Champagne Event with The International Wine and Food Society-Oakville

It was a culinary evening of magic, from the moment I arrived at the private home in Oakville, I knew that a night of elegance and celebration was ahead!

It was an honour and privilege to participate in this event as the “Special Guest” speaker, to discuss my book “The Ultimate Guide to Champagne” and personally sign 40+ copies.

The event was well-organized by Christian Frayssignes, Dale and Jim Egan and catered by Kerr St. Café, Oakville.

60 members and guests had the opportunity to taste six champagnes, personally selected by cellar master Christian Frayssignes and Liz Palmer to pair with specially designed and prepared by Kerr St. Café, Oakville, while listening to jazz and blues tunes by pianist Rob Roland.

Champagne and Food Pairings

Lacroix-Triaulaire NV Brut

Brie & peach crostini with Roquefort & field honey

Fresh watermelon cube with elderflower,
apple-cucumber slaw & candied ginger

J. de Telmont Grande Reserve Brut NV

Tuna poke with herbed russet chips and
fresh parsley vegetable spring roll

Henriet-Bazin Selection de Parcelles ler Cru

Mini chicken parmesan lollipops with marinara dipping sauce

J. de Telmont Blanc de Blanc 2010

Lobster petit-fours…. butter poached lobster set on
roasted potato cubes with avocado puree & tarragon

Delouvin-Bagnost NV 70% Pinot Meunier

Rare thinly sliced grilled beef tenderloin swirled on mini Yorkshire
puddings with horseradish cream & pomegranate

Jean Pernet N.V.

Homemade macaroons

My favorite pairing for the evening was J. de Telmont Blanc de Blanc 2010 with Lobster petit-fours/butter poached lobster set on roasted potato cubes with avocado puree & tarragon.

I want to thank The International Wine and Food Society-Oakville for an extraordinary evening and in particular President, Christian Frayssignes and hosts Dale and Jim Egan.

And a special thank you to Esprit du Vin, Tod Warner and Kathryn Taggart Braneff!

Liz Palmer

“Dame Chevalier” of the Ordre de Coteaux de Champagne

Author of “The Ultimate Guide to Champagne”

The International Food and Wine Society – Oakville:  https://www.iwfs.org/americas/oakville

Liz Palmer – www.liz-palmer.com 

Enjoy International #SauvignonBlancDay with Peter Yealands Sauvignon Blanc 2017

located in Marlborough, Yealands Family Wines produces award-winning wines in harmony with nature. Yealands Family Wines lead the world in sustainable winegrowing.

The Sauvignon Blanc is from selected parcels in Yealands’ Seaview Vineyard in the Awatere Valley – with a consistent warm and dry climate, and cool nights it creates a long growing season.

Tasting notes
The bouquet shows some notes of blackcurrant and passionfruit with fresh aromas of herbs and lemon zest. The palate is brimming with juicy fruit – good balance with a long, crisp mineral finish.

This wine is suitable for vegetarians, vegans and gluten free diets. WINEMAKING NOTES Parcels were harvested individually over two weeks.

LCBO# 277731

Score: 90

Champagne Review: Comte de Senneval Champagne

Champagne Review: Comte de Senneval Champagne

Autolytic notes of biscuit and toast, with creamy lemon and apple with hints of tropical fruit on the palate; persistent bubbles.

Alcohol: 12.50%

Grapes: Chardonnay Pinot Meunier Pinot Noir

Score: 89

Excellent price 19 €

Food pairing suggestions 
Pork, rich fish (salmon, tuna ), shellfish, mild and soft cheese

Cognac XO classification to rise to 10 years

 

 

The BNIC (BNIC Bureau National Interprofessionnel du Cognac) has recently announced that the classification for XO Cognac is set to change on April 1, 2018.

What does this mean?

This means that the youngest eau-de-vie included in a blended Cognac labelled XO* must be aged in barrels for at least 10 years, instead of the 6 years previously required.

 

A statement from BNIC recently explained that: “The new measure aims align the regulation and the market reality, and also to extend the quality positioning of XO (XO covering ‘Out of Age’, ‘Extra’, ‘Ancestral’, ‘Gold’ and ‘Imperial’ designations as well).”

The change was first raised back in 2011 and the interim has been to allow brands to adapt to the change, although the BNIC also noted that many were already using 10-year-old eaux-de-vie for their XOs.

If a producer has not sold through its stocks of younger XO, any spirits classified as XO bottled by 31 March (though not yet shipped) that contain spirit of six, seven, eight or nine years will be allowed to be sold until March 31, 2019. Producers wishing to take advantage of this however will have to make a declaration to the BNIC.

The designation of ‘Napoleon’ Cognac will remain unchanged with the minimum required age of the spirit used being six years.

 

 

Champagne Review Laurent-Perrier Cuvée Brut Rosé Champagne


 

 

 

 

Varietal:     100% Pinot Noir
Region:      Champagne
Producer:   Laurent-Perrier Group
Style:         Rich and Complex
Alcohol:     12%

The maceration on the skins for three days provides this glorious pink color with tinges of orange; displays aromas of raspberry, red currant, cherry and citrus; on the palate – intense fruit flavors, fresh; it opens up providing an impression of plunging into a basket of freshly picked strawberries, Morello cherries and raspberries; beautifully rounded and long finish – it’s truly a gastronomic Champagne!

Notes:

  • Vintage Number: 158550
  • Ten-grands curs villages
  • Saigneé Method
  • The #1-selling rosé Champagne in the world

 

Food Pairing: 

I recommend a rack of lamb, pork, salmon, tuna, shellfish, mild and soft cheese, and dark chocolate

Rating: 93 Points