July 2017

Vinexpo 2017: In the pink – the allure of Rosé Champagnes

July 31, 2017

One of the prettiest, most perfect encounters I had during Vinexpo 2017 was the tasting of rosé champagnes

I love champagne. But I must confess there are times when I love rosé champagne more. While champagne itself exemplifies all things celebratory with all its mystery and excitement – the soft sigh of the popping cork, the delectably fruity aromas and the gentle eruption of bubbles on the tongue – a rosé champagne takes it one step further.

Even should you not be a champion for the colour pink, the extra dimension of excitement that comes with champagne of this colour also creates an undeniable frisson of excitement …

So, on my wanderings around the Vinexpo halls, I came across several pavilions housing champagne brands – from grand marques to boutique grower champagnes. Clearly too little time, too many champagnes! However, I stopped in my tracks, lured by the array of pinks adorning the stand of Champagne Nicolas Feuillatte. I decided to taste all three rosé champagnes on offer (the Brut Rosé, Cuvée 225 Rosé Vintage 2008 and the ultra-premium Palmes d’Or Rosé Vintage 2006). And to record a bit about them, much to the discomfiture of the young French lad behind the counter, who manfully put his best English-speaking foot forward. The result is in the brief video below.

For those who are wondering about how rosé champagnes are made, here are a few brief whys and wherefore.

The grapes used are still the three main official grapes of Champagne: Chardonnay, Pinot Noir and Pinot Meunier.
Champagne usually is pale golden because that is the colour of the flesh within the grapes. The common method of making rosé champagne is that a percentage of still red wine is blended into the golden sparkling wine to get the pale pink colour.
Another, less common method is known as the saignée method (the verb saigner means ‘to bleed’ in French) used to make still rose wines. In this process, the grape must (fresh pressed juice) is permitted to remain in contact with the skins for a brief period, allowing the natural pigments in the black (the two Pinots) grapes’ skins to colour the juice and also add aromas and complexity that exemplify.
The first level of champagne is non vintage While the rarer, pricier vintage champagne (produced only in best years) is made from the grapes of only a single year’s harvest, non-vintage champagneis a blend of different years’ harvests. Rosé champagne and vintage rosé champagnes are higher in the champagne pecking order because of the additional costs involved in make them.
Rosé champagnes are regarded as the best food-friendly champagnes, because of their added complexity. They do brilliantly with some desserts as well!

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News & Views / Tastings

Vinexpo 2017 – Learning about Georgian wines

July 22, 2017

In the halls of Vinexpo Bordeaux, came the opportunity to acquaint myself with the wines of Georgia, and some of its ancient winemaking techniques

It is well established the when it comes to wine, people like to drink what they like. And they should – I’m a firm believer in this. But occasionally comes the opportunity to taste something a little different, to discover something which might intrigue or even delight as part of one’s wine exploratory journey.

This includes learning about the wines from Georgia.

This time around, Vinexpo offered the opportunity to try wines not easily available on many retail shelves, certainly in my part of the world. I tried the wines of Croatia, and then wandered across to the Wines of Georgia pavilion. Just to explore. What were their grapes like? Was amber or orange wine made in qvevris a new age trend or a something which showed ancient cultures knew what they were doing when it came to all things viniferous? (I’d pick the latter option).

I had earlier tasted wines made from Saperavi, the popular red wine grape during a visit to Cité du Vin in Bordeaux. Saperavi makes wine of firm structure and tannins, delicious, strong and food-friendly too. I wanted to learn a bit more, as I did from the ad-lib video I made (below) from my visit.

So if you haven’t yet tasted any Georgia wines, do so when you get the chance. They are extremely food friendly and flavourful. Those ancients knew a thing or two, I’d say!

Here are a few notes in brief on the wines of Georgia:

Georgia claims to have the world’s largest number of indigenous grape varieties – nearly 500.
Kakheti is Georgia’s largest and most historic wine-producing region, producing nearly 70% of all Georgian wine.
Georgia still takes pride in following an ancient wine-making technique – that of ageing their wines in qvevris (a kind of amphora, to put it simply), a round earthenware pot they bury in the ground. This technique, which has been used to make their wine for 8000 years, allows the wine to develop, right from fermentation to maturation in the qvevri, which gives the nutrient-enriched wine a bright golden-orange colour.
Georgia is also famous for its semi-sweet wines made from heritage grapes including Kindzmarauli (juicy semi-sweet red)and Khvanchkara (aromatic semi-sweet red).

Cover photo: Vinexpo/Jean-Bernard Nadeau