This will be my third champagne tent party, sponsored by the good bubbly folks at K & L Wine Merchants in the City. They also have locations in Hollywood and Redwood City. The Hollywood location is 1400 Vine Street, not far from where I was on Wednesday to see “Book of Mormon.” The annual champagne tent event is special, since they really do erect a big white tent, and invite many of the best champagne and sparkling wine makers in the world.
They promise to have over 50 different bubbles for me to taste. I hope that Mike is driving us home, or that I can manage to walk down to the BART station on Market Street after the party. Some of the smaller, artisan champagne makers from France are actually flying in to present and pour their best stuff. A few years ago, we were so impressed that the winemaker from Margeux (not Margaux) provided us with such great insight, that we bought a case. By great insight, I mean we really got to taste his wares, and get a good explanation of exactly what he does to make such good champagne.
Some of the usual suspects will be there as well. These include pouring by the prestigious grande marque Champagnes from Louis Roederer, Michel Loriot, Pommery, Billecart-Salmon, Fleury, Pierre Paillard, Laurent Perrier, Moët & Chandon, Ruinart, Veuve Clicquot, Krug, Perrier-Jouët, Baron Fuente, Fluteau, Ariston, Lanson, Nicolas Feuillatte and Taittinger.
Small bites provided by CUBE and Tender Greens. Of course, I must warn you. Two things that go really fast, good food, and expensive champagne. Most of the time, the big expensive houses do not pour for more than an hour or so before they “run out.” Really absurd, when you think about how much money they make compared to the smaller houses that are willing to pour all afternoon!!!!
By the way, did you know that October 26 is International Champagne Day? I may have to attend that event as well, and celebrate if my Giants are playing in the World Series.
In the immortal words of Champagne Jayne, champagne is a fantastic tasting natural anti-depressant, certainly better than Prozac. She also calls it a “time machine in a glass,” and I like that terminology. In other words, do not let it go flat, drink it at a good pace!
Did you know that there are over 21 million bubbles in glass of champagne? Champagne should be served anywhere between 4.5 C and 7 C. Served too cold, you will lose the aromatics in the glorious glass or bottle. Did you ever wonder how they make the champagne explode and froth up all over the dressing room of the winning team? They do this with bottles that are kept at room temperature. They save the cold ones to drink!
The number one selling brand of champagne in the world is Moet et Chandon, producing 30 million bottles per year. The modern-day champagne business started in 1729 when a wealthy cloth merchant named Nicolas Ruinart officially opened the doors to the first official Champagne House.
Enough information and history. It is time to drink!