As part of its opening celebrations, St Regis Bangkok is reviving the traditional art of sabring champagne. Showcasing the age-old ritual will be the hotel’s head butler, who will sabre several bottles of champagne at the hotel’s bar each night at 6:30pm. Guests can experience the thrill of the skill and then partake in the overflow of bubbly champagne.
Popularised during the Napoleonic era, champagne sabring is the art of separating the collar from the neck of a champagne bottle with a sabre. The sabre is slid along the body of the bottle towards the neck; the force of the blade hitting the lip breaks the glass, while the cork and collar remain together after separating from the neck. Whilst enjoying champagne celebrations after Napoleon’s spectacular victories, the difficulty of removing the cork from the bottle on horseback proved to be quite a challenge. As sabres were the army’s weapon of choice during that era, the problem was quickly remedied with a flick of the wrist. It was through this technique that the art of champagne sabring was born.
Moet & Chandon has just launched a Champagne designed to be served over ice.
Moet Ice Imperial is a new assemblage made of 50% Pinot Noir, 40% Pinot Meunier and 10% Chardonnay. The Champagne is demi-sec and it has had successful trials in the USA, France and Germany.
Chef de Cave Benoit Gouez describes Moet Ice Imperial: “An aromatic intensity strikes immediately with tropical fruit aromas and hints of soft spices and aromatic plants such as blackcurrant and peppermint. The attack in the mouth is ample and fleshy, with a rich explosion of fruit and sweet aromas such as toffee or quince jelly. Then the acidity emerges for a refreshing finish with notes of grapefruit and ginger. The rich structure offers a hint of sweetness, and stands up against dilution while catering to all palates.”
May Fair Hotel has recently launched a new Champagne initiative called “150”, named after the measurement of a magnum of champagne.
The 5-star hotel, located in the eponymous May Fair district in London’s West End, has created the service in partnership with Moët Hennessy UK.
Under the new offering, guests can enjoy premium magnums of vintage champagnes paired with a menu of small plate dining from the hotel’s Chef Patron Silvena Rowe.
Hotel General Manager, Anthony Lee, said: “The May Fair has always been a high profile place and the place to be seen.”
The idea behind “150” is to provide an exclusive experience by offering magnum bottle service of premium champagne paired with a carefully selected menu by Chef Patron Silvena Rowe.
Amongst the lavish food and champagne combinations are the Dom Pérignon Vintage Rosé 1998 for 12 guests, featuring four magnums of Dom Pérignon coupled with four canapés for each guest, priced at £4,400.
The May Fair Hotel
44 (0)20 7629 7777
Offering the tradition of a spot of tea or a flute of Champagne with a Scottsdale twist is Narcisse Tea & Champagne Lounge, located in the Scottsdale Quarter.
“Champagne is wine with bubbles,” states Narcisse’s co-owner Tom Zummo who has travelled the world and brought the idea of pairing high quality tea with the sophistication of champagne.
With over 125 Champagnes by-the-bottle to choose from (including non-vintage, vintage, grower-producer, prestige cuvées, and rosé) and over 65 Champagnes by-the-glass.
With a relaxing day vibe comes a hip evening with DJ’s and the popping sounds of champagne. Nothing says celebration like the bubbles of champagne or the soothing scents of teas.
Neighbourhood: Scottsdale, AZ
Cross Street: Scottsdale and Greenway/Hayden
Executive Chef: Nate Wood
Cuisine: Tapas / Small Plates, Global, International
Dining Style: Casual Elegant
Dress Code: Smart Casual
Narcisse Tea & Champagne Lounge
At The Scottsdale Quarter
15257 North Scottsdale Road
LVMH Moët Hennessy Louis Vuitton SA, the world’s biggest luxury group, posted a 17-per-cent rise in first-quarter sales on Monday that beat analysts’ expectations despite the earthquake disaster in Japan, a key luxury market.
The owner of handbag maker Louis Vuitton, Hennessy cognac and Moët & Chandon champagne had sales of €5.25-billion ($7.2-billion) in the three months to March 31. The average estimate in a Reuters poll of nine analysts was €4.97-billion.
“All business groups recorded double-digit organic revenue growth in the quarter,” including Louis Vuitton, LVMH said in a statement that cited strong momentum in the United States, Europe and Asia.
The wines and spirits and watches and jewellery divisions “continued their strong recovery due to a confirmed return in client demand,” LVMH said.
At its annual general meeting on March 31, LVMH said it expected the impact of Japan’s woes on overall annual sales to be limited. Japan accounts for 9 per cent of group revenue.
The company did not give any further details in its statement on Monday. LVMH is due to hold a conference call on its sales on Tuesday.
British luxury competitor Burberry is due to give a second-half trading update on Tuesday, while L’Oreal, which competes with LVMH in perfumes and cosmetics, is expected to report first-quarter sales.
LVMH provided no forecasts, but said key priorities for the year will be brand development, cost controls and targeted investments.
In March, LVMH agreed to acquire Italian jeweller Bulgari for €3.7-billion in a deal analysts said sent a message to luxury peer Hermès SA that LVMH could make a friendly deal. LVMH owns more than 20 per cent of Hermès.