Champagne, Sparkling Wine And Cheese Appreciation Course - The Smelly Cheese Shop

Learning to appreciate champagne - or any wine for that matter - goes beyond what is in the glass. My enjoyment is increased exponentially when I know where it comes from, its history, its production processes and any interesting or quirky stories that go with it.

 
But this is just the beginning of the appreciation journey. When it comes to champagne, our love and appreciation of it can be taken to a whole other level when paired with complementing or contrasting food.

Champagne and wine with cheese are perhaps two of the best bedfellows you can find because they often share the same terrior - the climate, soil and typography of a given geographical space.
 
Last night I went along to a champagne, sparkling wine and cheese appreciation course by The Smelly Cheese Shop from Adelaide's Central Markets. The Smelly Cheese Shop is Adelaide's best known and highly regarded suppliers and connoisseurs of cheese from the international market. Fresh cheeses are air-freighted direct from the producers in France, Italy, Spain, Switzerland and the United Kingdom weekly, arriving in Adelaide after only a few short days of transport. And it shows. I find their cheeses to be the absolute freshest in town.

Negociants Australia Champagne Masterclass With Pol Roger

Me, with Laurent d'Harcourt of
Pol Roger

I don't go in for Justin Bieber, Rhianna or Lada Gaga. The rock stars of my world are very different to all of that.

They are the people behind the bubbly stuff; the crafts men and women (growers and wine makers), poets (wine writers), ambassadors and enthusiasts (the unsung heros) of the champagne world. They are the stars that rock the champagne world. 

Earlier in the week I was privileged to have front row seats at my very own champagne concert; a champagne masterclass orchestrated by Negociants Australia in Adelaide. The stars of the show were Laurent d'Harcourt (Export Manager and Member of the Board of Directors for one of my favourite houses Pol Roger), Nick Ryan (wine writer for Gourmet Traveller and Men's Style magazines), Tyson Stelzer (of The Champagne Guide fame), Natalie Fryer (wine maker at Jansz) and David Brookes (contributing writer to Wine Companion magazine). Many thanks to Nick Ryan and Tim Evans (from Negociants Australia) for organising my invitation.

The Rewards Of Time And Patience - Pol Roger Brut Rosé Vintage 2000

"In this world where most champagne businesses are owned by large companies we have this extra dimension of being a family owned company. It brings a lot of pleasure, consistency and long-term view to the running of our business. We are not in a hurry...."

This statement by Pol Roger's Hubert de Billy, in an article by Smith and Taylor, does well to capture the values of 'excellence and independence' embraced by the house and in doing so, the sentiment applied to their vintages. 

Since their first vintage in 1874, Pol Roger has lovingly and patiently been the custodians of time, waiting eight years and applying highly meticulous production processes to allow its vintage champagnes to not only be good upon release, but to have excellent ageing potential.  I discuss what makes Pol Roger's production processes special in more detail in my post from 18 June.

A Toast To Her Majesty - Pol Roger Brut Vintage 2000

Diamond Jubilees don’t happen very often. None of us were alive for Queen Victoria’s and the reality is none of us will be around to see another. 

 

Whilst, admittedly, I am a monarchist, I’m not a raving one. I’m not the type, nor do I have the motivation, to line the streets for hours to get a glimpse of the Queen or Kate (despite her fabulous shoes, hats and dresses). I don’t collect royal souvenir tea towels or spoons or buy Woman’s Day to scan the pages for salacious gossip about Pippa Middleton. I’m not that kind of royal fan.  

 

But there is something really special about a 60 year reign when it’s characterised by benevolence and good stewardship, prevailing unwaveringly, and embraced infectiously by millions of people around the world.

 

So as we hurried home after work to take front row seats in our living room and watch the Queen’s Diamond Jubilee concert on replay, I thought about what champagne would best mark the occasion. No champagne came to mind other than Pol Roger. Pol Roger seemed so fitting; it had long been a favourite of the royal family, receiving the Royal Warrant in 1911 - the same year it was served at the Guildhall Luncheon to celebrate the coronation of George V. Since then, Pol Roger has been served at almost every major state event in Britain, including at William and Kate’s wedding where they served Pol Roger Non-Vintage Brut.