Champagne…which girl doesn’t like the occasional glass of bubbles? Recently, I was invited along as a friend’s +1 to a Champagne Masterclass at the Sofitel Wentworth hosted by The Champagne Bureau. The Champagne Bureau, with branches all over the world, is tasked with protecting the Champagne brand, promoting the wines of the region, and basically encouraging us all to drink true Champagne! What a great job!
The Masterclass was a small pre-event held around the main event, which is the Vin De Champagne awards, which was held last week here in Sydney. The aim of the Award is to find amateur and professional ambassadors for Champagne, those who are knowledgeable and enthusiastic. If I knew enough about wine and champagne I would love to win this award as the winner is flown to the Champagne region and hosted for two weeks. How Fabulous!
Today, we are led through a class on Rose Champagnes matched with canapes, just the thing to welcome spring.
This is a who’s who of French Champagne and we’re incredibly lucky to be trying some of these…
I learnt that:
- It’s the chalky soil in the Champagne area that keeps champagne at the correct temperature
- That it’s Pinot Noir that makes Rose pink!
- That Rose’s are a blend of Chardonnay, Pinot Meunier and Pinot Noir
- Bernadette O’Shea has the most incredible Champagne knowledge, and palate being able to detect the different years in a single mouthful!
- Of those we tasted, I preferred the Taittinger, Bollinger and Mumm
- Wives are included in Champagne names, e.g Perrier-Jouët (Pierre Nicolas Perrier and Adèle Jouët and The Widow Clicquot)
- Champagne is fermented in the bottle, so that is why the bottles are so thick and strong
- Every bottle of Champagne has been manhandled at least 200 times by the time it gets to you
- Champagne is Vegan!
- There are some Champagne’s with no added sugar, low kilojoule! Pol Roger Pure is one
“I only drink Champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.”
This is not a sponsored post, I attended as a guest of a friend