Champagne Cremant Cava Espumate Asti Prosecco Sekt English Sparkling Wine
ISSUE
XX
TWENTY
NO 20 april/may £5 / S$5 / €5
GLASS of BUBBLY
J'adore le champagne Ich liebe Sekt Amo el cava Adoro il prosecco Dwi wrth fy modd Welsh Sparking Wine I love English Sparkling Wine J’adore le crémant Whatever bubbles take your fancy, we’ve got them covered.
www.glassofbubbly.com
EDITOR’S LETTER the grapes they are a’growing SEVEN years ago, Christopher and Eve Walkey decided to put their love of SparklingWine into print and launched A Glass of Bubbly magazine. Neither could ever have anticiapted the state of the world as we complete Issue 20 in the middle of a global pandemic. With apologies to the great Bob Dylan, there is one positive in the gloom we all face the grapes are still growing. Of course, where the labour may come from to harvest these grapes remains uncertain. But hope springs eternal. Restaurants will re-open, bars will be unshuttered, hotels will take bookings. There will be events that need bubbly - christenings, weddings, ship launches. Seduction with a bubbly wine will resume, FI winners’ podiums will again be christened with the bubbly. The Glass of Bubbly team have not escaped the COVID-19 effect. This is not the issue we had planned. We were to have announced significant opportunities for our freinds to get behind the magazine. This has been paused until our June issue. In the meantime, we all need to support our favourite sparkling wines though this crisis. Chin. Chin.
COVER: “It Is a time to gather our thoughts and solidify our strategy for the future. The world will eventually right itself! I know many of us are doing it tough right now and we can’t all afford to indulge in a bottle of Champagne but goodness knows we need one (or
two)! My company Emperor Champagne has decided we are going to give away a bottle of amazing Taittinger Prestige Cuvee and a twin set of my custom-created crystal flutes every Friday until the world is back to normal!! “Head to our Instagram Page
@emperor.champagne and tag a friend in need or someone who is doing it tough and at 4pm every Friday we are going to give away this beautiful pack to brighten someone’s day.” Kyla Kirkpatrick CEO, Emperor Champagne Melbourne, Australia
@GoBmagfizz APRIL 2020 - GLASS of BUBBLY 3
ICONIC WINES www.iconicwines.co.uk
Welcome to ICONIC WINES, where a passionate team of wine lovers are serving up the most iconic wines at iconic prices, all by the case. Based in London, we have a combined 75 years of experience in the wine industry so allow us to quickly
show you around. Our wines are categorised by Iconic Styles as well as Iconic Countries - this should make it really easy for you to find the wines you love already, plus maybe discover something new. We are proud to be working with some of the
most iconic names in the wine industry including Louis Latour, Louis Vuitton MoĂŤt Hennessy, Pol Roger, Nyetimber, Liberty Wines, Hallgarten and Novum, Cloudy Bay and many many more... NATHAN & THE TEAM
+44 (0) 7538404670 office hours / sales@iconicwines.co.uk COVID-19 STATUS: WE ARE OPEN FOR BUSINESS 4
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contacts
inside 3
EDITOR’S LETTER
AD SALES
james.graham@glassofbubbly.com 07443 598925
EDITORIAL
james.graham@glassofbubbly.com 07443 598925
PRODUCTION Alex Brown
PRESS RELEASES
james.graham@glassofbubbly.com
SUBSCRIPTIONS
james.graham@glassofbubbly.com 07443 598925
CONTRIBUTORS Fabio Adler Jiles Halling Nathan Meyer Stefania Ruffo Christopher Walkey Oliver Walkey DO YOU WANT TO WRITE FOR GLASS OF BUBBLY? GET IN TOUCH james.graham@glassofbubbly.com
SAMPLES
James Graham Editor, Glass of Bubbly magazine 259 Sydenham Road Croydon, Surrey, CR0 2ET
6 THE HOST WITH THE MOST 8 SNIPPING SUCCESS 10 STEFANIA’S MEMORIES 11 FOX & FOX RELEASE 12 WHEN JAMES MET CHRIS 13 GRAND CRU CHAMPAGNE 18 IN LOCKDOWN WITH CHRIS 20 LAMBRUSCO GALORE 22 FARRARI DREAMS 24 #THEBIGENGLISHWINEGOODFRIDAY 26 RIDGEVIEW @ 25 28 PROSECCO AT LAW 29 CHRISTIE SMASHES IT 32 PROSECCO BEFORE COVID-19 34 UNCLE SAM’S CHAMPAGNE ANOTHER CHANCE TO ENJOY
36 38
ZOE GETS HER DREAM, JOB BRINGING BACK THE SWEET
Did you read
APRIL 2020 - GLASS of BUBBLY 5
The host with the most
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n February, wine enthusiast and influencer Fabio Adler hosted one of his popular Sparkling Wine masterclasses. He served Raventos i Blanc, Conca del Riu 6
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Anola, Blanc de Blancs from Spain; Biondelli Franciacorta, Saten from Italy; and Casa Valduga Brut Rose from Brazil at a chic West London Indian restaurant.
Snipping success
F
ollowing a long-held tradition of a ‘battle of the secateurs’ in many sparkling wine-producing countries, UK winegrowers trade body WineGB’s vine pruning competition took place at Tinwood Wine Estate, West Sussex in February. The event highlights the skill and hard work that goes in to looking after Britain’s burgeoning wine industry. This is only the second time such an event has been held in the UK and attracted enthusiastic uptake of entrants into both team and individual trials. Twelve teams of vineyard technicians from leading producers across the South East counties and nine individuals each battled it out to win the title of Vine Pruner of the Year. The event attracted sponsorship from leading secateur manufacturers Felco. Each winner received Felco secateurs and accessories and Bedlam Brewery supplied well-deserved beer to participants at the end of the competition. After a competitive battle the 8 GLASS of BUBBLY - APRIL 2020
‘Champion Team Trophy’ was awarded to Davenport Vineyards, based in East Sussex, who retained the title having won in the inaugural event last year. Runners up were teams from Gusbourne (Kent) and Vine Works (vineyard consultants). In the individual category, Dragos Nitu from Gusbourne took first prize, with runners up Phil Harris and Ben Connor from Davenport. Each competing team and individual were given a bay of five vines to prune and tie down, and judged for proficiency, accuracy and speed in the process by leading viticulturists. “Pruning is the bedrock of viticulture and therefore the most important vineyard task in the year to secure not only the quality of the coming harvest but the longevity of the vines, which can last 30 or 40 years with the right care,” commented Stephen Skelton MW, Chair of the UK wine industry’s Viticultural Working Group.
Stefania’s wine memories Tasting incredible sparkling wines in the highest winery of Italy along with a nice cat at Arunda ekt ”Magic Bubbles”
Tasting an amazing rosè wine along with Roberto Gariup in the beautiful island of Sardinia at the Gastronomia Bbelvedere at Porto Cervo
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Fox & Fox Releases Limited Edition CuvEe BOUTIQUE Sussex grower-producer, Fox & Fox, has launched a new limitededition cuvée, C.V. Chairman’s Vat Brut 2014. Since the vineyard was planted in Mayfield, East Sussex in 2004, Fox & Fox co-founder Jonica Fox has adopted a careful and imaginative attitude to viticulture and winemaking, ensuring that each vintage sparkling wine is respectful and reflective of both the season and place. The limited-edition cuvée, Chairman’s Vat Brut 2014, has been personally blended by her husband Gerard. “I wanted to craft a special sparkling wine which would reflect the exceptional quality of the grapes harvested from our vines,” said Gerard. “Following an incredibly wet winter, our 2014 vintage will always be remembered for its perfect flowering and fruit set conditions that paved the way for the formation of the most perfect bunches of grapes. A long, dry summer unfolded throughout August and our vines produce one of their best crops. Fruit was carefully handharvested in early October with grapes showing simply luscious fruit flavours.” Only 1,018 bottles of the 60% Pinot noir, 20% Chardonnay and 20% Pinot Gris blend, which disgorged in December 2019, have been produced. Retailing at £39.99, Chairman’s Vat Brut 2014 is available to buy online for nationwide delivery exclusively from The British Wine Cellar. APRIL 2020 - GLASS of BUBBLY 11
When James met Chris A Blinding Encounter with Glass of Bubbly Magazine Editor James OUR ‘green tasting room’ was the setting for James Graham as he made his way to the coast to join us for some blind tasting of sparkling wines and a chat on the progress of the new online Glass of Bubbly magazine, writes Christopher Walkey, Founder of Glass of Bubbly
The Glass of Bubbly magazine was launched in June 2014 and was a bimonthly publication that lasted for 17 issues. Copies were available to purchase online as well as being sent out to top venues across the UK including Searcys Champagne bars, English Premiership football grounds and 5* hotels. Only a few months back “why not bring it back” were the words uttered to us by James Graham who had previously been the co-founder and editor of the ukvine Magazine. As Glass of Bubbly grew both its online web presence and trade/press tastings as well as commencing The World’s Finest Glass of Bubbly Awards for Champagne & Sparkling Wine, it was felt that the time was right for both parties to get going once again on what was a well-loved and widely known publication… Glass of Bubbly issue 18 was born. Producing the Glass of Bubbly magazine was initially driven by sheer passion – Myself and Eve (editor) loved fizz and wanted to share this love of ours with others. When we started the Glass of Bubbly concept it was based around the magazine though we slowly gathered popularity online and grew our ‘digital’ audiences then soon after had our own trade tasting events and awards. We had taken on too much… There was no way we could sustain the magazine at this point due to workloads progressing with other avenues of Glass of Bubbly – The magazine had to be put on the side, yet kept ‘warm’. Retiring the magazine was hard to do as we had grown to look forward to each issue’s content, it was our ‘baby’ as such and many readers had enjoyed previous articles and we’d had many lovely comments and photos from readers globally including celebrities. The new launch of the magazine is in the hands of James Graham who is the new editor – Already hundreds are reading the new pages with dedicated issues for English and Welsh Sparkling Wines recently. “I have had a great response from everyone so far and gathered some great interviews and articles – Readership is growing along with our following across social media,” said James. Want to find out more about the new Glass of Bubbly magazine? Please email James Graham directly via james.graham@glassofbubbly.com 12 GLASS of BUBBLY - APRIL 2020
James muses on the wines As we sat in the new Glass of Bubbly tasting room it was inevitable that some fizz would make its way to the table – Blind tasting format! Founder, vs Editor vs Editor, competed and the good news is that all were happy with a tie in results with the Medot from Slovenia really impressing – Thanks to the following wines which took part:
Slovenia – Medot Cuvée Brut Penina: “Medot and Slovenian sparkling wine at its best here. Rightly so a Gold Medal winner from the winemakers at Medot – Creamy / butter croissant on the nose along with apricot / citrus / touch of honey. Elegant flavours – Clean and clear, defined in showcasing its fruity characters mostly yellow stone fruits with a touch of croissant / creamy honey on the side.” Cava – Cavas Naveran Dama Vintage Brut 2016: “Fruity and zesty flavours with a touch of creamy petrol in the background.” Prosecco – Bisol Jeio Prosecco Superiore Brut NV: “Green fruits and a touch of spice on the nose. Fruity and a faint dryness that gives green and yellow fruit flavours, a freshness in the palate which makes it a good palate cleanser for light foods.” Germany – Motzenbacker Riesling Sandstein Brut: “Green fruits and grassy aromas. Alive with flavours, green fruits / forest floor and herbs.” APRIL 2020 - GLASS of BUBBLY 13
Grand Cru Champagne – M
When you’re looking at a row of Champagne bottles in a wine shop or wor clues about which one to choose, the words ‘Grand Cru ‘stand out as a reas
I
f it says Grand Cru on the label, it must be ‘better’ than Champagne without those words, mustn’t it? Well, hold on a moment. Maybe it is and maybe it isn’t. As with so many things about wine, the truth is a little more nuanced. Grand Cru is certainly a useful indicator of quality especially if you’re completely stumped and have nothing else to go on, but these words are not the be-all-and-end all. So let’s take a look at some of the factors that may be muddying the waters a little.
What about the price?
Second, there is, to this day, an ongoing debate about how the Échelle des Crus system came into being in the first place. Most peoples’ assumption is that it’s all to do with things like the micro-climate, the soil, the exposure to the sun etc. The accepted wisdom is that, as a result of these favourable characteristics, a village and its vineyards that are classified as Grand Cru must obviously produce grapes that are superior in quality to a village classified as Premier Cru. What’s more, that the latter The Quality Ladder must, in turn, produce better quality grapes than a village First, the entire classification with a classification below system of Grand Cru, Premier Premier Cru, but is that always Cru and others Crus which true? was commonly known as the Quality Ladder ( L’ Échelle des Well, it’s certainly true that grapes from Grand Cru Crus) was reassessed (and vineyards cost more than one might say diluted or even undermined) in 2010 by INAO other grapes. In 2019 the average kilo price (the Institut National des of grapes was: Grand Cru Appellations d’Origine) Chardonnay € 7.15; Grand Since then, the terms Grand Cru Pinot Noir € 7.10; Cru and Premier Cru Premiers Crus €6.90-7.00; continue to be used, but only Other Crus and varieties for reasons of what is called €6.90-6.50. “Local, Honest and Longstanding practice”, not because Averages are a rather crude of the intrinsic quality of the measure and in reality, there Champagne. are all sorts of deals struck
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More than meets the eye
rking your way down the Champagne list in a restaurant looking for ssuring beacon in the darkness, writes Jiles Halling
APRIL 2020 - GLASS of BUBBLY 15
between suppliers and buyers, so actual prices may vary considerably (up to €10/kilo in some exceptional cases). However, the principle is clear: Grand Cru grapes command higher prices and the buyers wouldn’t pay higher prices unless they were convinced that the quality was better. So that’s certainly a factor that reinforces the notion that Grand Cru Champagnes are ‘better’ A false premise? But how would it be if the entire system was based on a false premise and if it wasn’t the characteristics of the vineyards that determined the quality of the grapes, but something else entirely? Back in the very early days of the Échelle des Crus there were only four villages that were given that exalted status: Avize, Cramant, Aÿ and Verzenay, the first two for Chardonnay , the second two for Pinot Noir. There are those, including several leading Champagne makers, who maintain to this day that the grapes from these villages made fine wines simply because they were near to a press house. This meant that the time needed to take the grapes to the press house – don’t forget, it was by horse and cart in those days – was much less than for more distant vineyards. Since it is well recognised that pressing as soon as possible after harvesting is a crucial factor in producing quality wine, it followed automatically that wines from these four villages which were close to a press house, produced superior wines and that’s why the grapes from the villages came to be so sought after and their reputation so elevated It’s an interesting point of view and one that is hard to prove or disprove, so I suspect it will be around for a long time to come. Not all Grand Cru are equal Then there’s the issue of variation within each Grand Cru or Premier Cru area. Let’s take Chouilly as an example. This Grand Cru in La Côte des Blancs is one of the biggest cru in Champagne and covers 525 hectares. It stretches from the village of Chouilly near the 16 GLASS of BUBBLY - APRIL 2020
busy D3 (Epernay – Châlons-en-Champagne road) on fairly flat, low-lying ground, and extends up a gradually rising slope to the outskirts of Cramant. Between the two extremes are all sorts of undulations in the terrain including the Mont Aigu, a small hillock mid-way towards Cramant where some of the most sought after plots are to be found, but not all the plots are of equal quality. Some face north, some south or east or west. Some are on low lying ground more prone to frost, whilst some are at the top of the slope and enjoy a much more sunny outlook. Clearly some plots are more desirable than others and likely to produce superior quality grapes, yet regardless of this, grapes from all of the plots are deemed to be Grand Cru . Poor relatives Another important consideration is that there are no Grand Cru villages in the entire Vallée de la Marne, nor in the Aube, even though these two regions account for some 50% of the entire area of the Champagne appellation. In years gone, by the Vallée de la Marne and the Aube were regarded as not quite up to the standard of their more prestigious neighbours, La Montagne de Reims and la Côte des Blancs, and were treated a little as second class citizens. But those days are long gone and there are some extremely gifted wine makers in these two, less famous, areas who are creating some fantastic Champagnes without even the suggestion of them being Grand Cru. So what can you take from all this? The words Grand Cru can be a useful guide, but they are not an absolute measure of quality, so don’t be totally won over if someone tells you that a Champagne is a Grand Cru unless other information is given to complete the picture and please don’t dismiss a Champagne simply because it is not Grand Cru. Something that is really helpful is to get to know the names of some of the leading producers who are building a reputation for being skilful
wine makers. To do this nothing beats visiting Champagne if you can.You can see for yourself and speak to some of the producers. Armed with the pointers in this article you’ll be able to ask all the right questions and understand the answers. If you can’t get to Champagne, then try to earn as much as you can and, on that note, I can’t resist saying that my online course, called My Champagne Expert, is the way to go. It’s the next best thing to being in Champagne yourself.
Jiles Halling is an Englishman whose career in marketing and sales for major international wines and spirits brands took him to the USA and Japan before spending 17 years living and working in Champagne. Jiles is the creator of My Champagne Expert – a brand new, comprehensive online course all about Champagne and other books and guides on Champagne
APRIL 2020 - GLASS of BUBBLY 17
n w o d k c o l n I r e h p o t s i r h with C 1
Being
stuck in lock-down, and I am sure like many in the wine industry, I am kind of ‘pining’ for wine tasting events / wine tours. I have been checking over some of my past photos of wine events and tours I have been on that hold so many fine memories for me. I have decided to share five ‘great memory photos’ and I would love to see my fellow wine professionals doing likewise and sharing their special moments with us too.
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My five photos are: 1: Giulio Ferrari (Ferrari Trento) Magnum vertical tasting in Rome with Gambero Rosso in 2018.
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2: Visit to Prosecco Cartizze as guest of VillaSandi Winery along with Frederic Billet in 2017. 3: Seven-course dinner at the The Ritz, London in 2014 tasting through the fine labels of PIPERHEIDSIECK Champagne with Neil Monty Phillips. 4: A private tour of CHAMPAGNE ROGER BRUN in 2018 to include a magnificent tasting. Little did we know that the following year this winery would be selected by our judges to be ‘The World’s Finest Glass of Bubbly’ for 2019. Great wines and such warm and enlightening memories. I have left out so many other great visits and memories, but at least I have shared some with you I really hope you also get a chance to visit them once we are all back to normal following COVID-19!
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5: A wine tour to Georgia exploring the many family growers and having lunch with farmer wine producers receiving the most amazing hospitality, kindness and story sharing along with great friends including Nicoletta Dicova, Xenia Nossowa, Jan-Sebastian Van Lissum, Kirill Burlutskiy andJohn Wurdeman. Christopher Walkey co-founded GlassofBubbly.com 18 GLASS of BUBBLY - APRIL 2020
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Sparkling wine with an English twist Fox & Fox Midnight Dark Dry RosĂŠ Brut 2011. Visit our website to shop or find out more about our highly-awarded range of delicious English Sparkling Wines. Glass of Bubbly Trophy Winner 2019 Gastronomic
Glass of Bubbly Gold Winner 2019 Fireworks
www.foxandfox.wine
. . . e r o l a G o c s u r b m La
“
Due to a technical fault,” a spokesman for the Settecani brewery told reporters in Modena, “one of our wine silos was recently connected to the mains water supply. Because Lambrusco Grasparossa is a sparkling wine, it has a higher pressure than the water in the pipes, and began to displace it, running through the system and directly into people’s homes. That’s why some residents in the Castelvetro area turned on their kitchen taps yesterday and found wine pouring out, instead of water.” A local resident added that “some villagers were delighted by the error, and began bottling as much of the free wine as they could to enjoy later, before the mistake was corrected. I know that Lambrusco doesn’t have a good reputation abroad, but our local Lambrusco DOC is well-regarded here, lightly sparkling and with a complex flavour. “However, some of us were more concerned about the safety and vulnerability of our water supply than the opportunity to get some free wine. The local council issued an apology for the mistake, and corrected it, but some residents then complained they had fixed it too quickly. I only hope this error is investigated properly. As for the council’s apology, that is worth less than water.
“
Gazzetta Di Modena 5 March, 2020
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SUPPORT THE UK’S HOSPITALITY INDUSTRY
AS pressure continues to mount on the hospitality industry, family-owned Hampshire winery, Hattingley Valley has announced its support for Hospitality
Action – the charity offering vital assistance to all who work or have worked within hospitality in the UK. For every purchase of a case of Hattingley Valley
wine, the winery will donate to Hospitality Action’s Covid19 Emergency Appeal which supports hospitality workers suddenly facing hardship. With delivery direct from Hattingley winery to the UK mainland within 48 hours, direct to your door, there is something in it for everyone. In a nutshell, buy a case of Classic Reserve (RRP £180), an elegant wine perfect to enjoy at home for any occasion from Hattingley Valley’s online shop, and £30 will be donated to the fund. For each case of 2015 Rosé (RRP £216) sold, a multi-
award winning delicate and textured wine, £45 will be donated and £60 from every case of Blanc de Blancs (RRP £285). And for those with deeper pockets looking to get through the crisis with decadence, Hattingley Valley will donate a whopping £90 from every case of Kings Cuvée – a limitedrelease premium blend of chardonnay, pinot noir, and pinot meunier (RRP £480). Customers purchasing cases of Hattingley’s sparkling wines will also receive a free winery tour and tasting voucher for two people.
This year, fall in love with Proseccoshire! The area is full of rolling hills, vineyards and good places to eat. Discover the wonderful land that is home to Prosecco, see another side of Italian cooking and maybe fit in a trip to Venice! We think that the best way to explore and understand this area is to become Italians for a weekend.
theproseccogirls.it WINE TOURS - FOOD & DRINK - BESPOKE VISITS
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“A Dream is a
By Oliver Walkey
W
hat Giulio Ferrari started back in 1902 has become an extraordinary location that creates unforgettable sparkling wines. Giulio wanted to be able to turn the area of Trentino into a place capable of competing with the finest French Champagnes. He knew the area of Trentino was a good location to plant vines, so after choosing the location he had the challenge of picking the vines he wanted to plant; he went for Chardonnay and ended up becoming the first person to make substantial plantings of Chardonnay in Italy. You could say that Giulio Ferrari had an obsession when it came to the quality of his wines, making sure that the wines he made were perfect, he put in a lot of time and effort to create something extraordinary, and although he isn’t with us today, you can still taste that passion and attention to detail in Ferrari’s range of sparkling wines.
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Sadly Giulio had no children to pass down the wisdom he had obtained over time and the vineyard he had built up, but he didn’t want what he created to go to just anyone. He started looking for a successor, and found Bruno Lunelli, an owner of a wine shop in Trento, he handed down Ferrari to this entrepreneurial man who was able to increase the quantity of production without losing the quality Giulio had worked so hard to obtain, thanks to Bruno Lunelli, more people were able to discover and enjoy a bottle of Ferrari. Giulio Ferrari’s dream is still very much alive today, with the third generation of the Lunelli family working for Ferrari. I wanted to contact the famous and noted wine writer Michael Edwards and get his opinion on this subject, especially towards Giulio Ferrari, knowing that he has an immense knowledge of sparkling wines and has also travelled to and visited Ferrari Trento many times previously. Michael is a well respected author as well as being the honorary judge at the Glass of Bubbly Awards. I was delighted Michael shared the following words with me: “Giulio Ferrari is now without question the most revered sparkling wine in Italy. Its enduring freshness, precision and unmatched ability to age, owes everything to the altitude of their mountain vineyards over calcareous soils and of course to the family winemakers, especially Mauro Lunelli and now Marcello Lunelli & his enologist Ruben (Larentis).”
all you Need”
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#theBIGenglishwinegoodfriday reaches millions #theBIGenglishwinegoodfriday – an initiative which was built on the back of an innocuous tweet by Black Chalk winemaker, Jacob Leadley – has been hailed as an unmitigated success by English and Welsh wineries. The #theBIGenglishwinegoodfriday was mentioned 4.9k times across key social media channels – Instagram, Twitter and Facebook – by 3.7k users, reaching 13
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million mainly U.K. based consumers by the end of the Easter weekend. At its Friday evening peak, the hashtag was trending at number four in the U.K. Billed as an online English & Welsh wine tasting extravaganza to encourage consumers to support wineries hit by the impact of COVID-19 on cellar door and ontrade sales, #theBIGenglishwinegoodfriday
inadvertently snowballed from a tweet sent out by Leadley, on 27th March: “If every person in the UK that loves English or Welsh wine bought a bottle direct from their favourite producer I think we might secure an entire industry and their workforce on one very enjoyable evening.” The resulting campaign was just two weeks in the making. Several English and Welsh wineries took part, offering consumer incentives in the run up to the Easter weekend and posting videos, shots and hosting live virtual tastings on the evening of April 10 itself. A number of wine media supported the event, including John Mobbs of Great British Wine, Saturday Kitchen’s Olly Smith, Helen McGinn of The Knackered Mother’s Wine Club, Jamie Goode of Wine Anorak, and The Three Drinkers. Commenting on the initiative, Leadley said: “I was delighted that the idea born from a simple tweet gathered so much support across the industry in the lead up to the event. I have been contacted by producers directly who saw significant increases in sales in the two weeks run in and while these sales will not fix all the problems we face currently, it will mean we come out the other side a little stronger and that is all I can ask. I didn’t expect the event itself to be as large as it was; it created a positive buzz around the industry at a time of difficulty and I would like to thank everyone who helped to make that happen and took part. I think we created the largest online tasting of English and Welsh wines ever!”
Significant increase Jacob added that Black Chalk saw a significant increase in sales in the two week lead up to the event, which helped ensure that he didn’t need to furlough any staff, and
has helped provide a platform to build the business for after COVID-19. As well as sales increases, other wineries that participated also reported a much higher level of engagement through their social media channels. WineGB experienced a healthy increase in followers and engagement on their social media channels. All the videos produced in the run up to and during the hour-long online event itself were posted online by WineGB and are available to view on the YouTube Channel Ruth Simpson, from Simpsons’ Wine Estate commented: “We were delighted to be able to join in with #theBIGenglishwinegoodfriday celebrations. “This fantastic initiative has seemed to have had a positive impact on promoting English sand Welsh wines, as well as providing a sense of community and togetherness. Simpsons’ Wine Estate saw a direct uplift in sales in the lead up to the event and over the weekend too. “It was wonderful to partner with fellow local producer, Chapel Down, plus our friends and neighbours at The PIG Hotel group to champion “supporting local” at this time.” Julia Trustram Eve, marketing manager, WineGB, commented: “Wow! #theBIGenglishwinegoodfriday certainly captured a positive mood at the beginning of the long bank holiday weekend and it was heartening to see so many people celebrating English and Welsh wines and engaging in this collective wine tasting. People were tuning in on social media from around the world and for an hour the spotlight was on our industry and the support was phenomenal. Congratulations to Jacob for his inspired initiative and to the other very active supporters of the movement.” APRIL 2020 - GLASS of BUBBLY 25
Ridgeview’s quarter century of success 2020 is set to be a tremendous year for the award-winning Ridgeview as it celebrates 25 years of English winemaking. TWENTY-FIVE years ago, the Roberts family made their dream a reality by planting a vineyard in Sussex and, from that point, helped pioneer a hugely burgeoning English sparkling wine industry and in turn change the reputation of English wine. The wine estate is now headed up by second generation CEO Tamara Roberts and her brother, head winemaker, Simon Roberts. Ridgeview has been at the forefront of crafting traditional method English sparkling wines solely from Chardonnay, Pinot Noir and Pinot Meunier. Their wines have been regularly served at a collection of Royal occasions, State Banquets and globally acclaimed restaurants. Ridgeview has been a powerful force in the incredible evolution of English Sparkling Wine since the vineyard’s inception 25 years ago, and 26 GLASS of BUBBLY - APRIL 2020
it continues to be an industry leader as an influential and award-winning wine business. The ultimate reward for their dedication was bestowed on Ridgeview when they were acclaimed ‘International Winemakers of the Year’ in the IWSC, a historical first for English Wine. Last year continued to be a ground-breaking year for Ridgeview, crowned No. 36 in the World’s Best Vineyards - the only English winery to be listed - and CEO Tamara Roberts elected as president of the IWSC alongside being named as Sussex Businessperson of the Year.
Celebrating this year Throughout 2020, Ridgeview will be celebrating 25 years, thanking those that have been a part of their past, as well as nurturing the next generation of industry pioneers
and wine enthusiasts. In Spring the new winery will officially open at the estate, allowing production to double in order to keep up with demand, and May will also see an exciting new label launched to the collection. Throughout the year, Ridgeview will also celebrating long term partnerships, vineyard dinners with fabulous chefs, restaurant collaborations, export visits and of course, their annual summer festival Ridgefest will be back, bigger and better than ever in August – general tickets for the event have just been released on their website and are reported to be selling fast. Tamara Roberts, CEO, says ‘We are very excited to celebrate Ridgeview’s 25th Anniversary in 2020. In a quarter of a century, through dedication, hard work and fun we have built our reputation as one of England’s leading
sparkling wine producers whilst remaining true to our values both as a family and as a business.
“We’re looking forward to a year full of celebrations with all the people that have been a part of Ridgeview’s journey,
while also looking forward to the next 25 years by helping shape the future generation of the English wine industry.’
June is bursting out all over. Enjoy Glass of Bubbly #21 to be posted in June 2020 APRIL 2020 - GLASS of BUBBLY 27
INDIAN law firm Remfry & Sagar has been successful in enforcing the Prosecco protected Geographical Indication (GI) in several countries, including India. It is a popular wine and the organisation managing the protection of the Prosecco GI – Consorzio Di Tutela Della Denominazione Di Origine Controllate Prosecco – claims use of the GI since the 17th century and has had to deal with numerous challenges on account of misuse of the term. Recently, the Consorzio Tutela Prosecco DOC learnt of an Australian company, De Bortoli Wines, selling Australian wines in India carrying the name ‘Prosecco’. Enquires also brought several instances of consumer confusion to light. Accordingly, in December 2019, it filed a suit for infringement of GI and passing off before the High Court of Delhi through Remfry & Sagar. The court was quick to grant an ex-parte injunction and restrained the defendants (De Bortoli Wines & Prestige Wines & Spirits Pvt. Ltd.) from importing or offering for sale in India, wine which originates from any territory other than the territories registered under the GI of the plaintiff, under the name ‘Prosecco’ or any other name identical or deceptively similar thereto. So no more new world wine in an old bottle!
28 GLASS of BUBBLY - FEBRUARY 2020
Christie smashes it on QVC
C
hristie Brinkley’s Bellissima Prosecco and Sparkling Wines were featured on a pair of QVC shows that aired on April 15, 2020. During the two segments, an estimated $300,000 of the Bellissima was sold — including selling the entire stock of 12-bottle variety packs. This is the third appearance for Christie Brinkley and Bellissima on QVC, with an estimated 40,000 bottles sold over the previous two engagements. Richard DeCicco, chief executive officer of Iconic, stated,:“We are pleased at another successful outing on QVC. Christie did a brilliant job of showcasing the Bellissima brand and the distinct characteristics that make it so popular, like an amazing flavor profile and being Certified Vegan and Gluten Free, as well as having a Zero Sugar, Zero Carb option. In particular, the hosts noted the constant popularity of the Zero Sugar varietal. It is always a pleasure to work with QVC, and we appreciate the visibility it brings to our Company, as well as the revenue it generates.” The first QVC segment was hosted at the QVC studio by Rachel Boesing and Alberti Popaj, and the second segment
was hosted by Jane Treacy and Stacey Stauffer. Christie Brinkley joined remotely, live via Skype from her kitchen, and showcased the full Bellissima product line. Bellissima’s offerings include Prosecco DOC Brut, Sparkling Rosé Wine, and Zero Sugar Sparkling Wine, all made with Organic Grapes and Certified Vegan and Gluten Free.
APRIL 2020 - GLASS of BUBBLY 29
Viewpoint Neighborhood Kitchen at Sycuan unveils new Champagne brunch menu SAN Diego’s Viewpoint Neighborhood Kitchen at Sycuan Casino Resort has unveiled a brand new extensive Champagne Brunch menu available every Saturday and Sunday from 8:30 a.m. to 3:00 p.m. The new menu features innovative brunch items like Prime Time Hash, Blue Crab Omelet, Red Velvet Waffles, Crab Cake Benny, Strawberry Short Pancakes, Chicken and Waffles, Banana Fosters French Toast and several other mouthwatering creations. A variety of delicious classic breakfast items can be found all over the menu including Biscuits and Gravy, Belgium Waffles, Build Your Own Omelettes and several different egg plates and pancake combos. If guests are craving more of a lunchtime item, the new Viewpoint menu offers several choices including a savory Prime Rib Dip, Kobe Burger, Asiago Turkey Club, California Pear Salad, Red Caesar, Prawns and Pasta and more. Additionally, the new drink menu features a mix of cocktails from a Bellini that is made up of fresh mango, frosé, watermelon and wild berry to Mary’s Brunch which is habanero-infused vodka and Bloody Mary mix garnished with bacon, shrimp, pepperoncini, green beans, olives and celery.
Elegant sparkling wines. 30 GLASS of BUBBLY - APRIL 2020
The Perfect Pairing: Brunch and Bubbles words: STEPHANIE CAIN
TO say brunch is an institution would be an understatement. From the sidewalk cafes of New York City, to beachside Los Angeles restaurants, and everywhere in between, brunch has turned eggs Benedict, French toast, and daytime drinking into a cultural touchstone. The Mimosa — a blend of Prosecco and orange juice — is the best brunch drink for a few reasons. First off, bubbles with extra zing from citrus pair wonderfully with breakfast foods like salty bacon, savory quiche, and granola-topped yogurt. The acidity of the drink cuts through brunch dishes’ richness while also cleansing your palate. Mimosas are also lower in alcohol than brunch drinks like Bloody Marys. Prosecco tends to hover around 11% alcohol by volume (ABV), whereas vodka starts at 40% ABV. Lower ABV means you can sip numerous glasses without getting sloshed and still enjoy the weekend day. Mimosas aren’t expensive or complicated drinks to put together, either. You definitely don’t need to be a mixologist to fix yourself a Mimosa, but, when a drink has just two ingredients, you want both to count. As for the bubbles, go for Zonin Prosecco. Zonin Prosecco, a fruity, dry sparkling wine from Italy, brings all the right flavors to brunch. Its fruit-forward profile has almonds and citrus on the finish, awakening your mid-morning appetite without overwhelming your palate.You can easily sip it on its own all day long, and, thanks to its low levels of sugar, you won’t be fighting a sucroseinduced hangover tomorrow. In fact, sipping it without a mixer is a great accompaniment to eggs or seafoods like crab cakes or smoked salmon. Thanks to its crisp acidity, Zonin Prosecco cuts through the fat
of the eggs and balances out the salinity of fish. If you do plan to whip up a pitcher of Mimosas, we suggest going 50-50 with Zonin Prosecco and fresh-squeezed orange juice. Have some spare liqueur lying around? Add a hint of sweetness with a splash of triple sec or Grand Marnier. If you’re feeling adventurous, put together a Mimosa bar with a variety of different fruit juices. Grapefruit is a fabulous substitute for orange since it also offers lovely acidity, as do blood orange, tangerine, and yuzu.You can also try peach, guava, watermelon, cranberry, pomegranate, passion fruit or any other fruit juice. Mix, match, blend, and get creative. It’s fun, interactive, and a great conversation starter. If you really want to add sparkle to your meal, try adding a drizzle of Zonin Prosecco to your pancake or waffle mix. And since brunch inevitably leads to day drinks, keep the party going into the afternoon by taking your Mimosa alfresco. Chill bottles of Zonin Prosecco on ice for easy refills and enjoy the refreshing beverage under the afternoon sun.
APRIL 2020 - GLASS of BUBBLY 31
It was going so well, the
March’s Prosecco data confirms a positive trend in line with pre-COVID-19 for
A
s of April 1, 2020, the available production of Prosecco DOC amounted to 2,217,000 hectoliters (296 million 75cl bottles) and, if necessary, an additional amount of 550,000 hl, which was stocked during the 2019 vintage as a reserve, can be added and bottled to face increased demand. The current situation is therefore in line with the long-term estimates elaborated by the Consortium before the health emergency caused by Covid-19, and the reserve stock of Prosecco DOC will allow it to cover the demand of the market till the next harvest, should the production suffer a slowdown. “At the moment, we are aware of the dramatic situation of some realities, particularly those producers with a short supply chain and those who do not operate with mass retailers. As a consortium, we want to express our solidarity and availability to evaluate possible solutions, but I don’t feel the need to generalize these situations to the whole denomination” states Stefano Zanette. “I am very concerned about the rumors spread by some industry operators, who paint exaggerated scenarios for the sole purpose of ticking commercial conditions to their advantage, creating a damage to our whole system. These speculative actions are particularly deplorable, especially in the situation we are experiencing.” Zanette states it clearly: “The situation is under control and the data confirms the expected trend; tapping into the stored reserve stock is a remote hypothesis at the moment: in a logic of long-term safeguarding of value, that wine will be made available only in the event of an actual need for the denomination and certainly not to favor the speculative actions of some operators.” “In regards to the 2020 harvest, fertility is expected to be lower than the average of the last 10 years and many variables could still happen 32 GLASS of BUBBLY - APRIL 2020
from now to September, such as late frosts or hailstorms.” “It should also be considered that the main objective to aim for in a situation like this is market stability and the Consortium has all the legal tools to intervene and pursue market it.” In other words, the Prosecco Doc Consortium, considers it to be premature to adopt restrictive measures to both the 2019 and 2020 production offers. However, if the situation does not get better in the next few months, they will intervene immediately and are ready to do so. The Consortium Prosecco DOC appreciates the efforts made by the Mipaaf (Ministry of Agricultural, Food and Forestry Policies), regions and trade associations to handle this crisis. They are trying their best to provide market solutions and retrieve resources, considering the possible decline of the overall wine consumption in Italy due to the Coronavirus. It’s necessary to take measures to financially help those companies who were most affected by the coronavirus outbreak and, furthermore, to limit the products that are superfluous in the market. Hopefully such proaction will support valuable output and decrease less valued wine productions on a
en COVID-19
recasts
regional basis. Finally, regarding promotion and enhancement strategies, under these circumstances, the responsible authorities should design financial tools to allow wineries and consortia to have the necessary liquidity to invest after the Covid-19
Come and enjoy a fabulous day discovering why English Sparkling Wine is winning so many International Awards. See how it is produced and taste some of the BEST sparkling wines that England has to offer. Our 2020 schedule of vineyard tours, weekly trips to vineyards a leisurely hour’s drive from central London, is looking spectacular, with trips running every Friday, Saturday and Sunday from May to October, visiting the vineyards of Surrey, Kent, Sussex, Hampshire and Essex. Weekly tours from London run from 9am-6pm. We have also launched a new range of gift vouchers to treat friends, family and colleagues with some fabulous options to choose from, ranging from £25 gift vouchers to 1-4 person vouchers for our Vineyard Tours.
emergency is over, when those who will arrive first and will operate with greater momentum and energy will prevail among others. The Prosecco DOC Consortium: Prosecco was granted the Controlled Designation of Origin status on July 17th, 2009, and the Prosecco DOC Consortium (Consorzio di Tutela della Denominazione di Origine Controllata Prosecco) was created the same year.
winepantry.co.uk APRIL 2020 - GLASS of BUBBLY 33
What is it about Uncle Sam’s Champagne?
IT is well-known that Champagne can only come from the region of Champagne, France, a message that the Comité Interprofessionnel du Vin du Champagne (CIVC) has urged upon international wine lovers since its wartime founding in 1941. According to the CIVC’s website, the goal is “to protect consumers against misleading claims made for any wines, beverages or products that trade off Champagne’s reputation as an appellation of guaranteed origin and quality.” This is because it is the name of a region, not a grape or a style of wine. Located east of Paris, this area of 84,000 acres of vines, anchored by the cities of Reims and Épernay, boasting a unique combination of chalky limestone soils and one of the coolest climates for grape growing. The varieties grown here
– nearly exclusively Pinot Noir, Chardonnay, and Pinot Meunier – are also intrinsic to the region’s wines, as is the specific méthode champenoise, or Champagne method, of making sparkling wine inside the bottle. Sparkling wine is an increasingly important category. in the US. The category grew nearly 4% in the US in 2019 with sparkling wine posting 3.8% volume growth in the US in 2019, according to preliminary figures from IWSR Drinks Market Analysis, the leading authority on data and intelligence on the global beverage alcohol market. Though total wine consumption in the US was down slightly last year, the bright spot in the category was sparkling wine. The sparkling wine category is expected to continue to grow by 3.5% compound annual growth rate 2018-2023.
42 GLASS of BUBBLY - APRIL 34 FEBRUARY 2020 2020
“Sparkling wine has enjoyed yearover-year growth in the US thanks in part to increased excitement for spritz cocktails, and also to more affordable sparkling options like prosecco,” says Brandy Rand, COO of the Americas at IWSR Drinks Market Analysis. Sparkling wine represents about 8% of the total wine market in the US and has posted an annual growth rate of 5.2% from 2014 to 2019, and a 10year CAGR of 5.6%. And yet if you’ve ever seen bottles of bubbly labelled California Champagne – perhaps produced by Korbel, Cook’s or André – what you’ve seen is perfectly legal despite the strict rules around the use of the name Champagne. Since the earliest days of Californian winemaking, sparkling wines were typically labelled as Champagne, along with some indication that
they were made in California. All sparkling wines were ‘Champagnes,’ regardless of how or where they were made. Advertisements carried phrases like ‘Imported Champagnes’ and ‘Domestic Champagnes’. Protecting the ‘Champagne’ name internationally has remained a key French ambition. US wine observers point out that it is now rare to find a quality domestic US sparkling wine labelled with the word Champagne. Top Napa and Sonoma producers like Schramsberg, Gloria Ferrer, and Iron Horse instead label their bottles as “sparkling wine.” Since 2006, it has been illegal for an American winery to create a new wine label using the word Champagne following a trade agreement between the US and the European Union. Nearly 80m bottles of American
sparkling wine are produced and labelled with the word Champagne every year. They simply go unnoticed by the wine trade, media, and educated consumers because they are the bottles that snobby wine folks never bother: brands like Korbel, André, Cook’s, and Barefoot. Although the 2006 U.S./EC wine trade agreement stated that the US would not approve any new wine labels using “semi-generic” European wine names like Chablis and Champagne, any existing uses of these names would be permitted to continue. France had banned the US from using the word Champagne in 1919 with the Treaty of Versailles, but the US never ratified the treaty – so did very little to protect the Champagne name. Even beer brand Miller High Life may still dub itself “The Champagne of Beers” because the label was grandfathered in.
The Champagne Bureau located in Washington, DC, is the US representative of the Comité Champagne, the trade association that represents all the grape growers and houses of Champagne, France. Its website states: “We are intently focused on ensuring Champagne is properly protected in the United States, as it is in most of the rest of the world.” On Saturday, June 8 last year, the Champagne Bureau, USA, hosted a Beauty & Bubbles event at Soho Beach House, a trendy hotel in Miami, for 13 social media influencers. Bonnie Graves, a wine and lifestyle expert with more than two decades of work in restaurants, led the event which included a Champagne tasting and a discussion of what makes the wine and the region so distinct.
FEBRUARY APRIL 2020 2020 -- GLASS GLASS of of BUBBLY BUBBLY 35 43
Not only is the English Sparkling Wine industry a youngster in comparison with the world’s great sparkling regions, some of those at the coal-face of making it are barely youngsters themselves, writes James Graham
36 GLASS of BUBBLY - APRIL 2020
ZoE gets her dream job!
N
o-one says making sparkling wine is glamorous. However sophisticated the product and its effects in the flute, to get to that point involves very hands-on experience, as Zoë Driver found when she went to work at Black Chalk wines as assitant winemaker. She says: “My job will encompass everything from fruit receival right through to disgorging and labelling, but currently I am helping set up the winery by ordering kit and equipment, getting processes in place and so on. I’ll also be out pruning in the vineyard, as well as helping at various events. The beauty of a new and small business is being able to be involved in and have a greater understanding of a lot more aspects than I would normally be able to.” Black Chalk is in its infancy; its current output is only two wines, which gives it a more boutique identity.
Style here are those who ask if there is a ‘style’ for T English Sparkling Wine (ESW)? If there is, how does it differ, if at all, from Champagne’s ‘style’? She
says:“I don’t think there is a ‘style’ per se; that’s one of the things that is great about ESW - the freedom to create without rules and regulations. “There is such a wide variety of English Sparkling Wines out there, which is one of the things that makes it so interesting. You see everything from Traditional to Charmat method, Demi-Sec to Sparkling red, Chardonnay to Rondo. I suppose that one major stylistic feature most ESW’s possess is acid!” She sees English Sparkling continuing to grow and flourish, and perhaps more excitingly, becoming more well known and respected both within the industry and indeed out of it. She says: “For example, my own friends and family are a lot more aware of it now, and get excited when they see an English sparkler on a wine list in a restaurant/ bar. It’s incredible seeing ESW standing up to prestigious wines from all over the world and more than holding their own.”
Production t a time when industry observers suggest with A the huge 2018 and ‘19 harvests there are some seven to eight years’ worth of current sales of UK wine in stock and that 55-60% of current plantings do not yet have wine for sale, could we be at ‘peak English Sparkling Wine’?
She says:“I think it’s fair to say that there is more ESW being produced than sold; it’s important we manage production with realistic sales targets.That being said, the export market for ESW is really taking off, so if the demand is there, I see no reason why production can’t keep on growing.” In expanding her knowledge of UK sparkling wine, Zoë has crossed Offa’s Dyke, the historical border between England and Wales. She says: “I recently tasted Montgomery Vineyard’s Sparkling Rose, and very much enjoyed it; it’s refreshing to taste wines that use something different to the usual Champagne varietals.” So, if given the order that she could only drink ESW, Champagne, Cava or Prosecco for the rest of her life, which one would she choose? “Tricky!!! I must admit it was Champagne that made me fall in love with Sparkling Wine to begin with, and is usually my drink of choice,” she says. “However, it really does depend on my mood, the weather, and a whole host of other factors, including my budget! My partner is Spanish, so we do drink a lot of Cava, and I am of course naturally bias towards ESW. Prosecco I tend to only drink at weddings!”
No relation ne question she is often asked is whether she O is related to English wine entrepreneur Mark Driver who has established Rathfinnney estate in
Sussex. Zoë says:“Haha, I get asked this a lot! No, we are not related, purely coincidence; I met him at the WineGB trade tasting back in September and we had a bit of a laugh about it. “I’m incredibly excited to be at Black Chalk; being part of something so young and fresh right from the beginning is a rare opportunity that allows for personal growth and development alongside the project itself. Helping to build and shape the framework for what could be an enormously successful and rousing venture really is a dream job.” While the vineyard is situated in Hampshire, Zoë remains living in London with partner Chris Casanovas. She says: “I actually live in Surbiton so I’m used to commuting to Hampshire for work.It’s a beautiful part of the country to work in, but I am very much a city girl.” APRIL 2020 - GLASS of BUBBLY 37
Bringing back I
t would appear that more and more Champagne producers are reducing the small amount of sugar (dosage) as trends still point to people preferring drier flavours from their glass of bubbly. To clear up a small point, yet one still so very confusing, ‘dry. means sweeter in wine terms: so if you prefer your wines to have more sweetness then this is the word you need to look out for, especially for Champagne. The beauty of wine is that there is no real correct or wrong opinion to have, if the wine in your glass you enjoy then great! Preferences can be expressed and for sure debated, in Champagne there are many styles to enjoy and from a host of terroirs, wine makers and wine making methods. There are plenty of flavours and aromas to discover and you could spend an enjoyable lifetime exploring all the delights that this wine region has to offer.
The question is though is does Champagne taste better sweeter or better with less to no sugars added? Some will ask, especially producers and connoisseurs, if a Champagne is well made is there really a need to add any additional sugar at all? Sugar for some could be seen as merely a way to hide deficiencies; I remember once hearing a Champagne producer saying that ‘by adding sugar you are simply adding make-up’. It is of course a good thing that we can enjoy Champagne with different levels of sugar to suit our taste and to suit the occasion for which we are enjoying the wine. For gastronomy a selection 38 GLASS of BUBBLY - APRIL 2020
Christopher Walkey
of sweetness levels in Champagne will mean that it becomes a lot more versatile in pairing with a wider array of foods from sweet dishes to spicy ones and beyond. Will sweeter Champagne labels come back in to fashion? Back in the 19th century, Champagne was made sweet, and this was a style that people preferred, a drink to enjoy and to run alongside sweeter foods such
as pastries/cakes. In recent years the trend is more towards zero sugars and even the mention of a demisec or sweeter could be seen as an embarrassing admission by some Champagne houses. A recent visit to Aÿ took me past the Champagne Roger Brun house and a mid-morning tasting with owner and wine maker Philippe Brun. The ever-engaging, entertaining and educational gentleman of Champagne, a chap who wears his heart on his sleeve and produces, for me, some of the best
the sweetness grower labels. A man who is not persuaded by the massive or the trends and indeed will seek to explore the opposite though still achieve remarkable results in aromas and flavours with successful recognition by way of gold medals, trophies and the title of The World’s Finest Glass of Bubbly 2019. During my morning tasting Philippe brought out a selection of his Champagne to taste. We were soon joined in the tasting room by a regular purchaser of Champagne Roger Brun who had that minute just arrived in Aÿ having driven from Denmark to purchase a few cases.
and just as Philippe said that wines are made to suit different reasons and times, for me the sweeter Champagne really excelled the classic Champagne flavours I adore rather than in any way diminish the excellence of the wine making flavours that Philippe aims for. The sweeter the better for me in this tasting. Having had the most wonderful tasting chez Champagne Roger Brun, and a glimpse in to how sugar can genuinely improve the genuine flavours you get from the wine, I’m sure this will soon come back in to fashion as Champagne lovers seek to increase their tasting experiences.
To express the value and the how the flavours of his Champagne are enhanced with sugar we first tasted the Sec (20 grammes per litre) then the Brut.
What this tasting did was highlight the wonderful flavours first of Champagne that I personally prefer in we had ripe yellow stone fruits, pastry, honey, oak with a crisp citrus undertone. The aromas too were equally appealing and engaging throwing rich pastry and yellow fruits. These rich flavours from the Sec were soon toned down when we went on to the Brut which although carried a similar nose and taste it did not jump out at you. Both wines are excellent
Brut Nature (no added sugars) Extra Brut (0-6 grams per litre) Brut (less than 12 grams per litre) Extra-Dry / Extra-Sec (12 – 17 grams per litre) Dry / Sec (17 – 32 grams per litre) Demi/ Sec (33 – 50 grams per litre) Doux (more than 50 grams per litre) APRIL 2020 - GLASS of BUBBLY 39
Learn the Five S’s of Wine Tasting 1. Swirl 2. Sniff 3. Slurp 4. Swish 5. Spit www.glassofbubbly.com Fox & Fox Midnight Dark Dry Rosé Brut 2011. Visit our website to shop or find our more about our highly-awarded range of delicious English Sparkling Wines.
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