Beautiful ruby-red colour; it reveals perfumes of white flowers, raspberries, and cherries, which carry through to the palate; well-balanced tannins; Approachable now, this will also age well.
VINE: Nebbiolo 100%
ALTITUDE: 300m above sea level
SYSTEM OF VINE GROWTH: Guyot
NR. OF VINESTOCKS PER HECTARE: 4000
RETURN IN WINE PER HECTARE: 63 hl
VINTAGE: first half of October
VINIFICATION: traditional with maceration
REFINEMENT: wood for 12 months
REFINEMENT IN BOTTLE: 2 months
ALCOHOLIC CONTENT: 13,5-14%
Blagheur prefers mushroom dishes, ripe cheeses, second courses which include chicken, rabbit, and game.
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.
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!
“Dame Chevalier” of the Ordre de Coteaux de Champagne
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.
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.
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.