Champagne tasting led by Mátyás Szik at Veritas Winebar - Retrospective

,,Champagne is also wine, just keep learning."

Photo: Wineglasscommunication

On this pleasant summer afternoon (16.07.2019), we reviewed the champagne selection of Veritas Wine Trading, namely with the help of the Hungarian sommelier champion, Mátyás Szik.

Mátyás Szik         Photo: Borfokoló

"It all started when I noticed early on that my sense of smell and taste are more sensitive than those around me. I knew that I wanted to deal with communication, flavors and people. From there, the path led directly to hospitality, more precisely to top hospitality. Over the years, I worked in key places in Budapest and I gained experience in one of Europe's most prestigious hotels, which I am trying to use and continue to educate myself to convey everything I believe in and work for. This is nothing more than raising the standard of quality hospitality and moving it forward in Hungary." As a three-time Hungarian sommelier champion, Mátyás Szik holds professional trainings in top restaurants and hotels in communication, sales and, of course, wine and beverage industry topics. elemet also works with wineries from all over Hungary. its goal is to make the consumption of quality drinks and food a part of people's everyday lives, so that there are no random flavors on the table, and that eating does not only serve to satisfy our physiological needs.

CAVA

The homeland of Spanish champagne is the province of Penedés in Catalonia. The word cava means cellar, which suggests that the champagne is aged for a long time (in the cellar) at an optimal temperature. Cava is made from indigenous grapes, the base wine is made up of three local grapes, macabeo, parellada and xarello. Both Chardonnay and Pinot Noir are used, and there are places where Chardonnay is the base and local varieties are added. Rosé cava is also made. The Cabernet Sauvignon, Garnacha and Monastrell varieties are also allowed there. The quality cavas are made according to the traditional process, fermented and matured in their own bottles. The grape varieties, the microclimate and the soil composition differentiate it from champagne. Native varieties, but even French chardonnay, pinot noir or cabernet, behave differently in this climate, where there is much less rainfall than in Champagne. Limestone is dominant there, while in Penedés it is sedimentary rock.

Champagne

Champagne can only come from Champagne, it has been under protection of origin since 1936. Its area is respectable, a total of nearly 34 thousand hectares, but only 17 production sites have earned the Grand Cru qualification. The soul of the terroir is snow-white chalk and limestone, rich in marine sediment. Three grape varieties are allowed: pinot noir, pinot meunier, chardonnay. Méthode Champenoise - the method whose homeland is here, and which, since the 18th century, has spread from here to the farthest reaches of the champagne world. After blending, the base wine is re-fermented in the bottle and aged for a long time on lees, enriched with additional fine aromas. The process ends with disgorging and liqueuring. Champagne has become world famous for the art of pairing. Famous houses have been making their non-vintage cuvées for centuries by blending wines from different vintages, grape varieties and sub-regions. Their goal is that Champagne fans can toast with the same style, refined and elegant champagne of excellent quality year after year.

- Crémant - "champagne" from France outside of Champagne 

                   (Burgundy, Bordeaux, Alsace, Limoux, Loire) 

- British Fizz - English "champagne" 

- Cap classique - South African "champagne" 

- Sekt - German "champagne"

Sweetness degrees of champagnes: 

Raw champagne (brut nature, zero dosage): the sugar content is less than 3 g/l 

Extra brut: 0-6 g/l 

Dry (gross): less than 15 g/l 

Extra dry: 12-20 g/l 

Dry (sec): 17-35 g/l 

Semi-sweet (demi sec, medium dry): 33-50 g/l 

Sweet (doux): more than 50 g/l

You can read my previous report on champagnes, sparkling wines and sparkling wines here!

Preparation procedures:

Méthode traditionelle = aged in the bottle 

The standard method of champagne production is now present in almost every part of the world, with increasingly serious quality. Demand is higher than ever, but due to Champagne's strict rules, the French wine region can barely keep up with the ever-increasing interest.

Méthode transvasée = combined (bottle and container) 

The essence of this process is that wine also ferments and matures in (magnum, i.e. 1.5) bottles, and after the lees are removed in a pressure-resistant container, it continues to mature in normal, 0.75 bottles.

Méthode charmat = tank champagne 

As it's name suggests, the champagne produced in this way is fermented in huge tanks. These are the cheapest on the store shelves and when you taste them, they are the least yeasty; they are more about fruitiness than complexity.

The items in line of battle          Photo: Borfokoló

Tasted items:

Attila Kiss

Gyöngyi 2018

 

Light sparkling wine. Rieslingsylvania (Müller-Thurgau) variety. 1.6-1.7 bar

Photo: Borfokoló

Furlan

Prosecco Treviso DOC (Denominazione di Origine Control

Glera grape variety. Tank procedure. Vivid acid composition. A light effervescence accompanies the sip.

An excellent Italian semi-sparkling wine from the cellar of Giuliano Furlan, Trevisio. Made from 100% Prosecco grape variety. It is bright straw yellow in colour, with aromas of Golden apple and soft exotic fruity with citrus notes. As an aperitif, you can toast with it on special occasions, but it goes great with fish and seafood.

Photo: Borfokoló

Photo: Drink Hungary

Sauska
Brut

Photo: Borfokoló

Chardonnay 60%, Furmint 30%, Hárslevelú 10%

It is made by traditional process. Wine fermented dry.

Fresh pale yellow and fresh, with scents of pineapple, mango and quince. In the mouth, in addition to the refreshingly pure minerality, mint and elderberry appear. Its bubble formation is firm and long-lasting, and its aftertaste is long and balanced. It is prickly, retains effervescence for a long time.

Thummerer
Rosé Brut

Photo: Borfokoló

It is pale in color, characterized by slow CO2 bubble formation. In fragrance, it is reminiscent of summer apples, gooseberries, citrus. The taste is exciting fruity, with yeast notes, very nice acid structure. Complex and elegant champagne with a pleasant finish. Traditional, bottle-fermented, quality rosé sparkling wine.

Grape: Pinot noir

Freixenet
Vintage 2015  (CAVA)

Photo: Borfokoló

Mineral, kerosene, prickly. Vintage lot.

Very dry, high acidity, weak effervescence.

In taste and smell, ripe citrus, fresh apricot character.

Pommery
Brut Royal (Champagne)

Photo: Borfokoló

Champagne made from France's finest grape varieties, Pinot Noir, Chardonnay and Pinot Meunier. After three years of maturation, it reaches its full flavour, in which fruity, soft, pure, flavours harmonize. One of the finest champagnes, dominated by lightness.

Veritas Wine Shop also provided delicious snacks for champagne tasting.

Photo: Borfokoló

These two hours flew by quickly, we were buzzing, tasting, learning. Matthias fed the knowledge for two hours, while Adri fed the delicious items.

We gained a lot of new knowledge during the evening and deepened the knowledge we had already acquired. 

I recommend everyone to taste as many quality champagnes, cava, prosecco, champagne as possible (and not only on New Year's Eve) as they will be part of a lasting experience.

Thank you to Wineglass Communication for the invitation!