Page 181 - Lonely Planet Europe’s Best Trips (Travel Guide)

proclaimed capitale du Most of the big names frequent and fascinat-
champagne and is home are arranged along the ing one-hour tours of its
to many of the most grand av de Champagne. prestigious cellars, while
illustrious Champagne Moët & Chandon (%03 26 at nearby Mercier (%03
houses. Beneath the 51 20 20; www.moet.com; 20 26 51 22 22; www.champagne
streets are an astonish- av de Champagne; adult incl mercier.fr; 68-70 av de Cham-
ing 110km of subterra- 1/2 glasses €23/28, 10-18yr pagne; adult incl 1/2/3 glasses
nean cellars, containing €10; htours 9.30-11.30am €14/19/22 Mon-Fri, €16/21/25
an estimated 200 million & 2-4.30pm Apr–mid-Nov, Sat & Sun, 12-17yr €8; htours
bottles of vintage bubbly. 9.30-11.30am & 2-4.30pm 9.30-11.30am & 2-4.30pm,
Mon-Fri mid-Nov–Mar) offers closed mid-Dec–mid-Feb)

CHAMPAGNE KNOW-HOW FRANCE 13 CHAMPAGNE TASTER
Types of Champagne
» Blanc de Blancs Champagne made using only chardonnay grapes. Fresh and
elegant, with very small bubbles and a bouquet reminiscent of ‘yellow fruits’ such as
pear and plum.
» Blanc de Noirs A full-bodied, deep golden Champagne made solely with black
grapes (despite the colour). Often rich and refined, with great complexity and a
long finish.
» Rosé Pink Champagne (mostly served as an aperitif) with a fresh character and
summer-fruit flavours. Made by adding a small percentage of red pinot noir to white
Champagne.
» Prestige Cuvée The crème de la crème of Champagne. Usually made with grapes
from Grand Cru vineyards and priced and bottled accordingly.
» Millésimé Vintage Champagne produced from a single crop during an
exceptional year. Most Champagne is nonvintage.
Sweetness
» Brut Dry; most common style; pairs well with food.
» Extra Sec Fairly dry but sweeter than Brut; nice as an aperitif.
» Demi Sec Medium sweet; goes well with fruit and dessert.
» Doux Very sweet; a dessert Champagne.
Serving & Tasting
» Chilling Chill Champagne in a bucket of ice for 30 minutes before serving. The
ideal serving temperature is 7°C to 9°C.
» Opening Grip the bottle securely and tilt it at a 45-degree angle facing away from
you. Rotate the bottle slowly to ease out the cork – it should sigh, not pop.
» Pouring Hold the flute by the stem at an angle and let the Champagne trickle
gently into the glass – less foam, more bubbles.
» Tasting Admire the colour and bubbles. Swirl your glass to release the aroma and
inhale slowly before tasting the Champagne.

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