Sparkling Wine Tasting 2002
Planning and Executing the Champagne Tasting

When planning a Champagne tasting, you have to set aside a few hours so that you aren't rushed, and make sure you set out large glasses of water and keep them refilled. Also, start with a large plate of crackers so that people can refresh their taste buds in between glasses. Try to keep at least four glasses on the table - couples can share - so that you only need to rinse them out occasionally. Usually tasters settle on 3 or 4 that they really enjoy, and then they want to try those four together to see how they differ from each other.

Note that even if you do have foods or cheeses to try with the Champagne, leave these IN THE FRIDGE until you are thoroughly done with your first round of tasting. I can't tell you how many tastings were 'ruined' because the cheese was on the counter, and now everything started having a cheese aroma. Keep incense, candles and perfumes to a minimum, and concentrate just on tasting the Champagnes first.

I like putting a sticker or tag on each bottle and giving it a number. Then you put a piece of paper down near each set of glasses, with numbered stickers. Once you have 3 or more glasses going, it's really easy to forget which is which and to get everything confused. If you simply put the glass with #3 wine in it onto the circle marked "3", it makes everything much simpler. If you forget which number is which actual brand, all the better, because now you're truly talking about the taste and not being swayed by the price of the bottle or its reputation.

Only after you try each Champagne and have had a chance to compare them a bit with each other should you bring out the cheese and other items you'd like to taste them with.

Introduction
Planning and Executing the Champagne Tasting
The Appetizers and Desserts
The Results of the Tasting
Images of the Bottles
The Madeline Recipe

Tasting of the Gruets, Sparkling Shiraz and Taittinger

The Basics of Champagne
Methode Champenoise - How Champagne is Made