Taittinger Champagne, Oysters, Caviar, Chocolate

Champagne Taittinger hosts an annual event called “The Art of Celebrating the Holidays — Christmas in July.”

This year the event also included Thanksgiving and New Years ideas for celebrating Taittinger Champagne style with Oysters, Calvisius Caviar, Black Truffles from Urbani and Jacques Torres Master Pastry Chef and Chocolatier.

The room was covered with Taittinger Champagne bottles and the whole line of Taittinger Champagne was available to taste. At the entrance was a Taittinger Champagne Christmas tree.

As I entered, I was handed a glass of Champagne Taittinger Nocturne NV made from 40% Chardonnay, 35% Pinot Noir and 25% Pinot Meunier ($84). I headed for the caviar.

John Knierim from Calvisius Caviar said Calvisius is an Italian company located in Calvisano, between Milan and Venice. It is the world’s largest farmed caviar producer accounting for 20% of global caviar production from its 150 acres of sustainable aquaculture. Taittinger Champagne and Caviar a perfect combination.

Then with a glass of Champagne Taittinger Prélude Grands Crus NV made from 50% Chardonnay and 50% Pinot Noir ($97), I headed for the oyster bar, just warming up for the Champagne and Oyster seminar that I would be attending later in the evening.

With a glass of Champagne Taittinger Brut Millesime 2012, made from 50% Chardonnay and 50% Pinot Noir ($ 97), I headed to the Urbani Truffle Lab where they were serving risotto with black truffles.

These were perfect black truffles and one could smell their wonderful aromas from across the room.

I had one more glass: Champagne Taittinger Prestige Champagne Rose NV made from 50% Pinot Noir 30% Chardonnay and 20% Pinot Meunier $86, before the oyster seminar. I should point out that they were all 1/2 glasses.

I would have dessert after the seminar.

Champagne and Oyster Seminar   — There were eight different types of oysters to taste and this was one of the few times I have had Champagne with oysters.

On the panel were:

Catherine Cutrei, Sr. PR director for Kobrand,

Vatalie Taittinger, Artistic Director Champagne Taittinger

Chantelle Pabros, Sommelier and Taittinger Ambassador

Julie Qui, Oyster Sommelier @inahalfshell.com

Vatalie said Taittinger is one of the few remaining family owned and operated Champagne houses. It is located in Reims, France. Its distinctive style is influenced by a greater proportion of Chardonnay in the blends and a longer aging period before release.

Julie said oysters are not that different from fine wine insofar as they are site–expressive, meaning their taste is shaped by the characteristics of their growing environment. Where wines have terroirs, oysters are defined by “meroirs.” Water salinity, temperature, the type of algae present in the water, and the seabed characteristics all factor into an oyster’s flavor.

Champagne and Oysters

Champagne Taittinger Brut La Française NV made from 40% Chardonnay, 35% Pinot Noir and 25% Pinot Meurnier. Ms Tattinger said the Champagne is aged for 3 to 4 years, which is twice the legal requirement, and it is the staple of the Taittinger House. $62.

It has a very expressive bouquet fruity with hints of brioche, peaches and white flowers. On the palate it is fresh and lively with honey notes.

 

Oyster: Kumiai

Species: Crassostrea gigas and harvested Guerrero Negro, Baja California Sur Mexico

Grow out method: Intertidal long lines

It had a meaty texture with poignant salinity with flavors of seaweed, savory and umami packed like anchovy.

Champagne Taittinger Comtes de Champagne Blanc de Blanc 2006 100% Chardonnay

This is the ultimate expression of the Taittinger House Champagne style and is produced in only in exceptional years.

The grapes come from the top vineyards in the Côtes des Blancs and only the best-pressed juice is used. A small amount (5%) of the blend spends 3 to 4 months in new oak barrels. Ms. T said this is to enhance the intrinsic qualities of the final blend. Prior to disgorgement, the Champagne is aged for 10 years on the lees in 13-century chalk cellars. This is one of my favorite Champagnes and worth the price $205.

Oyster: Nootka

Species: Crassostrea harvested at Nootka Sound, Northwest Vancouver Island, British Columbia

Grow Out Method: Floating tray/ intertidal beach

Nootka are among the most remotely cultured oysters in North

America. They have very thin white meat and very black mantles. Medium salinity and very creamy. Slightly lactic, butter cream and vegetal. Nutty sweet and a clean finish.

Champagne Taittinger Comtes de Champagne Rosè 2006 made from 70% Pinot Noir (12% blended in as still red wine), and 30% Chardonnay. It is produced from 100% Cru grapes from the Cötes des Blanc and the Montagne de Reims. Only juice from the first pressing is used. This is a well structured and complex Champagne with hints of strawberries, cherry black currants and a touch of fresh almonds. This is a great Rosè ($262)

Oyster: Glidden Point

Species: Crassostrea virginica harvested at Damariscotta River Maine

Grow Out: Method Bottom–cultured in deep water

Many Glidden Points are hand-harvested by divers. It takes about 4 years for market size. Medium to high salinity, and silky texture (in winter they take on a much meatier, crunchier texture).

Layed minerality, kelp, and in winter cured ham and prosciutto notes.

Super sweet adductor muscle, crisp mineral finish.

Champagne Taittanger Nocturne Rosè NV made from 40% Chardonnay, 40% Pinot Noir and 20% Pinot Meunier.

This is a Sec Champagne blended from about 30 vineyards and from multiple vintages. The wine is laid down for 3 years to age before disgorgement. A 17.5 g/l dosage of sugar cane combined with slow cellar aging that Ms. T said creates a round and smooth Rose Champagne. This is the first time I tasted this Champagne. It had hints of brioche, red berries and a touch of almonds.

Oyster: Mystic

Species: Crassostrea Virgibica harvested at Mystic River Estuary, Norwich, Connecticut

Growing out Method: Bottom cultured on beach

Mystics are often abnormally round and have scalloping, which some theorize comes from the strong tides ripping over the shallow-planted oysters. High salinity with springy texture, may be a little creamy in July (much firmer in winter). Flavor fluctuates throughout the year, but generally a good balance between sweet, nutty and mineral. A crisp and clean finish.

Note: Oysters enter the grow-out phase after they leave the nursery.

When we finished the oysters Julie said to flip them over and admire the “artistry” on the back of the shells.

After the seminar I headed to Jacques Torres Master Pastry Chef and Chocolatier with another glass of Champagne Taittinger Comtes de Champagne Rosè 2006 to try with the chocolates and pastries.

I have always been a fan of Rose Champagne and chocolate and it also worked very well with the pastries.

 

 

 

 

 

 

 

Taittinger Champagne, Calvisius Caviar and Jacques Torres: Christmas in July

The program read: Champagne Taittinger presents The Art of Celebrating The Holidays, Christmas in July.

 As soon as I arrived I was given a glass of Taittinger Champagne and bottles of Taittanger Champagne were everywhere. One room featured oysters, clams, shrimps and lobster to go with the Champagne.

It was shaping up as quite an event and the Taittinger Champagne and Calvisius Caviar seminar that I had signed up for was not going to start for another half hour.

Chantelle Pabros, Vitalie Taittinger and John Knierim

The moderator for the seminar was Vitalie Taittinger, Aristic Director, Taittinger Champagne.

She said that Taittinger is one of the few remaining family owned and operated Champagne houses. It is located in Reims, France. Its distinctive style is influenced by a greater proportion of Chardonnay in the blends and a longer aging period before release. The panel members were Chantelle Pabros, Sommelier, and John J. Knierim from Calvisius Caviar.

John said that Calvisius is an Italian company located in Calvisano, between Milan and Venice. It is the world’s largest farmed caviar producer accounting for 20% of global caviar production from its 150 acres of sustainable aquaculture pools.

There were four champagnes matched with caviar. The Caviar was on small metal spoons next to each champagne. John said caviar should only be served using mother of pearl spoons because a metal spoon could change the taste. Since we only had metal spoons he suggested we put the caviar on the out side of our hand just below the thumb and taste it that way. 

Champagne Taittinger Brut La Française NV made from 40% Chardonnay, 35% Pinot Noir and 25% Pinot Meunier. This is a champagne with aromas of peach, white flowers and brioche with fresh fruit and a touch of honey on the palate. $59.99

Paired with Calvisius Caviar Traditional Prestige. White Sturgeon (Acipenser Transmontanus) from the Pacific Coast of North America between Alaska and Baja California. The eggs are large, about 3 millimeters, color: dark gray to black. It requires about 11 years of the sturgeon life cycle. Delicate and elegant with hints of cream, butter and sea salt. 28 grams $74.99

Champagne Tattinger Prélude Grands Crus NV made from 50% Chardonnay and 50% Pinot Noir. Fresh citrus aromas and flavors with hints of white peach and a touch of cinnamon. $94.99

Paired with Oscietra Caviar Oscietra Classic (Acipenser Gueldenstaedii) Also known as Russian Sturgeon. it is an ancient species originally native to the Black Sea, Caspian Sea and the Azov Sea. Medium size eggs 2.6 to 2.9 millimeters. It requires a 12 to 13 year life cycle. It is a firm egg, dark brown in color with a golden hue. It has a rich nutty and creamy flavor with a hint of the sea. It was a perfect combination with the croissant and brioche aromas and flavors of the Champagne. 28 grams $ 119.99

Champagne Taittinger Comtes de Champagne Blanc de Blancs 2006 100% Chardonnay. This is a complex Champagne with hints of citrus fruit, lime blossom and a touch of grape fruit. $198.99

 Paired with Calvisius Caviar Siberian from Siberian Sturgeon (Acipenser Baerii) native to the fluvial basins of Siberia, from the Ob river to the Kolyma river and in the Baikal Lake. Its caviar has size that varies with age, 2.2 to 2.7 millimeters, in shades of grey and amber. It requires 6 to 8 years of the sturgeon life cycle. 28 grams\$ 261.99

Champagne Taittinger Comtes de Champagne Rosè 2006 Made from 30% Chardonnay and 70% Pinot Noir. Delicate bubbles, complex aromas of strawberries, cherries and black currants and a touch of almond on the finish. $261.99

Calvisius Caviar Oscietra Royal. Special selection of Oscietra that has large grains that are dark brown with shades of amber. The roe has a velvety firm texture evoking rounder and more balanced flavors than the Classic. It is rich and creamy with notes of butter, hazelnut and a touch of the sea. 28 grams $139.99

John said that in theory this should not have paired well but to him it was one of the best pairings and the other two panel members agreed.

Jacques Torres

On the way out I saw in another room Jacques Torres, the famous chocolate and confectionary maker.

I sampled all of the chocolates, the macaroons, the chocolate cookies and last but not least the chocolate caramel popcorn.

It was an evening to remember and I kept thinking why wait for the holidays to celebrate with Taittinger Champagne, Calvisus Caviar and Jacques Torres chocolates? it was all so wonderful on a summer evening in NYC.

For more information www.taittinger.fr and http://www.calvisius.com