Bud break In Champagne-Ardenne (Aube)

A new cycle is under way – the vines are budding vigorously. The winter has been long and cold, with a very short spring this year. The current weather is more summer-related, and the sudden growth of the vegetation is exceptional – local growers believe unprecedented!

To date, there has been no frost this year and it looks like it will hold off – the traditional wait is May 11, 12 or 13 (days renowned for potential frost – Saints de Glace).

The buds look like brilliant green butterflies on the vines. The clusters are beginning to appear and the campaign of protection against mildew will be commencing soon…..a new cycle is under way….

Photography by Ryan Ebner

Top Five Airport Lounges

Cathay Pacific’s “The Wing” at Hong Kong International Airport, Hong Kong

43,000-square-foot open-air space; private cabins with bed and shower; full-service day spa; complimentary WiFi; four restaurants, and a library.

British Airways First Class Concorde Room at Heathrow Airport, England

Full-service lounge with Swarovski crystal chandeliers; members-only personal concierge; Elemis Spa; a champagne bar and private cabanas-hotel-style rooms with a day bed, and en-suite bathroom.

Air France l’Espace Premiere Lounge at Charles de Gaulle International Airport, France

Clarins massages, a business center; and a complementary champagne; prior to departure, members make their way to their plane by chauffeured Mercedes.

Lufthansa First Class Lounges at Frankfurt Airport, Germany

Upscale spa with exotic treatments; “quiet rooms” with enclosed leather day beds and Bang and Olufsen music systems; a cigar lounge and six shower rooms. Members make their way to their plane in a Porsche Cayenne.


Qatar Airways Premium Terminals at Doha International Airport, Qatar

Members are greeted by a porter who will take their bags; free nanny service and Wii consoles are available; full spa services are available and Qatar Airways provides secretarial services.

’90 Dom Pérignon Rosé Œnothèque Pairs With Riedel Pinot Noir Vinum XL

Glasses are definitely a key part of wine tasting. Finding the right glass for each individual wine could well be the hobby of many wine geeks, still for me it is also crucial to provide the best possible experience to Dom Pérignon lovers. I have always had a friendly relationship with Georg Riedel, born of our mutual esteem. The Riedel family business, established in 1756 in Bohemia, is known worldwide for its high-quality crystal glasses: their Burgundy Grand Cru crystal glass, handmade and mouth-blown, is in the permanent collection of the Museum of Modern Art in New York.

Last August I had the visit of Maximilian Riedel (Georg’s son, representing the 11th generation of the family in the glass business) who came to me with a large selection of stemware: our aim that day was to find the perfect glass for Dom Pérignon Rosé, a glass that would do justice to the wine by presenting it in the best conditions for appreciation. It would have been possible to create a specific glass for this Champagne, but I preferred to choose from the existing collection. At the time I also had the upcoming 1990 Dom Pérignon Rosé Œnothèque in mind. I settled on the Pinot Noir Vinum XL, which is not so surprising given the assertive Pinot Noir character of Dom Pérignon Rosé. This fantastic glass really shows the wine in an uncompromising way, especially on the palate.

The first aspect that grabbed our attention was the intensity of the nose and how the wine could breathe in the glass. Second, I felt it put the fruit right at the center of the tasting experience without compromising the complexity of the aromas. Third, it rendered the right expression on the palate, especially the amplitude and texture, both of them fundamental qualities of Dom Pérignon. And incidentally, I could only appreciate the lyre shape of this glass that resonates with the Oriental theme of the Silk Road dinners!

Richard Geoffroy
of Dom Pérignon

Valentine’s Day – Pairing Wine with Chocolate

When pairing wines with chocolate for Valentine’s Day match lighter, more elegant flavored chocolate with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied wine.

White Chocolate
White chocolate tends to be mellow and buttery in flavor, making it ideal for Champagne, Sparkling Wine, Orange Muscat or Sherry.

Milk Chocolate
The classic milk chocolate pairing is Port; other considerations are lighter-bodied Pinot Noir or Merlot, as well as Riesling, Muscat, and of course Champagne or Sparkling Wine.

Dark Chocolate
Dark or bittersweet chocolate need a wine that offers a slightly robust flavor itself, with a hint of its own chocolate notes. Cabernet Sauvignon and intense, in-your-face Zinfandel perfect the dark chocolate match, resulting in an unparalleled tasting combination. Also Pinot Noir, Merlot, Champagne and Sparkling Wine can handle dark chocolate around the 55% cocoa mark. Tawny or Vintage Port also offers a well-balanced pairing approach to dark chocolate dessert or truffles.

My Pick for Valentine’s Day
Billecart-Salmon Brut Rosé, Champagne (Mareuil-sur-Ay, France) This non-vintage brut rosé is delicate and is impeccably balanced and guaranteed to have your taste buds singing.

Both Champagne and fine dark chocolate are two of life’s greatest pleasures. There is nothing quite like a popping the cork on a perfectly chilled bottle of bubbly and digging into a box of exquisite dark chocolate in front of a roaring fire with your Valentine while the snow falls outside.

Liz Palmer
Wine and Travel Writer

Champagne and 2010

In choosing Champagne for 2010 celebrations the amount of dosage added after the second fermentation as well as aging dictates the sweetness level of Champagne. The label sets out the level of sweetness as follows:
• Brut Natural or Brut Zéro (less than 3 grams of sugar per liter)
• Extra Brut (less than 6 grams of sugar per liter)
• Brut (less than 15 grams of sugar per liter) [most popular]
• Extra Sec or Extra Dry (12 to 20 grams of sugar per liter)
• Sec (17 to 35 grams of sugar per liter)
• Demi-sec (33 to 50 grams of sugar per liter)
• Doux (more than 50 grams of sugar per liter)

Champagne Etiquette
Champagne should be served in a flute-shaped glass. The stem allows you to hold the glass without affecting the temperature of the Champagne. The bowl is designed to retain carbonation, by reducing the surface area at the opening of the bowl. Champagne is to be served between 43 to 48°F (7°C). In this range the smell and taste of the wine can be fully appreciated.

Top Champagnes:
Veuve Clicquot Brut Champagne
Monet & Chandon Imperial Champagne
Pol Roger Brut Champagne
Mumm Cordon Rouge Brut Champagne

MY WISHES FOR YOU FOR 2010

Is for you to have
12 Months of Happiness;
52 Weeks of Fun;
365 Days of Success;
8760 Hours of Good Health;
52600 Minutes of Good Luck, and
3153600 Seconds of Joy.

Liz Palmer