No less than eight delectable champagnes were tasted alongside a bespoke canapé menu prepared just for the occasion by executive chef Justin North.
Armed with a booklet of tasting notes we like to call “Secret Women’s Champagne Business” guests were led on a voyage of discovery of the Champagne region and the wonderful diversity of the wines that are made there, by our hostess with the mostest – our own Fabulous Champagne Lady Amanda Reboul. They learned about the amazing process of how Champagne is made (and why it’s so different from any other sparkling wine), the difference between a NV (non-vintage) and a vintage champagne and how those blushing pink Rosè champagnes are made. They also got cosily acquainted with the words that are used to describe a Champagne’s appearance, aroma and flavour.
Freshly returned from our Fabulous Ladies Champagne Tour in October, Amanda was bursting to share even more of the magic of Champagne with all our lucky guests.
The Champagnes were tasted in three separate brackets over the two hour class.
Bracket one – Non Vintage Champagnes
- Thienot NV
- Piper Heidseick NV
- Delamotte NV
Local rock oysters with champagne & ginger granita
Brasserie breads served with whipped Pepe Saya butter
Bracket two – Rosé Champagnes
- Pommery Rosé
- Billecart Salmon Rosé
- Bollinger Rosé
Marinated Mt Cook Alpine salmon taco with radish, ginger & golden caviar
Yellow fin tuna salad, fennel, blood orange & ginger
Bracket three – Vintage Champagnes
- Jacquart Blanc de Blanc 2006
- Gosset Grand Millesime 2004
Pear & Frangipane tart, praline crunch & tonka bean chantilly
A huge thank you to all the beautiful and thirsty ladies who joined us and to the Champagne Bureau Australia for their support of this fabulous evening.