Know your bubbles.

In 2010, Champagne imports to Australia totalled 3,687,140 making Australia the 9th largest export market for Champagne.  Recent figures also show that per capita of Champagne consumption is one bottle for every seven people, placing Australia in the top five countries for Champagne consumption in the world.

I know I drank more than average so that must mean that many of you just aren’t drinking your fair share. One way to rectify that, and maybe learn something along the way, would be indulge yourself in a Champagne Masterclass.

The Champagne Bureau will mark the beginning of Spring with a series of Champagne master classes across Australia. The classes will provide a forum to taste and discuss a selection of non-vintage, vintage and other unique styles of Champagne wines. All for only $60.

Classes will be taken by winners of the Vin de Champagne Award. Organised every second year by the Champagne Bureau, the Vin de Champagne Award seeks to find Champagne ambassadors who will share their knowledge and encourage the enjoyment and appreciation of Champagne in Australia.

In Australia, The Champagne Bureau represents the Comité Interprofessionnel du vin de Champagne (CIVC). The Bureau’s main role is to educate trade and consumers on Champagne wines, along with promoting and protecting the world-famous Champagne appellation.

Sydney

Monday 22^nd August 2011
The Hilton Hotel 488 George St Sydney, Level Two The State Room
TIME: 6.00 – 7.30PM
PRESENTERS: Huon Hooke and Greg Plowes

Melbourne

Monday 29^th August
Sofitel Melbourne, 25 Collins St Melbourne, La Trobe Ballroom
TIME: 6.00 – 7.30PM
PRESENTERS: Kate McIntyre MW and Martin Williams MW

Brisbane

Tuesday 30^th August
Sofitel Brisbane Central, 249 Turbot Street Brisbane
TIME: 6.00 – 7.30PM
PRESENTERS: Prof. Tim Sullivan and Martin McAdam

Adelaide

Wednesday 31^st August
The Apothecary, 118 Hindley St Adelaide
TIME: 5.30 – 7.00PM
Presenters: James Smith, Jane Bromley and Dr. Patrick Iland

Perth

Friday 2^nd September
Frasers, Frasers Ave Kings Park West Perth
TIME: 6.00 – 7.30PM
Presenters: Lexie Thompson and Steven Leslie

Bookings:

T: (02) 9555 8891  F: (02) 9555 8959
assistant@drysdalecommunications.com.au

The first drink of Christmas: Champagne

“Three be the things I shall never attain: Envy, content and sufficient champagne”

Dorothy Parker

Like no other product, Champagne epitomises a collective celebration. Weddings, success and life’s little highlights, the bubbly amalgamation of Pinot Noir, Chardonnay and Pinot Meunier is seen by many as the perfect accompaniment to good old times. What happens however, if you’re lucky enough to have a glut? There are certainly many out there who would believe that there is no such thing.

Regardless, here are a few options to get you underway. These will work just as well, and in some cases greatly improve the product if you’ve got Methode Traditionelle or something else that bubbles.

Morning.

Perhaps the greatest aspect of the now quasi-religious holiday is that drinking becomes socially acceptable or even expected before the traditional 11 o’clock start point. Hitting the heavier stuff might not be such a grand idea, especially if you’re entertaining an older crew. Cut back the booze with some fruity goodness and get the day started right.

Mimosas & Bellinis

Mimosas mix bubbles and juice together. At the most traditional, use orange juice. I’m always astonished by the number of people who will mix a fifty dollar bottle of bubbles with a two dollar tetrapak of OJ. Show your guests a little bit of love and squeeze the juice fresh. The results will be better than you’ve ever imagined.

1/2 glass Fresh OJ, top with Champagne. For something a little brighter combine 10mls Grand Marnier with 20mls Fresh OJ.

Bellinis call for a puree of fruit. The Italian who came up with the drink used fresh white peaches, if you’d like to do the same, be aware that if you try and make the puree ahead of time it will oxidise and turn a funky brown colour. You could try adding an anti-oxidising agent, like lemon juice, but you’re best just to do it the laborious old fashioned way, to order as they are needed.

1/3 glass White Peach puree, top with Champagne

With both of these, there is huge room for experimentation, use whatever local, ripe, amazing fruit you can get your hands on. The Tokyo Strawberry Bellini is worth a crack too.

Noon.

Personally, i think lunch is the absolute perfect time for a sparkling glass. But if you must have something that’s been adulterated, let me suggest the Imperial Mojito, The French 75 or perhaps a delicious punch.

The Sparkling Ginger Daisy & The East Hollywood Sparkling Sangria over at Sloshed! also are going to be making it on my Christmas drinks list.

Night.

While the classic Champagne cocktail is a great way to start any night, I’d also recommend changing the Gin for Cognac in your French 75. Alternatively, try this:

Ritz Cocktail

22.5mls ounce Cognac (Hennessy), 15mls Cointreau, 15mls Luxardo Maraschino Liqueur, 15mls  Freshly Squeezed Lemon Juice,  Champagne (approximately 90mls) stir all but the Champagne over ice, strain up and top with champagne.   Garnish with a flamed orange peel

 

 

MixMarch #4: The Classic Champagne Cocktail

“Three be the things I shall never attain: Envy, content and sufficient champagne”

When Dorothy Parker was not under the host, she was well known for sharp and erudite social comment on the lubricating effect of alcohol. Outside of her love of Martinis, her work on Champagne has surely raised more that the odd smile around the world.

Purists will often look down their noses at the addition of anything to noble Champagne, and while I’d agree that the finer ends and specific vintages are a wonderful experience in their own right, there’s much to be gained from looking for points of balance with other ingredients as well.

This simple recipe softens a dry Champagne…

Classic Champagne Cocktail

• 1 sugar cube
• Generous dashing of Angostura bitters
• Top up with Champagne
• Put sugar cube and bitters in the bottom of a Champagne Flute and add Champagne. Garnish with a lemon twist.

Plenty of recipes out there on the web call for the addition of Cognac to this recipe. I suppose I sit in the part of the camp that says if you’re going down that path, you might as well have a French 75 substituting Cognac for the Gin.

Lotus

22 Challis Ave, Potts Point.

+61 2 9326 9000

Google Map.

Stashed away out the back of Lotus‘ restaurant on Challis Ave in Potts Point, this micro bar punches well above its size. Part of Sydney’s flash as Merivale Group, while the clientele is often fruitier than the cocktails, Lotus manages class without the pretension of the shinier, larger and altogether more wanky Ivy. But I digress.

There are two seats up close to the bar, if I am not sitting in them, pull up a pew, talk, drink and enjoy some of the highest quality hosting in the City. The bar manager, Peter*, is genuine czech class, mixing up ultra tasty libations for an adoring bar.

I started with a Corpse Reviver 22, which is actually a Corpse Reviver No.2, but despite the faux pas on the name, the drink was immaculate. As close to perfect as I have ever tasted.

Bohemia was a champagne cocktail of excellence; le mercier absinthe, shaken with a hint of fresh lemon and sugar, topped with domaine chandon and caramelised star anise.

I followed these up with a cocktail from the front section. I can’t recall it’s name but it was Tain something, cherries muddled with Glenmorangie. Stunning, deep, velvety, delicious. I’ll be back to find out the name later in the week.