Category Archives: Tattinger Champagne

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.

 

 

 

 

 

 

 

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Filed under Calvisius Caviar, Tattinger Champagne, Tattinger Comtes de Champane, Uncategorized, Urbani

Vintage Champagne for the New Year

The NY Wine Press Champagne Holiday Luncheon reminds me every year that the New Year is coming. Harriet Lembeck organizes the event and once again Ed Mc Carthy spoke about Champagne, Vintage Champagne. For the first time, the event was held at the Vanderbilt Suites. There were 13 Champagnes in all: img_2174

Domaine Dehours Brut Rose Oeil De Perdrix 2009 Made from 55% Pinot Meunier, 45% Old-Vine Chardonnay, fermented in Duchêne barriques.  A small touch of red wine is added for color and aroma depending on the vintage. There is very light skin contact on the press.  The nuances are totally different than a full maceration and are elegant and floral. The wines are full aged on the lees and clarified by natural decanting without filtration or fining. The dosage is 2%

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Cathleen Burke Visscher with Domaine Dehours

The estate was founded by Ludovic Dehour in 1930, one of the first independent growers. Today Jéröme, Ludovic’s grandson, is the proprietor and winemaker. The estate is comprised of 42 parcels in the villages of Cerseuil, Mareuil-le-Port, Troissy and Oeuilly and Port-à-Binson at the intersection of two valleys, the Marne and the Flagot. The sites are predominantly north facing. The extensive vineyard holdings allow a large array from which to choose and they vinifiy only a strict selection of the highest quality under his own name and sell 30-50% each year.  The three traditional Coquard vertical presses allow them to press each of the individual parcels separately.

The wines are full aged on the lees and clarified by natural decanting without filtration or fining.

While the estate is registered as a négociant-manipulant, no grapes are purchased, and all of the wines are entirely estate-grown. This was served as an aperitif. At $72 Ed said this was a real bargain.

Ed divided the Champagne into three flights to accompany the food.

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Christina Jacobs with Moet- Hennessy

Moet & Chandon Grand Vintage 2008 made from 40% Chardonnay, 37% Pinot Noir and 23% Meunier. The dosage is 5g/liter. Ed said that every Grand Vintage is unique because it is the Cellar Master’s personal interpretation of revealing the exceptional personality of single vintage years. 2008 was an excellent vintage. They are the biggest producer in Champagne but the wines are of the highest quality. The wine has hints of citrus fruit and mandarin orange with a touch of honeysuckle and brioche. $75img_2180

Piper-Heidsieck Vintage Brut 2006 made from Chardonnay and Pinot Noir. The 17 crus: 9 Grand Crus, 7 Premiers Crus, 8 Pinot Noir, 9 Chardonnays. In 2006 because of the weather the winemaker reduced the proportion of Pinot Noir compared to past years thus reaching parity between Pinot and Chardonnay to moderate the Pinot’s intensity. The wine was aged for 6 years in the cellars. The wine has hints of apricots and black berries with a touch of spice. $75img_2181

Henriot Millesime 2006 made from Pinot Noir and Chardonnay from 6 Grand Crus: Maily Champagne, Verzy, Verzenay on Montagne de Reims, Mesnil-su-Oger, Avize, Chouilly on Côte des Blancs. The wine has hints of raspberries and strawberries with a touch of hazelnuts and brioche and a long finish. Ed said this house is finally getting the praise it deserves. $85.img_2182

Louis Roederer Et Philippe Starck Brut Natural en 2009 Made from Pinot Noir, Meunier and Chardonnay. The grapes are grown in the Côteaux de Cumères. All the grapes from the various parcels were harvested on the same day. They were pressed together all at once, a technique used in the past. The wine was aged for 5 years in the cellars and left for a minimum of 6 months after disgorging to mature. The wine has hints of peach and hazelnuts with citrus notes.

Emma Criswell with Louis Roederer

Emma Criswell with Louis Roederer

Ed said this represents modern, ripe and ready-to-drink Champagne. The first vintage was in 2006  $85img_2175

Served with Seared Scallop, Roasted Caulflower Crema, and Caviar Vinaigrette.

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Second Flightimg_2183

Perrier-Jouet Belle Epoque Brut 2008 Made from 50% Chardonnay from the grands crus of Cramant and Avize, 45% Pinot Noir from the Montagne de Reims and 5% Pinot Meuniers from Dizy. The dosage is 9 g/l and the wine is aged for over 6 years in the cellars.The wine has citrus aromas with hints of orange and lemon peel. On the palate there were white fruit flavors and a touch of almonds. $150img_2184

 Veuve-Clicquot 2008 La Grand Dame Brut 2006 made from 62% Pinot Noir and 38% Chardonnay. Verzenay/Avize are the two dominant crus in the blend of eight grand crus from Ciicquot’s own 100% rated Grand Cru Vineyards on the Còte des Blancs and the Montagne de Reims. It has hints of white peaches, apricots and brioche. It needs two or three years from release in order be at its best. $155img_2185

 Taittinger Comtes De Champagne Blanc de Blancs 2006 100% Chardonnay.  Ed said this is one of the few remaining family owned and operated Champagne houses. The grapes are pressed immediately in presses located in the vineyards. The first pressing, known as the cuvee, is followed by two more pressings known as the first and second “tailles”. Only the juice from the cuvee goes into this wine. Temperature controlled fermentation takes place and about 5% of the wine is matured for a few months in 225 liter new oak casks. Prior to disgorgement the wine is aged for 9 or 10 years. This is their flagship Champagne. Ed described it as being full and rich.  It was toasty with hints of white fruit, good acidity and a long lingering finish.Ed is a big fan of this Champagne house and of this wine. It was one on my favorites. $150

Bethany Burk with

Bethany Burke with Andre Jacquart

Andre Jacquart “Les Mesnil” Grand Cru Blanc de Blancs 2006 Millesime 100% Chardonnay. 60% from Vertus 1er cru, vinified in stainless steel, 40% Grand Cru Le Mesnil-sur-Olger vinified in older Burgundy oak barrels. Malolactic fermentation does not take place. The wine is on the lees for 5 years before disgorgement. The dosage is 4g/l.. Tom Maresca liked the wine so much at the tasting that he served it to Michele and I for our Christmas dinner and his apartment. https://ubriaco.wordpress.com/  It was an excellent choice.

img_2186 It has flavors and aromas of  citrus fruit with a touch of brioche and almonds.   $75img_2176

Served with House Cured Skuna Bay Salmon, Green Chickpeas, Avocado Puree, Mache.

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Third Flightimg_2187

Pol Roger Brut 2006 Made from 60% Pinot Noir and 40% Chardonnay, the traditional house vintage blend. The grapes come from 20 Grands and Premiers cru vineyards in the Montagne de Reims and the Côte des Blancs. The must undergoes two débourbages (settlings, one at the press house immediately after the pressing and the second, a débourbage a froid, in stainless steel tanks at 6°C for 24 hours. A slow cool fermentation takes place under 18°C in stainless steel with each variety and each village kept separate. The wine undergoes full malolactic fermentation prior to the final blending. The wine remains in the cellar until remuage (riddling) by hand, a rarity in Champagne today.

It is aged for 8 years in the cellars before being disgorged and released into the market. This is a full-bodied complex wine with hints of quince and apple with touches of dried fruits, brioche and almonds.$100img_2188

Moet & Chandon Dom Perignon Brut 2006 made from equal amounts of Chardonnay and Pinot Noir. The grapes come from five Grand Cru villages and one Premier Cru village. Ed wrote in his book Champagne for Dummies, the wine’s “…trademarks are its exquisite balance, its creaminess, its elegance, its very fine tiny bubbles and its complex flavors.” He was also right on the mark when he said, “With age, Cuvee Dom Perignon develops aromas and flavors of toast, coffee and honey.” $150img_2189

Alfred Gratien Brut Millesime 2000 made from 60% Chardonnay, 30% Pinot Meunier and 10% Pinot Noir. They have 1.56 hectares of Grands Crus and Premiers Crus classified vines in the heart of the Côte des Blancs region. They also purchase grapes. Ed said that all operations such as riddling and disgorgment are done by hand. Champagne Krug and Alfred Gratien are the only two Champagne houses that ferment all of their wines in small oak casks, 228-liter barrels. He emphasized the words “old casks” that impart no oak flavors to the wine.

This is an elegant, complex and well-structured wine with hints of gingerbread and hazelnuts and a touch of raisins.  $80  Ed said 2000 is the current vintageimg_2190

Bollinger La Grand Annėe Brut 2005  made from 63% Pinot Noir and 37% Chardonnay. This was one of my top wines. Both Ed and I felt that it would age very well. It is intense, concentrated, rich Champagne with aromas and flavors of toasted brioche.img_2177

Served with Roasted Lamb Chop, Butternut Squash, Maitake Mushrooms, Peruvian Black Mint

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and dessert

Special thanks to Vanderbilt Suites represented by Sharon Colabello, Director of Catering, Eric Basulto, Chef, and Matthew Padvarietis, Restaurant Manager for helping to make it a wonderful event.

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Filed under Alfred Gratien, Andre Jacuqart Champagne, Bollinger Champagne, Dehours Champagne, Dom Perignon, Henriot, Louis Roederer Brut, Moet and Chandon, Perrier-Jouet, Piper-Heidsieck, Pol Roger, Tattinger Champagne, Uncategorized, Veuve Clicquot

Champagne Ed Mc Carthy on Vintage Blanc de Blancs Champagnes

Ed McCarthy then spoke about Vintage Blanc de Blancs. They are made from the best  grapes from the choicest vineyards. The aromas  and flavors are more concentrated and  are more full bodied.

Ed

Ed McCarthy and friend at the WMG Champagne Tasting and Lunch.

They are aged longer which adds more complexity and the grapes are from one vintage which is always an above average year or an excellent one. He said that for him vintage Champagne was the better buy conceding the quality but added not every occasion calls for vintage Champagne. He likes vintage Champagne with dinner and non vintage Champagne as an apéritifs.

Vintage Blanc de Blancs

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Champagne Ayala 2008 Grapes are from 5 villages on the Cote des Blancs: Oger, Avize, Cramant. Vertus and Cuis. The wine rests in the cellars for 6 years after disgorgement, in order to develop complexity, intensity and roundness on the palate. It has hints of grapefruit, pastry dough and a hint of spice. Ed likes this house a lot but did not think the bottle he tasted was drinking that well. $85img_1993

Philippe Gonet, Belemnita, Grand Cru, 2005 this is the flagship cuvee of the house.  Single site in Le Mesnil sur Oger, planted in 1929.  9 years on the lees, 3 grams dosage, only 300 cases produced. Very complex wine with honey and truffle notes and secondary aromas.   Belemnita is the name of this cuvee which is their top as DP is to Moet or Comtes is to Taittinger. This champagne has an extra-brut dosage and is only made in exceptional years. It has tiny bubbles with hints of dried fruits, honey, grapefruit and a touch of hazelnuts and cashews $300

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Domaine Dehours, Brisefer, lieu-dit, 2005, 1.3 ha site specific plot in Mareuil le Port in the Marne normally planted to Meunier. This site was planted to chardonnay. Aged on the lees for 7 years. 3 grams dosage. Neutral barrel fermented. This is a wine with citrus flavors and aromas, with hints a grapefruit and apple and a touch of vanilla.  $95. 

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Champagne Louis Roederer Brut Nature 2009 The wine matures on the lees for five years and left for a minimum of 6 months after dégorgment to attain maturity. Ed said there is no dosage and no malolatic fermentation. The wine has floral notes and hints of white fruit, almonds and mint. $85img_1999

Champagne A. R. Lenoble 2008 Chardonnay from the Grand Cru village of Chouilly. The dosage is 4g/l. Only 10% of the wine is vinified in wood and there is a very light dosage. The wine has hints of pear, apple and a touch of lemon. $64img_2001

Champagne Bruno Paillard 2006 Chardonnay grapes from the Còte des Blancs, all with a 100% classification. The fermentation method they use was established generations ago for Champagne “Demi Mousse”. When the still wine is decanted for the second fermentation in the bottle, less sugar and yeast is added than for traditional Champagne. This results in a less powerful bottle fermentation, producing a pressure of 4.5 kg instead of the normal 5 or 6. The dosage is 5 grams residual sugar. Ed said this is perfect for Blanc de Blancs because it enhances the finesse of the Chardonnay and adds freshness and elegance. This is a complex, elegant Champagne with an array of aromas and flavors with hints of citrus, white fruit, a touch of brioche, toasted almonds and good minerality. It has a long finish and very pleasant aftertaste. $90img_2003

Champagne Pol Roger 2008 made from grapes from the Grand Crus of the Cõte des Blancs: Oiry, Chouillu, Cramant, Avize and Oger. There are two débourbages (settlings) one at the press house immediately after pressing , the second “a froid” in stainless steel tanks at 6C for 24 hours. A slow fermentation takes place in stainless steel tanks with each variety and each village kept separate. There is full malolactic fermentation prior to the final blending. The secondary fermentation takes place in bottle at 9C in cellars 33 meters below street level. It remains here until it undergoes remuage (riddling) by hand a rarity in Champagne today. The wine has hints of grapefruit, apricot and a touch of apple. Produced in limited quantities, this cuvee has been aged for 7 years in the cellars before release. $115. This Champagne was showing very well. img_2004

Champagne Taittinger Comtes de Champagne 2006 Ed said this is one of the few remaining family owned and operated Champagne houses. They age their wines for a long period before release. It is located in Reims, France. This is a complex Champagne with hints of citrus fruit, lime blossom and a touch of grapefruit. Ed is a big fan of this Champagne house and of this wine. It was one on my favorites. $130img_2006

Champagne Perrier Jouët Belle Epoque Blanc de Blancs 2002. This was by far the most expensive Champagne at the tasting. The grapes come from the best vineyards and Ed had mixed emotions as to whether it was worth the money. He added it may be one of the best Blanc de Blancs made but it needed more time especially in an exceptional vintage like 2002. There was some controversy about this wine, Ed really liked it but I felt the bottle I tasted was off. $325img_2007

Champagne Charles Heidsieck Blanc de Millénaires 1995 Chardonnay from the Cotes des Blanc, 4 Grand Cru and 1 Premier Cru. The wine remains in the cellar for 15 years before release. Ed said that they were one of the few houses in Reims that have a magnificent, 2,000 year old Gallo-Roman cellar to age their wines. This is complex Champagne with aromas and flavors of dried and candied fruits, dates, and notes of hazelnuts and almonds.  $195

 

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Filed under AR Lenoble Champagne, Ayala, Blanc de Blancs Champagne, Bruno Paillard, Champagne, Charles Heidseck Blanv de Millenaires, Dehours Champagne, Gonet Champagne, Louis Roederer Brut, Perrier-Jouet, Pol Roger, Prestige Cuvee Champagnes, Tattinger Champagne, Tattinger Comtes de Champane, Uncategorized

Celebrating My Birthday: What We Ate and Drank

My birthday falls on August 24, the same day as Mt. Vesuvius’ most famous eruption. But instead of destroying Pompeii or Queens, I like to celebrate with the pop of Champagne. This year’s celebration lasted for a few days, and this is what we ate and drank.IMG_1030

Michele and I started with breakfast at Tarallucci e Vino on 28 Street. We had cappuccino and cornetti, Italian croissants.IMG_1029

Michele’s was made with whole wheat and filled with honey, and I had the “normale” or plain.  IMG_1027

We had lunch on the terrace of our apartment and Michele made open faced smoked salmon sandwiches with butter and crème fraiche on pumpernickel bread. With them, we drank a bottle of Taittanger NV Champagne.IMG_1024

The next day we went to Bouley for lunch. It is one of our favorite restaurants because of the food, professional service, beautiful décor, and comfortable and quiet atmosphere. I am very disappointed that it will close in October. If you have never been, or want to experience it again, better make reservations now.

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The Sea Urchin

I started with a glass of Champagne, Robert Moncuit, Brut, Blanc de Blanc. Then the tasting menu.

I had the Malibu Sea Urchin, the Foragers Treasure of Wild Mushrooms, followed by Organic Calves Liver and three desserts. It was superb. We drank a BurgundyIMG_1039

Every year very close friends Ernie and Louise invite us to their house to celebrate my birthday and make some of my favorite dishes. This year they also invited their son Jason and his wife Deborah to join us.IMG_1096

We started with an appetizer of melted gorgonzola cheese and pine nuts on toasts and artisanal salami from their local butcher. With it we drank a Rose Champagne.IMG_1099

The first course was a cold Cantaloupe and Ginger Soup with  Champagne.IMG_1097

The wine seemed to have a hint of ginger, too and it went very well with the soup.IMG_1100

The main course was Grilled Marinated Lamb Skewers.

The cubes of meat were alternated with thick slices of bacon and squares of bread. They were grilled to perfection. The bread picked up the smoky flavors of the bacon and the lamb juices.IMG_1103

With this we had a magnum Cote Rotie that was a perfect match.IMG_1105

For dessert, we had fresh fig ice cream accompanied by pignoli cookies.IMG_1106

Then café,

IMG_1108 and  last a Marc de Bourgogne, one of the best I have ever had.

It was was a great Birthday celebration with a lot of “pop”

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Filed under Champagne, Tarallucci and Vino NYC, Tattinger Champagne, Uncategorized