09. Champagne & Food

In this episode we look for different approaches for combinations of food and Champagne.We go beyond the picture of champagne alone aperitif or drink for celebration. We will explore the different champagne styles and how they fit at the table set when we discusses when and when not to use extra brut, how to best show oxidising versus reductive interpretations, and the method behind mating of Chardonnay, Meunier and Pinot Noir-based interpretations. The variables of village character, vintage and maturity will also record. The episode will give you an idea of how to show both the bubbles & the food from their best side. Santé ! ✓ Friends & enemies of champagnes ✓ Classic combos - RJs favorites ✓ Contemporary combos - Björnstiernes favorites ✓ The Champagnes tasted

Richard Juhlin
Duration:7 minutes51 seconds
Subtitles:English, Swedish, Chinese
  • Episode9.pdf