Uncork the bubbly
It’s that time of the year again, when the mood is effervescent and bubbly spirits are de rigeur, in more ways than one. We pick some of the finest bubblies and tell you what culinary temptations to enjoy them best with
CHAMPAGNE LOMBARD CUVEE BRUT ROSE
With many a feather in his much adorned cap, Thierry Lombard, present day owner of the Lombard Champagne House, that was founded in 1925, keeps alive the rigorous traditional winemaking methods that are imbued with the added advantage
that comes from employing new technologies and equipment. Lombard wines showcase the very best of the grapes from Montagne De Reims Ouest in Champagne. The Lombard Brut Rose is a stunning golden peachy-salmon pink in colour, a combination of the freshness and elegance of the Chardonnay, with the complexity of cherry flavours from the Pinot Noir and Pinot Meuniere. Low-profile
while the House of Lombard may be, the top accolades it has won such as ‘Prize of Honour’, the top ranking among the five best Champagnes, awarded by the Dussert-Gerber Wine Guide bear ample testimony to the sheer outstanding quality of winemaking perfected by the House. Elaborates Sumedh Singh, the Indian partner for Lombard, “The signature style of the house is an elaboration of elegant champagnes with an individualistic structure and freshness in palate.”
FOOD PAIRING:
Simply excellent as an aperitif, this Sparkling Rose also works to add infinite culinary charm to a meal featuring poultry as a main course, such as a a mildly spiced Chicken Korma Curry. It also goes with Cardamom and Saffron Infused Pilaf. ` 6,595
PIPER-HEIDSECK CUVEE BRUT
Founded in 1785 by Florens Louis Heidseck, the House of PiperH eidseck back then earned the kind of recognition that took him to mee the then queen, Marie Antoinette at the Court of Versailles. With over 220 years of winemaking heritage to its name, today it is the Chief Winemaker Regis Camus, a five-time winner of the ‘Winemaker of The Year’ award at the International Wine Challenge. As the epitome of crispness, the Cuvee Brut defines the essence of the House style. A blend of 50 growths, the majority of this Champagne is composed of Pinot Noir. Chardonnay and Pinot Meunier also play important roles int he elaboration of this well balanced cuvee. Selected Rose wines from preceding years are incorporated into this blend to ensure consistency of the House style and then aged for a minimum of 24 months before release.
FOOD PAIRING:
This Champagne is a wonderful partner to Chicken and specially Seafood dishes, such as Grilled Pomfret with Lemon Butter Sauce or a creamy Lobster Thermidor. It is also a great accent to a traditional malayalee Indian dish of seafood or chicken ishtew with steaming hot Appams. Experiment a little and pair it with Blueberry Cheesecake for a new gastronomic adventure!
` 4,700
BOUVET LADUBAY RUBIS DEMI-SEC
Cradled in the lush Loire Valley, alongside the banks of the Cher river and founded in 1851,the House of Bouvet-Ladubay has been engaged in producing wines using the method traditionelle champenoise. The toast of the Cannes Film Fest over the last decade, the Bouvet Rubis Demi-Sec is a bright shining cherry red with violet hues and a pinkish mousse foam. A sweet concoction, it is a blend of the finest varieties of the Franc, Gamay and Grolleau grapes. This Demi-Sec is a bright shining cherry red, with violet hues and a pinkish foamy mousse.
FOOD PAIRING:
Suggests Abhay Kewadkar, Chief Winemaker,USL, “This wine is best enjoyed as an anytime aperitif. It is rather sweet, so meant for specific occasions and is very suitable for pairing with desserts, especially with chocolate-based desserts.” This wine is also an instant hit when paired with spicy mutton samosas. ` 1,687
MUMM”S CORDON ROUGE BRUT
One of the world’s most elite Champagnes, the Cordon Rouge Brut that is considered a favourite of the European royalty, till today, stands to symbolise richness and opulence. This Champagne was decorated with the famous red ribbon in the 19th century as a toast to the Legionne d’Honneur. The decoration, over time, went on to become the hallmark of one of the world’s most recognised bottles. A fresh golden yellow with jade tints and elegant bubbles that rise to form lively foam are pleasing to the eye. The nose is defined by alluring aromas of white peach, lemon and grapefruit with notes of apricot and acidulous apple leading to lingering nuances of vanilla, dried fruits and honey. The very best of grapes from the Mumm vineyards, primarily, Pinot Noir, ring roundness and fullness, adding strength, then the Chardonnay, which adds a touch of finesse and finally, the Pinot Meunier which gives it fruitiness with a rustic feel.
FOOD PAIRING:
This Champagne works beautifully well with a rich creamy dry fruit stuffed Malai Kofta and flaky lachedar parathas. And yes, with its mildly acidic touch and the very slightest hint of tartness we reckon it would make for an ideal match of contrasts with a satiny smooth Creme Brulee. Worth trying, ne c’est pas? ` 4,750
BIRD IN HAND SPARKLING ROSE
This sparkling Rose from Adelaide Hills, Australia, is composed entirely from Pinot Noir grapes and makes the list on account of its full bodied, rich flavour and simply enchanting aromas. Your palate will be courted with flavours of strawberry and cherry, the fruity sweetness balanced by a crisp and lively finish that makes it a delight for the senses.
FOOD PAIRING:
wine is great as a pre-dinner or celebratory drink. Savour this, for a twist on the traditional, in place of cocktails and indulge with an array of Hors d’oeuvres. ` 2,995
ZONIN PROSECO
A famed Italian wine from Veneto, this bubbly is made entirely from the Proseco grape. It bears intensely attractive aromas, very fruity with hints of wisteria Flower and rennet apple. Extremely well-balanced and pleasing nuances lead you to detect highly delicate flavoursome notes of almond.
FOOD PAIRING:
This Proseco is very apt as an aperitif, and simply wonderful with Bruschetta, light Pastas, Cheese Fondue, Pizzas and even better with meltingly soft Malai Paneer Tikkas and crisp butter nans. ` 1,850
MATEUS SPARKLING ROSE
This sparkler from Portugal is a blended Rose, a beautiful pale rose-petal pink with light hues of salmon and copious bubbles that are extremely fine and result in a foamy mousse. Refined, very
risp with floral nuances, this wine has a
pleasing aroma.
FOOD PAIRING:
It is the great finale to an indulgent meal when paired with fresh fruit salad or with Rabdi Stuffed Kesari Malpuas. ` 1,600.
