what is the best champagne to use for mimosas

what is the best champagne to use for mimosas

review of famous brands of champagne

Champagne Tasting

“Ruinart” (Ruinart)

Champagne Ruiner

what is the best champagne to use for mimosas

Ruinart is the oldest existing champagne house.

Now part of the LVMH holding (Louis Vuitton – Moet Hennessy)

what is the best champagne to use for mimosas

It was founded by the manufacturer Nicolas Ruinart in 1729 – for the first time in Champagne specifically for the production of sparkling wines; and exactly when the French became allowed to export wine in bottles (until 1728 – only in barrels). Initially, the wines produced were intended for gifts to the key textile buyers of Nicolas Ruinard – this is how the champagne entered the European market. However, the wine was such a success that since 1735 Nicolas Ruinard left the manufactory and focused entirely on the production of champagne.

In 1768, Claude Ruinart (son of Nicolas) bought 8 kilometers of Gallic chalk pits for his cellars – an ancient labyrinth at a depth of 38 meters under Reims, recognized in 1931 as a historical monument of France. These quarries are still used for aging champagne ruin.

From the prestige-cuvee house Ruinart in 1959, blanc de blanc “Dom Ruinart” was released – in honor of the uncle of the founder of champagne at home – the monk of the House Thierry Ruinard, who “infected” his nephew Nicolas with his love for champagne.

The “Dom Ruinart Blanc de Blancs Millesime Brut” (House Ruinart Blanc de Blanc Milleesim Brut), produced today, is made exclusively from Chardonnay from the vineyards of the Gran Cru and aged for at least 10 years. Chardonnay – the main variety in the production of champagne Ruinart.

what is the best champagne to use for mimosas

Crystal (Cristal)

Champagne Crystal

“Crystal” (“Crystal”, if you stick to the French pronons) is a brand of champagne produced by the house of Louis Roederer of Pinot Noir (60%) and Chardonnay (40%) varieties with a mandatory six-year aging on the draft.

Champagne “Crystal” is bottled in crystal bottles with a gold label, which are wrapped in a UV-impermeable film (because crystal, unlike glass, skips ultraviolet, which is destructive for wine).

Cristal was created in 1876 specifically for the Russian Emperor Alexander II. For this champagne, the best cuvees from the house of Louis Rodrer were selected, which was an atypical reception for the champagne producers. This practice was later called the prestige cuvee.

Legend has it that the use of a flat-bottomed crystal bottle was dictated by the fear of our emperor to be poisoned during the “Three Emperors Luncheon”, in which this champagne was first introduced. The crystal clarity of the bottle and the absence of bottom bends supposedly made it possible to detect poisons that could be added to the drink by detractors.

However, if we take into account that “Crystal” was one of eight great wines on the menu of this dinner (including Sherry and Madeira), then there are doubts about the historicity of this version. On the site of the house Roederer she is also not mentioned. One way or another, Kristall champagne is exceptional among champagne in general and for Rodrer in particular. In free sale, it came only in 1945.

Moet & Chandon (Moet & Chandon)

Champagne Moet Shandon

Moet Shandon is the largest producer of champagne today.

The house was founded in 1743 by Claude Moet as Moet et Cie, and now belongs to the holding of luxury brands LVMH (Louis Vuitton – Moet Hennessy). The name Moet is of Dutch origin and is pronounced “Moet”. In 1832, Victor Moet (Victor Moet, the direct descendant of the founder) and the son-in-law of Jean Remy Moeth, Pierre-Gabriel Chandon de Briailles, divided the management of the house. From that moment on, the champagne house became known as “Moet and Shandon”.

For most of its history, this champagne went hand in hand with the royal names of Europe: from the iconic location of Napoleon Bonaparte (a former family friend) to recognition “on the other side” – the English king Edward VII and Russian Tsar Nicholas II.

At the end of the 18th century, the vineyards of the famous Hautvillers Abbey, in which the legendary Perignon house once worked, were acquired by the house.

In 1973, Domenine Chandon was founded – a branch of champagne in California (in the Napa Valley). In 1986, the branch of the same name (> Domaine Chandon) began work in Australia.

Since 1842, this champagne house has produced more than 70 vintages.

Dom Perignon

Label House Perignon 1979

Vintage (and only vintage) champagne produced by the Moet-Shandon house since 1936 (this year the vintage of 1921 was released to the market).

The first prestige-class champagne (prestige cuvee), which entered the open market. The first in the history was “Crystal”, but in the open market, he appeared later.

Champagne is named, of course, in honor of the legendary Benedictine monk Pierre Perignon, who made a huge contribution to the development of champagne winemaking. The vineyards of the abbey, which “raised” the house of Perignon today belong to the champagne house “Moet Shandon”

The vintage of 1961 was on the tables during the 1981 wedding of Lady Dee and Prince Charles.

This champagne is made only from Pinot Noir and Chardonnay varieties, in roughly equal proportions (with the exception of some vintages).

Veuve Clicquot (Veuve Clicquot Ponsardin)

Veuve Clicquot Champagne

Veuve Clicquot is the second largest (after Moet-i-Shandon) champagne house, founded in 1772 and headquartered in Reims.

Now it is part of the holding of luxury brands LVMH (Louis Vuitton – Moet Hennessy). But in the time of Napoleon, Jean Remy Moet, who was a personal friend of the emperor, was her main rival in the champagne market.

The founder of the house was Philippe Clicquot Mouiron, whose son married Barb-Nicole Ponsardin, who at the age of 27 became Clicquot’s widow, taking over the management of a family business engaged in banking, cloth trade and champagne.

Veuve Clicquot became the first woman at the head of champagne at home and one of the first women entrepreneurs in France. Her husband, before he died of fever in 30 years, laid a good foundation for the future business of Madame Clicquot. As we already know, the Clicquot family enterprise under the leadership of the widow focused on the production of champagne. And under her leadership, she grew into a thriving, innovative (as they would say now) production.

Remuage table

Madame Clicquot turned out to be a truly inventive woman and a talented entrepreneur. Modern champagne production owes a lot to Clicquot’s widow. Among the developments that saw the light of the Veuve Clicquot, such important things as the musel and the table for the re-mash (in the picture).

Veuve Clicquot “penetrated” into Russia before the war of 1812, and during the Napoleonic wars, Clicquot’s widow’s champagne was the only one to overcome the blockade and fell on the tables of the Russian nobility thanks to the insight of her attorney, Mr. Louis Bona: his ability to negotiate and, of course, bribes. And later, when the Russian officers broke into the cellars of Clicquot’s widow, she said her famous phrase: “Let them drink, – all Russia will pay.” At the same time appeared the manner of opening champagne with a saber.

Napoleon’s defeat was Madame Clicquot’s arm, because it deprived the most influential patron of her main rival, the Moet house (then without Chandon). And they did not even have time to dry the ink on Napoleon’s abdication of the throne, as the party of bottles of Veuve Clicquot under the Dutch flag (so as not to run into trouble) was already sent to Konigsberg.

“Comet” Veuve Clicquot

Veuve Clicquot Comet

After a series of unsuccessful vintages of the early 19th century, 1811 was a turning point for French winemakers.

For Cognac, this year is generally considered one of the best in history, and a bottle of Chateau d’Yquem in 1811, opened in 1996, received a maximum of 100 points from Robert Parker (one of the most recognized wine critics).

The “great comet” of 1811, which was visible to the naked eye for almost 260 days, was perceived as a sign from above and a symbol of a great harvest. “Veuve Clicquot” released its Cuvee de la Comete, which is called the pioneer of “modern” champagne, because the Rejuvenation method (collecting sediment in a bottle of champagne for its further removal), invented by Clicquot’s widow, made it possible to produce a revolutionary champagne transparency and clarity of taste, as we know it Now.

In July 2010, a group of Finnish divers discovered the remains of a ship with a load of 168 champagne bottles from the second quarter of the 19th century at the bottom of the Baltic Sea near the island of Oland. Most of them turned out to be the champagne of the house of Juglar (now Jacquesson & Fils), and a few of them – the non-vintage Champagne Clicquot champagne of the early 1830s. Today it is the oldest champagne.

Since 1987, the Veuve Clicquot Champagne House has been part of the LVMH Empire and the controlling shareholder of Cloudy Bay Vineyards (New Zealand, Marlborough)

Champagne and Caviar: Love in French

When Europeans recognized black caviar as a delicacy (and it happened at the beginning of the last century, of course, Champagne became the “legitimate” companion of black caviar. Since then, champagne and black caviar are perceived as a classic wine-gastronomic union and a symbol of luxury. Speaking of ideal compatibility wines with food in general, two most successful options can be noted: a) champagne and food are ideally combined in their characteristics and seem to melt into each other; b) everything works in contrast, i.e. characteristics are opposite, but complement each other perfectly. Again, a classic example is black caviar. For its fatty and brackish taste, champagne adds acid and freshness. A spoon of caviar – a sip of Krug, another of caviar – more champagne … Endless pleasure: you take one sip with bubbles – and your palate is again ready to accept the caviar. To achieve the perfect balance of balance between champagne and caviar, full-bodied wine should be served, which maintains its salty taste. Only the best wines will be an ideal partner of caviar: Cuvee Dom Perignon (Moet & Chandon), La Grande Dame (Veuve Clicquot Ponsardin), Krug Grande Cuvee, Cristal (Louis Roederer), Sir Winston Churchill (Pol Roger), Grand Siecle (Laurent- Perrier), Clos de Goisses (Philopponnat) and other special cuves and millezyme.

what is the best champagne to use for mimosas

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