What to serve at your next soiree: The underrated Champagne Henri Giraud
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What to serve at your next soiree: The underrated Champagne Henri Giraud
A favourite amidst oenophiles, champagne house Henri Giraud makes bubblies that strike a fine remainder between richness and finesse.
(Photo: Sarment)
15 Apr 2022 06:30AM (Updated: 04 Jul 2022 04:37PM)
Unless you are a champagne geek, Champagne Henri Giraud is the kind of label that would fly nether your radar. The boutique – read 'modest scale' – champagne house makes simply 250,000 bottles from x hectares of G Cru vineyards in the region of Ay. (Champagne's large boys, Taittinger and Louis Roederer, for example, each produce more than three million bottles a twelvemonth.)
The estate is run by 12th generation owner Claude Giraud, who took over from his father, Henri, in 1983. "If you visit the Girauds' property [in Ay], you'd notice it is non spectacular similar the other big maisons. But Claude and their team are welcoming of visitors. You become this existent connection with the winemakers," said Cloudless Gardillou, sales manager of Sarment, a wine merchant that counts Henri Giraud as one of its brands.
Gardillou gave CNA Luxury the chance to effort a few of Henri Giraud's signature bubblies. Since Ay is abode to Pinot Noir, nearly of the estate's wines are Pinot Noir-dominant blends. The black grape lends ripe fruit notes and construction to champagnes. Henri Giraud's wines have this pleasant weight; a house, round presence that holds the flavours together like a net. Our ii favourite picks from the tasting – the Hommage and the Fut de Chene – acquit such an immediate quality.
The Hommage, a non-vintage blend of 70 per cent Pinot Noir and thirty per cent Chardonnay, offers apple and vanilla accents, fine bubbles, and a lovely honeysuckle perfume. Let it breathe for a while, and you'd notice a teasing note of biscuits and basics. This savoury, complex chemical element is the work of lees – dead yeast deposits from fermentation – which have been left in contact with the wine for, in this case of the Hommage, two years. (The minimum time a champagne has to spend on lees is 12 months for a not-vintage, and three years for a vintage.)
Lees are the magic behind many a delicious champagne. If you have e'er entered a champagne cellar, you would take picked out an aroma of toasted bread that makes your stomach growl – that is lees, calling out to you.
The Fut de Chene, a multi-vintage, spent 5 years on lees, making information technology a more balanced, complex version of the Hommage: Notes of apple, cherries, almonds, honeysuckle and smoked cheese form its core, which is nicely sliced apart past a zippy acidity. Drink this dazzler on its own, or pair information technology with chicken or roast veal.
Henri Giraud champagnes available from Sarment. E-mail singapore [at] sarment.com ( )
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Source: https://cnalifestyle.channelnewsasia.com/experiences/what-to-serve-at-your-next-soiree-champagne-henri-giraud-239416
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