Did you miss our virtual tasting on April 25, 2020 or need a review of what we learned with our friends in Atlanta and around the country? Here’s a recap to ensure you are getting the best out of your bubbles and a chance to order more!
From Grape to Glass
Avid Vines only offers Champagne to Experience highlighted by low dosage, no added sulfates, and no ugly side effects. I like to say we enjoy these champagnes twice, once when you drink it and the next day when you wake up with . . . #NoRegrets!
How does this happen? The grapes are hand-picked and grown using certified sustainable, organic methods. No harsh chemicals sprayed on the vines or used in the fertilizers. No heavy machinery in the fields come harvest time. And no added sulfates to the wine. We captured Andre TIXIER & Fils’ process from grape to glass in a video from the last harvest featuring the charming village of Chigny les Roses. See it again.
The Next Generation at the Helm
Julien Tixier, the 4th generation winemaker, joined us from France and took us on a tour of the caves, the first part of which his great-grandfather dug by hand! That’s where the grapes turn into liquid meditation and rest until they are imported in a temperature-controlled environment to ensure what’s in your glass tastes as good as it does from the cellar door.
Tasting Notes
Our tasting featured André Tixier & Fils’ Premier Cru Carte Perle which is made from the three magical grapes that make up any and all champagne: Chardonnay, Pinot Noir, and, the workhorse, Pinot Meunier, which provide the citrus acids, the structure/body, and ripe fruit flavors respectively. Together, they provide a range of perceived flavors: hints of apple, rhubarb, strawberry, and a whiff of buttery cobbler pastry.
Sommelier Samara Kaufman (@cinagrosomm) of Cinagro Wines shared her experience: “In this particular bottle, I get a lot of green apple because there is this gorgeous tart note. It has this fruitiness, lightness, and perfectly balanced tartness.”
Food Pairing
Combining Indian cooking (@kesarkitchen) from Kesar Kitchen with this champagne overwhelmed our taste buds. If you were with us, you’ll recall I had to take a moment to catch my breath after the explosion of flavors.
Naina’s Mughlai Chicken Korma and André Tixier & Fils’ Premier Cru Carte Perle are simply a spectacular pair. It’s a reminder that the right match of food with wine creates a whole that’s more satisfying than each part. The fruit forwardness of this champagne hugged the heat and flavor of the curry as well as the coconut notes of the dish. The pairing created exactly what we want out of such experiences: joyfulness and shared pleasure.
Vintage vs. Non-vintage
Samara reminded us how vintage champagne is made from grapes that are grown in a single year. Non-vintage champagne mixes grapes from a great harvest with aged reserves to maintain a level of consistency year in and year out. The result? Knowing exactly what you are getting every time in each and every bottle.
Temperature
It’s best to store champagne at 53 or 54 degrees. Your refrigerator might be too cold. So, if you don’t have a wine refrigerator, keep champagne in a cool, dark place with low-humidity, and then chill before you enjoy it. Samara suggested dunking it in an ice bath, and then letting it breathe before you make your first toast.
Preserving an Open Bottle
If you don’t finish every last drop, you can seal it with a champagne stopper (shown in image below) or use a cork from another bottle. (Once you pop your champagne cork, forget trying to put it back in the bottle.) Some people use Private Preserve, a 100% green canned gas that’s heavier than oxygen. You spray a few squirts into the bottle, add a stopper or a cork, and it protects the champagne from becoming oxidized.
Which Glass?
Samara and I say forget the flute. As she explained, flutes became popular in the 1960s purely for aesthetics. People loved to see the bubbles beautifully displayed in those tall, thin glasses. Yes, they’re lovely, but flutes do nothing for the taste. They limit the surface area of the champagne that’s exposed to the air which is what reveals the flavors and aromas. Coupes are ideal for champagne, but short of that, I think a white wine glass is great. These guys get it!
Avid Vines is planning more collective champagne tasting experiences. Check our website for upcoming events and be sure to register. All the Premier Cru champagnes from Andre TIXIER & Fils are available if you’d like to re-order or purchase for the first time.
Love to you, your friends, and families.
Stay present, stay well,
David
PS – Remember to check out the schedule of our upcoming Virtual Champagne Tastings here: https://avidvines.com/new-events !