catadores •
tasters
128
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Para detectar un buen champagne
En las notas de cata a la
vista
los champagnes blancos
son vinos que van desde un color amarillo paja hasta
amarillo dorado, lo que depende de su crianza y fecha de
cosecha. En las rosadas destacan los colores salmón,
gris y piel de cebolla; las perlas o burbujas pueden subir
de la base de la copa en hilos continuos o más separa-
dos, dependiendo de la calidad. Cuanto más pequeña es
la burbuja más fino es el champagne.
Es recomendable consumir un champagne
no millè-
sime
(sin fecha de cosecha) durante los dos próximos
años después de salir al mercado, y un
millèsime
un pro-
medio de 10 años después de su cosecha.
A la nariz son vinos que se asocian con aromas sutiles
de pan tostado, cítricos—limón, toronja y lima—, manza-
na verde y algunas notas florales en los blancos. En los ro-
sados podemos destacar frescas notas de frutos rojos,
como ciruelas, fresas, grosellas y aromas silvestres de so-
tobosque. Algunos champagnes
demi sec
(ligeramente
dulces) se caracterizan por presentar aromas suaves con
reminiscencia de frutos secos, higos, albaricoques y miel.
Con qué acompañar
El champagne es un vino muy versátil, que puede armoni-
zar bien con entradas, quesos, carnes blancas o rojas, pas-
tas, pescados, mariscos y postres. Si buscamos hacer
maridaje con comidamexicana, un buenmole poblano con
una copa de champagne es una excelente opción, donde
podrá disfrutar de frescura, sutileza y finas burbujas que
refrescan al paladar generando un equilibrio perfecto.
their vintage and date of harvest. Salmon, grey and
onionskin are prevalent in the rosés. The pearls or
bubbles can rise from the base of the glass in continu-
ous threads or separately, depending on the quality.
The smaller the bubbles, the finer the champagne.
It is advisable to consume a no
millèsime
cham-
pagne (no vintage date) during the two years after it
has been put on the market, and a
millèsime
an aver-
age of ten years after the vintage date.
To the nose, these wines are associated with the
subtle aromas of toast, citrus fruits (lemon, grapefruit
and lime), green apples with a touch of flowers in the
whites The rosés contain fresh hints of red fruits, like
plums, strawberries, currants, and the wild aromas of
undergrowth. Some
demi sec
champagnes (slightly
sweet) are characterized by soft aromas with hints of
dried fruits, figs, apricots and honey.
To accompany champagne
Champagne is a very versatile wine that goes with
appetizers, cheeses, white or red meats, pastas, fish,
shellfish and desserts. If you want to combine it with
Mexican food, a good
mole poblano
with a glass of
champagne is an excellent option, because it allows
you to enjoy the freshness, subtlety and fine bubbles
that refresh the palate and generate a perfect balance.
Ideal serving temperature:
Ranges between 5
and 10° C, depending on the type of champagne you
are enjoying.
Meritages
Laurenti Grande Cuvée Rosé
Aperitif, to accompany
Oriental-style cuisine and
apple desserts.
Laurenti Grande Cuvée Tradition
Especially good with duck
and prawns.
Laurenti Grande Cuvée
Perfect with chicken and wild
mushroom sauces.
Möet & Chandon Brut Imperial
A fine choice for all types of
strong-flavored foods.
Möet & Chandon Brut Rosé
Perfect with hors d’oeuvres
and dishes made with lamb,
thyme, tomato, eggplant and
olives.
Möet & Chandon,
Dry and Nectar Imperial
Ideal to accompany foie gras,
blue cheeses and desserts
made with peaches, dried
fruits and nuts.
Möet & Chandon Reserve
Imperial
Grilled or charcoal-broiled
meats, sweet onions
and oyster mushrooms.
Nicolas Feuillate,
Brut Rosé Vintage
Delicious as an aperitif and
also combines very well with
desserts made with red fruits.
Pommery Brut Rosé
White meat or desserts made
with red fruits.
Taittinger Brut Reserve
Ideal with white meats,
prawns and mushroom
quiche.
Veuve Clicquot Ponsardin Brut
Lobster and prawns.
