Champagne Masterclass with Gourmet Traveller Wine

During Taste of Sydney, a Champagne Masterclass was held at the Plumm Taste Wine Theatre. Five different styles of champagne, including vintage, non-vintage and Rosé were on taste, presented by Judy Saris and Nick Stock of Gourmet Traveller Wine.

Champagne Masterclass at Taste of Sydney

2004 Lombard Brut Grand Cru

Lombard is a family-owned company in Champagne, a brand that has been available in Australia for approximately 3 years. 2004 Lombard Brut Grand Cru is made of 70% Chardonnay and 30% Pinot Noir, the latter gives it a red fruit character. On the palate, it has a little of nuttiness with almond and marzipan and a toasty, lingering after taste which comes from five years on lees before disgorging. Rich in flavour, the wine goes well with dishes such as a mushroom pithivier.

NV Bollinger Rosé

Bollinger has recently entered the non-vintage market after realising that rosé was gaining popularity. Essentially, NV Bollinger Rosé is similar to Bollinger Special Cuvée which forms the basis for the non-vintage rosé. Bollinger have a prized patch of Pinot Noir grapes. When they ripen, Pinot Noir red still wine is made and used as an addition to make the rosé wine.

Pale salmon pink colour, the red wine gives it extra body, fruitiness, richness and slight tannins. This champagne makes a good accompaniment to Japanese food, sashimi, fish, spicy food, game birds and salmon.

NV Charles Heidsieck Brut Reserve

Charles Heidsieck has a strong record of making NV champagne with a character and complexity of vintage. Displaying a new label with a thinner neck to keep it fresher longer, NV Charles Heidsieck Brut Reserve is a blend of 60% cru and 40% reserve wine which is high for a non-vintage champagne.

Toasty on the nose, it is mellow on palate with great texture and depth while maintaining freshness. This is a cocktail party champagne that goes well with a large plate of gougères.

2004 Moet et Chandon Grand Vintage

2004 Moet et Chandon Grand Vintage has a striking label that replicates chalk writing. Made from 38% Chardonnay, 33% Pinot Noir and 29% Pinot Meunier, it has a fruity aroma, with peach, pineapple and a little herbal character. On the palate, it is creamy with toasty bread, brioche and a long finish. Oysters, seafood and Japanese food make good accompaniments.

NV Ruinart Blanc de Blancs

Renowned for its clear bottle with a striking shape, NV Ruinart Blanc de Blancs is a finer style of champagne, a Blanc de Blancs made from 100% Chardonnay. It comes from the most chalky of soils which gives it a chalky character in aroma and flavour. Citrus, elegant style, it goes well with white fish, white fish sushi or just sipping as an aperitif style.

L-R: Judy Saris & Nick Stock (AGT Wine), John Noble (Champagne Bureau)

The Gourmet Traveller Wine Champagne Tasting was supported by the Champagne Bureau and hosted by Nick Stock and Judy Saris at Taste of Sydney 2013.

Taste of Sydney 2013 series:
Best in Taste Awards
Taste of Sydney: Chefs, Restaurants & Taste Menu
Taste of Sydney: Bars, Cocktails and Spirits
Sake Masterclass with Australian Gourmet Traveller Wine
Champagne Masterclass with Australian Gourmet Traveller Wine
Wine Tasting with Exclusive Vines and Pizzini Wines