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It’s a Champagne Life
October 13, 2015
Here at Candid, we need no encouragement whatsoever to talk (or better yet, sip) champagne. So, when we heard about Moët & Chandon’s recently launched creation, MCIII, our ears pricked up. This isn’t just any champagne, it is in fact what the Maison describes as their most harmonious and complex nectar to date, and it is also, in the words of Chef de Cave Benoît Gouez, “pioneering and innovative.” Which of course, begs the question, why?
Well, because it is a cuvée that blends champagne with still wine, an uncommon and often expensive technique that, in this particular case, involves blending three vintage wines. First; chardonnay and pinot noir vinified in stainless steel, second; grand vintage wines from 1998, 2000 and 2002 partially matured in oak barrels and third (and perhaps most importantly); champagnes from the grand vintage collection bottled in 1999, 1998 and 1993. A clever design sees the trio of maturing processes reflected in the new bottle’s eye-catching packaging.
But Moët isn’t the only house making golden waves.
Just last month in September, Bollinger announced the launch of SPECTRE, a limited edition bottle inspired – you guessed it – by the forthcoming James Bond film. Bollinger has featured in thirteen Bond films to date as EON productions’ exclusive champagne partner.
This particular bottle comprises a unique Bollinger cuvée from the 2009 vintage with a rich and aromatic flavour, nestled in a black cool-box designed by Carré Basset with embossed branding and an insulated interior to keep the bottle chilled, ideal for Bond-impersonators caught out by impending catastrophes such as a delay on the central line.
And then there is Veuve Clicquot’s new mixing champagne, provocatively dubbed “Rich,” which launched earlier this year in June. It comes following Moët’s dabble with dilution, Moët Ice Imperial, which is a demi-sec designed to be served over ice with slices of strawberry and lime. Veuve’s take should be sipped from a larger rimmed cocktail glass as oppose to a flute, with ice and slices of fruit, namely strawberry, lime and grapefruit. But don’t scream just yet; the aim is to bring champagne out of its special occasion pigeonhole and give revellers more reason to pour it up in cocktail bars, beach bars and clubs. So, in case you needed an excuse, it’s high time to pop bottles.
Words by Annie Biziou