Champagne is sparkling wine, but not all sparkling wines are Champagne
More than any other month, December is a time to celebrate. Be it holiday gatherings with family and friends, year-end bonuses, or perhaps reflecting on the year that was.
Sparkling wines, above all else, are the adult beverage of choice the wines for celebrations, and Champagne is undoubtedly the most famous sparkling wine.
This month, the French Winophiles will be sharing their favorite aspects of Champagne.
My love of Champagne started many moons ago after reading “The Wine Bible” my Karen MacNeil. I fascinated by the uniqueness of the Champagne region and its “terroir”.
Not too long after that, I really started to develop an interest in food and wine pairing. I read “Perfect Pairings” my Master Sommelier Evan Goldstein, where he noted “Sparkling wine is like Rodney Dangerfield: it gets no respect, at least when it comes to pairing wine and food“
Its brilliant combination of effervescence, ample acidity(tartness), and lighter weight(low alcohol) make beautiful pairing. Add the dimension of dosage, and bubbly can offer a range of pairing options explains Goldstein.
It wasn’t until my first visit to Champagne in 2014 for a press trip that MacNeil’s and Goldstein’s words coalesced, and inspired me to to action.
Up to that point, like most I think, my thoughts about Champagne didn’t stray too from aperitif and appetizers.
Of course, that trip was focused on the producers, winemaking, and terroir that make Champagne such a special place and singular sparkling wine. But, I was also inspired by the many meals we enjoyed that were served with champagne. In fact, all the meal we enjoyed were served with champagne.
That experience broadened my thoughts about sparkling wines role at the table, and in particular my favorite sparkling wine – champagne!
I subsequently wrote one of my favorite posts about champagne across a meal – Easy Valentines Day Three Course Champagne Pairing Dinner Featuring Bruno Paillard Brut Premier.
Emboldened by a second trip to Champagne in 2018 with friends, I wrote another favorite post – How To Host A Champagne Pairing Dinner Illustrated.
What do I love most about pairing Champagne with across meals? In addition to its high acidity, and low alcohol champagne offers a spectrum of flavors and textures.
They range light to full bodied and from dry to sweet. They also offer a range of styles influenced by the combination of grape varieties of (Blanc de Blanc, Blanc de Noir and Rosé), and winemaking (“fresh” styles are raised in stainless steel, while “oxidative” style are aged in oak).
It all adds up to a virtually limitless possibilities for Champagne at the table!
In My Glass
Damien Hugot is the eponymous 5th generation winemaker for Champagne Damien Hugot. Located in Epernay, its vineyards are all located in the Grand Cru regions of Cramant and Chouilly.
2015 Damien Hugot Grand Cru Blanc de Blancs Millesime
Fruit for this cuvée is source from the oldest, massal selected vines planted in the 50’s and 60’s in Damien Hugot’s estate in the grand cru of Cramant. Fermented in large oak vessel. 100% Chardonnay
Tasting Note:
Pale yellow gold with yellow apple, Asian pear, brioche, chalk, hazelnut, lemon blossom and a hint of pineapple aromas. On the palate it’s medium bodied and very fresh with green and yellow apple, Asian pear, lemon curd, lime flavors with a very appealing chalky minerality and saline tinged, long finish 12.5% abv|SRP – $60
On My Plate
Fried Chicken is a classic pairing with Champagne. Here, it’s accompanied by roasted potatoes, harissa carrots and salad. It was a wonderful pairing across the board!
Looking for more Champagne and Food pairings? I invite you to visit my fellow #Winophiles post for inspiration.
• Cindy at Grape Experiences shares “Celebrate with 4 Easy-to-Make Champagne Cocktails“
• Camilla at Culinary Cam shares “A Royally Good Match: The King of Mushrooms + The Wine of Kings“
• Robin at Crushed Grape Chronicles shares “Champagne Cattier – Sustainable Champagne creating a home for the hedgehogs“
• Jane at Always Ravenous shares “Champagne Paired with Roasted Oysters with Bacon and Leeks“
• Gwendolyn at Wine Predator….Gwendolyn Alleyshares “Special Wines for Special Occasions: Champagne! It’s Not Just for Toasts!“
• Lynn at Savor the Harvest shares “Generations of Women in Epernay – Champagne Elodie D.“
Other Champagne posts you might enjoy:
From my press trip in 2014
- Day 1 – Guided tour of Reims Cathedral and Champagne dinner
- Day 2 – C.I.V.C., Roger Coulon, and Veuve Clicquot
- Day 3 – Louis Roederer, Rene Geoffroy, and Jacquesson
- Day 4 – Bereche & Fils, Billecart-Salmon, and Bruno Paillard
- Day 5 – Champagne Drappier, Veuve Devaux, Champagne DeFrance
- Champagne Chronicles Redux; A Week In Champagne, A Lifetime Of Memories #Winophiles
Other
- Valentine’s Surf and Turf with a Twist and Champagne Pairing
- French Grilled Cheese and Drappier Rose de Saignée Champagne
- Book Review and Wine Pairing: Press For Champagne: A Guide To Enjoying The World’s Greatest Sparkling Wine
- Champagne Drappier’s Blanc de Quatre Blancs; A Taste of Champagne’s White Heirloom Grape Varieties
- Overcoming The Odds Twice – The Women of Champagne Duval-Leroy
- Wine of the Day: 2000 Henriot Champagne Cuvée des Enchanteleurs Brut
- Grower Champagne From The Chalky Slopes Of Avize: Franck Bonville Prestige Brut Blanc de Blancs
I love that you have allowed us to experience your first visit through the links to your posts in 2014. To see first hand how your understanding of Champagne has evolved and matured. I long to visit. Someday….
I hope you do get there Robin. Champagne is a special place and y’all know how to capture the essence of a place like no other!
We approached Champagne in a similar way initially. The answer to the common question “if you could only ever drink one type of wine what would it be” never included champagne until we did a Dom tasting that served a rose Dom with a wagyu beef/caviar dish that was out of this world. Champagne is so much more versatile than we ever gave it credit for!
Funny how an experience can open one’s mind isn’t it. It’s funny, I’ll never forget my first taste of Dom. I was in my early 30s and a cocktail drinker. I didn’t care for it at all, but suffered though because I knew it was supposed to be great. Glad I stuck with it;-)
Lol…youth is wasted in the young! Same for us…it took us a while to understand the fuss around Champagne but now we get it (probably a bit too much for our budgets)!
You are a sparkling expert!
Ha! You’re too kind Cam! I do love me some bubbles though!
Perfect Pairings! Mark and I went to a class with Goldstein and his mom in Sonoma years ago. I don’t have to tell you that it was fantastic. I made several dishes from his book, have you? Your champagne food parings are always drool-worthy ;-D
As I recall a made a couple. Such a great book. I recently saw Evan at an Alentejo Masterclass. I meant to bring the book so he could sign it for me, but I forgot. Doh!