| Perfect Pairings | | | | inexpensive approach (and can lead to headaches). |
| December 8, 2006 – as published in the Beacon | | | | Quality Champagnes cost more due to the winery's |
| News and Naperville Sun | | | | use of higher quality grapes, the blending of aged, still |
| | | | wines and the cost of storing the bottled Champagne |
| In December, we travel across the ocean to discuss | | | | for years before release. |
| one of nature's gifts, Champagne! Champagne is a | | | | There are three different styles of Champagne or |
| wine region in France, so only wines from this area | | | | Sparkling wines, ranging from light to medium to full |
| may be properly called Champagne. Any "champagne" | | | | body (based on the amount of time the yeast is left in |
| produced outside this region in France should be | | | | contact with the wine). Also, sparkling wine's |
| referred to as Sparkling Wine. | | | | sweetness levels ranges from Brut (dry) to Extra Dry |
| No other beverage in the world symbolizes a | | | | (semi-sweet) to Doux (sweet). |
| celebration better than Champagne/Sparkling wine. | | | | Food and wine pairings |
| These beverages help usher in the New Year as well | | | | As discussed, the holidays are when the majority of |
| as weddings, birthdays, promotions and any other | | | | Sparkling wines are consumed. They tend to be food |
| special occasions. This time of year is when | | | | friendly due to their higher acidity levels. This refreshing |
| approximately 80 percent of this beverage is | | | | beverage is an ideal aperitif (lighter style is best) or can |
| consumed. At holiday parties, my catering company | | | | be used throughout a meal (heavier, more yeasty |
| likes to set up a sparkling station near the front door, | | | | styles). They tend to match well with spicy and salty |
| greeting guests with a festive glass of bubbly. | | | | dishes. When served as an aperitif, my catering |
| Wine speak | | | | company tends to pair the lighter style Sparklings with |
| The Champagne region in France is located about 90 | | | | sushi, smoked salmon canapés, garlicky shrimp |
| miles northeast of Paris. In the late 17th century, French | | | | crostini, spicy chicken sate and grilled ahi tuna skewers |
| Champagnes were formally recognized as a new | | | | with a wasabi aioli. They also pair well with goat |
| style of wine. Champagne's unique effervescence | | | | cheese and semi-soft white cheeses that offer mild |
| came about due to the cooler climate of northern | | | | flavors. |
| France. Grapes from this region generally had not fully | | | | Sparkling wines have been a house favorite for years. |
| ripened nor totally fermented in the Fall when wines | | | | Personal favorites from California that I recommend |
| are traditionally placed in barrels. Over the winter, the | | | | include Schramsberg and Domaine Carneros, which |
| champagne was dormant, then began fermenting | | | | we just visited this past October. On the French side, a |
| once again in the Spring. This led to a fizzy beverage | | | | smaller House that is receiving great accolades is |
| that was cloudy, due to the spent yeast floating in the | | | | Charles Ellner, whose Brut Champagne Seduction |
| barrels. At the time, this was considered an inferior | | | | ($65) and Brut Reserve ($40) offer tremendous value |
| product. | | | | for the money. Included in the following are suggestions |
| The French in the Champagne region created a new | | | | from local merchants of Champagnes and Sparkling |
| process to clarify their beverage. Instead of traditional | | | | wines and their retail prices, which may vary: |
| barrel aging and storage, champagne was the first | | | | Bill's Picks |
| wine to be stored and aged in individual bottles with | | | | $10 range |
| corks. This new process, Methode Champenois, (still in | | | | Pierre Delize Non-Vintage (NV) Blanc de Blancs - |
| use today) involves inverting the bottles in racks and | | | | France - $7 |
| gently turning the bottles (riddling), to help the yeast | | | | Domaine Ste. Michelle (NV) Brut Columbia Valley - |
| collect in the neck of the bottle. | | | | Washington State - $12 |
| Next, the neck of the bottle is submerged in a brine | | | | Jaume Serra Cristalino Brut Nature - Spanish Sparkler |
| solution that freezes the yeast section. The bottle is | | | | - $10 |
| popped to expel the plug of yeast (disgorgement), | | | | Rotari Brut - Italian Sparkling (not from the Asti region) - |
| resulting in a clear beverage. The champagne is then | | | | $12 |
| topped off with still (non-fermented) wine held in | | | | Daniel Pardiac Brut Blanc de Blancs - France - $12 |
| reserve for this purpose. A small amount of yeast and | | | | $25 - 40 ranges |
| sugar are added to the bottle, then corked. This starts | | | | Roederer Estate (NV) Brut - Anderson Valley, CA - |
| the second fermentation process. As the yeast | | | | $22 |
| consumes the sugar, a small amount of alcohol is | | | | Domaine Carneros Brut Carneros - Napa Valley, CA - |
| created, as well as carbon dioxide. This allows the | | | | $25 |
| bottle to regain its fizz. | | | | Schramsberg Brut Blanc de Noir - Napa/Sonoma |
| Today there are about 100 Champagne Houses in the | | | | Counties, CA - $30 |
| Champagne region that are supplied with grapes or | | | | Joseph Perrier Brut - France - $26 |
| grape juice from over 15,000 local growers. Given the | | | | Bollinger NV Brut - France - $40 |
| cooler climate, faster ripening grape varietals are used | | | | Charles Ellner Brut Reserve - France - $40 |
| exclusively in this region; Chardonnay (used exclusively | | | | Bob Kovacs of The Wine Seller in Geneva reminded |
| in Blanc de Blancs), Pinot Noir and Pinot Meunier (used | | | | me of Winston Churchill's famous quote, "Champagne, |
| with Chardonnay in Blanc de Noirs and Roses). There | | | | in defeat you need it - in victory you deserve it!" |
| are three different methods to produce Champagne; | | | | Happy Holidays and Cheers! |
| the traditional Methode Champenois where wines | | | | |
| ferment in individual bottles, the Charmat Process | | | | |
| where wines are fermented in large steel vats and, | | | | For more from Bill Garlough's Perfect Pairings visit My |
| third, the Artificial Carbonation process where wine is | | | | Chef. |
| injected with carbon dioxide - which is the most | | | | |