Champagne and Sparkling Wine

There’s an old saying that Champagne makes every occasion special. Because no wine can transport you more quickly than Champagne, 2009 is the year above all that we absolutely need it. The Great Bubbly is so civilized, popping a cork has this magical way of making everything seem better: food, company and our own future prospects. It’s also unfailingly an amazingly high quality wine, regardless of brand.

 

This is traditionally the time of year when the majority of Champagne is sold in the run up to the holidays. But at Legal Sea Foods we talk about Champagne year round. Why? It’s an ideal partner for fish and sea food. Particularly the drier Brut style works magic with preparations from raw shellfish to Dover Sole, to crab and broiled lobster. The good news is that in my recent tastings Champagne quality has never appeared better. Because of the worldwide economic crisis Champagne sales have slowed, so producers are putting additional older “reserve” wines into their flagship Non-Vintage blends, enriching the toasty flavors and textures. 

 

We have been featuring Taittinger Brut Champagne in many of our restaurants because the style of this family owned company emphasizes Chardonnay and epitomizes finesse and elegance. Its lemony crisp flavor profile, with an understated hint of buttered brioche, complements our seafood better than any other Brut NV we’ve tasted. Judging by the response, many of you agree!

 

The reason most people probably shy away from Champagne in restaurants is that it’s perceived as over priced. Generally this impression is correct! Restaurants often assume that anyone looking for a bottle or glass of Champagne is celebrating an occasion and therefore should pay exorbitantly for that privilege.  That’s not our approach. We want to make it accessible, so our pricing for Taittinger varies, but you’ll find whatever true Champagne we serve to be very reasonable. Guests tell me that pricing is often close to retail. This year we’re featuring Taittinger at $39.99 at our Chestnut Hill retail location (CLICK HERE FOR MORE INFO). Check out the price by the glass and bottle on your next visit to our restaurants; it’s not much above that!

 

Even in the realm of the super luxury tete de cuvee Champagne marques we focus on affordability. If, as the Wall Street Journal recently pointed out, we’re offering Dom Perignon at prices at least $100 below our nearest competitor, that’s something we feel even guests who can afford to pay more will appreciate.

 

There’s more to the world of sparkling wine though than Champagne. The rigorous “traditional method” production process can be duplicated elsewhere and even if the soil and climate conditions aren’t identical, the magical feeling of popping a cork and enjoying that luxurious essence of effervescence in the glass is available. The best value option in the world is Cava, from Penedes in northeastern Spain and at $10 a bottle by the case (CLICK HERE FOR MORE INFO)., our La Poema offers a bone dry, green apple flavor and lingering finish that’s refreshing and frankly hard to beat with a plate of fried clams. Another popular alternative, whether you’re visiting the restaurant or looking to stock some wine from our retail store, is the Adriano Adami “Garbel” Prosecco from the Colli Trevigiano hills in Veneto Italy. This is a beautiful creamy expression of the grape, with just a touch more peach fruit character and a dryness level that is squarely between Brut and Extra Dry. It’s a delight with brunch or as an early evening aperitif and at $13 if you purchase a case (CLICK HERE FOR MORE INFO) it should satisfy your entertaining needs.

 

Affordable luxury, that’s what it’s about this season. Come check out our Champagne and sparkling wine and see how you can make your holidays special even if your budget this year is a bit tighter. Try the Taittinger, or the Poema, with our seafood and drop me a line here to let me know what you think.

 

Sincerely,

 

Sandy Block, Master of Wine