Adventures in Champagne & Paris with Ruinart Part 1

It seems like just yesterday I was packing and getting ready to embark on a trip of a lifetime, but alas, it has passed but I have my memories, great friends and pictures to remind me...and of course Ruinart Champagne will always be a love of mine! I wrote this essay after I came back from my trip ( I was awarded as the 2011 Chicago Ruinart Champagne Challenge winner) this summer for the Guild of Sommelier's but thought I should share on my blog (In 2 parts...Champagne and Paris) as well..especially so close to Valentine's Day....thought it might offer inspiration!

"There is not many moments in my life where I have been left breathless...this time spent in France however touring and tasting with Ruinart's Chef de Cave, Frederic Panaiotis in Champagne and exploring the artistry and beauty of Paris was one of those moments.
Our journey began upon arrival to Paris' Charles de Gaul Airport as we were greeted by a jolly Frenchman named Jacque who escorted Nicole Burke from San Francisco and Morgan Harris from New York and myself to our hotel in Champagne. Upon arrival to L'Assiette Champenoise, the place where we would lay our heads for the next few nights, which I was absolutely enamoured with (so much that is was truly hard to leave it!) we checked into our rooms, met Dorothy Bakker Lee (Ambassador for Ruinart) and off we went to lunch at Cafe du Palais where we were to meet Fred (Frederic preferred to be called), and the other two Sommeliers Eric Hastings from Houston and Jeff Bencus from Las Vegas.

After lunch, which contained our first delightful taste of Ruinart's NV Brut (not available in the United States...yet!) we continued on our day and ventured to the illustrious Cathedral de Reims, home of over 20 coronations of French Kings. Up, and up we climbed towards the top of the Cathedral giving us a beautiful view of the town of Reims and beyond.

From the Cathedral we ventured to where we were all eagerly awaiting, to the Ruinart Estate and to explore the cellars. Ruinart is the first established Champagne House in 1729. In 1768 Ruinart acquired former Gallo-Roman chalk quarries for the purpose of storing their bottles and is classified as a historical monument. These crayères offer the triple benefit of constantly stable temperatures, absence of vibration and the perfect humidity level. This was indeed our lucky day because Fred also had Master of Wine Essi Avellan, the first Master of Wine from Finland visiting so there were quite a few special vintage wines in addition for us to sample and magnums at that. As the afternoon progressed into evening we were fortunate enough to try an array of Dom Ruinart magnums of both their Blanc de Blancs and Rose.The standouts for me were the 1969 and 1998 Blanc de Blancs and the 1985 Rose which floored me with its complexity and depth.

From there we relaxed outside on the veranda before dinner partaking in one of my favorite, simple, but classic pairings.... NV Ruinart Blanc de Blancs and Gougères. Ruinart has a new event dining room and were were one of the first groups to dine there. Along with the divine meal we were able to chose from the Magnums we tasted earlier for each course. I absolutely agree with Nicole; " The Cheese Cart is a wondrous part of dining, but a Magnum Cart reached unparalleled heights!" After dinner it was time to catch up on sleep and prepare for a day filled with blind tasting and a visit to the CIVC.

Thursday we found ourselves back at Ruinart about to embark on a 6 round flight adventure exploring Blanc de Blancs from all across Champagne. The flights contained an extreme range of styles and vintages (including the oxidative styling of Jacques Selosse) and happily I discovered that even blind, Ruinart's NV Blanc de Blancs was one of my favorites. After a quick, but delightful lunch of NV Blanc de Blancs, Sushi and Macaroons we were off to the CIVC (Comite Interprofessionnel du vin de Champagne) where we were given a better understanding of their research, environmental efforts and the region in depth through a presentation in the conference building and then wandering through the glorious colors of the vineyards.... the vibrant shades of green....the crisp white from the chalky soils and the brilliant red of the poppies.

After a magical dinner at Le Jardin Brasserie in Reims the group decided we would grab one more drink at the bar back at L'Assiette Champenoise and what a good decision it was! The old saying "right time, right place" could never have been more true as Olivier Krug and the new President of Krug, Maggie Henriquez were just finishing a dinner for the press and we were fortunate enough to have a glass from a Jerobaum of Grand Cuvee disgorged in1995 courtesy of them. Then we were back to our rooms to pack and prepare for the next day's adventure into Paris..."

Glamorous New Years Eve Cocktail Ideas

New Years Eve is upon us and Champagne and Sparklers are the first thing on everyone's mind. Because of this I thought I'd write about my favorite bubbly cocktails!

First and foremost when it comes to bubbles there is no need to spend a lot of money on a bottle of Champagne when you will be blending your bubbles with other accoutrements. California offers some fantastic sparkles and my favorite for cocktail making is Domaine Chandon.

Want to stay in France for your bubbles? There are so many fantastically priced Cremants (a Cremant is a french sparkling wine from designated wine growing regions following specific conditions) that can offer quality bubbles at a much lower price. My favorites are
Lucien Albrecht Blanc de Blancs Cremant d'Alsace and Blason de Bourgogne Cremant de Bourgogne (available at Trader Joe's).

My top three favorite cocktails are:

1. Cognac Clementine Cocktail:

• Pour 1 tbsp of Cognace into your flute (I really enjoy Landy Cognac VS ....orange blossom, orange zest and blanched almonds)
• Pour in your bubbles...a CA Brut bubbly would be fantastic!
• With a vegetable peeler slice thinly a clementine, rim your glass and drop it into the glass
• Squeeze in a little clementine juice. Cheers!
  

2. Parisian Peach Cocktail (courtesy of my dear cousin Kate)

• Pour in 1 tsp St. Germain elderflower liqueur into your flute
• Pour in 1/2 tsp peach schnapps
• Now fill your glass with your bubbles...Cremant de Bourgogne is lovely
• Garnish with a slice of white peach. Sante!
  

3. Spanish Rose

• Pour in 1/4 tsp rose petal syrup (add more as you wish, but it is potent!)
• Fill your glass with a Spanish Cava Rose...try Freixenet's Cordon Rosado Brut
  
• Sprinkle a pinch of cayenne pepper on top (the heat comes on as an after effect)
  
• Garnish with a rose petal. Salud!
  

Enjoy and have a safe and Happy New Year!

Picking a Pinot

It's about that time...less than two weeks until Thanksgiving and I have started planning my menu and deciding which bottles I'll select for my dinner. I do love to play with some unexpected varietals but I adore Pinot Noir and will always have at least one on the table.

This year I decided I would explore Pinot Noirs from various parts of the world and share my discoveries in hopes of helping others decide what kind of Pinot is perfect for your Thanksgiving!

My first contestant was a 2009 The Crossings, Pinot Noir from the Awatere Valley in Marlborough on the South Island of New Zealand. I have really warmed up to New Zealand Pinot Noirs and love the acidity they offer...great for pairing with food and would sing with Turkey and all it's accoutrements on Thanksgiving!

This wine is quite light in color and texture which I really enjoyed. It offers notes of cranberries, strawberries, raspberries, rhubarb, roasted herbs and bright acidity. I found myself going back again and again for more and with a retail price of about $18.99?! Fantastic!

The next wine takes me to Bio Bio (south of Santiago) in Chile for a 2009 Llai Llai Pinot Noir. Chilean wines are always the way to go for fantastic value and the Llai Llai is no exception at a retail price of about $12.99. On the nose there was almost a menthol aroma and it reminded me a little of cherry cough drops. This wine is pretty ripe and has quite a bit of baking spice and toast on the palate. Although this isn't my style Pinot Noir, a little too ripe for me, it's easy drinking and I can imagine it would be a crowd pleaser.

My final wine was from right here in California, a 2009 Sonoma Coast Vineyard, "Freestone Hills" Pinot Noir. They sourced the fruit from the 3 vineyards that have all brought their own personality to make a rich bold Pinot Noir. The color is deep ruby and the palate has a lot to offer with notes of pomegranates, raspberries, cherry cola, and an even Earl Grey tea. The finish is long with a velvet texture. This wine retails for about $39.99, which is quite fair for a quality Sonoma Pinot Noir.

SO, as much as I enjoyed my journey around the world in search for my Thanksgiving Pinot Noir I have decided that New Zealand's The Crossing is the winner..I think...maybe I should have a sip or 5 more to be sure....

*For more in depth information on any of these wines visit W.J.Deutsch & Sons, Ltd.*

Discovering Massachusetts Wines

As it is Regional Wine Week 2012 and I am home visiting family in Massachusetts I thought I would take the opportunity to check out some of the local juice.

Currently there are over 20 wineries in the state of Massachusetts with most of them in the southern half of the state. For my exploration (and my love of bubbles) I began with Westport Rivers.

Westport Rivers has been open for 25 years and can be found in Westport, a fairly small town in the southern part of the state. Westport Rivers is most known for their sparkling wine so I poured myself a flute of what put them on the international wine map...

2005 Westport Rivers RJR Brut (65% Pinot Noir 35% Chardonnay). Immediately as the flute approaches my nose I am greeted with delightful aromas of toasted brioche, baked pears and hazelnuts. It tingles the tongue and it's crisp and bright with notes of brioche, baked pears, hazelnuts and hint of lemon zest of the finish. Offer a glass of this to guests at the start of a party, pair it with seafood such as oysters or lobster or even end the meal with it and a slice apple pie!

If you do have a chance to visit Westport Rivers do try their still wines and beers they offer and their art gallery as well! Their property is just too fantastic to miss!

The other local winery I explored was Furnace Brook Winery and Hilltop Orchards in the Berkshires (Western MA) where I grew up. They had quite a selection of white and reds but I decided to focus on their two Rieslings...

2008 Furnace Brook Dry Riesling (Big E Northeast Wine Competition Bronze, 2011) Dry and refreshing with notes of lime zest, white peach skin and chamomile tea with lovely acidity. I would love this wine paired with sushi, maybe a spicy tuna roll!

2008 Furnace Brook Riesling (Big E Northeast Wine Competition Bronze, 2011) Semi-dry and lush with notes of ripe yellow peach, pear, white flowers and lime. I really enjoy thinking of all the fun options that this wine offers...try it with a Pad Thai dish or if one is feeling decadent, perhaps some foie gras kissed with peach preserves!

One last treat that I try and get a bottle of every time I am home to visit (if it's not sold out!) is their Furnace Brook French Cidre (Big E Northeast Wine Competition Silver, 2011). It's a sparkling cider made with Golden Russet and other New England apple varieties. It's slowly fermented on the skins and then aged in French oak barrels. Elegant with notes of baking spices like cinnamon, cloves and nutmeg. Try this with a sharp Vermont cheddar or for an absolute delight pair this with a roast chicken with apples and onions!

As well as wine and cider tasting at Furnace Brook and Hilltop Orchards give yourself the time to enjoy all the other activities; pick your own apples, embark on one of their full moon hiking and bon fires or just relax by the fire and try their heavenly cider donuts or pies. Visiting the area? Stay at their gorgeous Garden Gables Inn in Lenox (about 15 minutes away).

Having visited 2 wineries this trip I have been impressed with what I tasted and look forward to many more wine discoveries in Massachusetts!

American Institute of Wine & Food

To quote Julia Child, “Cooking is like love; it should be entered into with abandon or not at all.”

Speaking of the one and only Julia Child, there is an organization near and dear to my heart that she helped create that not everyone is aware of. This non-profit organization and public charity is the American Institute of Wine & Food (also known as AIWF), and it was started in 1981 by Julia, Robert Mondavi, Richard Graff and others with the goal of providing a forum for the study and enjoyment of gastronomy.

I have belonged to the San Diego Chapter now for the past three years and I am also a two time Scholarship recipient. The scholarships have given me the opportunities to attend classes with Master Tim Gaiser at The Culinary Institute of America at Greystone and to continue my WSET Diploma studies with Master Peter Neptune. Along with scholarships the AIWF has a fantastic program called "Days of Taste". "Days of Taste" provides a hands on experience for fourth and fifth graders with local chefs providing them with knowledge and appreciation of fresh food and local ingredients...from farm to table.

My favorite, not to be missed AIWF event each year in San Diego is part of the San Diego Bay Wine & Food Festival. It is the Celebrity Chef Luncheon and AIWF Big Bottle Auction (this year it is Sunday, November 20). It is a six course luncheon and wine pairing. This luncheon is not only a deliciously fantastic experience for attendees, but the auction proceeds benefit the scholarship program. This year as well as fifteen wineries, Master Joseph Spellman (from Justin Vineyard & Winery) and Chef Gale Gand (one of my favorite celebrity Chefs) of Tru in Chicago, will be in attendance.

Membership does indeed have its privileges...as well as year round discounts to local businesses, magazine subscriptions, and dinners one receives invitations to exclusive member only parties and events showcasing the best and brightest in the world of wine and food.

Today the organization has 24 Chapters (including San Diego, LA, Chicago, Boston...) with over 3,000 members all over the country. For membership information and chapter locations visit AIWF and enhance your gastronomic knowledge and experiences!