the champagne @ the nobel dinner’14 11 december 2014
Read more about the Nobel Prize Banquets here. Here’s the menus at the Nobel Banquet 1901-2014. Among the more odd Champagnes that has been served are Champagne Crème de Bouzy Doux (1901), George Goulet Américain (1921), J. Bollinger, Dry Extra (1929), Krug Brut Réserve (1969-1974) & Krug Brut Private Cuvée (1975). Note that the Champagnerna where really sweet (sec, demi-sec or doux, ) untill 1935.
It’s not the first time that Taittinger is served during the Nobel festivities. The premier was in 1995. 19 years later the 1 300 guest, including the Swedish Royal family will be served the signature-champagne Taittinger ’Brut Réserve’ with the starter, Crème de chou-fleur, mosaïque de crabe royal, petits pois et chou-fleur mariné au citron.
TAITTINGER ’BRUT RÉSERVE’ | Reims | Champagne | France | 242N 20PM 38CH | swedish importer: Fondberg | TASTING NOTE ‘Previously very uneven. Often too sweet and perfumed, sometimes with such a creamy Chardonnay character that it can be mistaken for a vintage champagne. In more recent years the style and quality have been stabilised to the better. The Jeroboam is frightfully impressive.’ RJpoints 73(82)
Nobel Banquet Menu 2014
Crème de chou-fleur,
mosaïque de crabe royal, petits pois et chou-fleur mariné au citron
Selle de cerf rouge rôtie aux épices, terrine de carottes, betteraves jaunes au sel,
petits oignons fumés, purée de pommes de terre et jus de gibier
Mousse et sorbet de baies bleues de ronces sauvages de Gotland
panna cotta au safran et génoise au beurre noisette
Champagne Taittinger Brut Réserve
Villa Cafaggio 2011, Chianti Classico
Calvet Réserve du Ciron 2010, Sauternes
Stadshusrestauranger en collaboration avec le Chef Klas Lindberg
et le Chef Pâtissier Daniel Roos
RJ ON TAITTINGER The house of Forneaux, as Taittinger’s predecessor was called, was among the first Champagne houses when founded in 1734. The company’s financial upturn came when the Taittinger family bought it in 1936. Pierre Taittinger purchased a palace called La Marquetterie and built up an impressive arsenal of vineyards. Claude Taittinger, took over in 1960 and Pierre-Emanuel and his son Clovis Taittinger and stylish doughter are following the same quality path.
The company now has 288 hectares in 34 villages, which supply some 45 percent of its grape needs. Experiments with small numbers of new oak barrels began in 1988 with the prestige wine Comtes de Champagne otherwise all the wines are fermented in large steel tanks and put through malolactic fermentation.
The firm is well known for its efforts to support major projects outside the local region. For example, the company owns one hotel chain, two wine companies in the Loire Valley, and one wine company in California. The artist-designed Collection bottles have become a huge success in sales terms, in spite of the exorbitant prices that will soon become even dearer.
The nonvintage Champagne was a touch uneven earlier, but it often reflects the soft, flowery house-style well. The vintage wine is a real charmer, which sometimes sadly lacks storage potential. The real star is the Comtes de Champagne, an exemplary blanc de blancs from Cramant, Avize, Oger, Le Mesnil, Chouilly, and old vines in Pierry. The champagne is the best in its style, with its soft, exotic, and creamy taste.
I imagine that the Comtes de Champagne is the champagne most appreciated by the broadest public. It contains no difficult aromas, but instead an abundance of charmingly sweet and soft tastes in an elegant and luxurious style. In any case, it contains an aromatic spectrum that is exciting enough for even the most fastidious expert to fall head over heels for its beauty. Even Comtes de Champagne Rosé can be a treat if you have patience. This champagne—made by contact with Pinot Noir grapeskins from Ambonnay and Bouzy—can appear sweet and clumsy when young, but it usually develops magically. Gentle Loïc Dupont is the man responsible for how these wines taste. Very close to five stars!