Champion of Bubbles

One may remember that at that time Champagne was deadly: with immense pressure in each bottle (triple that of a car tire), glass bottles would explode and loose corks would become airborne missiles. It’s still something to be wary of. When popping a cork at 40 km/h – it can reach speeds upwards of 100 km/h – it’s much more preferable to open it softly, an act that retains the Champagne’s effervescence.

Champagne is best tasted at a temperature between seven and nine Celsius degrees (45 to 48 degrees Fahrenheit). Sometimes I enjoy it “frappé” – which involves giving the bottle a flash chill in the freezer for a few minutes before serving.

Most Champagnes are non-vintage blends of three different grapes: Chardonnay, Pinot Noir and Pinot Meunier. Champagne made exclusively with Chardonany, which provide distinct flowery notes, are known as Blanc de Blancs, a French term that means “white from whites”, and are produced by notable houses like Pol Roger and smaller boutiques such as Henri Lemaire.

Rarer Champagnes with powerful, fruity characters from Pinot Noir and Pinot Meunier grapes, such as those produced by Gobillard and Bollinger, are known as Blanc de Noirs. Extreme subtlety can be found in a Vintage Prestige Cuvee of a grand maison like Roederer.

Whichever is poured into my glass, I always love contemplating the 48 million bubbles that grow bigger in size as they make their way to the surface. In these I picture myself travelling through the actual Champagne region of northeastern France. Not only is this the only area of production that allows a wine to be named “Champagne”, it is a place of endless beauty, with vineyards stretching as far as the eye can see, and a warm and passionate people. Let’s pop a bottle and let the Champagne flow.

To arrange an exclusive Champagne tasting tour, sword sabrage etiquette and nights of drinking in cellars, contact The Experience Company (www.TheExco.com) at +852 2179 3307 or email contact@TheExco.com. Quote “HK Golfer” for a special discount.