Did you know that every glass of champagne has 21 million bubbles in it?
And did you know that there are 2000 million bubbles in the average bottle of champagne?
No? Neither did I until I attended Champagne Jayne’s Champagne class at Signorelli Gastronomia in Pyrmont. And given that that it’s New Year’s Eve I thought it was the perfect time to tell you all about champagne. Champagne Jayne is a walking encyclopaedia of Champagne knowledge. Throw any question at her about champagne and she’ll give you the answer. And tonight she is holding a Talk and Taste session as part of the Sydney International Food Festival. We are to taste five sparkling wines and champagnes which are all food matched to little morsels of goodness from Signorelli Gastronomia’s chef Sarah Jewell.
Champagne Jayne
On each seat we have a folder with notes on the food we are about to eat and the champagnes and sparkling wines we are about to drink. Jayne starts off by explaining that we will be trying three sparkling wines and two champagnes. The prices of the sparkling wines and champagnes will be revealed to us at the end of the evening as she wants us to judge them on their taste.
First things first. How do you open a bottle of champagne without embarrassing yourself or taking out someone’s eye? A champagne cork releases at 90 miles an hour and Jayne tells us that there are six atmospheres in each bottle. So with this is mind, firstly you take off the foil. Then with a thumb on the top you twist the muselee (the metal collar) 6 times. Then with your hand on the top of the cork, twist the bottle until it is released with a pop.
Jayne explains the basic process of making champagne. Grapes are crushed and then react with the yeast outside of them and this produces carbon dioxide and when this is done is an enclosed vessel this creates bubbles. Wine is made in open containers so that the CO2 disperses. Technically any grape can become champagne but in 1937 they chose three main grape varieties: pinot noir, pinot meunier and chardonnay which make up Champagne today. Any grape variety can be made into sparkling wine though.
Jansz Premium Rose (Tasmania) matched with seared yellow fin tuna, prosecco sabayon and muscatels
Our first dish is a seared yellow fin tuna topped with a fluffy prosecco sabayon, muscatel puree and a clear dill jelly. Chef Sarah Jewell explains that the sabayon was actually done in a cream gun. When all of the elements are mixed in together it becomes balances with the fragrant dill in the unsweetened clear jelly and the thick muscatel puree. The Jansz sparkling wine (pronounced “Yansz”) is a joint venture between Louis Roederer and Jansz. Since 2001 Natalie Fryar has been their award winning wine maker .
Valformosa Rose (Spain) matched with cured ocean trout mousse en crepe with pickled beetroot
The cured ocean trout mousse was a very interested dish indeed. Thicker than a mousse and with the consistency of a triple cream, it was buttery yet studded with small pieces of cured ocean trout. The crepe was thinly sliced into long strips and it is paired with a single sliver of pickled beetroot. Again when the elements are combined, it really comes together.
In between courses Jayne comes around and chats to people. She also tells us that taking a sip of cold champagne once poured gives a different taste from taking a sip of champagne that has been left to sit in the glass to warm up. More characteristics come out once it warms up and flavours can change. Chilling can also help mask faults with the champagne.
Lindauer Brut (New Zealand) matched with seared scallops, cauliflower puree & pancetta
This dish had an interesting array of textures from the juicy, plump scallops, the crunchy panko crumbs, smooth cauliflower puree and basil pesto. What is really interesting is the New Zealand Lindauer which she tells us will shortly stop being produced. She also tells us that when it is first poured it does a “pretty good imitation of champagne”.
Champagne Duval Leroy “Authentis, Cumieres 2003″ (organic from France) matched with foie gras custard tart with sticky onion jam
This was by far my favourite course, not just because I adored the organic champagne which has no preservatives that I tend to react to, but also because of the foie gras custard. The foie gras custard (genius idea) is made using ethical foie gras which means that instead of force feeding the geese, they keep them “at a constantly gluttonous state” and feed them corn which allows them to put weight quickly. It is paired with an ever so slightly and crunchy onion jam and sweet cookie crumbs which all combine beautifully together.
The organic champagne is made using biodynamic grapes and is all done by hand. The story behind the wine maker is interesting too. Women play a large part in the Champagne industry as it is so labour intensive that the whole family has to get involved. Carol Duval Leroy took care of the champagne making while her husband Jean-Charles took care of selling the champagne. He died from cancer but before he passed he asked all of his business partners to support his wife which they did. She took back the brand and made it an organic wine using 100% certified organic pinot noir grapes. 43% of her employees are woman and she has the only female Cellarmaster in the region of Champagne.
Champagne Bollinger Rose (France) matched with chocolate budino with strawberry coulis
The chocolate budino is a molten chocolate cake with a gooey, runny centre of chocolate served with a raspberry coulis and a fresh raspberry. It is also huge so I can’t get through it all try and want as I might. Jayne tells us that rose champagnes are always a little more costly as producing a rose requires a few more steps in the process. Bollinger was founded by a German and since 1973 it has been James Bond’s champagne of choice.
Everyone votes for their favourites with a show of hands and most like the organic champagne. I personally did not go for the sparkling wines very much as they left a strong after taste on my palate whereas the champagnes didn’t. Which leads Jayne to tell us the price ranges for each. In order of tasting, the Jansz is between $21-$28, the Valformosa is $30, the Lindauer is $15, the organic Champagne Duval Leroy is the most expensive at $175 (damn! that was my favourite! 
) and the Champagne Bollinger Rose is $160.
Bridget from The Internet Chef (who makes amazing breakfasts!) and Jayne
I also ask Jayne about alcohol allergies as that is something that plagues me and I get very hot and flushed and drunk very easily. She explains it in detail “Wine allergic reactions such as skin rashes and /or wheezing relate to the presence of sulfites in the wine you’re enjoying. Sulphur compounds occur naturally on growing plants such as grapes, and the use of additional sulphur (in the form of sulphur dioxide) is important in the wine-making process because it prevents organisms growing in the wine, and prevents maturing wines from turning to vinegar (by slowing down yeast growth).
Sulphur is often referred to as the “band-aid” of winemaking and if you’re sensitive to sulfites, (which is particularly common in asthmatics) then the sulfites in wine will act as an irritant causing your airways to contract and bring on an episode of wheezing and other asthmatic type symptoms. Excessive sulphur (found in cheap mass produced white wines, especially sweet ones) can easily cause nasal congestion and eye irritation in any normal wine drinker who overindulges!
Another potentially significant allergy factor in champagne and sparkling wines is the presence of tyramine – which is a natural by-product of the yeast fermentation process. Tyramine can cause allergic reactions such as dizziness, rash, itching and even swelling and stomach cramps.
In some cases what may initially appear to be a wine allergy is actually caused by a deficiency in aldehyde dehydrogenase, the enzyme which enables the human liver to break down and process alcohol in the body. Sometimes referred to “Asian flush” syndrome, because its known to affect almost 50% of the Asian population, you’ll already know if you fall into this category, because literally every time you touch a drop of any alcohol (not just wine), you immediately begin to flush deeply before experiencing rapid heart rate and potential dizziness – and pretty soon you feel like you already have a hangover! These days there is a special pill you can take before drinking to minimize Asian flush side-effects, but the best trick in the book is to naturally build up your resistance by enjoying discreet amounts of champagne on a more regular basis!
If you’re unlucky enough to experience any of the other side effects detailed above, please don’t despair of champagne – just experiment with more natural style champagnes labeled “no added sulfites” such as Drappier from the Aube region, or organic champagnes such as Duval Leroy Authentis.”
Isn’t that good news and Happy New Year my lovelies! May your 2011 be a wonderful one!
So tell me Dear Reader, what do you hope 2011 holds in store for you?
NQN and Mr NQN attended the Champagne Class as a guest of Champagne Jayne
Champagne Jayne
http://champagnejayne.com/
Signorelli Gastronomia
Accenture Building, Trouton Place, Pyrmont NSW
Tel: +61 (02) 8571 0616
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46 Comments | Add your own
This is by far my favourite post of the year and I savoured each dish with its accompanying bubbles with you.
Thank you for introducing me to Champagne Jane, she looks like a wonderful person to get to know better.
Here’s to a wonderful New Year with lots of gastronomic delights!
Felicity x
Very nice! I love Bollinger!
The food looked so delicious, I don’t know if I would have had space for so much wine.
Thanks for the allergy info. I too tend to suffer from “Asian Flush” although I only get flush without any other side affects. Foie gras custard tart looks like a very interesting dish
What a perfect post for NYE, Lorraine!
Thank you.
I was taking advantage of the great champagne prices in Australia last night. I was at Dan Murphy’s and there was a good range of French at crazy prices. I sort of went nuts.
All the best for 2011.
May we all be happy, healthy and wise for the coming year and beyond.
SSG xxx
Looks like a fun and interesting course – and who could resist desserts and champagne tasting?
Janz is my regular tipple and is is wonderful to know now it is pronounced ‘Yanz’ Very informative post this one as I over indulged on Janz on Christmas Day and came out in a rash all over my face. Now I know why, thank you! (won’t stop me drinking it though!)
Fabulous post Lorraine, perfect for today as Champagne is most definatly part of today. Thanks for introducing us to Champagne Jane… what a font of knowledge & dam your favourite being so exy.. I was really interested to hear about the Rose Bolli was my 2nd favourite to try… maybe next year
Happy New Year lovely….. may it be your best yet
I rarely drink alcohol, but I would chose the the one James Bond does to drink if I did.
My wish for 2011 is that my ex son in law will step up and be a real father to his son. Right now his father would rather play father to another woman’s kids than be a father to his own son.
I HATE opening champagne bottles and actually know someone who lost an eye! Thanks for the lesson – I did not know about twisting the muselee: have always just ‘picked at it’! That looks a wonderful party foodwise. Since, thank God, I do not get the ‘Asian Flush’ would not have minded the bubbles either, tho’ am basically a still wine gal. Happy New Year Lorraine, to you and Mr NQN and thank you SO much for your stimulating posts.
I’m hoping for lots of lovely travel, with new things to discover. Great post, thanks.
Wow, that chocolate budino looks AMAZING. Great post!
Happy New Year to you and yours! I hope the New Year brings me a career change
I tend to get very flushed and sometimes get a very itchy nose and skin when I drink, especially champange and red wine. But it’s not gonna stop me! I actually drink very little- maybe that’s my problem, I should perhaps build up my immunity by drinking more.
For 2011 I want to relax more, and maybe study. I want to do a pastry course or something technical to do with my cheffiness trade.
Sad to hear Lindauer will no longer be produced. I like the Brut and the Fraise. Also Duetz Marlborough Sparkling is a favourite…. and am partial to a Moet if someone-else is buying!
Happy New Year, Lorraine and I look forward to another year of breakfast ‘with you’ – reading your blog with my cup of tea.
Great post! Hopefully 2011 will bring new directions for my husband and I – it’s time for a change!
What a wonderful post to end the year on. So raise your glasses!!!
I hope that the new year brings good health and prosperity to you all.
That molten chocolate cake looks to die for. I call it ‘runny heart cake’ now…that was it’s English translation on a menu in France.
Have a very Happy New Year’s Eve everyone!
You get to do the most fun things! My favorite champagne is Veuve Clicquot, the demi-sec in particular as it is slightly sweeter.
Happy New Year! I hope 2011 is good to you. I hope that 2011 brings me health and happiness, and some extra motivation to get back to the gym.
I’m hoping contentment, finally deciding whether or not I want to do this PhD (or get out now!), and more blogging adventures – both of my own and reading those of others
I should probably add “learning more about champagne” to that list, but then again you keep opening my eyes to such new aspects of food, so I probably don’t need to
Rose champagne is my fave, not only for the color but because it’s substantial enough to carry you through an entire dinner. Happy New Year to you! Hope it’s a very bubbly one!
21 million bubbles?? Really?? Wow! That chocolate budino looks to die for as well!! Happy New Year Lorraine!!
mmm delicious champagne but zomg that molten cake is calling to me! happy new year lorraine and all the best for 2011!
I want every part of this meal!
2011, I hope for great experiences & new adventures
Happy New Year!
I’m a huge fan of champagne!! And didn’t know how many bubbles went into my drink, guess I haven’t ever decided to count though. This place looks stunning
Happy New Year Lorraine, Mr.NQN and all of your family & readers!
What an interesting post Lorraine, as you know I lurve Champagne,I would definitely choose the Bollinger Rose. Just last night having dinner at our friends’ place, six of us enjoyed 5 bottles of bubbly . That’s how many bubbles ??
I hope that 2011 firstly brings good health, lots of travel and precious time spent with family.
What a lovely, bubbly, appropriate post for NYE. My partner and I are visiting Manly Pavillion for fabulous food and fireworks (your post was very helpful). Back in my foodie journalist days, I had a superb meal at the Park Lane Hotel in London. Believe it or not, a Sheik had asked them to come up with a meal with accompanying champagnes for each course, to celebrate a champagne and strawberries promotion that I was covering. We had six tiny but gorgeous courses, with a glass of champagne with four of them! Two of which were low calorie (champagne!) (but including a strawberry bellini….). The food was wonderful. Amazingly, I was feeling very happy, not dizzy after the event. You have just brought back some lovely memories.Thanks. I hope 2011 brings wonderful things for your family. Louise B
By the way, last year was at the Opera House, and it was brilliant! DJ’s from around the world and Matt Moran’s food and great views of the fireworks. Quiet one this year, and waiting to hear for recommendations from you for next year!!!
)Louise
Smooth running uni life. Seriously, I had enough of s*** from uni – like lost essay papers, mistaken F grade and stuff like that.
What a great read in preparation of New Year’s Eve celebrations Lorraine! FYI this particular food & wine menu was designed around the champagne & sparkling hmatchingighlights of Signorelli Gastronomia’s wine vault – of course as your reader Louise Bradbury suggests – you can easily match different champagnes to practically any kind of menu.
Hope all your readers experiment more with champagne in 2011 – now they know who to ask! Cheers CJ
I rarely drink alcohol, but I still love champagne. Its just so elegant, and romantic, and ethereal…
I hope that you have a beautiful and fun-filled New Year.
I loved this post! Thanks for sharing the allergy info
I have a very serious case of the Asian flush and it runs in the family 
I’m trying to drink a bit more so I can build up the immune system but so far it hasn’t really worked.
For the new year, I wish for lots of travel and good food, be more successful with my blog and find a suitable job…I used to be an auditor which is the WORST job in the world! A job like yours would be nice
Happy new year and may you and your family have a happy and prosperous year
All I want for 2011 is to be happy. Cheers xo
I’m so glad I didn’t get the Asian flush gene and my brother got it instead! ha!
Happy new year Lorraine!
I’ve heard that whole thing about bubbles in champagne before… is it TRUE?!?!?! also, I heard that only champagne that comes from Champagne should be called champagne, everything else is sparkling wine? Anyway, I don’t love the stuff enough to find out for sure
Lorraine, Happy New Year to you – thanks for a fascinating year into your foodie life, and for sharing it all with us. You’re truly an inspiration and I cannot wait til (a) I meet you and (b) your book comes out (not in any particular order!)… Love ya!
A champagne post to ring in the new year! All the best to you and Mr NQN for a wonderful 2011! xxx
Happy New Years!
What an interesting post, so much I didn’t know about champagne. Happy New Year Lorraine.
Loved hearing how champagne is made! I also love that cash register at the end. I’m hoping for more travel and lots of love, happiness and good health. Happy New Year, Lorraine! I’m looking forward to many more of your gorgeous posts (and your book too!!)
Heidi xo
What a great way to ring in the new year! I have only this year begun to take an interest in the wine I drink so this post was very illuminating for me. Im now itching to crack open the bottle of Moet Rose I received for Christmas! I am hoping for some career stability and a happy and healthy 2011 for my family and friends. I hope you enjoy a 2011 of happiness and prosperity
P.s. I only just managed to see you in the icecream ad and just had to say that you looked gorgeous, well done!
Your photos are always just absolutely gorgeous.
Happy New Year Lorraine,Mr NQN and all the NQN faithful.
I’m not very farmiliar with wines and processes so to this post came in time to “culture ” me.
I’ve always thought the dizzziness and cramps I suffer from sips of wine(and seriously, thats all I can handle) was genetic or something,glad to know there is a reason for it and i’m not alone!!! ahh Rejoice!
I’m always afraid of saying out loud what I hope for in the year, as though I might jinx it!
I know i can count on your posts to keep me informed and enthused and I really can’t wait till your book is launched!!
Best wishes to you always!
I hope you had a great New Year!
Wow, with a different champagne pairing with each dish, I will be drunk in no time..or maybe at best, my face will be flushed like a beetroot! Love the pair of rose with the bulino dessert…
Loved this post, Lorraine! It’s full of interesting info and the food is gorgeous (the scallops and the molten cake look to-die-for!). And wow, 90 miles per hour is pretty serious!
i suddenly want to change my name to jane so i can have the nickname champagne jane.
i’m so jealous! i would have loved to have attended this.
i met jayne once before (can’t remember where) but she was as bubbly as the champagne she loves. full of great advice too.
happy new year
How interesting about the allergies relating to champagne/wine. I definitely flush a lot when I drink and I have asthma. Although this does not stop me from having a few drinks…
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