Historical Women of Champagne
Champagne is a universal symbol of celebration par excellence, of love, happy moments and grand success. It was not until the 19th century that Champagne became what we know as the golden sparkling. Wine has been in existence for over 7,000 years! Thanks to the efforts of key women in wine, influencers transformed the status of a simple cloudy wine into a luxury elixir. To understand the role of women in Champagne, it is important to review how Champagne became ‘Champagne’. The stories surrounding the French Benedictine Abbey of Hautvillers, Dom Perignon, and English scientist, physician, and metallurgist Christopher Merret have often been credited with the invention of Champagne. However, the truth is that Champagne was a collaborative effort that involved many people over many years. Dom Perignon and Christopher Merret did play important roles in the development of Champagne. Dom Perignon was responsible for many of the early experiments with sparkling wine. He also developed many of the techniques that are still used today, such as blending different grape varieties and aging the wine in bottles. Christopher Merret published a book that described the process of making sparkling wine. Merret’s work helped to spread the popularity of Champagne throughout Europe. The turning point for Champagne occurred in the 17th century when still wines were deliberately made into sparkling fizz. The Champenois wine merchants and winemakers tirelessly pursued their efforts to create this new type of wine. They experimented with different grape varieties, fermentation methods, and bottle shapes. One of the most important discoveries was the use of better quality grapes. The Champenois realized that certain grape varieties, such as Pinot Noir and Chardonnay, were better suited for making sparkling wine than others. They also discovered that harvesting the grapes early helped to preserve the acidity, which is essential for sparkling wine. Another important discovery was the process of disgorgement. This is the process of removing the dead yeast cells from the bottle after the second fermentation. Disgorgement allows for a clearer and more sparkling wine. The Champenois also experimented with different bottle shapes. They realized that a stronger bottle was needed to withstand the pressure of the carbon dioxide gas. They also discovered that a thicker neck helped to keep the cork in place.The creation of Champagne was a long and arduous process, but it was ultimately successful. Champagne is now one of the most popular wines in the world, and it is enjoyed by people of all ages and backgrounds. The creation of Champagne was a collaborative effort that involved many people over many years. Dom Perignon and Christopher Merret played important roles, but they did not invent Champagne on their own. The Champenois wine merchants and winemakers were also essential to the development of this world-renowned wine. It wasn’t until the 18th century that Champagne gained popularity. Both the French King, Hugh Capet and the Duke of Orleans served Champagne at official dinners to the French elite and royalty. The domino effect led to a huge increase in demand for Champagne. The great Champagne houses were founded to meet the growing demand of this trendy fizzy drink. Gosset, established in 1584, is the oldest “house” still in production, originally producing a “still wine.” In 1729, Ruinart was first producer of sparkling wine to open its cellar doors with Taittinger (formerly Forrest Fourneaux) following in 1734. Moët opened soon after in 1743, Lanson then in 1760, Louis Roederer (formerly Dubois Père & Fils) in 1770, Veuve Clicquot in 1772 and Heidsieck in 1785. Over a 50-year period, the production of Champagne grew from 300,000 to 20 million bottles. There is a long history of revolutionary leading ladies of Champagne. These ladies paved the way for today’s chef de caves and Champagne house leaders. Some were visionaries, some were innovators, some were marketers and born leaders, but they all had one thing in common, their passion for elevating Champagne. Champagne houses, like any other business in France in the early 1800s, were traditionally passed down from father to. When the husband died (often at a young age in the many wars during the century) the widow (a.k.a. La Veuve) was often the next in line in unexpected circumstances. At that time, women who were either unmarried or married were dependent on their male family members (fathers, husbands, or brothers). They were not allowed to have bank accounts or ownership. The only way women could gain property was through inheritance as a widow. The strength, gumption and especially the fresh perspective of these newly independent Veuves led to a revolution in the way Champagne was made and the styles we drink. For several centuries Champagne has been a favorite of kings and sovereigns, the elixir of courtesans and a symbol of universal celebration. At the beginning of our Champagne history in the 18th century, many of the great ladies of history were also the great consumers of Champagne. Madame de Pompadour (Jeanne Antoinette Poisson) who was a favorite mistress of Louis XV was a grand hostess for the King’s parties at the palace. She and other ladies of court often enjoyed Champagne in the salons or their private rooms. Her favorite Champagne was from a wine merchant, Claude Moët. He shipped unlimited amounts of Champagne to Paris Court. She became the most prominent brand ambassador for Champagne Moët & Chandon. Another influential figure both politically and commercially, Catherine The Great of Russia employed a significant amount of bubbly wine to reinforce and enhance her lovers. However, it wasn’t until the 19th century that women took a leading business role in the Champagne industry. How, you ask? The most famous Grande Dame and widow of Champagne was Barbe-Nicole Ponsardin-Clicquot. Widowed at the age of 27 and a surprisingly savvy businesswoman, she quickly intervened and saved her husband’s wine business. She immediately saw an opportunity to enter the Russian market at the end of the Napoleonic wars, something other houses were slow to realize. She smuggled 10,550 bottles into Imperial Russia to be ready for the celebrations once the treaties were signed.
Luke Lambert Nebbiolo Passionate
ᴅᴏ ɪᴛ ʙɪɢ, ᴅᴏ ɪᴛ ʀɪɢʜᴛ, ᴀɴᴅ ᴅᴏ ɪᴛ ᴡɪᴛʜ ʏᴏᴜʀ ꜱᴛʏʟᴇ.” ꜰʀᴇᴅ ᴀꜱᴛᴀɪʀᴇ Luke Lambert had one goal, to make wine from his beloved northern Italian grape Nebbiolo in Australia. Extremely passionate about this grape, his initial plantings, all organic have grown from six to thirty six acres of Nebbiolo parcels on granite soils in the cool climate of Yarra Valley, Victoria. He has a less is more approach and favors traditional methods from ambient yeasts, hand plunging and food stomping in old French and Slovenian 20hL foudre for ageing. He uses the sounds of guitar and drums to gently and rhythmically shake up the lees. Aged for 20 months followed by bottling without fining or filtration. Bottle 2,082 of 3,538 𝕃𝕦𝕜𝕖 𝕃𝕒𝕞𝕓𝕖𝕣𝕥 ℕ𝕖𝕓𝕓𝕚𝕠𝕝𝕠 𝟚𝟘𝟙𝟟 – 𝕐𝕒𝕣𝕣𝕒 𝕍𝕒𝕝𝕝𝕖𝕪, 𝕍𝕚𝕔𝕥𝕠𝕣𝕚𝕒, 𝔸𝕦𝕤𝕥𝕣𝕒𝕝𝕚𝕒 Arresting aromas of floral and fruit – raspberry, cherry and rose petals followed by earthy minerals, tar, leather and warm spice. This is a modern style Nebbiolo. Luke has successfully tamed the tannins which are supple as suede wrapped with cool acidity. A light warm hug of sweet cherry and red currant, supple leather, rose petals, slight umami into a lengthy finish of warm anise and menthol, a slight bergamot and earthy minerals. It’s ethereal, a core shaker, just mesmerizing. One of the best Nebbiolo I have had outside of northern Italy, he’s an icon for good reason. Pair with sage and garlic rubbed beef tenderloin, slow cooked truffle chicken fricassee or roasted mushroom ragout over fried polenta.
Occhipinti Il Frappato
Occhipinti Il Frappato Terre Siciliane 2021: A Sicilian Sun Kissed Symphony In the glass, Il Frappato 2021 shimmers like a ruby caught in the last rays of a Sicilian sunset. Its youthful vibrancy hints at the juicy secrets it holds. A swirl releases a fragrant melody of ripe cherries, crushed raspberries, and sun-warmed citrus, intertwined with whispers of lavender and rose petals. The wine explodes on the palate with a joyous burst of red fruit, each note distinct yet harmoniously blended. Tart cranberry mingles with sweet Bing cherry, a touch of plum skin adds depth, and a whisper of pomegranate provides a surprising counterpoint. This isn’t just fruit, it’s a Sicilian orchard captured in its prime, kissed by the Mediterranean sun. But Il Frappato 2021 is more than just a fruity charmer. It has a soul, a vibrancy that dances on the tongue. Lively acidity cuts through the sweetness, creating a refreshing tension that keeps you reaching for another sip. Fine-grained tannins, like whispers of cinnamon dust, add textural intrigue without ever becoming obtrusive. As the wine lingers, the fruit slowly fades, revealing a surprising complexity. Earthy notes emerge – sunbaked clay, crushed herbs, and a hint of wild mushroom – grounding the exuberance of the fruit in a sense of place. And throughout, a whisper of minerality, like the sea breeze catching the vines, adding a touch of salinity that makes you long for the Sicilian coast. It’s a liquid poem, a taste of Sicily poured into a glass. It’s a reminder that sometimes, the most beautiful things are the simplest, and the greatest joy is found in sharing them with the ones you love. A taste of la dolce vita waiting to be discovered.
Christophe Mignon Champagne ADN de Foudre 3 Cépages
CHAMPAGNE WITH ITS FOAMING WHIRLS AS WHITE AS CLEOPATRA’S PEARLS. – BYRON ℂ𝕙𝕣𝕚𝕤𝕥𝕠𝕡𝕙𝕖 𝕄𝕚𝕘𝕟𝕠𝕟, ℂ𝕙𝕒𝕞𝕡𝕒𝕘𝕟𝕖 𝔸𝔻ℕ 𝕕𝕖 𝔽𝕠𝕦𝕕𝕣𝕖 𝟛 ℂ𝕖𝕡𝕒𝕘𝕖𝕤 𝔹𝕣𝕦𝕥 ℕ𝕒𝕥𝕦𝕣𝕖 ℕ𝕍 A pearl of a brut nature champagne from from the Festigny and Le Breuil vineyards of the Vallée de la Marne. Made from the three main varieties, 34% Meunier, 33% Pinot Noir,33% Chardonnay. Organic and biodynamic farming. Hand-picked, stainless-steel fermentation with an ageing of one year in oak tuns before being bottled and aged sur lie for approximately 5 years, no dosage. Harvest in 2015, disgorged according to the lunar calendar, this one 22/10/2021 A toasty brut nature flush with apple, pear, lemon and lime peel, poached apricot, thyme, shortbread, butterscotch, crème fraiche, red berry compote, almonds. baking spice and everything nice on the nose. A tart fruit attack followed by a creamy textural sensation with really fine mousse. Brimming with orange zest, baked orchard fruit, quince jam, red berries, smoke, saline, dried lavender, honeyed warmth and toasted hazelnut toffee with cinnamon and nutmeg which lends brightness to the long and silky finish. I am so happy to have snagged a few bottles of this small production beauty. I adored it the first time I tasted it earlier this year and it continues to wow me with every sip. Just a remarkable champagne, full stop. No pairings today, just sip and marvel in its beauty 🥂
Pinot Pleasure with Dutcher Crossing
A forever love affair of mine with Pinot Noir continues with Dutcher Crossing Dutcher Crossing Placida Vineyard Pinot Noir 2021, Russian River, California 9,084 bottles Planted in 2003 by the Ordaz a family, the 9 acre vineyard 2021 was the first release from Placida vineyard for Dutcher Crossing. A blend of 3 different clones, Calera, Clone 777 and 677. Fermented with indigenous yeasts, aged in French oak barrel for 11 months, 75% in barrels once used. Pours into the glass a shining bright ruby color. A whisper of oak allows the varietal’s character to take its place front and center. Intriguing aromas of pomegranate, cranberry, mushroom, jasmine, forest floor, and black cherry tempt you into the glass to explore flavors of cranberry, raspberry, cherry cola, cocoa, orange peel, wet leaves, black tea, vanilla into a lengthy clove and allspice finish. There’s a fair amount of pleasant acidity and plush tannins in the mid palate with a refreshing wave of bright acidity in the finish. Roast lamb with a cherry-olive jus, a duck confit is always welcome or stewed wild mushrooms over creamy polenta. Bon appétit
Domaine Plou et Fils Heritage
Domaine Plou et Fils Heritage Méthode Ancestrale AOC Touraine A lovely souvenir from my recent visit to the Loire, from whose family have been vintners since 1508 in Chargé, Amboise. A méthode ancestrale is one of the oldest ways to make sparkling wine. The wine undergo a single fermentation, with a crown cap the wine before it has stopped fermenting; the remaining sugar is converted into carbon dioxide by yeast, creating pressure and effervescence. Distinct somas of tart green apple, pear. apple skin, quince, chamomile and honey, minerals. Zingy acidity is present from start to finish leaving the plate so clean and refreshed. Smooth bubbles with snappy pop to them. flavors of yellow apple, apple skin, minerals and a honey bitter almond finis. What impressed me the most when I tasted this darling with the fine balance between its racy acidity (hello Chenin Blanc shining its bring colors) and fresh fruit character. Paired with a roasted asparagus goat cheese tart to perfection. Also try roasted herbed garlic oyster would also be sinful.
Azimut Brut Nature Cava
🥂ʙᴇ ᴀꜱ ʙᴜʙʙʟʏ ᴀꜱ ʏᴏᴜʀ ᴅʀɪɴᴋ 🥂 𝕄𝕖𝕖𝕥 𝕞𝕖 𝕨𝕙𝕖𝕣𝕖 𝕥𝕙𝕖 𝕤𝕦𝕟 𝕥𝕠𝕦𝕔𝕙𝕖𝕤 𝕥𝕙𝕖 𝕤𝕖𝕒 Azimut Brut Nature Mètode Tradicional Cava In Catalan Azimut is the line between the sun (the energy) and the sea (calm and Mediterranean diet). The Suriol estate is based in Castell de Grabuac, a family of winemakers since the 1500s. Focusing on sustainable, less is more approach, their Azimut wines are all about fun and easy going nature. A blend of 40% Xarel-lo, 30% Macabeu, and 30% Parellada. Aged for 9 months sur lie, zero dosage. A glowing yellow gold color with lively persistant bubbles. Intense aromas of pear, honeydew melon, white peach and apple accompanied by fennel, grass, wet stone and toast. Elegant and lithe, this bone dry cava plays up the the ripe citrus and white blossom. It has a precise, clean mineral driven mouthfeel. Flavors run toward apple, pear and pineapple with a lasting note on herbaceousness, smoke and sourdough. It’s clean and precise in every sense. Paired with a Catalan Red Pepper Coques, a traditional flatbread. It’s fun and easy to make. Delicious!
Elegance of Champagne Diebolt-Vallois
𝐸𝓁𝑒𝑔𝒶𝓃𝒸𝑒 𝒻𝑜𝓇 𝐸𝓁𝑒𝑔𝒶𝓃𝒸𝑒 , 𝒮𝓉𝓎𝓁𝑒 𝒻𝑜𝓇 𝒮𝓉𝓎𝓁𝑒 = 𝒞𝒽𝒶𝓂𝓅𝒶𝑔𝓃𝑒 𝒟𝒾𝑒𝒷𝑜𝓁𝓉-𝒱𝒶𝓁𝑜𝒾𝓈 From the Diebolt-Vallois family, an artisanal grower producer, this Blanc de Blancs Prestige is 100% Chardonnay from the Grand Cru villages of Cramant, Chouilly and Le-Mesnil-sur-Oger in the Côte de Blancs. This particular champagne is comprised of base wines from 2009-2015 vintages and aged in large, neutral oak barrels for between 1-7 years. Aged sur lie for 36 months and bottled in February of 2019. This Extra Brut has a final dosage of 4 g/L Side note I had the immense pleasure of meeting Isabelle Diebolt-Vallois at an event hosted by @tyson_stelzer. A lady of class, elegance and grace (post to follow) In the glass the champagne gleams light gold color with a with a persistant stream of tiny uniform bubbles. A buoyant nose of yellow orchard fruits, honeysuckle, chalky goodness, flint, biscuit, orange blossom, burnt honey and orange zest. The soft mousse brims with yellow apple, white peach, pear, lemon curd, saline minerality and cream. The reserve wines bring rich complexity and roundness to the palate of notes peach pit, toasty brioche, smoke and toffee. The long, silky finish on anise, ginger and hazelnut is so clean and bouncy with energy. An enchantress of a Blanc de Blancs to be sure – so bright, succulent and rich, a perfectly balanced bubbly.
World’s End Good Times Bad Times
𝓨𝓸𝓾 𝓬𝓪𝓷 𝓯𝓮𝓮𝓵 𝓽𝓱𝓮 𝓫𝓮𝓪𝓽 𝔀𝓲𝓽𝓱𝓲𝓷 𝓶𝔂 𝓱𝓮𝓪𝓻𝓽 – 𝓛𝓮𝓭 𝓩𝓮𝓹𝓹𝓮𝓵𝓲𝓷 World’s End is JCP Maltus of Château Teyssier in Saint-Émilion, Bordeaux endeavor in Oakville, Napa Valley, California. The World’s End series of Cabernet Sauvignon made from grapes sourced from the famed To Kalon vineyard of renowned grape grower Andy Beckstoffer. These are SMALL production releases that sell out before they leave the winery. Jonathan’s love for rock and roll music inspired the name of this series from artists such as Jimi Hendrix, Bob Marley and Led Zeppelin – this wine in particular is Led Zeppelin’s song Good Times Bad Times. World’s End was chosen to pay homage to the district of Chelsea in London where Jonathan and Lyn lived for many years. 𝓦𝓸𝓻𝓵𝓭’𝓼 𝓔𝓷𝓭 ‘𝓖𝓸𝓸𝓭 𝓣𝓲𝓶𝓮𝓼 𝓑𝓪𝓭 𝓣𝓲𝓶𝓮𝓼’ 𝓑𝓮𝓬𝓴𝓼𝓽𝓸𝓯𝓯𝓮𝓻 𝓣𝓸 𝓚𝓪𝓵𝓸𝓷 𝓒𝓪𝓫𝓮𝓻𝓷𝓮𝓽 𝓢𝓪𝓾𝓿𝓲𝓰𝓷𝓸𝓷 2015 This is a wine that takes your breath away. Deep ruby purple color envelopes the glass with exotic perfumed aromas of sandalwood, Chinese five spice, cedar, fresh tobacco, milk chocolate, dried herbs, blackberry, bing cherry and red plum all entice you to take a sip. That first sip explodes with generous black plum and black currant, chocolate dipped blueberries, wild berry preserves, black licorice, savory meat and earth. The lush tannins wraps around the fruit along with mocha, toasted oak, vanilla and black licorice that lingers for an eternity. The mouthfeel is opulent, bold and rustically powerful yet has a freshness in the bright acidity. This wine is drinking gorgeously now but could stand to age another decade. Classic pairings of beef Wellington, roast venison with rosemary red wine sauce but who wants classic? Let’s kick it up a notch with a grilled sirloin burger with aged gouda and crispy onions, a slow braised venison cheeks in red wine sauce OR roasted portobello mushroom stacks with gorgonzola.
English Beauty of a Rosé Brut from Stanlake Park
Perfectly whimsical pink fizz that pairs with any occasion. A sunny afternoon tea, apéro hour or just because, Stanlake Park Wine Estate Rosé Superior NV is the answer. Made from 100% Pinot Noir, this rosé is aged for 2 years sur lie before further maturation in the cellar prior to release. Lively bubbles shimmer blushalicious in the glass. Delicate aromas of red berries, pink grapefruit, cream and biscuit entice the senses. Bright acidity and flavors of raspberry, red currant, strawberry, lemon cream, minerals with a feminine rose petal finish. This refreshing sparkling rosé is such a delight filled with elegance and joy. Pair with smoked salmon frittata bites, mini goat cheese cheesecake topped with fresh berries or ham and apple turnovers.