Champagnes to make every celebration corker
Six (6) Must have champagnes at your occasion
champagne comes from the Champagne region of France, where winemaking dates back to the 1700s and vineyards span some 84,000 acres. Not too far from Paris in the northeastern corner of France, its main growing regions include Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne and The Aube.
But there’s more to it than that. Champagne also gets its name from the grapes used in production, most commonly including pinot noir, pinot meunier and chardonnay. It gets its sparkle from being twice fermented in the bottle via a technical and labour-intensive practice often referred to as méthode traditionnelle.
But there’s more to it than that. Champagne also gets its name from the grapes used in production, most commonly including pinot noir, pinot meunier and chardonnay at a 2:3 ratio (though variations such as blanc de blancs are made entirely from white grapes). It gets its sparkle from being twice fermented in the bottle via a technical and labour-intensive practice often referred to as méthode traditionnelle.
Whether you’re after a magnum to really get the party started or are simply after a slick bottle to bring out next time there’s a promotion or wedding announcement in the family, we have had enough champagne aperitifs between them to know which champagne brands go down best. From well-established French houses such as Taittinger to a rather surprisingly good take, here’s our edit of the best.
Taittinger Prelude Grand Crus Champagne Non Vintage;
Coming on 300 years in the biz, Tattinger is a family-run house headed up by Pierre-Emmanuel Taittinger. Known for being an excellent fizzy accompaniment to chicken and pork, the blend of Grand Cru pinot noir and chardonnay lend it an especially tangy, citrusy profile, warmed up with the toasty notes of cinnamon and stone fruits.
Moët & Chandon Brut Imperial NV
Though Queen Elizabeth’s heart belongs to Bolly, Moët & Chandon came up tops for Queen Victoria II, which is why the label holds a Royal Warrant (it was also the champagne of choice at Charles and Diana’s wedding). Owner also of Dom Pérignon and Hennessy, Moët & Chandon also claims to be the first ever established champagne house, with origins in 1743. Its crisp and refreshing Brut Imperial NV is made on vineyards classed as Grand Cru, with a delicate palate that lends itself especially well to champagne cocktails with a sprinkling of sugar, Angostura bitters and a lemon twist.
Aldi Monsigny Champagne Brut;
Veuve Clicquot Brut Yellow Label Champagne;
Laurent Perrier La Cuvée Champagne;
Dom Pérignon Vintage Champagne Brut;
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Source; gq-magazine.co.uk
Whiskey- Wooden casks for spirit maturation
The role “wood” plays in ageing and maturation of whiskey
Its no surprise that 60% to 80% of the total flavor in a whiskey whether scotch or bourbon, aged rum or tequila, is uniquely attributed to the oak in which it matures. Once the fermented wash is distilled, it is the decision of the master distiller to decide whether the new spirit has to be matured and aged, and which oak flavors to develop and try to attain.
Maturation and ageing of spirit is carried out in oak wood casks. Hence, there are different varieties of oak wood used to make casks. The process involved in the making of wooden casks starts from sourcing of oak, seasoning of oak, shaping of the cask by using staves, toasting & charring etc. The process involves harvesting of tall oak trees and then seasoning them by drying for six to eight months or more. Subsequently, the seasoned wood is cut into staves and shaped into a bulging cylinder and bound together by metal hoops in the cooperage. The head and bottom of the cask are flat and each is secured into the staves by a grove. No glue, paraffin, or nails are used in making barrels.
Below is the list of some of the important casks and their capacity used for the maturation of spirits covering whisky, rum, tequila, brandy and wines including fortified wines namely sherry and Port wine.
A British Barrel has a capacity of 160 liters whereas the American Barrel has the capacity of 200 liters.
A Firkin cask is a quarter size of the British barrel and has a capacity of 40 liters and used to store ale, whereas, a Quarter cask is a quarter size of the American Barrel and has a capacity of 50 liters and Scotch and American whiskey normally use this cask to get the intense oak finish.
A Hogshead has a capacity of 250 litres to 300 litres and is used to mature Irish and Scotch whiskey as well as wine and beer.
A Barrique is a type of a cask which has a capacity of 300 liters and is popularly maturing French wine and Cognac.
A Puncheon has a capacity of 450 litres to 500 litres and is used to mature Rum and Sherry.
A Butt has a capacity of 500 liters and used to store Sherry.
A Port Pipe is a tall cask and wide and rounder with a capacity of 650 liters and essentially used to mature or store Port.
A Drum has a regular capacity of 650 liters and used to store Madeira.
A Tun is roughly having a capacity of 980 liters and generally used for fermentation of beer.
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Source; wineandspiritslifestyle.com
CÎROC And Sean “Diddy” Combs Introduce New Limited-Edition CÎROC Pomegranate
About CÎROC Ultra-Premium Vodka
CÎROC Ultra-Premium Vodka is gluten-free and distilled from fine French grapes; a process inspired by over a century of wine-making expertise and craftsmanship, providing a crisp, clean taste and citrus nose. Launched nationwide in January 2003 by DIAGEO. The world’s largest spirits and beer company made spirits history in October 2007 by entering into a strategic alliance with entertainment entrepreneur Sean “Diddy” Combs, in which Mr. Combs and Combs Enterprises assumed the lead on all brand management activities for CÎROC.
The Brand announced its latest flavor – and it’s the perfect complement to the “love era” declared by Sean Love Combs aka “Diddy.” The new limited-edition CÎROC Pomegranate, launching October 2021, will make any gathering extra special, and delicious. The expertly crafted new flavor will help to make an ideal cocktail to toast with loved ones, enjoy while savoring moments around the table, or feature in an artfully styled bar cart. It’s a unique gift for that special someone.
The CÎROC Pomegranate is a full-bodied spirit made with vodka distilled from fine French grapes and infused with pomegranate and other natural flavors. Featuring notes of juicy red berries with hints of strawberry, melding with bursts of sweet and fruity pomegranate flavors, that culminates in a silky-smooth finish. As a finishing touch, the liquid is encased in a deep burgundy bottle resembling the jewel tones of the season with sleek gold lettering that’s sure to impress at any holiday festivities.
“CÎROC is an industry innovator. From our flavors to design, we always deliver something special, this season there is no exception,” said Mr. Combs, Chairman, Combs Enterprises. “We are introducing CÎROC Pomegranate to the family. The latest flavor is love in a bottle which I guarantee will have everybody celebrating.”
Add luxury to any occasion with a touch of other enjoyable flavor of CÎROC Vodka, which is specifically crafted for every season. Order today at www.Drinksdirect.NG
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Source; www.bevnet.com/
Staying Innovative In The Beverage Industry
4 KEYS TO HELP STAY INNOVATIVE
Product innovation in the beverage space is crucial to business success, growth, profitability, and extension. While it seems like innovative ideas are widespread everywhere, there are several challenges to overcome on the road to bringing a new beverage idea to market. Some of the obstacles beverage innovators face include:
- A highly competitive market
- Fluctuating pricing
- Intense price competition
- Constant shifts in consumer demand and trends
- Increasing changes in the regulatory environment
In defiance of the challenges and difficulties, beverage innovation is still waxing stronger. In 2019, the three food categories with the most significant shares of overall new product introductions were beverages, snacks, and confectionery foods. Here are the fundamental principles that helped beverage companies bring successful new concepts to life.
Adopt an Innovation Mindset
Most of the biggest setbacks to innovation exist in the mind. Believing we have all the solutions and answers, repeating old patterns of thinking, and resisting change can make new ideas decay, and hence bring all the whole creative process to a halt. An innovative mindset is one of openness and creativity combined with curiosity and courage to explore the unknown. Innovators are resilient, they aren’t afraid to put big ideas out there, get feedback, make decisions, and keep moving forward.
Some practical steps for grooming a more innovative mindset include challenging your assumptions, consistently asking questions your rivals aren’t asking embracing, practicing brainstorming. Confidence is another essential feature of an innovative mindset. Believe in yourself and your team and what you intend to put out. Always Remember that creativity and innovation are not in-born skill; you can cultivate, and continuously improve on them with practice over time.
Know your Customer
The most successful beverages start with an in-depth knowledge and understanding of the audience they want to communicate to. It’s more than just making assertions with just intuitive knowledge. Innovators invest plenty of time and effort in gathering quantitative and qualitative data about their target market. Understanding your market and the problem you’re solving for them is the backbone of successful product innovation. Use research, interviews, listening sessions, and feedback from customers to guide your approach.
Create Strong Partnerships
In the fast-paced world of beverage innovation, a “to act by ones self without assistance” approach isn’t the best growth method regardless of your big plans that are in view. Collaboration allows you to harness others’ strengths and abilities to scale your innovation process to solve new and complex challenges. Leaning into your core strengths, assessing your gaps, and supplementing them with wisdom and experience outside your company can move your idea forward faster and more efficiently than you could just on your own. Working collaboratively with partners generates energy that fuels growth, innovation, and creativity. Developing value-aligned partnerships with common goals and complementary strengths is a critical aspect of successful innovation.
Companies that excel at innovation have a composed and self assured approach to stand out from competitors, attract more customers and investors, and grow faster than companies that don’t. The next big idea can come from anywhere at any time. By improving your focus on innovation, you improve the odds that it will come from you.
Follow A Cohesive Process
Whilst innovation involves a great deal of open creativity, there is room for a structure to bring new ideas to life more efficiently and effectively. An innovation process merges existing and new findings together to bring about new marketable solutions and to achieve the set goal. Following a proven strategy for market innovation has several advantages:
- It prompts you towards action: A process gives you steps to follow to get out of ideation and into phases of action that push the idea forward.
- Increases efficiency through alignment: An innovation process gets everyone on the same page regarding what steps to take when, what the goals are, and who is accountable for each action.
- Reduces the risk of failure: A good innovation process integrates decision points that allow for decisions to be made earlier in the process. More frequent decision points help companies avoid unnecessary development costs that would not have led to results.
- Creates documentation for decisions and learning: The innovation process sets up a transparent and traceable path with criteria and measurable goals to achieve a shared vision of success.
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Source; www.mydrinkbeverages.com
