I have a confession: I am not a big fan of champagne.
I adore the celebration that normally accompanies this drink, along with the champagne flutes containing its bubble.
Every December I look forward to the display of champagne bottles and nearby sparkling wines, waiting to be brought home in time for New Year’s Eve celebrations. I am even inspired by the story of the Veuve Clicquot, who might be considered the first celebrated woman in wine production. Despite it all, I am not a big fan.
I blame my lack of enthusiasm on the yeast. Yes, the yeast. While I believe freshly baked bread is one of the best scents there is, the pre-baking phase with its smell of yeast does not bring me joy. Putting my nose into a glass to be overwhelmed by this smell, also doesn’t do it for me.
Fortunately, as with most wines (at least in my opinion), there is usually something to appeal to every palette.
After accepting I am not a fan of dry, yeasty, toast scented drinks (a.k.a. most of the champagnes I had tried), I started to think of what few things I did like about champagne and what I wished it tasted like. For me, this would be a little sweetness (but not too sweet), subtle scents of toast, and yes, yeast (time and knowledge changed some of my opinions) and keep the bubbles! Luckily, I found my perfect champagne a few years ago before my one-year wedding anniversary: Moet & Chandon Nectar Imperial.
What I enjoy about this semi-dry champagne is my first glass normally presents notes of apricots, green apples, a bit of vanilla and honey. I associate the honey with the bit of sweetness I tasted with each sparkling sip. My husband and I now enjoy this Moet & Chandon champagne every year on our anniversary.
When sipping a glass of this champagne, Moet & Chandon Nectar Imperial, I feel authentic, truly enjoying each glass according to my personal preference.
Perhaps the dry taste and yeast smell of traditional champagne serves to remind us that time spent in some difficulty often comes before we have something to celebrate. For that reason alone, I will accept the slight hint of yeast in my glass of semi-dry and just a bit sweet champagne.