Vintage Champagne Tasting

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Vintage Champagne Tasting specs

Tasting notes

During this tasting, we will try three different styles of champagne; Tradition, Réserve, and the Millésime champagne.

  • four different types of champagne in term of aging;
  • matching food pairing;
  • a journey into the winemaking tradition and tips;
  • live jazz/Bossa Nova (optional);
  • unique location (optional).

Download here our concept menu for this tasting

Before stepping into the world of champagne by tasting different styles of champagne. You will find a short champagne introduction and more information about each style down below.

Champagnes can differ in:

Sugar content
Grape varieties/blend
Vintage/Non Vintage

 

Sugar

An amount of sugar is added to champagne after the 2nd fermentation, the amount of sugar that is added determines whether champagne is called brut, or else. Designations by the amount of sugar:

Brut Zero / non dosage: 0 grams of sugar added
Brut Nature: less than 3 grams of sugar per liter
Extra Brut: more than 3 grams and less than 6 grams of sugar per liter
Brut: more than 6 grams and less than 12 grams of sugar per liter
Extra-sec: more than 12 grams and less than 17 grams of sugar per liter
Sec: more than 17 grams and less than 32 grams of sugar per liter
Demi-sec: more than 32 grams and less than 50 grams of sugar per liter
Doux: more than 50 grams of sugar

 

Blend

The three main blends in Champagne are Blanc de Blancs, Blanc de Noirs and Rosé. Besides these three; winegrowers like to play with new blends and variations.  So, we tried a 100% Meunier of which the concentration of fruit was quite intense. With the right food pairing and moment, it can work well.

 

Vintage/Non-vintage

With non-vintage champagne, the house style of the champagne brand is leading and the aim is to produce champagne that has a consistent taste year after year.

Vintage champagnes are made from the best grapes. Vintage champagnes ripen for many years longer than ordinary champagnes and therefore gain in aroma, taste, and complexity. No vintage champagne is the same and that’s what makes tasting it so interesting.

 

The above differences and many other variables such as the weather conditions, location of the vineyards, the aging process, or the age of the vines determine the taste of the champagne.

This is an assemblage of several years. The pinots noirs provide its round structure, the pinots meuniers for the vinosity, the chardonnays for the freshness.

Aged for up to seven or eight years giving the wines richness and complexity.

These are made from the grapes of a harvest year, often a very good harvest year. The taste is more complex and therefore more interesting, mainly because it ripens longer in the bottle in cellar and the quality of the grapes is higher.

Each tasting that we offer is designed for both: advanced wine enthusiasts and beginners. We carefully select the most exceptional wines from the smaller, less-known producers to please and surprise our customers. Locations other than your Dutch address, can be indicated during checkout.

Vintage Champagne Tasting specs

Food pairing notes

Champagne is delicious on its own, but can elaborate itself when paired with food. Treat yourself to a little luxury and indulge in these champagne and food pairings.

 

Salt can improve the taste of food. When you eat something appetizing with wine, the flavors of the wine come out. Pair champagne with your favorite snacks such as freshly popped popcorn, cashews, and chips.

It’s rare to find something that champagne doesn’t pair well with. Oysters are no exception. The sparkling bubbles in combination with the high acidity of champagne clears the palate and prepares your mouth for the next round.

Champagne goes extremely well with buttery and creamy dishes, especially cheese. Some great combination options on the cheese board are brie and camembert. These cheeses are creamy and go well with the fine bubbles in Champagne. For more complex champagnes with nutty and brioche flavors, consider cheeses with resembling characteristics. Also nuts, sliced ​​meat and dried fruit are perfect for snacking on while indulging in a glass of bubbles.

Vintage Champagne Tasting specs

High End Tasting notes

Some food pairing tips:

A vintage or Blanc de Noirs champagne usually works well with richer foods, especially most red meats, as well as duck, pork, smoked salmon or tuna.

A Blanc de Blancs, brut tradition or réserve goes well with a soft creamy cheese and shell fish.

Our ideal Champagne Rosé combinations is with cheesecake and fruits on top. With a high percentage of pinot noir it also pairs well with a charcuterie, light meat or asian cuisine.

Brut champagne generally also goes well with anything deep-fried or seafood. Extra Dry with shell fish, creamy cheese or chips. Demi-Sec with fruit tarts, poached fruits, light cakes, custards, fruit tarts and mousses.

And one more detail: champagne wines are best served at about 8 degrees Celsius. It is best to cool wine gently in a bucket of cold water and ice.

Champagne Tasting/Proeverij

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