Champagne Archives

October 3rd, 2009 Single Malt Nosing

PCYC – SMN Oct 3 09My first single malt event was a success –

PCYC’S 1ST SINGLE MALT NOSING

By David Mair, Global Brand Ambassador
(Some say that “malt whisky runs through David Mair’s veins”)
Saturday, October 3rd, 2009
3:30 – 5:00 PM
Main Dining Room
$49.00/per person
Limited Seats Available – please book by calling 905-278-5578

(paired with Prawn Bisque, Steamed Asparagus, Smoked Salmon, Duck Liver, Dark Chocolate, Butter Tarts and Apple Pie)

With distinguished Canadian bagpiper Mike Connolly of The Burnett’s & Struth Pipe Band, Whisky Magazine and Whisky Live Toronto

“Always carry a flagon of whisky in case of snakebite,
and furthermore, always carry a small snake.”
W. C. Fields

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Event – Wine Panel Tasting with: Liz Palmer, Paul Singer (Wine Baron) of Wine and Leisure and Hilde Singer

Event	Wine Panel Tasting with: Liz Palmer, Paul Singer (Wine Baron) of Wine and Leisure and Hilde Singer

Date/Time	June 13, 2009 – 2:00 PM – 4:40 pm

Venue	Aboard Déjà vu (PCYC)

The Food	Various cheeses, crackers, baguette and nuts – they were posed against the wines listed above.

Quote of the Day	“These are the longest legs I’ve ever seen” – Paul Singer

1	Neusiedlersee Gewürztraminer Fuchsloch (Fox Hole) 2008 From Lake Neusiedlersee, Austria Tasting Notes: Appearance: clear, gold with glitters of pink, high intensity, clear rim. Nose: Typical honey-fig with hints of grapefruit and mineral; Palate: Refreshing – not overly floral, slight creamy due to (light oak treatment), long and in harmony. Fresh and Fragrant! Suggested Food Pairing: Smoked salmon and other seafood, Asian cuisine and light curry dishes, fresh fruits and variety of cheeses.

2	St. Laurent von Wet 2007 From Lake Neusiedlersee, Austria Tasting Notes: Appearance: You cannot ignore the deep intense ruby, clear rim with exceptional legs. Nose: medium intensity, red/purple berries with vegetal notes. Palate: medium acid, intriguing tannins, (nose carries through to palate) with brambly red fruit peeking through, earthy, well- balanced. Cellar Worth. A beautiful wine with lots of red fruit! Suggested Food Pairing: Lightly seasoned meats, slightly spicier foul and dark natural vegetable flavours.

	We are very excited to participate in a nose-to-nose comparison of two Clos de Vougeot (Domaine R. Dubois et Fils) Pinot Noirs – both are: 2006, 13.5%, 100% Pinot Noir variety – one is Grand Cru
3A	Clos-Vougeot Grand Cru 2006 AOC Clos de Vougeot Domaine R. Dubois et Fils *From one of the most prestigious areas!* Tasting Notes: Appearance: vibrant ruby with youthful rim; Nose: complex nose of vanilla, fungal, slight petro with slight nuances of spice. Palate: Low acid, medium tannin, some spice, fruity, and long length. Intensity from Start to Finish – Cellar Worthy Suggested Food Pairing: Truffle or mushroom-based dishes, game, variety of Cheeses, and red meats.
3B	Clos de Vougeot 2006 Côte de Nuits Village Rougec Domaine R. Dubois et Fils Tasting Notes: Don’t let the pale color fool you, this delightful pinot noir has loads of flavor. There are multiple layers on the palate with some earthy, floral notes of roses, along with juicy ripe red and black fruits. Suggested Food Pairing: Truffle or mushroom-based dishes, game, variety of Cheeses, and red meats.

	Neusiedlersee-Hügelland is world-famous for its sweet wines and home to the oldest wine-growing commune in Austria. I truly love sweet wines and in particular Muscat varieties and really looking forward to experiencing Neusiedlersee Gelber Muskateller Beerenauslese. This variety is also known as Muscat, Muscat Blanc, Muskateller, Muscat of Samos, Muscat of Cephalonia, Muscat of Rhodes, Muscat of Patras, Muscat of Rio, Moscato, and Moscatto.
4	Neusiedlersee Gelber Muskateller Beerenauslese 2007 Tasting Notes: Appearance: intense gold colour with a clear rim. Nose: rich fruit, honey and apricot aromas that carry through onto the palate. Complex, well-balanced with a personality that needs no manipulation. Fresh, very fruit forward! Suggested Food Pairing: Many desserts including chocolate, caramel, ice cream, toffee, petit fours, fruit salad and also: Asian cuisine. Liz Palmer

Air France “l’Espace Affaires”- Crossing the Ocean in Style

April 9^th2009 and I am beginning my ten-day journey to Paris, the Champagne Region ofFrance andBelgium. I am flying “l’Espace Affaires” (business class) fromToronto toParis, and looking forward to the “business class travel” experience with Air France.

Settling into a large comfortable seat with a welcoming glass of Champagne, a copy of the Air France in-flight magazine gets me into a “Parisian” mood. The magazine consists of Paris spring fashion trends, locations of the best restaurants as well as comments on what is going on in the art scene. This in-flight mag is a fashionista’sdream come true; lots of French-styled shoes, dresses, purses…. In between sips of Deutz Brut Classic, I’m handed a dinner menu by one of the coiffed, well-mannered staff. I am pleased see that that the flight attendants speak both French and English without hesitation.

The wine offerings are superior. What a nice surprise to see more space on the dining menu devoted to the wine list than to the food. There is also a note on the menu that the wines have been chosen by Olivier Poussier, World’s Best Sommelier in 2000. This is an added bonus. The attendants place white linen table cloths on our tables, immediately followed by fresh and delicious baguettes with creamy butter. I choose Saint-Veran Chateau de Fuisse 06 a niceBurgundy, to pair with the seafood hors d’oeuvre of marinated shrimp served with miso and ginger sauce and serving of soba noodles.

The main course of grilled tournedos of beef with scallion butter, potatoes au grain, broccoli and tomato truly melts in my mouth, particularly paired with a glass of Clos Triguedina Cuvee Prince Probus 05. This is another perfect match and an excellent choice with meat and game-nice intensity and refinement.

Fine china, silver and an impressive wine list coupled with first class service, make me feel like I am in an exclusive restaurant, not on an airplane. I skip coffee and chocolate torte, and decide to get a few hours of sleep. I found sleeping a delightful restful experience due to the tilted seats that turn into a perfect horizontal position and pillows and quilts are quite abundant. Within a few hours I awaken to the smell of fresh coffee brewing…Y E S I’m almost in Paris.The French-style breakfast consisted of juice, yogurt, fresh fruits with pastries and lots of coffee – so perfect!

My Air France Business Class experience has truly proven to be crossing the ocean in style!

Liz Palmer

Summer Wine Temperatures With Tips & Suggestions

We are in the depths of summer – the sweltering heat and heavy air does something to our palates. During these months we tend to crave a colder, lighter, more refreshing high-acid white or rosé than the full-bodied red. I set out below an ideal wine-serving temperature chart, along with some suggestions and tips on temperature control:

Champagne & Sparkling Wines	42-52 °F or 6-11 °C
*Rosés*	45-55 °F or 7-13 °C
*Whites*	45-50 °F or 7-10 °C
	Tips: When cooling wine in a bucket use both ice and water this will cool the wine faster. If you serve wine too cold it will lose its flavour.

*Reds*	50-65 °F or 10-18 °C
	Tips: Keep all wines out of the sun, off the patio, off the boat deck and in a cool place inside especially reds. If you pour a big glass of red outside in the heat, chances are you’ll be drinking tepid wine by the time you get to the bottom of the glass and the wine will loose its aromas and flavours. Keeping red wine at a good drinking temperature during the summer months is a balancing act – If it’s too cold, it will lose its flavour; If it’s too warm, it will taste rough and the alcohol will show through. You might want to chill some light reds down a bit in the fridge to 15° C to 18° C – the bottle should be cool to the touch. Note: Beaujolais and other light reds are not harmed by this – It is common in the south of France during the summer months to put a bottle of light red in the fridge for half-an-hour before serving.

Do not get too obsessive about serving temperatures – just be sure you can taste the fruit in the whites and rosés, and the reds taste cool, not warm in your mouth.

by Liz Palmer
Apprentissage Sommelier