Champagne Problems: The Deepest Dive In Sparkling Wine! Part 2
Show notes
We taste how time changes sparkling wine, comparing lees-aged cellar release bubbles with an older bottle-aged Blanc de Blancs that turns fruit into caramel, fudge and nuts. We also break down how sparkling rosé gets its colour and sweetness, so you can buy with confidence and pair it with food like you actually mean it.
Our standout favourite wine had to be the Chandon Cellar release from 2013. Stunning depth, smooth finish and a long LONG finish.
https://www.chandon.com/en-au/product/chandon-cellar-release-2013
• three stages of ageing in méthode traditionnelle sparkling and what each one changes
• cellar release and late disgorged wines preserving freshness while building brioche and toast
• bottle ageing sparkling wine and why colour deepens as mousse fades faster
• tasting for quality using mousse, mouthfeel and a timed finish
• sparkling rosé colour made at the start via maceration versus added at the end with grape must
• “Tashe” style rosé and why late colour often means more sweetness
• food pairing strategies using contrast, complement, and “completing the mouthful”
• how to read vintage, non-vintage, and multi-vintage on labels
If there’s any terms we’ve missed out, let us know, hit us in the DMs
All the wines tasted (except the 2006 Blanc de Blanc) are available through the Chandon Shop!
https://www.chandon.com/en-au/collection/all
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