Appreciation happens when we slow time enough to express gratitude and acknowledge others.
I’m richer when I try to fill in the gaps between daily obligations with appreciation, rather than assumptions while racing through a fast-paced life. I’m especially aware of acknowledging this when I’m with friends (new or old) and listen to their experiences. Appreciation happens when we are present in the moment – the verb is rarely used in the future or past tense. What I love about champagne is its ability to create these kinds of moments where time slows down. A good meal can do the same.
During Avid Vines’ Virtual Champagne Tasting and Cave Tour featuring André TIXIER & Fils Premier Cru Brut Rosé Champagne on July 25, 2020, we took a deep dive into what makes these bubbles so outstanding to help our guests stay present and appreciate every sip – especially when paired with outstanding food.
André TIXIER & Fils Premier Cru Brut Rosé Organic Champagne
First, that mesmerizing color. The moment you see this bottle you are no doubt asking: how do they get that gorgeous garnet hue? Here’s the winemaker’s playbook. He precisely mixes wine from two different grapes by first combining even amounts of Pinot Meunier and Pinot Noir juice from the press with little to no skin contact. Then, the recipe calls for 80% of that mix and 20% of just Pinot Noir which presents that deep, almost inky black red. That Pinot Noir in and of itself would be a beautiful bottle, but Julien Tixier, the winemaker, doesn’t sell it. Believe me, I’ve tried to buy it. Instead, he saves it for the Brut Rosé, and I really can’t blame him.
Every grape at André TIXIER & Fils is picked by hand, following organic and sustainable farming methods.
Let’s talk terroir. It’s the natural environment (air, land, water) where a wine is produced. In this case, we are talking about the French village of Chigny les Roses in the Champagne region. Julien and his family have cared for the earth of their vineyard for four generations. Organic, sustainable farming is in their DNA. The land and soil are pure, no chemicals, no heavy machinery. They pick every grape by hand and only use those grapes to make the wine. No additional grapes are purchased from others to increase production.
No heavy machinery is used in the vineyard of André TIXIER & Fils.
In the video we shared, Julien took us 30 feet below ground to the cellar his great grandfather dug by hand to show us the wooden barrels where the wine ages. And that’s when he talked about something that makes my heart skip a beat:
Those barrels are made from the forest that surrounds the village of Chigny les Roses! Picture that. They built wooden barrels from the local trees to hold the champagne made from grapes they grew in that same village. It’s like planting your own garden and making a salad entirely from the vegetables you harvested then tossing it with the tongs and bowl you made from a nearby tree. That’s authenticity, that’s terroir.
Julien Tixier shows off the barrels made from trees in the forest of Chigny les Roses.
Why does terroir matter? Because it’s a true indication of quality and clarity… clarity of what you are putting into your body. At a time when health and wellness are more important than ever, we want to make sure we are drinking certified sustainable, organic champagne that not only tastes good, but lets us wake up the next day feeling good so we can continue on with the celebration of life.
Chef Jennie Kelley displays her savory summer tart created to pair with André TIXIER & Fils Premier Cru Brut Rosé Organic Champagne.
A perfect pairing will make your champagne soar. We can’t overlook the food. Chef Jennie Kelley created a Savory Summer Tart that hit every note to enhance the Brut Rosé, and it matches up perfectly with what I’ve learned from the book, Salt, Fat, Acid, Heat. It’s guiding my cooking these days, and Jennie’s tart and the champagne together meet the critical elements of good cooking. The salt comes from the seasoning; the cheese provides the fat while the baking creates the heat of a flaky crust, and then the olives and the tomato together with the champagne bring the acid. The flavors exploded in my mouth, and took the champagne to another level. Keep it in mind when you are complimenting food and wine and let me know what you find.
Learn more about organic champagne by reviewing the AVID Vines blog, The Vine, place an order, and register for our next event so you can experience it for yourself.
Thanks for reading! I appreciate your pursuit of good wine, good food, and great company with whom to share it!
Love to you, your friends, and families.
Stay present, stay well,
David