A Note from Christian - Dec 2018
What does a Sommelier drink for Christmas?
If I had a bottle of Grange for each time I have been asked what my favourite wine is, I would be the happiest man on earth! The answer around this question is really relative to what kind of food will be served, what is the occasion, the company present, time of day that will all essentially determine my predisposition to a particular type of wine.
However, there is one wine that overrides all this and it is Champagne.
It is one of the most versatile drinks, I could have it any time and it has the ability to bring out the best in people while tasting uniquely of the region it is produced from. I am clearly not alone to state my affiliation to the king of wines as this country has always had a love affair with the bubbly blond drink for centuries. It is said that in the 1850’s more Champagne was consumed in Victoria than anywhere in the world. More recently according to the Champagne Bureau, Australia has just taken position number 7 in the world as the largest import market for Champagne.
So what makes Champagne so popular? It could be attributed to the fact that the purchasing price is now more attractive than but also Australian have become more knowledgeable about the product.
We tend to associate it more often with celebrations, birthdays, marriages, graduations or as an aperitif. In fact Champagne is perfectly at home at the dinner table.
It has the ability to match almost any course. Try a 100% chardonnay style with seafood or a Pinot noir Rose with quail or duck then finish with a demi-sec and a fruity dessert, you can even start all over the next morning with breakfast!
However, there is another perennial favourite at Christmas. A style of wine that comes out periodically at this time of year and in timing with the red baubles taken out of their box to adorn the Christmas tree, red bubbles appear in Shiraz poured at the festive table. A definite Australian institution that might fly against the old-world Champagne sensibilities, but which makes total sense if we take in consideration the warmer climate and food served.
Nothing beats drinking a chilled big rich frothy red when the mercury is at its zenith and the turkey comes out of the oven.
Club and Resorts Sommelier