Moët & Chandon’s 2013 Vintages Have Us Rethinking Bubbles
Champagne is typically thought of as the drink of special occasions and luxury functions. It’s used for toasts and rarely ever consumed with food. But in reality, Moët & Chandon’s Champagne — much like wine — can elevate a meal.
In fact, pairing Champagne with food is much like pairing wine with food. Certain characteristics of Champagne — like the size and texture of the bubbles or the dosage (extra sugar added to create said bubbles) — can handle different foods well and others not so well. Unsurprisingly, common pairings include caviar, oysters, and cheese, but those in the know understand that Champagne also works exceptionally well with most fried foods — yes, even fried chicken.
Grand Vintage 2013
2013 was an interesting year for Moët & Chandon, the most beloved name in Champagne. A rainy winter and a cool spring, followed by a hotter than normal summer, resulted in a delayed harvest with grapes ripening into October. The result is a Champagne — the Grand Vintage 2013 — that is especially well suited to dishes like veal rib and anything containing preserved lemons, says Benoît Gouez, Moët & Chandon’s Chef de Cave. The fairly high Pinot Noir percentage also gives the Grand Vintage 2013 the structure necessary to cut through more decadent dishes, like a creamy mac and cheese.
Grand Vintage Rosé 2013
Also a result of the exceptional growing year of 2013 is the Grand Vintage Rosé 2013, which wholeheartedly defies the stereotype that rosé’s are overly sweet, sugar-laden wines. Comprising primarily of Pinot Noir, the Grand Vintage Rosé is driven by the spicy fruitiness of the grape. It’s also exceptionally dry, making it a wonderful companion to lobster dishes, says Gouez.
Both the Grand Vintage 2013 and Grand Vintage Rosé 2013 are helping demystify Champagne. Namely, it’s not a drink only for celebrations and rare occasions, but something that can be paired with food and used to make good meals great.
