KING OF GOOD TIMES
OVER A 100,000 PICKERS CARRY OUT THE HARVEST BY HAND OVER THREE WEEKS, BUT ONLY 44 OUT OF 312 VILLAGES SUPPLY GRAPES OF PREMIER CRU QUALITY
The effervescence and romance associated with “drinking “stars” as they call it has put champagne right up there as the perfect drink to compliment merriment and achievement; denoting success as it does luxury.
Remember, not every sparkling wine is champagne; even though they may serve just as well at a celebration. The term “champagne” is reserved for sparkling wines that use the champagne method of production and are produced in the Champagne region of France.
The Lombard House of Champagne was founded in 1925 and is housed in Epernay, the capital of champagne country. Pinot Noir, Pinot Meunier and Chardonnay are the grape varieties used in the pro- duction of the champagne, however, Lombard champagnes are only made from the Cuvée.
We do not use the last juice (Taille) which if fruitier in youth, is much less age-worthy. The objective of Lombard House is to elaborate “elegant champagnes” with complex aromas, structure and freshness in palate. Besides its Grand Crus Champagne, Brut Reference and Premier Cru Brut Rose are also worthy representatives of the House of Lombard.
Almost a 100,000 people carry out the harvest, but, juice extraction is limited to 25.5 hectolitres per 4,000kg marc, separating the first pressing juice (Cuvée), representing from the second (Taille). After the clarification of juices for 48 hours, a first fermentation takes place that takes a fortnight. Then, selected yeasts are added causing an exo- thermic reaction.
Inside the bottle, the wine undergoes a second fermentation that continues for 6-8 weeks. Bottles must then spend a minimum of 15 months maturing in the producer’s cellars; Lombard wines are matured on Lees for a minium of 18 months.
Towards the end of their long resting period, the bottles are moved and rotated to loosen the deposit left by the second fermentation. This process is known as riddling and causes the sediment to eject under pressure. After disgorgement, we add a dosage liqueur. This liqueur is a mixture of cane sugar and wine (either the same wine as the bottle holds or a reserve wine). The bottle is now corked and the cork held down by a wire mesh. This bubbly is ready to be popped!
Champagne Lombard Brut is essentially fresh in nature and has a bit of vanilla taste boasting the finest bubbles. It lends the wine a fruity feel with a brioche taste. This is perfect for an “Aperitif “and can also be paired with a traditional French meal.
Premier Cru Brut Rose, on the other hand, has the aroma of dried strawberries and pomegranate with hints of yeast. It presents a delicate taste with the elegance and freshness of a chardonnay and cherry hints brought by Pinots. A bit of blackcurrant explodes in the mouth too. It pairs best with white meat or a dessert or even a red fruit gratin. In fact, it can also be rather suitably paired with spicy Indian food as well.