Month: March 2014

The Champagne Addict is on INSTAGRAM

The Champagne Addict is now on Instagram!

Attached is a link to start following our champagne pics:
http://instagram.com/thechampagneaddict

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GREAT MINDS THINK ROEDERER

GREAT MINDS THINK ROEDERER
– Candy Champagne

As the cliché saying goes, “great minds think alike”, but if you are a Champagne Addict, your saying might be “great minds think Roederer”.

During a snowy and cold Canadian March Break, we were enjoying Louis Roederer’s Brut Premier. I sent the picture to Dr. Champagne and the Champagne Surgeon, where they were vacationing in a very hot, dry and warm Dubai. What are the chances that they were drinking the SAME champagne at approximately the same time across time time zones (seriously, I am not making this up).

Even though we were drinking champagne in two very different worlds, the consistency and quality of the Louis Roederer Brut Premier remained one and the same.

Alison Napjus gives it 91 points and says “A smoky note of minerality complements the flavours of dried cherry and black currant. The delicate, yet persistent acidity is well-integrated, leading to a mouthwatering finish”.

My conclusion – two worlds apart, but one great champagne. Great minds definitely think Roederer!

Roederer Canada

Roederer canada 2

Roederer dubai

CHAMPAGNE ON ICE – PART DEUX

CHAMPAGNE ON ICE – PART DEUX
– Candy Champagne

On March 12th, I wrote about trying Moet’s Ice Imperial. It was the first champagne that I have tried that is recommended on ice.

When Dr. Champagne saw the blog, he said we needed strawberries, mint and bigger glasses (I am attaching pictures of the glasses that Moet suggests that their Ice Imperial be enjoyed with – their website suggests a large cabernet-like glass).

Dr. Champagne was absolutely right! When we tried the Moet Ice in the larger glasses with strawberries and some crushed mint (on ice, of course), it was completely different. It wasn’t as sweet and dessert-like from our first experience. It was light, refreshing and very pleasant.

I still prefer a drier champagne (I am a Brut kind of gal), but I could definitely see myself drinking this in the summer, by the pool, on a beach, or “just because”.

Imperial_Ice

Moet ice part 2

moet-imperial-ice-champagne-bottle-02

COFFEE & CHAMPAGNE

COFFEE & CHAMPAGNE
– Candy Champagne

This pictures epitomizes Noel Coward’s infamous quote “Why Do I Drink Champagne For Breakfast, Doesn’t Everyone?”

Coffee and champagne are two of my favourite beverages in the world. It got me to thinking, what about coffee and champagne?

I was surprised to learn there are some interesting champagne and coffee cocktails.

Krups suggests 4 cups extra-strength brewed coffee, cooled
, 2 tbsp powdered sugar, 
1 cup brandy
, 1/5 bottle champagne, chilled.

The Mix That Drink website suggests the Caribou Martini – coffee-flavored vodka blend, sweetened with sugar and champagne.

BUNN coffees suggests sweetened brewed coffee, rose syrup, champagne with candied hibiscus flower optional.

And finally, Nespresso (one of my personal coffee faves), suggests the Coffee Champagne Espuma:
http://www.nespresso.com/ultimate-coffee-creations/CH/en/champagne-with-a-coffee-espuma.html

They all sound interesting (particularly the Nespresso treat), but I think I am going to stick to keeping my coffee and champagne separate – I enjoy them both too much individually.

I wonder what Alison Napjus would think?
(I think she would agree with Candy Champagne!)

Coffee and Champagne

Friday Champagne Brunch in Dubai

By Dr Champagne edited by Baby Champagne

Wow for a non alcoholic Muslim country the concept of a Friday brunch with free bubbly is a bit of an enigma. For ex-pats and tourists though, the Friday brunch remains as one of the things you have to do on a Friday. Why Friday you may ask because the weekend begins on Thursday night.

After much research Bobo and I, it being his champagne birthday trip, chose Spectrum on One at the Fairmont hotel in downtown.

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The brunch starts at sharp 12 pm but the door already had a line up before then. Soon before the doors open chants of ” We are going to have fun” can be heard from the employees and then the doors open and we stream in.

On offer is an non alcoholic brunch, one with mixed drinks and wine, one with champagne and finally one with rose champagne, my pick with surgeon champagne, all Moët Rose. The champagne begins to flow as soon as you take your seat

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The buffet itself spans the globe with something for every taste

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Bobo and I made up out own plates

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One has to be train to last the whole 3 hours. Usually they would pour you a final glass to enjoy on the terrace but on our visit it was to windy and we were not able to go outside. Our waiter Alexis continued with the champagne though.

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I asked Philip the Maître de about the emptys and this was one tables worth

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So what did Bobo think of his Champagne brunch “best buffet I have ever had dad”

So if you love champagne and food don’t miss a Friday brunch in Dubai!!!!

CHAMPANGE TASTING DINNER

CHAMPAGNE TASTING DINNER– Candy Champagne

Dr. Champagne, the Champagne Surgeon and the Greek Champagne and I were fortunate enough to attend an exclusive champagne tasting dinner at Jonathans Restaurant in Oakville, Ontario (www.jonathansofoakville.com).

We had the opportunity to try some exceptional champagne from the GH Martel & Co Champagne house from Epernay, France (http://www.champagnemartel.com/).

To add to the wonderful evening, we had the opportunity to enjoy the company of the charming and gracious Jean-Remy Rapeneau, the youngest son of the fourth generation Rapeneau family who give the GH Martel family of champagnes their personality.

The champagnes (and wine) we experienced included:
*Champagne Charles de Cazanove Comte de Noiron “Coeur de Cuvee” Brut
*Charles de Cazanove Brut Rose
*Paul Louis Martin Bouzy Rouge, Grand Cru 2007
*Chateau Clerc-Milon, 5eme Cru Classe 1995, Pauillac
*Champagne Charles de Cazanove Demi Sec

It was an exceptional evening of great champagnes paired with an outstanding gourmet meal from the fine team at Jonathans.

The night would not have been complete without the knowledge and information shared by Jean-Remy Rapeneau (aka the IMM) our most gracious and generous host.

champagne menu

champagne oyster

champagne tasting table

riedel glasses

CHAMPAGNE ON ICE

CHAMPAGNE ON ICE
– Candy Champagne

Moet Ice Imperial is described as the “first and only champagne created to be enjoyed over ice. A new champagne experience combining fun, fresh and free sensations while remaining true to the Moet & Chandon style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity”.

We tried it without ice – and then with ice as recommended (it definitely tasted better with the ice). It was just as it was described “fun and fresh”. I would describe the “bright fruitiness” as very, very, very sweet. It reminded me of a bubbly ice wine or a more structured and refined demi-sec.

It was fun to try and I am glad that we did, but I am going to stick with the less sugary Bruts.

imperial ice

imperial with ice

COME QUICKLY, I AM TASTING THE STARS

COME QUICKLY, I AM TASTING THE STARS
– by Candy Champagne

Dr. Champagne recently blogged about his experience travelling with Emirates. One of his highlights was the Dom Perignon 2004 that was served on-board.

It made me think of this great quote from the man himself “COME QUICKLY, I AM TASTING THE STARS”
– Dom Pierre Perignon the French Benedictine monk (1638 to 1715) when he first tasted his newly created champagne

Dom quote

First Rose Champagne? Older Than You Think

FIRST ROSE CHAMPAGNE? Older Than You Think

Attached is a link to a Wine Spectator article from Alison Napjus about the history of rose champagne. Documents uncovered by Ruinart show it shipped rose in 1764 – a decade before Veuve Clicquot.

http://www.winespectator.com/webfeature/show/id/49701

“WIN WIN” TASTING

“WIN WIN” TASTING– by Candy Champagne

Dr. Champagne loves blind tastings, and so does the Greek Champagne (this works out quite well for me).

This particular tasting was not a truly blind tasting as we knew advance that we were tasting a Pol Roger Reserve and Veuve Clicquot’s Brut Yellow Label. It was a “win win” situation with two great champagnes to choose from.

Alison Napjus has rated them very similar with the Veuve at 92 points, and the Pol Roger at 91 points. Again, this is a “win win” situation.

Napjus’ comments about the Veuve are “focused by racy acidity, it offers subtle notes of white peach and anise, the refined finish echoes a smoky note”. Her comments about the Pol Roger are “rich notes of pear, smoke and honey are well meshed and balanced”.

My initial reactions – I love the nose and finish on the Veuve – and the overall experience of the Pol Roger.

In the end, I really cannot choose, I love them both for different reasons and they are both excellent quality champagnes. It’s a win win.

pol veuve tasting