Champagne news!
links to recent articles for an excellent world view of what’s happening in the world of Champagne Champage and Thai food
Yes we believe it is more than possible but this is a interesting blog from someone who agrees… CLICK HERE
22 November 2011
Patrick Shcmitt
for The Drinks Business
Results of the Champagne Masters released… READ MORE November 23, 2011 Mumbai,
Priyanka Jain
Hindustan Times
Champagne
goes equally well with roti?
Michelin–starred chef Vineet Bhatia feels champagne is “unnecessarily restricted as a luxury drink” when it can be used more regularly with Indian food. “It’s a myth that Indian food doesn’t go well with champagne, ” he says, adding “Sour, crispy and light Indian food is not acidic and hence it
can go well with champagne.” The chef also recommends usage of coriander and curry leaves in food items that are not too creamy and milky… READ MORE
 4000 Champagnes
by Richard Juhlin
hardcover about $1500 but good secondhand copies around for about $200
Respected by the French, and believed to have the greatest knowledge base of Champagne in the World surprisingly Richard Juhlin is Swedish. This is a must have book if you are very serious about learning about Champagne AMAZON
|
 |
Champagne and music
Ravel, ’La Valse’
Artist: Claudio Abbado
Album: Ravel: Orchestral Works
Song: La valse, poème choréographique for orchestra
by Aaron Sherman… READ MORE music and Champagne pairings
Pair with
Gosset 2000 Grande Millésime Brut Champagne
Watching the bubbles in a glass of Champagne is like watching a crowd of dancers waltz: a whirling, swirling froth of skirts swimming around one another in endless progression. It is a light and flowing affair.
Ravel has taken the classic dance and colored it with the broad palate of the French Impressionists. His collection of waltzes infuses the typical frivolity with a darkness, a richness, a sense of the macabre. This is not the light and zesty waltz of Johann Strauss, but a densely layered one. Ravel plays rhythmic patterns across bar lines, keeping the listener floating along in a dizzying, tipsy flow.
Just as Ravel incorporates more dense harmonies, percussion and rhythmic variations as the waltz progresses, the Champagne pulls out more and more layers of creamy nuttiness with each sip, until the initial lightness is folded around decadent flavors of truffles, almond cake and honey. The Champagne is densely orchestrated with fresh flavors of brioche and ripe, luscious tree fruit: deeper, richer, darker layers.
|
