Champagne and Strawberries
June 18, 2009 –
This used to be a luxury. I know champagne (the good stuff) still is but strawberries? No, I think most budgets can cater for the odd basket of strawberries. They have to be English or Scottish for that matter ( I have had some splendid strawberries lovingly nurtured in Scotland – its everything to do with the climate, dont you know?) I guess when that term was first coined (along with champagne and smoked salmon – why was champagne never mentioned in its own right I wonder? Too decadent? I am decadent and proud!!! :) So, when it was first coined I guess that was the height of luxury, it wasnt that long ago when bananas were a luxury too – only around 50 years or so. How the world moves on so fast, do you think we will get left behind, you and I?
Now here’s a thing. I actually pop a tiny strawberry into that luscious glass of champagne. Here’s what happens. It drops in, the champagne likes it, it fizzes with excitement. The two get on so well that they are constantly bubbling away together – you know – like two people who meet for the first time and just can’t get enough of each other. At the end, well, at the end you finish the champagne and eat the deliciously marinated strawberry. I swear they have made love. Try it. It is divine.
So as I am sipping my favourite tipple as I write this :) I thought I would share a champagne tour with you… teetotalers look away now…
It’s all about the sparkle with this luscious wine. It tickles your nose and tantalizes your taste buds. Probably the best description of Champagne is by Dom Perignon when he had his first taste, “Come quickly, I am tasting stars.” Yes, yes yes!!!! So how do you pair sparkling wine with food? Below is an outline that pairs food by the terminology you will find on the label of your Champagne/Sparkling wine. Enjoy!
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Step 1
Champagne will have the following classification on their label:
* Deluxe Cuvies – The most expensive vintage champagne; usually made with grapes from Grand Cru vineyards.
Notable quote: “I drink Champagne when I win, to celebrate…and I drink Champagne when I lose, to console myself.” Napoleon Bonaparte, I think I put this one on before so forgive me if I am repeating myself.
Champagnes which are usually served with food will have the following classification on their label:
* Brut – very dry champagne – my favourite!
* Extra Dry – not as dry as Brut so slightly more sweet but still on the dry side
The rule of thumb is that the food shouldn’t overtake the wine. Therefore the food you serve with champagne should be light, not spicy and not oily. The food you choose ought to be more along the line of light appetizers or light, soft cheese and eggs.
Champagnes which are usually served with sweet foods or desserts will have the following classification on their label:
* Doux – Sweet champagne
Champagnes which are usually served with breakfast or brunch will have the following classification their label:
* Sec – more of a medium-dry, better with egg dishes
* Demi – more of a medium-sweet, better with food that includes fruit
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Other, good to know, terms:
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Blanc de Blancs – “White” champagne containing only Chardonnay grapes
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Blanc de Noirs – Champagne containing only Pinot Noir and Pinot Meunier grapes
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Rosi – Pink champagne made by adding red wine
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While only the sparkling wine grown and bottled in the Champagne region of France can legally be called “Champagne” there are many wonderful sparkling wines from other countries that are both exceptional and becoming more known and accepted as “Champagne without the title”. So if the label says “Sparkling Wine” it doesn’t necessarily mean that it isn’t equal to “Champagne”.
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If you are going to pair chocolate with any Champagne/Sparkling wine, you need to build this pairing with a chocolate with the highest sugar content, to match the wine. It is for this reason that white chocolate is the best chocolate to choose. Although, not technically “chocolate”, because it doesn’t contain cocoa, white chocolate is best with Sec or Demi Sec wine.
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Champagne is meant to be drunk young. The fermentation process is one that expects this wine to be drunk within the first few years of being bottled. So don’t expect that if you “cellar” a sparkling wine that it will grow in complexity. Instead, the reverse is true. So don’t try to store champagne to age it. Over time it will loose it’s sparkle and losing sparkle doesn’t make sense. After all, it’s the sparkle the reason you chose this wine in the first place?
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This is the only wine that the usual steps to wine tasting don’t apply. It will not gain complexity by “breathing” or being “opened up”. This is why you want to serve this wine in the narrowest wine glasses or flutes. Keeping it tight in a glass will keep the sparkle for the duration of your enjoyment.
Away for a few days now my lovelies back on 25 June xxx
