A little story about a very big  champagne born out of passion and imagination, handmade in the traditional way by the Cattier family and now voted the world’s number one champagne.

 First a little about the champagne itself and secondly some important comments on its recent status as the world’s number one.

This great champagne uses only the first pressing of harvested grapes and is thus classified as a ‘Prestige Cuvee’. A prestige cuvee contains only the richest wine from each harvest, enabling the champagne to become much more complex and delicate as it ages. Armand de Brignac owes its light, racy effervescence to the quality of its chardonnay grapes, these grapes come only from villages rated Grand Cru and Premier Cru. The berry driven pinot noir adds strength and boldness and is responsible for the depth of the Armand de Brignac palate and Pinot Meunier brings to the  champagne roundness, nuance and fruitiness to the bouquet and taste.

After the grapes are pressed, the Chateau’s oenologues Jean-Jacques and Alexander Cattier create the signature cuvee blend that embodies the quality and uncompromised individuality of Amand de Brignac. A percentage of the finest harvests stored from prior years is added to the newly harvested juice to ensure consistency between bottlings. This blending of top vintages preserves the Chateau’s character and brings the vivacity and excellence of the champagne art to the front.

When the champagne has been bottled and sealed the bottles are stored over 30 metres underground in cellars considered among the deepest in Champagne, these cellars maintain a constant cool temperature conducive to the slow natural aging process that enhances the classical character of Armand de Brignac. The remuage and degorgement process is again traditional, every operation is done by hand with no use of mechanized riddling devices—-uncompromised quality can only be guaranteed by time-honored techniques

Following remuage and degorgement, the blend of wine ia augmented with a special liqueur de dosage, a liqueur made from a secret formula passed down through the family. The liqueur is created from fine cane sugar and a blend of the very best still wines from prior harvests and is aged in oaken casks, which impart subtle accents to the champagne. This step is especially important in maintaining the unique nature of Armand de Brignac, as no other wine in the world includes the same combination of meticulously selected wine vintages from the Chateau’s private terroir. The end result of this long drawn out process is a cuvee of great distinction, a singular example of French Champagne Tradition.

This marvellously complex and full bodied champagne has a bouquet that is both fresh and lively, with light floral notes. On the palate Armand de Brignac has a sumptuous, racy fruit character that is perfectly integrated with the wine’s subtle brioche accents. The champagne’s texture is deliciously creamy, pairing rich depth with a long silky finish.

Yes the world’s number one—-2009 saw the world’s most respected wine critics and sommeliers conduct a rigorous blind tasting of more than 1000 brands of champagne. The results were published in ‘Fine Champagne Magazine’, the only international publication devoted to champagne and an authority on the industry.

Each champagne was rated on a 100 point scale. The process was so strict that, if judges’ scores were more than four points apart, the champagne would be re-tested and re-assessed. When the final results were presented, Armand de Brignac was ranked number one among the world’s best champagnes.

THE WORLD’S BEST CHAMPAGNES   

1.   96 points—Armand de Brignac Brut Gold
2.   95 points—2000 Dom Perignon
3.   94 points—1998 Mumm R. Lalou
4.   94 points—2002 Roederer Cristal
5.   94 points—2000 Egerier de Pannier
6.   94 points—1998 Pol Roger Sir Winston Churchill
7.   93 points—1998 Dom Perignon Rose
8.   93 points—1999 Jacquart Blanc de Blancs
9.   93 points—2002 Roederer Cristal Rose
10. 93 points—Chartogne-Taillet Fiacre

             The world is now aware of Armand de Brignac

FOOD and WINE PAIRING—WILD GAME (continuation from blog  “ Food and Wine pairing”  dated 9th January  2010)

 INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–WILD GAME DISHES, including PHEASANT, PARTRIDGE, WILD MALLARD, PIGEON, RABBIT, HARE, VENISON and WILD BOAR.

CHALLENGES:—–Wild game varies in taste quite a bit, one has the light and flavoursome meats of partridge and pheasant, middle of the range in taste would be rabbit, pigeon and mallard and the strongest tasting meats would be venison, wild boar and especially hare. The challenge is selecting wines to match all three different groups

  RECOMMENDATIONS:—–Big or robust red wines of quality will go well with all three categories of feathered or furred game mentioned above and classic matches would be a full bodied Crozes Hermitage from the Northern Rhone or a well matured Barossa Shiraz from Australia.

If we focus on the lighter meats like pheasant and partridge then there a number of  white or rose wines that would hold their own if the meat is roasted or served with light sauces. Try a full flavoured Chablis Premier Cru such as  from the estate of Tremblay or a Gisborne Viognier from New Zealand. For a rose go for the highly recommended Whispering Angel. A light bodied red wine suited to this particular category would be a juicy red Chinon from the Loire Valley.

Rabbit, pigeon and mallard  all love medium to full bodied red  ranging from Pinot Noirs like those from Oregan and Volnay and Pommard  from Burgundy, to a fruity Hawkes Bay Merlot from the Southern Hemisphere’s New Zealand. These same four red wines are well suited to Rabbit Stew or Pie and also Cold Game Pie.

Venison, Wild Boar and Hare do prefer complex and more full bodied red wines of character and style. Two big boys that immediately come to mind are of course Chateaunuef-du-Pape from the lower Rhone region of France and a quality red from Ribera del Duero from the north east of Spain. If you are brave and considering the famed game dish of Jugged Hare, then the intense and fruity wines from Gigondas and Vacqueyras will the perfect match.

 
MAIN DIRECTORY:—–click on The Marriage of Food and Wine  to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also Great Friends-Cheese and Wine  for cheese and wine pairing.

 NEXT ARTICLE:—–Shellfish dishes, including prawns, langostine, clams, mussels, scallops, crab and lobster

 
HAPPY  WILD GAME AND WINE PAIRING DAYS
Graham D