Staying afloat on the fine bubbles of Epernay

On Saturday in Epernay Annelize and I had a great time tasting champagne. The weather was cool and the champagne plentifull. We tasted the following great champagnes:
– Moet & Chandon
This second visit was just as sweet as the first. It is a classy offering that I will do again and again.
– Champagne Collard-Picard
The have a family tradition of vinifying their wines in oak. Normally the champagne grapes are vinified in stainless steel tanks but here Fuedors – huge barrels – are used. In 1 barrel you have 10000 bottles and you can use for 25 years. We drank a glass of their Cuvee Prestige because our palates were used to tasting all 3 grape varietals. Blended here with 50% red grapes : Pinot noir and Pinot Meunier in equal quantities and then 50% Chardonnay added.
– Mercier
Here there is an attempt to farm biodinamically and they have reduced pesticides with 50% and herbicides with natural things.
We tasted their Magnum Cuvee Eugene with 90% black grapes and 10% Chardonnay. Our host explained that Chardonnay gives the acid and the freshness while Pinot Meunier brings roundness. E42 per bottle
– A Bergere
We tasted this bubbly in Dijon at the Gastronomique Fair and it was so good that we bought the glasses.
– De Castellane
At least they were open but the museum atmosphere was not as festive as the previous Champagne Houses and there did not seem to be any tasting going on. We opted for a photo or 2, had a squiz around and promptly left with our umbrellas as it has now started to drizzle. We did have a glass of De Castellane in Paris on arrival and it was great.
I handed Whale Coast brochures to our hosts who were keen to engage. I hope to receive a visit from Mr & Mrs Moet or Chandon soon! Hermanus has Domaine des Dieux methode cap classique which they will have to taste!

20131111-220845.jpg

20131111-220907.jpg

20131111-220922.jpg

20131111-220941.jpg

Advertisements

3 thoughts on “Staying afloat on the fine bubbles of Epernay

  1. Champagne, Prosecco or Cava? There is a tendency to mix them up, specially here in London but we would always support the region and the variety of each wine. Thanks for sharing this Champagne experience 🙂

    Like

    1. South Africans do the same in using the term “Champagne” across the board regardless of origin. We told people in Epernay that we had Champagne in Dijon, Burgundy, and they were quick to ask “Champagne or Crémant?”. In France the appellation is strictly controlled and the general public are well informed about the rules of the wine world.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s