Jan Gossips

7/30/2019 Jan Gossips

1/4Issue No. 31 www.winestory.co

HIS MONHS ISSUE: 7 Rules for Pairing Wine With Grilled Food How many bubbles are in a bottle of Champagne? Sandra Avilas Wine Sto

Editorial Sta

Cos dEstournel appoints new chief

Aymeric de Gironde,

i n t e r n a t i o n a l

commercial director o

AXA Millsimes, has

been appointed general

manager o Chateau Cos

dEstournel. de Gironde

(pictured) will take overrom Jean-Guillaume Prats - who

announced his departure last month - in

February 2013.

Beore working at AXA Millsimes a

role which included prestigious estates

such as Chateau Pichon Baron, Chateau

Suduiraut and Chateau Petit Village in

Bordeaux and several other estates in

Portugal, Burgundy and Hungary de

Gironde spent rom 1997 to 2006 with

the LVMH Group, with Hennessy and

Krug in New York and Paris.

In a letter sent to clients conrming theappointment, Cos owner Michel Reybier

wrote, Serving the beautiul terroir o Cos

dEstournel, he will put into practice our

philosophy o excellence in French and

oreign markets which he knows pretty

well, and will interact with you to promote

urther the presence o our wines. I wish

him great success in his new position or

which he has my ull support.

Prats will be moving to LVMH Group,

as CEO o its Estates & Wines group,

makers o Cloudy Bay and Cape Mentelle.

Christian Seely, managing director o

AXA Millesimes, called the job at Cos

dEstournel a tremendous opportunity orde Gironde and said, We wish him all the

best in his new position.

Source: decanter.com

Best Bubbly to Ring in The New Year Rig

Christian Tan presidentRomy Sia publisherEunice de Belen editor-in-chiefJesse Keisha Wenceslao productionassistantJr Fernando layout&designSky Printing printer

Directory

Shangri-La Plaza Mall,

EDSA Mandaluyong City

Serendra, Bonifacio High Street,

Taguig City

One Rockwell West,

Makati City

633-3556

846-6310

869-0932

Champagne as opposed to sparkling

wine -- whats the dierence?

First, Champagne technically comes rom

the Champagne region o France. All other

wines with bubbles are sparkling wine.

Some o them are made the same way

as Champagne, like Cava rom Spain, orhigher-end sparkling wines rom the U.S.,

and some o them are not, like Prosecco.

Most Champagnes and sparkling wines

are blends rom several years, which is why

theyre reerred to as non-vintage.

How quickly does Champagne go bad?

What size bottle should you get?

Champagne and sparkling wines will last a

long time until you open them.

But they lose their zz pretty ast once

you do - in a couple o hours or so (youcan buy special Champagne stoppers that

seal the bottle shut, and theyll prolong its

lie by about a day). I youve got just two

people and only want a glass each, you can

go with a hal-bottle, which is hal the size

o a regular wine bottle. For our to six

people, a regular size (750ml) bottle is a

good choice.

How should you open and serve it -- are

there any tricks o the trade?

A ew useul tricks and things to know:

First, when you open Champagne, you

really dont want to shoot the cork acrossthe room -- its under a lot o pressure,

and it could actually hurt someone. Te

best thing to do is hold the cork rmly

and turn the bottle (not the other way

around), and gradually loosen it.

that way, you help prevent it rom o

all over your table. One trick to

about glasses is, i theres any dish

let in them, the Champagne won

up all those beautiul streams o b

-- soap is too rictionless a surac

the bubbles wont orm. And Id sserving it in a good ute, not a a

ashioned coupe.

How cold or chilled should it be

you put it in the reezer?

Champagne should be quite cold. I

it in the ridge or a couple o hour

the astest way is in an ice bucke

JANUARY 2

The Wine Story Gossips is a monthly publicati on o the Healthy Options Group o Companies with corpo rate ofces located at #3 Economia Stree t corn

Industria, Barangay Bagumbayan, Libis, Quezon City, 1110 and trunk line o (632)637-8888. For subscription inquiries, visit any o our stores. Wine S

trademark regis tered at the Philippine Patent Ofce. ENTERED AS THIRD CLASS (PM) POSTAGE PAID AT QUEZON CITY CPO Under Permit No. NCR-05

valid until December 31, 2013. Subject or Postal Inspection.

WedigestitforwineloversTheWineStoryGossipstracksallrelevantwineinformationfromkeywebsites,magjournals,wineresearchandstudiesandothercredibleresources.Thenwesummarizewhatisessential,foryoutobecmorepassionateandknowledgeablewineenthusiast.

OurVisionToinspireanewgenerationofwinelovers.

continued on pa

By: Jane Anson


2/4

4. Play matchmaker

An easy way to nd a winning combination is to

the texture and intensity o the ood with an e

complex or simple wine. For instance, basic s

scampi goes really well with Chardonnay, but addi

red pepper and garlic to the dish makes Zinandel a

match because the spicy notes in the wine compl

the pepper in the dish.

5. Sometimes opposites attract

Tough matching wine to avours is the typica

sometimes, a slightly sweeter wine ofsets the spicin

a dish. For example, a crisp Chardonnay is great

paired with avour-packed Asian dishes.

6. Pair protein with dry wines

Dry wines, like Cabernet Sauvignon, work best

high-protein ood, such as steak and aged cheese

are rich in tannins, which help cleanse the palate o

making your wine a rereshing complement to your

7. A recipe or rich oods

I youre eating a heavy meal, a luscious wine,

Chardonnay, will complement very rich oods. An

option is ull-avoured wines with high acidity

ound in Merlot or Cabernet Sauvignon) to cut th

the oils in the dish.

Source: hea

Did you know that bubbles in a Champagne

bottle have been calculated?

Scientist Bill Lembeck calculated the volume o an

average Champagne bubble to be 69 millionths o a milliliter, and ro

there he gured that there are 49 million bubbles in one 750 millilite

bottle.

Between 1986 and 1989, a joint project between Moet & Chandon and Heineken made use o a camerabased, computer-linked articial vision system to record the release o bubbles. According to this study, the

are 250 million bubbles in a bottle.

Champagne producer Bollinger, says Karen MacNeil in Te Wine Bible (Workman, 2001), also calculate

the number o bubbles in a bottle o Champagne, and came up with 56 million, give or take a ew.

Make your grilling more

glam by choosing the

perect wines or any

ood that comes of the

grates.

Elizabeth Karmel,

executive che at Hill

Country in New

York City, creator o

girlsatthegrill.com, and

author o St. Francis

Girls Guide to Grilling shares 7 pairing tips so you can

have your most delicious outdoor meal yet.

Just remember the most important rulego with what

you like!

1. White usually means light

In general, light-bodied wines come rom white wine

grapes and pair well with lighter are such as chicken,

seaood, and grilled veggies. Bold, ull-bodied red wines

enhance the avours in most types o meat, like burgers,

steaks, and lamb, and reshly grilled pizzas.

However, certain types o grilled sh, like a smoked

salmon llet or swordsh steak, pair well with a medium-

bodied merlot.

2. Tink about avour

Food and wines with shared characteristics typically go

well together. For example, a salt-and-pepper steak tastes

great with a peppery Zinandel. It wouldnt be prudent

to match very mild oods, like a piece o sole, with a ull-

bodied, avourul wine because it will overpower the

subtle avours in the sh.

3. White beore red

I you are having more than one type o wine with a meal,

keep this suggestion in mind: Drink white wine beore red

and lighter wines beore heavier ones to help your palate

adjust.

Source: heraldtribune.co

water and ice. Itll chill down in about 20 minutes. You

can put it in the reezer, but i you orget about it, itll

explode. So thats not ideal.

Which Champagnes are better with ood?

Champagne is actually great with ood -- people dont

realize how versatile it is. For lighter things, regular

Champagne; i you want to serve it with something

more substantial, like a roast chicken, probably a ros

Champagne is best.

What does Brut mean?

Te term brut means dry/not sweet.

I you eel like splurging, whats the best Champagne

on the market?

2004 Louis Roederer Cristal Brut

Serve with: As long as youre going all out on the

Champagne, why not go all out on the ood, too? Caviar

and blinis. An ideal combination.

Why is this particular Champagne so expensive?

Cristal is Roederers tete de cuvee -- their top ofering. Itamously was originally created in 1867 or Alexander II

o Russia, and it was put in clear glass because -- believe

it or not -- there was a lot o political unrest at the time,

and that way he could see through the bottle and make

sure there wasnt a bomb hidden in it. Its about hal

Chardonnay and hal Pinot Noir, made rom the very best

grapes Roederer has.

Source: cbsnews.com

How many bubbles are in a bottle of Champagne?by Linda Brandta

7 Rules for Pairing Wine

With Grilled Food

Best Bubbly to Ring... from page 1


3/4Issue No. 33 www.winestory.co

In addition to being a long-time ood

acionado and a passionate wine lover,

Sandra has just completed her culinary

training at the prestigious Ducasse Institute

at Enderun Colleges. Tis January, Sandrawill be leaving or Paris to complete a

5-month internship at the world-renowned

restaurant, 58 our Eifel, where she hopes to

urther her skills in order to pursue her plan

to open her own ne dining establishment.

Sandra loves to spend her ree time

travelling the world with her amily in order

to experience amazing ood and wine across

the globe.

Q: How did you get into wine?

A. I started to get into wine as my husbandand I started hosting business dinners. I

wanted to better understand what wine

went better with which ood, so I started

researching on the topic. Beore I knew it,

I was hooked!

Q: What is wine or you?

A. o me, wine is many things. It can be

relaxation, it can be romance, it can be

elegance, and it can be un... It can be all or

only one o those things.

Q: What was your frst avourite wine?

A. I didnt have a specic wine that was

my rst avourite. But when I rst started

drinking wine, I used to drink mostly

reasonably-priced Caliornia. Tese were

wines like Mondavi and urning Lea. Tey

were nothing special, but they helped me

learn how to appreciate wine.

Q: What was the wine that changed your

lie?

A. Sadly, I cant remember which wine itwas; but I remember it was years ago, during

my rst visit to France. My husband and I

were dining at a beautiul restaurant near

Monaco and our sommelier recommended

a Chteauneu-du-Pape. I never knew wine

could taste so amazing. Ater that, it was

goodbye to my supermarket wines!

Q: What is your avourite ood and wine

pairing?

A. I love playing around with a multitude o

pairings, but I always nd that my avourite

continues to be the Holy rinity: bread,

cheese, and wine. Even when a specic wine

doesnt pair well with the cheese, it is still

very enjoyable.

Q: What are the wines you drink now?

A. My wine preerences are all over the

board. I dont have a specic region that I

gravitate towards, but I do tend to preer

bigger, uller wines. I have also developed a

taste or sweet wines, specically Sauternes,okaji, and Riesling.

Q: What are your dream wines (those

you would like to acquire/drink someday

soon)?

A. Ive never had a chance to drink old

Bordeaux or Burgundy (50+ years old). I

would love to be able to do so soon.

Q: Have you had any ormal training in

wine? I yes, where and what courses are

these?

A. Ive only done an introductory course to

Bordeaux. Everything else has been learn-as-

you-go.

Q: Whats the most valuable wine lesson

youve learnt as a wine lover/enthusiast?

A. Ive learned that the more I learn, the

more I realize I dont know...

A Night of

Finesse and EleganceSandra Avila

Whats Your Wine Story?

On the 26th o November 2012, Mr. Bernard de Laage, the passionate a

dedicated development director o the renowned Tird Growth ChatePalmer (Margaux) hosted an intimate wine dinner or our VIP guests.

Chateau Palmer is known in producing wine o such a high standard tha

has requently wiped the oor with the Margaux second growths.

Mr. de Laage raised a toast to the abulous wines and shared insights o

dinner about his wine estate. Te exquisite dinner was prepared by Fren

che Cyrille Soenen.

Guests enjoyed the special dinner with special wines selected by Mr.

Laage and Wine Story. Te wines served rom appetizer to dessert includ

Alter Ego 2009, 2006, 2002, Palmer 2007, 2002, 1998 and the avour

23-year old 1989.

Everyone admired the nesse and elegance o Palmer wines, characterizby the sotness and renement o s ilk, the warmth o velvet, and the leat

o noblesse.

Interesting stories were told over dinner and all guests had a truly memora

night.

o book or wine events, email [email protected] or call our stor

Shangri-La Plaza (633-3556), Serendra (846-6310) and One Rockw

West (869-0932).

Mr. de Laage signing the Palmer book rom Bordeaux


4/4

Tiny Bubbles

Pol Roger Winston Churchill 1999 75clChampagne, France

Drink by: 2010-2030

94 points, Robert Parker

Te 1999 Brut Cuvee Sir Winston Churchill iswonderully rich and expansive. Smoke, peaches, mint

and owers are just some o the nuances that ow rom

this textured kaleidoscopic Champagne. Te wine

continues to gain ocus and breadth through to the

enticing, brilliant nish.

Cristal Louis Roederer 2002 75clChampagne, France

Drink by: 2010-2029


Seriously precocious nose with notes o apple blossom,

resh strawberries, clotted cream, cashews and lightlytoasted hazelnuts plus a barely detectable hint o oak.

Great concentration o apple crumble avours with very

ne bubbles and a crisp backbone o acid. Long creamy

nish.

Krug 1998 75clChampagne, France

Drink by: 2012-2038


Tis is an excellent choice or drinking today, as theclassic Krug style is rich, alive and totally vivid. Honey,

almonds, smoke, graphite and dried apricots are some

o the many aromas and avours ound in this rich,

enveloping Champagne. A wine o texture and depth,

with a vinous personality and terric balance, this is one

o the best bottles o the 1998 I have ever tasted.

Dom Perignon 2002 75clChampagne, France

Drink by: 2012-2032


Te 2002 Dom Perignon is at rst intensely oral, with

perumed jasmine that dominates the bouquet. Withtime in the glass the wine gains richness as the avours

turn decidedly riper and almost tropical. Apricots,

passion ruit and peaches emerge rom this ashy,

opulent Dom Perignon.

Source: erobertparker.com

Documents

Jan Gossips