<\/p>\n\n\n\n
During the last Vinitaly in Verona a Master-class on\nBelle Epoque champagne from the Maison Perrier Jouet was held, directed by the\nChef de Cave S\u00e9verine Freson and by Dr. Leo Damiani, director of the bubbles\nsector of Marchesi Antinori, importer of these champagnes in Italy.<\/p>\n\n\n\n
This was followed by a tasting of the latest vintages\nof Matarocchio, Ampio, Nibbio, Ceretta and Arso wines, all top wines produced\nby Marchesi Antinori s.p.a..<\/p>\n\n\n\n
The evening culminated with a dinner for 120 guests,\nwith four-handed cooking with chefs Pierre Gagnaire and Giancarlo Perbellini,\neverything took place in Verona at the Winter Garden Crowne Plaza Hotel.<\/p>\n\n\n\n
Let’s return to the Masterclass to talk about climate\nchange because this is the crucial point of agriculture and specifically of the\ngrape harvests, the climatic trend.<\/p>\n\n\n\n
Depending on the ripeness of the grapes, the harvests\ncan be brought forward or delayed compared to the standards of the past.<\/p>\n\n\n\n
As far as the Maison Perrier Jouet is concerned, there\nare harvests that took place in August such as 2011 and 2007 (warm vintages),\nothers in September such as 2008 and 2014 and in October such as 2013. Let’s analyze the individual vintages.<\/p>\n\n\n\n
Vintage 2011 (August).<\/p>\n\n\n\n
After a cold and snowy November, the winter was rather\ndry and freezing. April and May had temperatures much above average. The summer\nwas cold and rainy.<\/p>\n\n\n\n
In autumn, but after the harvest, the weather became\nbeautiful again.<\/p>\n\n\n\n
The harvest was very fast, the base musts had a very\nclassic composition. The richness in sugars was relatively low, as was the PH.\nThe 2011 had a rather sufficient structure and a generous freshness which\nhelped it to prolong its gustatory persistence.<\/p>\n\n\n\n
Vintage 2007 (August).<\/p>\n\n\n\n
The winter was excessively mild and very rainy. In\nspring, the month of April was summery with temperatures similar to those of\nJuly. In summer there were heavy rains and the average temperature was 17.7\u00b0c.\nThe good weather returned on August 25th and there were ideal conditions for\nthe harvest.<\/p>\n\n\n\n
It was a good quality harvest even if the sugar\nresidues were very varied. Medium malic acid, high total acidity and low PH.<\/p>\n\n\n\n
Autumnal nose with aromas of earth, fern and boiled\nchestnut with dried wild fennel.<\/p>\n\n\n\n
Vintage 2008 (September).<\/p>\n\n\n\n
Mild, rainy winter, without significant frosts. In\nspring there were frequent frosts but before budding. The summer did not have a\nwealth of sunshine and temperatures were cool.<\/p>\n\n\n\n
Autumn was dry and cool.<\/p>\n\n\n\n
The harvest brought excellent grapes to the cellar\nwith good residual sugar, significant total acidity, medium tartaric acid, high\nmalic acid and a rather low pH.<\/p>\n\n\n\n
Aromas among others of incense, brioche bread and\nflint. Fine champagne, delicate, complex and elegant.<\/p>\n\n\n\n
Vintage 2014 (September).<\/p>\n\n\n\n
Mild, rainy winter without real frosts. The spring was\ndry and sunny, with a water deficit for 3 months. The summer was hot and humid\nwhile the autumn was humid and relatively warm.<\/p>\n\n\n\n
The musts were rich in notes of white flowers, white\nfruit and citrus.<\/p>\n\n\n\n
It is a pleasant champagne with a rich flavor, minerality\nand freshness on the palate.<\/p>\n\n\n\n
Vintage 2013 (October harvest).<\/p>\n\n\n\n
The winter was cold, even reaching -16.5\u00b0c on 3\/16.\nSpring was cool and rainy until June. The summer was hot and dry with sometimes\nviolent thunderstorms. Autumn was rainy.<\/p>\n\n\n\n
The musts were rich with an intense presence of fruit\nand an important freshness. Champagne rich both on the nose and on the taste of\ncitrus fruits, pear, honey, iodine and ginger.<\/p>\n\n\n\n
Fine, elegant and more structured wine of 2008.\nFinesse and power are its characteristics.<\/p>\n\n\n\n
What are the remedies in hot years to maintain\nfreshness in wines? The aim is to develop a method of biological, physical and\nmicrobiological functioning of the vineyard ecosystem. S\u00e9verine said that the\nplant is at the center of living things and is a carbon store. A biomass\ncoverage must be implemented: winter rye and faba bean (the latter is a\nvegetable protein source, rich in minerals, vitamins and numerous bioactive\ncompounds). A flowering cover must also be implemented: sainfoin, alfalfa and\nAlexandrian clover.<\/p>\n\n\n\n
Let’s now come to the tasting notes of the champagnes\ntasted:<\/p>\n\n\n\n
AUGUST HARVEST<\/strong><\/p>\n\n\n\n PERRIER JOUET<\/strong><\/p>\n\n\n\n BELLE EPOQUE, vintage 2011<\/strong><\/p>\n\n\n\n It has a shiny golden yellow\nappearance, with fairly fine and then fine and quite numerous bubbles.<\/p>\n\n\n\n Aromatic incisiveness made\nof intense aromas of flint, blond leather, rose, peony, brioche, pastry, honey,\nsweet from the outside of the sugared almond, toasted bread to finish with\nwhispers of green pepper.<\/p>\n\n\n\n On the palate it is savory and mineral with a sufficient medium body plus. The freshness is generous and completely covers the alcoholic mass. Its taste persistence is long, because during the latter the body loses a bit of consistency and it is the freshness that helps to prolong it temporally. Finish of chestnut honey with a slight vegetal hint. <\/p>\n\n\n\n (93\/100)<\/strong><\/p>\n\n\n\n AUGUST HARVEST<\/strong><\/p>\n\n\n\n PERRIER JOUET<\/strong><\/p>\n\n\n\n BELLE EPOQUE, vintage 2007<\/strong><\/p>\n\n\n\n Shiny golden yellow coat. The bubbles are fine and\nquite numerous.<\/p>\n\n\n\n Smell open to aromas of fern, ballotta (boiled\nchestnut with dried wild fennel), blond leather, flint, lemon, earth, iodine,\npeony, sweets from the outside of the dragee to finish with slight hints of\ngreen pepper. When tasted, it has fine bubbles and is savory, mineral with a\nmedium body that is not excessive but a little more than that of the 2011, even\nif it does not have the freshness of the 2011. A well-balanced, savory and\ncitrusy wine.<\/p>\n\n\n\n Its taste persistence is long with a lemon finish.<\/p>\n\n\n\n (93\/100)<\/strong><\/p>\n\n\n\n SEPTEMBER HARVEST<\/strong><\/p>\n\n\n\n PERRIER JOUET<\/strong><\/p>\n\n\n\n BELLE EPOQUE, vintage 2008<\/strong><\/p>\n\n\n\n It shines golden yellow and the bubbles are fine and\nquite numerous.<\/p>\n\n\n\n It gives a sense of intense flint and chestnut honey\nfollowed by incense, toasted salted almonds, peanuts, vanilla, brioche bread,\nblond leather, finishing with a whisper of green pepper.<\/p>\n\n\n\n Wine with medium body but less than that of 2013. The\nfreshness and minerality completely cover the alcoholic mass.<\/p>\n\n\n\n Its intense aromatic persistence is long with a\nchestnut honey finish.<\/p>\n\n\n\n (96\/100)<\/strong><\/p>\n\n\n\n SEPTEMBER HARVEST<\/strong><\/p>\n\n\n\n PERRIER JOUET<\/strong><\/p>\n\n\n\n BELLE EPOQUE, vintage 2014<\/strong><\/p>\n\n\n\n It shines light golden yellow with quite fine and\nquite numerous bubbles.<\/p>\n\n\n\n Olfactory range made of scents of blond leather,\nchalk, boiled chestnut with dried wild fennel, linden, hawthorn, coccoina glue\n(coconut and almond milk), rhubarb root, honey, finishing with puffs of\nincense.<\/p>\n\n\n\n When tasted in the mouth you can feel a fine and\npresent bubble. Flavors of lemon, flint and pear. Savory and well-balanced wine\nwith freshness and minerality that dominate the alcoholic mass.<\/p>\n\n\n\n Its intense aromatic persistence is long.<\/p>\n\n\n\n (94\/100)<\/strong><\/p>\n\n\n\n OCTOBER HARVEST<\/strong><\/p>\n\n\n\n PERRIER JOUET<\/strong><\/p>\n\n\n\n BELLE EPOQUE, vintage 2013<\/strong><\/p>\n\n\n\n Golden yellow color with fine and quite numerous\nbubbles.<\/p>\n\n\n\n From the glass rise aromas of Kaiser pear, pear juice,\nyellow grapefruit, intense ginger, blond leather, wildflower honey, iodine,\nflint, mandarin, ending with whispers of lime.<\/p>\n\n\n\n On the palate the bubbles are fine, pleasant and\npersuasive. The body is medium, more than usual, a savory, mineral wine with a\nflavor of pear juice and grapefruit peel.<\/p>\n\n\n\n Alcohol-freshness axis in perfect harmony, with the\nlatter clearly prevailing over the former!<\/p>\n\n\n\n Its intense aromatic persistence is long with a finish\nof chestnut honey and lime.<\/p>\n\n\n\n (98\/100)<\/strong><\/p>\n\n\n\n This was followed by this particular four-handed\ndinner with a menu created by chefs Pierre Gagnaire, Ambassador of\nPerrier-Jouet champagne and Giancarlo Perbellini.<\/p>\n\n\n\n There were six courses, each chef created three\ncourses to which the following wines were paired in order:<\/p>\n\n\n\n – Cervaro della Sala, 2018 vintage, which was in splendid\nshape.- Perrier\nJouet Belle Epoque Blanc de Blancs 2004, in formato Magnum, perfettamente\nequilibrato e con struttura presente ( al contrario del suo predecessore 2002),\nche \u00e8 stato servito con due portate.<\/p>\n\n\n\n – Perrier Jouet Belle Epoque\n2012, piacevolissimo, fine ed elegante.<\/p>\n\n\n\n – Tignanello vintage 2020 extremely pleasant to drink\nbecause it is fine, elegant and well balanced.<\/p>\n\n\n\n – Muffato della Sala 2019 vintage, well made as\nalways, with sweetness and generous freshness.<\/p>\n\n\n\n At the end of the evening we were all satisfied and\ngrateful for having been able to participate in this unique and exceptional\nevent.<\/p>\n\n\n\n Marchesi Antinori spa in general and Leo Damiani in\nparticular are unique when they organize events.<\/p>\n","protected":false},"excerpt":{"rendered":" During the last Vinitaly in Verona a Master-class on Belle Epoque champagne from the Maison Perrier Jouet was held, directed by the Chef de Cave S\u00e9verine Freson and by Dr. Leo Damiani, director of the bubbles sector of Marchesi Antinori, importer of these champagnes in Italy. This was followed by a tasting of the latest […]<\/p>\n","protected":false},"author":3,"featured_media":13017,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[167,637,137,638,640],"class_list":["post-13811","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-belle-epoque","tag-influenza-del-cambiamento-climatico","tag-paolo-baracchino","tag-vendemmie-dal-2007-e-2014","tag-vinitaly-02-04-2023","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2024\/01\/IMG-20230411-WA0077.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3AL","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=13811"}],"version-history":[{"count":3,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13811\/revisions"}],"predecessor-version":[{"id":13814,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13811\/revisions\/13814"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/13017"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=13811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=13811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=13811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}