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7/30/2019 Jan Gossips
1/4Issue No. 31 www.winestory.co
HIS MONHS ISSUE: 7 Rules for Pairing Wine With Grilled Food How many bubbles are in a bottle of Champagne? Sandra Avilas Wine Sto
Editorial Sta
Cos dEstournel appoints new chief
Aymeric de Gironde,
i n t e r n a t i o n a l
commercial director o
AXA Millsimes, has
been appointed general
manager o Chateau Cos
dEstournel. de Gironde
(pictured) will take overrom Jean-Guillaume Prats - who
announced his departure last month - in
February 2013.
Beore working at AXA Millsimes a
role which included prestigious estates
such as Chateau Pichon Baron, Chateau
Suduiraut and Chateau Petit Village in
Bordeaux and several other estates in
Portugal, Burgundy and Hungary de
Gironde spent rom 1997 to 2006 with
the LVMH Group, with Hennessy and
Krug in New York and Paris.
In a letter sent to clients conrming theappointment, Cos owner Michel Reybier
wrote, Serving the beautiul terroir o Cos
dEstournel, he will put into practice our
philosophy o excellence in French and
oreign markets which he knows pretty
well, and will interact with you to promote
urther the presence o our wines. I wish
him great success in his new position or
which he has my ull support.
Prats will be moving to LVMH Group,
as CEO o its Estates & Wines group,
makers o Cloudy Bay and Cape Mentelle.
Christian Seely, managing director o
AXA Millesimes, called the job at Cos
dEstournel a tremendous opportunity orde Gironde and said, We wish him all the
best in his new position.
Source: decanter.com
Best Bubbly to Ring in The New Year Rig
Christian Tan presidentRomy Sia publisherEunice de Belen editor-in-chiefJesse Keisha Wenceslao productionassistantJr Fernando layout&designSky Printing printer
Directory
Shangri-La Plaza Mall,
EDSA Mandaluyong City
Serendra, Bonifacio High Street,
Taguig City
One Rockwell West,
Makati City
633-3556
846-6310
869-0932
Champagne as opposed to sparkling
wine -- whats the dierence?
First, Champagne technically comes rom
the Champagne region o France. All other
wines with bubbles are sparkling wine.
Some o them are made the same way
as Champagne, like Cava rom Spain, orhigher-end sparkling wines rom the U.S.,
and some o them are not, like Prosecco.
Most Champagnes and sparkling wines
are blends rom several years, which is why
theyre reerred to as non-vintage.
How quickly does Champagne go bad?
What size bottle should you get?
Champagne and sparkling wines will last a
long time until you open them.
But they lose their zz pretty ast once
you do - in a couple o hours or so (youcan buy special Champagne stoppers that
seal the bottle shut, and theyll prolong its
lie by about a day). I youve got just two
people and only want a glass each, you can
go with a hal-bottle, which is hal the size
o a regular wine bottle. For our to six
people, a regular size (750ml) bottle is a
good choice.
How should you open and serve it -- are
there any tricks o the trade?
A ew useul tricks and things to know:
First, when you open Champagne, you
really dont want to shoot the cork acrossthe room -- its under a lot o pressure,
and it could actually hurt someone. Te
best thing to do is hold the cork rmly
and turn the bottle (not the other way
around), and gradually loosen it.
that way, you help prevent it rom o
all over your table. One trick to
about glasses is, i theres any dish
let in them, the Champagne won
up all those beautiul streams o b
-- soap is too rictionless a surac
the bubbles wont orm. And Id sserving it in a good ute, not a a
ashioned coupe.
How cold or chilled should it be
you put it in the reezer?
Champagne should be quite cold. I
it in the ridge or a couple o hour
the astest way is in an ice bucke
JANUARY 2
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continued on pa
By: Jane Anson
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7/30/2019 Jan Gossips
2/4
4. Play matchmaker
An easy way to nd a winning combination is to
the texture and intensity o the ood with an e
complex or simple wine. For instance, basic s
scampi goes really well with Chardonnay, but addi
red pepper and garlic to the dish makes Zinandel a
match because the spicy notes in the wine compl
the pepper in the dish.
5. Sometimes opposites attract
Tough matching wine to avours is the typica
sometimes, a slightly sweeter wine ofsets the spicin
a dish. For example, a crisp Chardonnay is great
paired with avour-packed Asian dishes.
6. Pair protein with dry wines
Dry wines, like Cabernet Sauvignon, work best
high-protein ood, such as steak and aged cheese
are rich in tannins, which help cleanse the palate o
making your wine a rereshing complement to your
7. A recipe or rich oods
I youre eating a heavy meal, a luscious wine,
Chardonnay, will complement very rich oods. An
option is ull-avoured wines with high acidity
ound in Merlot or Cabernet Sauvignon) to cut th
the oils in the dish.
Source: hea
Did you know that bubbles in a Champagne
bottle have been calculated?
Scientist Bill Lembeck calculated the volume o an
average Champagne bubble to be 69 millionths o a milliliter, and ro
there he gured that there are 49 million bubbles in one 750 millilite
bottle.
Between 1986 and 1989, a joint project between Moet & Chandon and Heineken made use o a camerabased, computer-linked articial vision system to record the release o bubbles. According to this study, the
are 250 million bubbles in a bottle.
Champagne producer Bollinger, says Karen MacNeil in Te Wine Bible (Workman, 2001), also calculate
the number o bubbles in a bottle o Champagne, and came up with 56 million, give or take a ew.
Make your grilling more
glam by choosing the
perect wines or any
ood that comes of the
grates.
Elizabeth Karmel,
executive che at Hill
Country in New
York City, creator o
girlsatthegrill.com, and
author o St. Francis
Girls Guide to Grilling shares 7 pairing tips so you can
have your most delicious outdoor meal yet.
Just remember the most important rulego with what
you like!
1. White usually means light
In general, light-bodied wines come rom white wine
grapes and pair well with lighter are such as chicken,
seaood, and grilled veggies. Bold, ull-bodied red wines
enhance the avours in most types o meat, like burgers,
steaks, and lamb, and reshly grilled pizzas.
However, certain types o grilled sh, like a smoked
salmon llet or swordsh steak, pair well with a medium-
bodied merlot.
2. Tink about avour
Food and wines with shared characteristics typically go
well together. For example, a salt-and-pepper steak tastes
great with a peppery Zinandel. It wouldnt be prudent
to match very mild oods, like a piece o sole, with a ull-
bodied, avourul wine because it will overpower the
subtle avours in the sh.
3. White beore red
I you are having more than one type o wine with a meal,
keep this suggestion in mind: Drink white wine beore red
and lighter wines beore heavier ones to help your palate
adjust.
Source: heraldtribune.co
water and ice. Itll chill down in about 20 minutes. You
can put it in the reezer, but i you orget about it, itll
explode. So thats not ideal.
Which Champagnes are better with ood?
Champagne is actually great with ood -- people dont
realize how versatile it is. For lighter things, regular
Champagne; i you want to serve it with something
more substantial, like a roast chicken, probably a ros
Champagne is best.
What does Brut mean?
Te term brut means dry/not sweet.
I you eel like splurging, whats the best Champagne
on the market?
2004 Louis Roederer Cristal Brut
Serve with: As long as youre going all out on the
Champagne, why not go all out on the ood, too? Caviar
and blinis. An ideal combination.
Why is this particular Champagne so expensive?
Cristal is Roederers tete de cuvee -- their top ofering. Itamously was originally created in 1867 or Alexander II
o Russia, and it was put in clear glass because -- believe
it or not -- there was a lot o political unrest at the time,
and that way he could see through the bottle and make
sure there wasnt a bomb hidden in it. Its about hal
Chardonnay and hal Pinot Noir, made rom the very best
grapes Roederer has.
Source: cbsnews.com
How many bubbles are in a bottle of Champagne?by Linda Brandta
7 Rules for Pairing Wine
With Grilled Food
Best Bubbly to Ring... from page 1
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7/30/2019 Jan Gossips
3/4Issue No. 33 www.winestory.co
In addition to being a long-time ood
acionado and a passionate wine lover,
Sandra has just completed her culinary
training at the prestigious Ducasse Institute
at Enderun Colleges. Tis January, Sandrawill be leaving or Paris to complete a
5-month internship at the world-renowned
restaurant, 58 our Eifel, where she hopes to
urther her skills in order to pursue her plan
to open her own ne dining establishment.
Sandra loves to spend her ree time
travelling the world with her amily in order
to experience amazing ood and wine across
the globe.
Q: How did you get into wine?
A. I started to get into wine as my husbandand I started hosting business dinners. I
wanted to better understand what wine
went better with which ood, so I started
researching on the topic. Beore I knew it,
I was hooked!
Q: What is wine or you?
A. o me, wine is many things. It can be
relaxation, it can be romance, it can be
elegance, and it can be un... It can be all or
only one o those things.
Q: What was your frst avourite wine?
A. I didnt have a specic wine that was
my rst avourite. But when I rst started
drinking wine, I used to drink mostly
reasonably-priced Caliornia. Tese were
wines like Mondavi and urning Lea. Tey
were nothing special, but they helped me
learn how to appreciate wine.
Q: What was the wine that changed your
lie?
A. Sadly, I cant remember which wine itwas; but I remember it was years ago, during
my rst visit to France. My husband and I
were dining at a beautiul restaurant near
Monaco and our sommelier recommended
a Chteauneu-du-Pape. I never knew wine
could taste so amazing. Ater that, it was
goodbye to my supermarket wines!
Q: What is your avourite ood and wine
pairing?
A. I love playing around with a multitude o
pairings, but I always nd that my avourite
continues to be the Holy rinity: bread,
cheese, and wine. Even when a specic wine
doesnt pair well with the cheese, it is still
very enjoyable.
Q: What are the wines you drink now?
A. My wine preerences are all over the
board. I dont have a specic region that I
gravitate towards, but I do tend to preer
bigger, uller wines. I have also developed a
taste or sweet wines, specically Sauternes,okaji, and Riesling.
Q: What are your dream wines (those
you would like to acquire/drink someday
soon)?
A. Ive never had a chance to drink old
Bordeaux or Burgundy (50+ years old). I
would love to be able to do so soon.
Q: Have you had any ormal training in
wine? I yes, where and what courses are
these?
A. Ive only done an introductory course to
Bordeaux. Everything else has been learn-as-
you-go.
Q: Whats the most valuable wine lesson
youve learnt as a wine lover/enthusiast?
A. Ive learned that the more I learn, the
more I realize I dont know...
A Night of
Finesse and EleganceSandra Avila
Whats Your Wine Story?
On the 26th o November 2012, Mr. Bernard de Laage, the passionate a
dedicated development director o the renowned Tird Growth ChatePalmer (Margaux) hosted an intimate wine dinner or our VIP guests.
Chateau Palmer is known in producing wine o such a high standard tha
has requently wiped the oor with the Margaux second growths.
Mr. de Laage raised a toast to the abulous wines and shared insights o
dinner about his wine estate. Te exquisite dinner was prepared by Fren
che Cyrille Soenen.
Guests enjoyed the special dinner with special wines selected by Mr.
Laage and Wine Story. Te wines served rom appetizer to dessert includ
Alter Ego 2009, 2006, 2002, Palmer 2007, 2002, 1998 and the avour
23-year old 1989.
Everyone admired the nesse and elegance o Palmer wines, characterizby the sotness and renement o s ilk, the warmth o velvet, and the leat
o noblesse.
Interesting stories were told over dinner and all guests had a truly memora
night.
o book or wine events, email ino@winestory.com.ph or call our stor
Shangri-La Plaza (633-3556), Serendra (846-6310) and One Rockw
West (869-0932).
Mr. de Laage signing the Palmer book rom Bordeaux
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7/30/2019 Jan Gossips
4/4
Tiny Bubbles
Pol Roger Winston Churchill 1999 75clChampagne, France
Drink by: 2010-2030
94 points, Robert Parker
Te 1999 Brut Cuvee Sir Winston Churchill iswonderully rich and expansive. Smoke, peaches, mint
and owers are just some o the nuances that ow rom
this textured kaleidoscopic Champagne. Te wine
continues to gain ocus and breadth through to the
enticing, brilliant nish.
Cristal Louis Roederer 2002 75clChampagne, France
Drink by: 2010-2029
94 points, Robert Parker
Seriously precocious nose with notes o apple blossom,
resh strawberries, clotted cream, cashews and lightlytoasted hazelnuts plus a barely detectable hint o oak.
Great concentration o apple crumble avours with very
ne bubbles and a crisp backbone o acid. Long creamy
nish.
Krug 1998 75clChampagne, France
Drink by: 2012-2038
95 points, Robert Parker
Tis is an excellent choice or drinking today, as theclassic Krug style is rich, alive and totally vivid. Honey,
almonds, smoke, graphite and dried apricots are some
o the many aromas and avours ound in this rich,
enveloping Champagne. A wine o texture and depth,
with a vinous personality and terric balance, this is one
o the best bottles o the 1998 I have ever tasted.
Dom Perignon 2002 75clChampagne, France
Drink by: 2012-2032
96 points, Robert Parker
Te 2002 Dom Perignon is at rst intensely oral, with
perumed jasmine that dominates the bouquet. Withtime in the glass the wine gains richness as the avours
turn decidedly riper and almost tropical. Apricots,
passion ruit and peaches emerge rom this ashy,
opulent Dom Perignon.
Source: erobertparker.com
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