Oz on Champagne“Public relations people working for the Champenois will tell you that champagne needs to be blended. This is not true. There’s been a recent growth in the number of smaller producers selling interesting single-estate champagne [champagne made with grapes from just one estate, rather than blended from a wider area]. This is great because it gives back self-respect to the growers and expresses the character of the people growing the wine, as well as their land. “With the changes in climate, you’re going to be more likely to find the best sparkling wines in the UK in the next ten years, which is why the smart champagne producers should be buying up land in Kent and Sussex.” Wine factThe three main grape varieties used to make champagne are: Chardonnay, Pinot Meunier and Pinot Noir. Oz on Champagne with food“There’s no classic food combination with champagne. The industry claims there’s lots - foie gras, turbot, halibut, trout, oysters, various cheeses… but these things aren’t ‘classic’. There's always another wine that will go better with any of these dishes. “Champagne isn't a wine at all, it’s an image. It goes with luxury, excess and indulgence. Match it with falling in love, seeing an old friend, winning the lottery... the food is immaterial.“ Wine factContrary to popular belief, not all the wine made in the Champagne region is white - and it’s not all sparkling either. There’s a red still wine called Bouzy Rouge and a rosé called Rosé de Ricey, both of which are made from the Pinot Noir grape variety. Recipes If, like Oz, you think that the only accompaniment that champagne needs is a favourite person or two, feel free to drink it on its own, as an aperitif. If you’re the sort who likes to have a nibble with your tipple, try these light bites:
|
|
|
