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Champagne Long
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Here are some more information for Champagne Long:
Matching Champagne and Food
Champagne is regularly served as an aperitif or as a toast at the end of a meal, so it is often overlooked when it comes to food. However, because Champagne is naturally acidic, it makes a really good food match - and not just for oysters and caviar as you might expect, but for a number of different foods.
Non Vintage Champagne
This is the cheapest and probably most common type of Champagne available. Non-vintage Champagne is blended from wines from several years and, in doing so, this ensures that a consistent style is achieved. Non-vintage Champagne is younger and, generally, fruiter than other Champagnes, so is a perfect match for slightly lighter foods, such as egg or mushroom based dishes, hard cheeses, pasta or risotto (particularly with a cream or mushroom based sauce), vegetables, fish and seafood. Strange as it may seem, non-vintage Champagne also goes really well with fish and chips, as the acidity of the Champagne helps cut through the oiliness.
Vintage Champagne
Vintage Champagne is made from a blend of wines from a particular year, when the quality of the wine is good enough to declare a vintage. Because it has been aged for a few years, it has as slightly more complex structure than a non-vintage Champagne, so can stand up to stronger, fuller flavours. For example, all types of fish and seafood, especially when accompanied with a creamy sauce are a perfect match for vintage Champagne, as are lightly smoked foods, cheese, duck, caviar and poultry with a rich sauce.
Blanc de Blancs
Champagne is made from Pinot Noir and Pinot Meunier, which are red grapes, along with Chardonnay, which is a white grape. Blanc de Blancs, however, is Champagne which is made exclusively from the Chardonnay grape. This is a rare style of Champagne and goes well with lighter style foods and, in particular, sushi, oysters, goat’s cheese, gently flavoured white fish and vegetables.
Blanc de Noirs
This is Champagne made from just the red grapes, Pinot Noir and / or Pinot Meunier. If you come across a bottle, try teaming it with full flavoured foods such as meat and cheese.
Demi Sec
Demi sec style Champagne is sweeter than traditional brut champagne and is a good match for foie gras or foods that have a slight edge of sweetness to them. It also goes well with desserts (as long as they aren’t too sweet), as well as red berries - particularly strawberries.
Rosé
Rosé based Champagne goes very well with seafood, including prawns and lobster, or slightly pinker style meats including lamb, ham and game.
About the Author
Louise Truswell works in and writes about the wine industry. To find out more about Champagne and to choose from a wide selection, featuring vintage, non-vintage and rosé styles visit www.virginwines.com
How long can you keep champagne unopened?
Read the title.
I have answered similar questions to this recently, so please read the pasted answers below (references are provided to prove I have not plagiarised these).
1) http://uk.answers.yahoo.com/question/index;_ylt=ArGBOm1JzFLVhe81eOPCmX4gBgx.?qid=20061231143623AApa2G9&show=7#profile-info-e277e4c7e64638d1ec9220ceeadb7305aa
"This depends entirely on the particular Champagne. Most non-vintage cuvées are recommended for consumption within 5 years of bottling. However, some vintage Champagnes (particularly those that have been late-disgorged) will continue to improve with age for many decades.
Where wines are concerned, the broad spectrum of varied products prohibits generalisation. If you have a specific bottle that you would like to keep, please email me with details of the bottle to eddie@vintagewinesltd.co.uk and I shall be more than happy to let you know more about the wine you have."
2) http://uk.answers.yahoo.com/question/index;_ylt=AsIOPOaJWlsqpskzfKKwhDYgBgx.?qid=20070102095649AAARyJM&show=7#profile-info-6becdc1897f74782c860ead28fba2763aa
"The bottle will not break due to weather changes, but wine is very sensitive to sudden changes in temperature. Your best bet to keep the wine in top condition is to remove it from the fridge and move it to the coldest room in your house (on ground floor or basement but not in the kitchen) or, as you suggested, the garage. While the ambient temperature in the garage is unlikely to remain constant, you can at least ensure that it does not vary greatly.
For insulation, wrap the bottle in bubblewrap, a blanket or a piece of old carpet, this will not warm the wine as the insulation will prevent warmth from reaching the bottle as fast and thus further slow any temperature variation. Furthermore, the covering will prevent sunlight or artificial light from affecting your Champagne.
Contrary to popular belief, sparkling wines should be stored upright, if the cork is allowed to get too moist, the pressure in the bottle can compress it and compromise the seal."
I hope the information above helps. If you require further assistance, please do not hesitate to contact me.
Edward Mainwaring-Burton
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