matching food. It has a particular affinity with charcuterie (cured and smoked meats), duck, salads, shellfish, berries and chocolate — and even pork! Again, this is particularly enjoyable on a sunny summer’s day.

So put your preconceived notions to one side, take a step out of your comfort zone, offer your guests something new and bask in discoveries that will surprise and delight your palate (not to mention increase your street cred!).

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Written by Fran Flynn & David Stevens-Castro paired-champagne-and-sparkling-winesDavid Stevens-Castro is a highly regarded wine expert. He has a degree in Agricultural Science, specialising in fruit and wine production, and extensive experience as a sommelier. Fran Flynn is an award-winning commercial photographer and graphic designer. Living together on the Gold Coast, in Australia, they have pooled their skills as a husband-and-wife team to publish a series of books and share their expertise in the things they love. Check out their multi award winning food and wine match book – PAIRED – Champagne & Sparkling Wines – The food and wine matching recipe book for everyone at their website – www.paired-media.com

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. In December our giveaway includes a chance to win a copy of the lovely PAIRED – Champagne & Sparkling Wines – The food and wine matching recipe book – Join our list! 

 

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