Thought the champagne addicts would appreciate this article from a Glass of Bubbly:
NON SUGAR DOSAGE CHAMPAGNE
I have blogged about non-dosage champagne and sugar levels in champagne in the past:
The Champagne Diet:
Sugar In Champagne:
If you enjoyed those blogs and are looking for a lower sugar champagne, then you will find this article from Bottlenotes really interesting:
As if we needed more excuses to drink champagne???
The Champagne Hangover
There are potential side effects of being a champagne addict! This article from a Glass of Bubbly gives some perspective on avoiding the champagne hangover.
Hint, hint — WATER!
CHAMPAGNE BARONS DE ROTHSCHILD
The Greek Champagne bought a beautiful champagne gift set for us to share with Dr. Champagne.
I knew that it was going to be great, but I didn’t know it was going to be AMAZING! It had a very “Krug like” taste, colour and finish (everything about it was very vintage champagne like).
Alison Napjus from Wine Spectator gave it 92 points describing it as “well-knit, integrating a firm backbone of acidity and a fine, lightly creamy texture with flavors of patisserie apple, pastry, blanched almond and meringue. A smoky hint of minerality gains momentum on the finish.”
Winemaker’s notes: “A strong, assertive opening that leads into a well-rounded wine – powerful yet restrained; the sign of long aging in traditional cellars. This exceptionally fine cuvee exudes aromas of pear and nuts (almonds) marrying with hints of faint toasty notes. The wine’s brilliance and clarity show pale golden highlights, combined with very fine bubbles”.
Enjoy this amazing new find!
PS/ Check us out on Instagram “TheChampagneAddict”
CRISTAL BLIND TASTING
Dr. Champagne bought a case of Cristal for the holiday season (he is the best champagne addict that I have ever known!). Being the astute businessman that he is, he decided it would be prudent to validate his investment by pairing his Cristal against it’s baby cousin, Louis Roederer Brut Premier.
Using his Riedel Sommelier’s (I love these glasses!), he organized a blind tasting for himself, the Champagne Surgeon, Champagne Greek, and myself.
We were given “left” and “right” glasses. We all agreed the glass on the left was a hint darker and the bubbles were lighter on the right. Visually, that was the only noticeable distinction before tasting them.
Tasting the left and right — the glass on the left had a good nose, but a bit of an undescribeable finish (I think the Champagne Surgeon referred to it as a “funky” finish which seemed like the only good assessment). The glass on the right tasted somewhat more “structured”. All four of us mutually agreed, there was nothing truly remarkable to set them apart — we were expecting an immediate “vintage champagne” taste but it just wasn’t there.
It seemed like we were trying so hard to pick the Cristal but we just couldn’t! In the end, we all picked the right glass. The non-vintage baby cousin of Cristal won!
And back went the case of Cristal….
PS/ I love how they label the non-vintage Roederer with the “From the House of Cristal Champagne” moniker:
RANDOM CHAMPAGNE FACTS
How many bottles of champagne are produced per year?
How many bubbles are there in a glass of champagne?
What is the difference between vintage and non-vintage champagne?
THANK YOU “GLASS OF BUBBLY” FOR THESE GREAT RANDOM FACTS!
CHAMPAGNE & THE OSCARS
Last February, I wrote a champagne blog while watching the Oscars:
This year, the Oscars official champagne will be PIPER-HEIDSIECK. Champagne PIPER-HEIDSIECK Cuvée Brut and Rosé Sauvage will be the exclusive Champagne served during the pre-show at the 87th Oscars. PIPER-HEIDSIECK will also be serving Rare, PIPER-HEIDSIECK’s Prestige Cuvée, at the prestigious Governors Ball, the Academy’s official post-Oscars.
Moet & Chandon is the preferred champagne of choice at the Golden Globes:
I think I would like to drink the PIPER HEIDSIECK Rare while watching this year – what an incredible treat that would be!
ANOTHER REASON TO DRINK MORE CHAMPAGNE!
Check out some of the health benefits of drinking champagne from this Glass of Bubbly article: