Calgary Wine Life: Dom Pérignon Luncheon with Winemaker Nicholas Lane

13 12 2018

By Dan Steeves

It’s hard to believe that almost six months has passed since my last post on Pop & Pour (I’m still getting used to the deprivation of free time with a further expansion to our family!) and I was thrilled at the opportunity to get back into it by attending a luncheon with the beautiful wines of Dom Pérignon, paired with stellar cuisine from Chef Dave Bohati at Murrieta’s Bar & Grill Calgary.  Thrilled is definitely an understatement, actually. I’ve always enjoyed Champagne, but after travelling to the region a few years ago, I really fell in love with the bubbly concoction for which the region is so famous. Seeing with my own eyes the vineyards, the massive underground cellars, how these magical wines are actually made, and tasting many different bottles from various Champagne houses, all gave me a connection with the region that I am reminded about every time I pop open a bottle. So having the opportunity to try the legendary wines of Dom Pérignon with one of the actual winemakers…well, let’s just say it was more of a dream come true!

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A throwback to the time we were crazy enough to vacation in Champagne with a 6 month old baby. Luckiest baby ever? Definitely!

Dom Pérignon is the prestige brand from Champagne giant Moët & Chandon, and is one of the oldest prestige cuvees to be marketed by any of the top Champagne houses, with the first vintage being the 1921, which was released in 1935. It is named after the Benedictine monk, Dom Pierre Pérignon, who in 1668 became the cellarer at the Abbey of Hautvillers, located just outside the Champagne capital of Épernay. Although he is commonly credited as being the creator of Champagne, Dom Pérignon did not invent sparkling wine (at the time it was considered a fault), but he did provide many advances to wine production in Champagne. His goal was to create the best wine in the world, an ambitious task for anyone and especially those in the cool and harsh Champagne region, but his work perfecting the science of blending various grape varieties and pressing to create white wines from black grapes set the foundation of the great Champagne wines we have today. Read the rest of this entry »





Calgary Wine Life: Moet & Chandon Winemaker Tasting @ Ruth’s Chris

24 03 2017

As it turns out, there is no inopportune time for Champagne.  Although the bubbly beverage has built its brand on being the drink of choice for special occasions and other times of celebration, it turns out that it’s equally nice to kick back with a glass of fine bubbles on an otherwise-normal Thursday afternoon.  It’s even better to kick back with six of them, which is what I was fortunate enough to do when Moet & Chandon winemaker Amine Ghanem came to town to lead an attentive and appreciative group through a good portion of the Champagne powerhouse’s portfolio.

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Amine Ghanem, Moet & Chandon.

Ghanem is one of 10 winemakers employed by Moet & Chandon in addition to their cellarmaster, or chef de cave, who directs and decides on the ultimate blend for each of the house’s Champagnes.  Moet has been doing its thing for centuries (since 1743, to be exact – Ghanem informed us that the very first bottle of Moet & Chandon Champagne arrived in Canada in 1839, before we were even a country!), and as such has honed its house style to a fine point, with very clear goals as to the characteristics it seeks to draw out in its Champagnes and specific strategies in place to reach them.  The three pillars of the Moet & Chandon style are, in Ghanem’s words:  (1) “bright fruitiness”, which is attained in part by careful non-oxidative winemaking techniques, even to the point where the house has developed a technique for “jetting” oxygen out of the neck of the bottle after disgorgment to avoid degradation during the maturation process; (2) “seductive palate”, with a welcoming, easy-to-drink texture aided by full malolactic fermentation; and (3) “elegant maturity”, achieved largely through extended lees contact pre-disgorgment, for much longer periods than required by law.  These foundational principles must be working, as we were told that there is currently a bottle of Moet being popped somewhere around the world every second.

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In case the ten full-time winemakers on staff wasn’t a tip-off, Moet & Chandon is a massive undertaking.  It is the biggest house in Champagne and the owner of its largest vineyard holdings, amounting to almost 10% of the entire area under vine in the region.  Since 1962, it has even had its own brand of proprietary yeast, which helps accentuate the characteristics that reflect the house style.  Moet’s primary brand is Imperial, so named in recognition of founder Claude Moet’s 18th century friendship with a certain French emperor, none other than Napoleon Bonaparte.  Napoleon visited the winery many times and was a steadfast consumer of Moet Champagnes, and in 1869 the Imperial brand was christened in recognition of the 100th anniversary of his birth.  The Imperial NV blend starts out as 800 different base wines, which are gradually combined into 3 proposed blends (each featuring solid proportions of all three of Champagne’s grape varieties: Pinot Noir, Pinot Meunier and Chardonnay) before one is selected.  The blending is as much of the artistry as the winemaking itself, and the efforts show in the bottle, which led off our tour-of-Moet tasting. Read the rest of this entry »








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