Champagne
The original French "methode champenoise" was developed in the 1700's by the monk Dom Perignon. It is a laborious multi-step process.
The first step consists in the winemaker's choice of grapes for blending, between Pinot Noir, Pinot Meunier, and Chardonnay. After blending, the wine is bottled along with the "liqueur de tirage" (a mixture of natural sugar and selected yeasts) and sealed with crown caps; that initiates a second fermentation, the one that gives champagne its trademark pop.
During the aging, each bottle must be turned daily ("remuage"), to work down toward the cap the sediment that has formed during fermentation.
Only several weeks before delivery, the neck of the bottle is plunged into freezing brine, trapping the sediments in a chunk of ice; the cap is then removed, and the pressure expels the ice and the sediments ("dégorgement").
A mixture of reserve wines and cane sugar ("dosage") is added to each bottle, determining the Champagne's relative sweetness.
Here you are the results of a Champagne taste that we have done in December 1999; we tried to make a non-professional selection between 12 wines, that we bought in Swiss wines shops, in the range of price between 30 and 50 FRS.
The Grande Cuvée Charles VII Blanc de Noirs is blended using a selection of crus, made exclusively from the black grape varieties, i.e. Pinot Noir and Pinot Meunier.
This Champagne has a beautiful golden robe with a fine persistent mousse, an intense and complex nose and a rich palate with aromas of fruit.
A very good wine that will express its character throughout a meal.
Moët & Chandon, Epernay, Brut Impérial 1993
This Brut Impérial Millésime 1993 is a blend of 30% Chardonnay, 50% Pinot Noir and 20% Pinot Meunier.
A Champagne with a golden robe and a very good persistent mousse that is appreciated for its fresh palate, with aromas of lime.
Pierre Moncuit, Le Mesnil sur Oger, Blanc de Blancs Brut 1988
It is a Blanc de Blancs, that means a 100% Chardonnay wine.
Brilliant pale yellow green colour with an intense and complex nose, this Champagne has a fine persistent mousse and a quite complex palate, well balanced.
A very good Champagne to be appreciated as an aperitif as well with fish.
Ruelle-Pertois, Moussy, Blanc de Blancs Grand Cru Brut
A 100% Chardonnay wine, with a very low dosage (2g/l).
This Blanc de Blancs with a light green tint has a very rich and fine mousse; the palate is fresh and nervous, showing a nice fruit's aroma.
We like it best as an aperitif.