It’s true. I drink a glass of Champagne every single night. A bottle lasts me several days (after pouring a glass, I use a Champagne stopper to keep the bubbles in). I don’t find it to be an extravagance–just my own one necessary indulgence. Why do I do it?
o Because I like the snappiness, raciness and energy of Champagne.
o Because it’s full of mineral flavors. And minerals are like micro explosions
on the palate.
o Because it doesn’t have new oak flavors.
o Because it goes with virtually every food imaginable.
o Because it’s sleek and taut on the palate—not heavy.
o Because there’s a purity and precision to Champagne that so few other wines possess.
o Because it separates day from night. A demarcation. I like it when every evening has its own beginning.
How’s Your French?
Here are some tips on pronouncing some (often mispronounced) Champagne brand names.
Moët et Chandon—Mo-ETTE ay Shan-DON
The “t” in Moët is indeed pronounced.
Pol Roger—Paul Roe-ZHAY
Winston Churchill reportedly drank a glass of this every morning.
Nicolas Feuillatte—NEE-co-la FOY-yat
Easy to say and easy to drink.
Although the British fondly pronounce
Not your mum; more like the sound
a cow makes.
Pierre Gimonnet—Pee-AIR ZHEE-mon-ay
Known for their lacy fresh
blanc de blancs.
Like Moët, the “t” is pronounced.
Billecart Salmon—BEE-ya-car Sal-MON
No “t” sound. Their rosé is especially
Marc Hébrart—Mark Hey-BRA
One of our favorite Grower
Champagne wines for their
consistently delicious wines.
Often mistakenly pronounced RUE-in-art.
This French brand, whose name is German in origin, is not pronounced
the German way.
No “t” sound we’re afraid.
Veuve Clicquot – Vuhv klee-KOH
Not pronounced “voov,” the word means “widow” in French.
The bubbles (all one million of them in every glass) certainly give Champagne an extra dimension of texture and make it super lively on the palate. But bubbles also contribute to the overall flavor by magnifying a Champagne wine’s aroma. (Flavor is the unified perception of smell and taste). As bubbles rise and burst at the surface of the liquid, tiny droplets of wine are released into the air, projecting the wine’s aroma to your nose. Even when the wine is on your palate, the bubbles help project its aromas to your retronasal passages, thereby amplifying the wine’s smell, and hence its flavor. (Thank you, Karen at Winespeed)
No matter which one(s) you drink, I offer you a hearty “Bonzai” and stay well.