TREEHEAVEN'S COLDLOVES MAGAZINE: Dom Pérignon (/ˌdɒmpɛrɪˈnjɒn/; French pronunciatio...

TREEHEAVEN'S COLDLOVES MAGAZINE: Dom Pérignon (/ˌdɒmpɛrɪˈnjɒn/; French pronunciatio...: Dom Pérignon ( / ˌ d ɒ m p ɛr ɪ ˈ n j ɒ n / ; French pronunciation: ​ [dɔ̃peʁiɲɔ̃] ) is a brand of Champagne produced by Moët et Chandon....

Dom Perignon

Dom Pérignon (/ˌdɒmpɛrɪˈnjɒn/; French pronunciation: ​[dɔ̃peʁiɲɔ̃]) is a brand of Champagne produced by Moët et Chandon. It is named after Dom Pérignon, a Benedictine monk who was an important quality pioneer for Champagne wine but who, contrary to popular myths, did not discover the champagne method for making sparkling wines.^[7] Dom Pérignon was the first prestige cuvée, an idea proposed by Englishman Laurence Venn.^[8] The first vintage of Dom Pérignon was 1921 and was only released for sale in 1936. Dom Pérignon is a vintage champagne, meaning that it is only made in the best year, and all grapes used to make the wine were harvested in the same year. Many champagnes, by contrast, are non-vintage, which means that the champagne is made from grapes harvested in various years.

Current production

Around 5 million bottles are produced in each vintage.^[8] The wine is 60% Chardonnay and 40% Pinot noir, with 6 g/l dosage.^[8] According to Tom Stevenson, "All vintages need at least 12 years ageing to nurture Dom Pérignon's signature silky mousse".^[8] As of 2008, the current release of Dom Pérignon is from the 2000 vintage^[8] and the current release of Dom Pérignon Rosé is from the 1998 vintage. The current (2009) winemaker is Richard Geoffroy, who has been Chef de Cave for Dom Pérignon since 1998.

Moet Chandon

Moët & Chandon (French pronunciation: ​[moɛt e ʃɑ̃.dɔ̃]),^[1] or Moët, is a French winery and co-owner of the luxury goods company Moët-Hennessy • Louis Vuitton. Moët et Chandon is one of the world's largest champagne producers and a prominent champagne house. The company holds a Royal Warrant to supply champagne to Elizabeth II.^[2] Moët et Chandon was established in 1743 by Claude Moët, and today owns more than 1,000 hectares (2,500 acres) of vineyards, and annually produces approximately 26,000,000 bottles of champagne.^[3]

Contents

Foundation

Moët et Chandon began as Moët et Cie^[1] (Moët & Co.), established by Épernay wine trader Claude Moët in 1743,^[4] and began shipping his wine from Champagne to Paris. The reign of King Louis XV coincided with increased demand for sparkling wine. Soon after its foundation, and after son Claude-Louis joined Moët et Cie, the winery's clientele included nobles and aristocrats.
Moët began business in 1750 with Madame de Pompadour, who supplied the Royal Court at Compiègne with Moët's champagne.^[1] Also in 1750, Moët began establishing business in Germany, Spain, Eastern Europe, and colonial British America.^[1] In 1792, on Claude Moët's death, grandson Jean-Rémy Moët assumed control of Moët et Cie,^[1] and expanded the business buying the vineyards of the Abbey of Hautvillers, where Benedictine monk Dom Pérignon perfected double-fermentation for creating champagne.^[1]
Moreover, the Moët surname was prestigious before the winery's establishment; King Charles VII ennobled brothers Jean and Nicolas Moët (Claude's ancestors) in 1446.^[4]

Into the 19th century

Houses of 3 Emperors.

The company truly attracted a loyal international following after it initiated an account with Napoleon.^[1] Jean-Rémy, who had become mayor of Épernay in 1802, met Napoleon in 1804.^[1] Within the new guest houses at Moët's headquarters on 20 rue de Champagne, Napoleon and his entourage were lavishly dined and wined. Historian of champagne Patrick Forbes wrote: "everybody who was anybody in Europe was passing through the Champagne district en route from Paris to the Congress of Vienna and they all wanted to visit the celebrated champagne maker. ... His 10 years in the Napoleonic limelight had made him the most famous wine-maker in the world and orders for his champagne began pouring in with such profusion that he hardly knew how to fill them."^[1] In appreciation for Jean-Rémy's generosity, the Emperor of the French gave Jean-Rémy his own Officer's cross of the Legion of Honor. In honor of Napoleon, Moët later in its history dedicated its Brut Imperial to him.^[1]
After his connections with Napoleon, the company of Moët contained a portfolio of prominent figures which encompassed Tsar Alexander I of Russia, Emperor Francis II of Austria (Napoleon's father-in-law), the Duke of Wellington, Madame de Staël, Queen Victoria, and the Prince Royal of Prussia (later to become emperor of Germany) among many more.^[1] Sales during the 1820s are believed to have been on average 20,000 bottles annually.^[1] Leadership of the company changed in 1832 when Jean-Rémy retired and left the company in the hands of his son Victor Moët and son-in-law Pierre-Gabriel Chandon de Briailles (14 November 1798 - 23 July 1850).^[1][5] As Chandon became incorporated into the company as co-owner, the name was officially changed that same year to "Moët et Chandon."^[1] Following the introduction of the concept of a vintage champagne in 1840, Moët marketed its first vintage in 1842. Their best-selling brand, Brut Imperial, was introduced in the 1860s.
The Marne Valley fell under the ownership of Moët et Chandon in 1879, expanding the company's operations.^[1] The introduction of more flavorsome grapes from Cramant, Le Mesnil, Bouzy, Ay, and Verzenay also followed.^[1] As expansion grew, so did the employee count. At the time, about 2,000 people were under the employment of Moët et Chandon and a type of "social security" was formed which gave free medical attention, housing assistance, pensions, maternity benefits, sick pay, and free legal aid. Job holders included cellarmen, cork cutters, clerks, vineyard farmers, tinsmiths, needlewomen, basketmakers, firemen, packers, wheelwrights, and stableboys.^[1] Sales in 1872 are reported to have been at 2,000,000 bottles and at 2.5 million by 1880, while consumers continued to consist of the upper social hierarchy.^[1]

Milestones in the 20th century

During World War I, France suffered much destruction. Moët et Chandon lost the offices and guest houses, where Napoleon had stayed, to bombing raids.^[1] After the war, the company re-established its position in the market by introducing the Dom Pérignon brand of vintage champagne in the late 1920s.^[1] The introduction of the Dom Pérignon label set a trend in which many other champagne houses came to introduce their own premium label of champagne intended to surpass their regular vintage champagne. Nevertheless, it was Dom Pérignon which came out to be the most successful brand. Dom Pérignon was recognized by connoisseurs as the most perfect champagne available, and was also the most expensive on the market.^[1] During World War II, in which France fell under occupation by Nazi Germany, business was negatively affected.^[1] However, due to the modernization of operations within the firm, it managed to recover well.^[1] The goals of fairness and efficiency were emphasized in all aspects of production, from the installation of new wine presses to a comprehensive system of work incentives.^[1]

Headquarters in Épernay.

Count Robert-Jean de Vogüé, a prominent figure in wine purchasing, became the leader of Moët et Chandon in the 1950s. Transformed from a family-owned business into a Société Anonyme (or corporation), Moët et Chandon under de Vogüé gained great success and an expansion rate never before experienced. In 1962 it became the first champagne house to be listed on the French stock market.^[6] That same year, the company acquired full rights to France's oldest wine house and main competitor of Moët et Chandon, Ruinart Père et Fils.^[1] Another rival wine house, Mercier, was taken over by 1970. Soon afterwards Moët et Chandon purchased an interest in Parfums Christian Dior, the first out-of-winery investment by the company, which was soon taken over by Moët.^[1] The company took a milestone step in 1971 when it merged with the cognac producer Jas Hennessy & Co. to create Moët-Hennessy.^[1] The decision was made as a result of a 1927 statute which limited the champagne growing region to 34,000 hectares.^[1] De Vogüé believed that the supply of land under cultivation (less than 25,000 hectares) would be exhausted by the demand for champagne by 2000. Thus it seemed logical to merge with Hennessy who could supply diversification and a stable future for Moët. Together, both houses grew greatly financially and were able to, as a group, "stimulate the growth of their interests abroad."^[1]
In 1973, the company launched Domaine Chandon, a winery subsidiary in California. The company undertook its final merger; with Louis Vuitton, a prominent luxury goods purveyor whose goods remain renowned as status symbols. This final merger gave birth to the largest luxury group in the world, Moët-Hennessy • Louis Vuitton (LVMH), netting over 16 billion euros in fiscal 2004. In 2006, Moët et Chandon Brut Impérial issued an extremely limited bottling of its champagne named "Be Fabulous", a special release of its original bottle with decorative Swarovski crystals, marking the elegance of Moët et Chandon. Also in 2006, Moët et Chandon illuminated the Statue of Liberty on its 120th anniversary.
In 2007, the company opened its Grand Vintage 2000 European Launch at the Musée de l'Homme

When presenting the wine to the guest, you should

Multiple Choice

• A. hold the bottle neatly, with the label facing the guest.
• B. inform the guest of the name of the producer of the wine.
• C. inform the guest of the cultivar.
• D. inform the guest of the vintage.
• E. give them any extra information you know about the wine.
• F. not spend too much time at the guests' table by showing off.
• G. All of the above.
• H. None of the above.
• I. A, B and E.
• J. A and F.
• K. A, C and E.
• L. B, D and F.
• M. A, B and C.
• N. D, E and F.

If guests are coming to the end of a bottle of wine, you should

Multiple Choice

A. open another bottle of the same wine. B. bring them a heavier wine that would suit their meal. C. not offer or serve any more wine. D. ask them if they would like to continue with the same wine or try something else and offer them the wine list. E. All of the above. F. None of the above.

Open the wine list on the red wine page if the guests

Multiple Choice

A. have just arrived. B. are moving on to their starter course. C. are moving on to their entrée course. D. are moving on to heavier red meat dishes. E. are about to order dessert. F. None of the above

Who can you ask to help you pair wines with specific dishes on the menu?

Multiple Choice,

A. The sommelier. B. The wine steward. C. The chef. D. The food and beverage manager. E. All of the above. F. None of the above.

Why should you never check the bill while you are still on the floor to see how big your tip was?

Multiple Choice,

A. Someone might steal your tip. B. The other waiters might get jealous. C. Your feelings about your tip will be visible to the guests. D. It is unprofessional. E. Other guests might feel that they should also start paying their bills. F. None of the above.

GREY GOOSE

10 Foods that will improve your Sex Life

1. Avocado. A fruit that was used back in 200 B.C by the Aztecs as an aphrodisiac, still serves that purpose today. Rich in Vitamin E, avocados help boost your energy levels and improves stamina.
2. Oysters. We all know that fish and sea food are great aphrodisiacs due to their high Zinc and Phosphorus content which have a reputation for being great for love and fertility.
3. Chili peppers can get you to sweat, speed up your heart beats, and fire you up. They help the brain release endorphins (aka happy hormones) which get you in the mood.
4. Bananas; a feel- good food that helps with serotonin production and triggers testosterone production in males. Being rich in potassium and Vitamin B, bananas will boost your energy power as well.
5. Watermelons; the summer’s official fruit is known to have a Viagra-like effect on the body. It relaxes the body and improves circulation to all your organs when eaten in large amounts.
6. Arugula and Asparagus have been notorious for their aphrodisiac power all the way back to the first century A.D. They’re full of minerals and anti oxidants which exhibit many benefits, the most important being boosting libido and sexual desire.
7. Pumpkin seeds. Being high in Magnesium, the seeds help raise testosterone levels in males.
8. Maca powder is a Peruvian root vegetable that can be added to food, bread, cakes, salads, or even smoothies. It is great for people who suffer from lack of libido due to anti-depressant intake. It can be bought online or at natural food stores.
9. Ginger; a blood thinner that helps your circulation and helps your body respond to sexual stimulation faster. It also aids in digestion so it’s great after a heavy meal.
10. Dark Chocolate. Yes, you heard me. Cocoa stimulates the production of “happy hormones” (serotonin and dopamine) therefore instantly uplifting our spirits.

The 20 most popular cocktails

Bordeaux, the AOC Saint-Julien explained.

The Saint-Julien is a name that means a strong red wine of the Medoc. It is produced in the municipalities of Saint-Julien-Beychevelle Cussac-Fort-Médoc and Saint-Laurent-Médoc. This wine is very aromatic (blackcurrant, cocoa). Some say that the Saint-Julien is a summary of Pauillac to its structure and to Margaux aromas and smoothness. Saint-Julien 11 Grands Crus. The grapes used are: Cabernet Sauvignon, Merlot, Cabernet Franc.

Dosage, the art of successful cocktail.

A cocktail is not done with eyes closed. No offense to the little counter that fatalities are for Barmen and revel in verses made educated guesses.

Start by working in jigger (MDI). Why? To tune your pay to two decimal places. In the kitchen as the bar chance does not goes with the taste success. Doses should be respected in their strict proportion. I suggest the creative chafe. Watch and learn the classics, appres only you can indulge in creation.

There is a common rule in many cocktails. A rule that perfect balance cocktail every time. The rule of three "S". Sour, strong, sweet  cocktail that is balanced for the following applies:

Sour: 2 cl

Strong: 4 cl

Sweet: 2 cl

Spirits base (strong) headlined most of the time at 40% vol. They bring the alcoholic strength to the cocktail.For a cocktail or pleasant in the mouth should reduce the general titration around 20% vol. Hence the strong proportion 50% and 50% sweet and sour on the short drinks. This is what we found in the ritual of tasting fine water for cognac or whiskey with the use of a water cutting quality. For a dose bar in France Pour 4 cl of spirits at 40% vol.

The Sour is often materialized for the use of 2 cl lime juice freshly squeezed. We avoid using the Pulco which is more hints of Paic 'Lemon anything else. The lime is a paradox. Its main virtue is to bring bitterness cocktail (sour). It also makes use of the sweetest fruits in the world after the date, grape, cherry and banana.

For the balance is perfect, combine the sour and strong with the sweet (sugar). Namely it is sugar and sugar.White, red, powder or liquid. I have a slight preference for the syrup, liquid cane sugar (2 cl) which dissolves seamlessly into a cocktail. Use powdered sugar requires a little more dexterity. Have you ever tried to melt the sugar in cold water with ice cubes? It's complicated. The powdered sugar should not be dismissed in so far as it provides a crisp in texture and incomparable mouth. I advise to use in addition to the sugar syrup cane final grade.

Cheers,

F.

Aiguebrun's the trilogy testing buds.

The Red Aiguebrun's: 

The vintage Aiguebrun's The red, Syrah and Grenache, has a delightful nose of red and black fruits. In the mouth, the material is sweet with peppery tannins very round and the final scope of the fruit. A full-bodied taste chambered with meat or cheese. 

The white Aiguebrun's: 

This wine is a superb aromatic terroir astonishing phrase! After mostly Grenache Blanc and Vermentino, the white wine The Aiguebrun's present an expressive nose of white flowers and citrus. On the palate is lively and fresh. The final talks about fresh citrus (lemon, pineapple). This ideally will taste fresh (between 6 and 8 °) with shellfish or even cool in the summer preliminary feast one night.

The Aiguebrun's pink: 

Made from Grenache and Syrah, the wine Aiguebrun's The pink is distinguished by brilliant pink dress and a floral and red fruit nose. On the palate the wine is rich and well balanced. It will perfectly accompany salads, grilled meats or summer or can be served well chilled as an aperitif. 

Cheers,

F.

Ballantine's 40 years old.

Ballantine’s 40 ans d’âge est un whisky d’une extrême rareté. Le lancement de cette nouvelle référence reflète l’implication de la Maison Ballantine’s et de son maître assembleur depuis 1827 dans la recherche de la qualité de ses whiskies. Ballantine’s 40 ans représente sans aucun doute la réalisation la plus étonnante de la Maison Ballantine’s ; son whisky le plus exclusif. Il est le résultat d’un processus long et méticuleux. George Ballantine était en constante quête de blends nouveaux et de meilleure qualité. Il rêvait de créer un whisky exceptionnel qui deviendrait un élément de mesure des autres whiskies. C’était son souhait ultime qu’il a su transmettre à ses successeurs.

Cheers,

F.

Monkey Shoulder.

Monkey Shoulder is a malt made from a blend of three malts (Glenfiddich, Balvenie and Kininvie) with aromas of honey, cinnamon and vanilla. 

Telling the story of this whiskey is interesting. The maltmen that once stirred barley with a shovel, were constantly exposed to tunes that were causing them serious rheumatism currents. This disease malting was known as the "monkey shoulder" shoulder monkey. It is a tribute to these maltmen that Grant's family owns the iconic Glenfiddich distillery has created this 'triple malt'.

Cheers,

F.

The Lies.

The wine lees are deposits left after fermentation. Lees consist of yeasts and possibly some plant residues that settle to the bottom of the tank. You probably know this word because it is used in the phrase "Until the links" which means to the end, completely. The chalice or cup we drink to the dregs.



As often the word is used figuratively to designate what is most vile in society. This is known as the dregs of society or the dregs of the people. The word is also used to denote the color of red wine bind (purplish red), but beware there are also the dregs of white wine (light brown). 

Winemakers may decide to retain a portion of the lees. They then remove the solid residue of grapes, soil and retains only the dead yeast. These cells interact with other components of wine (for the pros we talk about yeast autolysis) to create complex flavors. This is called aging on lees. This is often coupled with a stirring and for the vinification of white wines. Provides links to the white wines immeasurable aromatic richness. I suggest you try the great white Pessac Léognan.  

Ex: Castle Carbonnieux White Pessac Léognan. 

Cheers, 

F.

How To Open a Bottle Of Wine

Téthalassomène Mas Turrets

Definition of "Téthalassomène" Théthalassomène is a medical term that refers to a wine mixed with seawater, for example, the Roman wine named Turriculae described by Lucius Columella is a wine which was added to the seawater in of wine! The addition of salt to stabilize the fermentation allowed. 

Winemakers Beaucaire ( Mas Turrets) in produce strictly according to the instructions left by Columella. The Turriculae is dry white wine complex nose of nuts to serve around 18 °. A drink with the hard cheese, fatty fish, white meats. 

Cheers, 

Dare Lillet Rose!

Last Wednesday the premises of My Little Paris showed their finest pink to launch Lillet Rose. Launch in grand style with the presence remark Cat, the Franco-French group in vogue. Product side we find the taste of the famous aperitif with a hint of red fruit. Very nice. The pink attitude should win the terraces this summer. Cheers, F.

Ingredients

• 12 ounces Lillet Rose
• 12 ounces Ruby Red grapefruit juice
• 6 ounces gin
• 6 edible flower blossoms (optional; chefs-garden.com)

Directions

1. Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat.
   
2. Garnish with flowers. Serve immediately.