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Champagne, a tactile wine
In the context of a tasting, the texture of wines and food calls upon the tactile sensations that are revealed on the palate.
Texture or "mouthfeel" is the result of the addition of several tactile information that concern the whole of the oral cavity (tongue, palate, cheeks, gums) and which reach the consciousness much more quickly than all the other sensations.
Consistency, effervescence, acidity, sugar, minerality... give rise to the texture of Champagne wines.
The texture of wine and food is similar to that of a fabric. The thickness and warmth of velvet, the crispness of taffeta, the soft and caressing warmth of cashmere, the softness and freshness of silk...
Thus, as with the feel of a fabric, the texture of wines and foods must be analysed. As Champagne is both wine and sparkling wine, for its tasting we cannot talk about texture without mentioning the primordial role played by effervescence.
Effervescence "degreases" the taste buds by providing either a firmness or a silky, creamy or melting character.
But who sets the tone? The wine or the effervescence?
In terms of the balance between the two, we have 3 profiles of Champagne:
1. Tonic: the effervescence sets the tone, the Cuvées are lively and dynamic.
2. Viney: consistency dominates, the Cuvées have body and density.
3. Creamy: the effervescence and the wine are intrinsically linked, the Cuvées have a melted texture and a tactile nobility.
To each its own glass:
Tonic Champagnes need effervescence to establish their personality: they should be servec in a slender flute and at a temperature of 8° C, in order to take advantage of their dynamic character.
Viney Champagnes should be served in a wine glass at 12-14°C, in order to enjoy their consistency and minerality.
Creamy Champagnes in a curved flute at 10-12°C, in order to favour the slow oxygenation of the wine and enjoy the softness of the texture.
Now that you know everything, come to our Boutique to choose your Cuvée profile!
Cin cin et à votre santé!
