above
satisfied costumers
above
events
above
enthusiastic participants
Christian Göldenboog tells you everything that serious drinkers and curious connoisseurs always wanted to know about champagne. The author reads from his book Champagne; entertaining, informative and peppered with anecdotes that can be used effectively at the next party. In addition, four different champagne wines will be tasted. After the third, mood rises diametrically proportionally squared.
Possible process:
- Welcome with aperitif. Presentation of the program. Reading on the topic "Smart love talks never drink champagne". Introduction to the topics of assemblage and terroir of Champagne. Tasting of four Champagne wines. The guests try to taste the different directions such as Blanc de Blancs or Blanc de Noirs. At the end of the tasting: Discussion of the overall impression of Champagne and what occasions it suits.
For organisations, companies as an incentive or celebration, for bookstores, adult education centres, restaurants, hotels.
TASTING: VIVE LA DIFFERENCE - THE CHAMPAGNE VARIETY
Wine drinkers are curious and constantly on a journey of discovery. With champagne, too, it is important to taste the fine nuances between the cuvées. Or to get to know the big and small differences between the locations and the vintages. In short, those who love variety will like Christian Göldenboog's commented Champagne tastings.
- Discover the variety of Champagne wines: tasting of seven different wines. These are characterized according to their oenological and sensory properties. Discover the Gout de Terroir:Tasting of seven mono cru champagnes from different crus. are tasted and the reasons for the sensory differences in taste are examined. Blanc de Blancs: Discussion of seven different cuvées made only from the Chardonnay grape. "Do I really taste passion fruit?" This question, which the cellar masters tend to smile at, is definitely welcome here. Blanc de Noirs - Pinot Noir and Meunier: What is the difference between white and red wine? Seven different wines made from blue grapes, pressed white, illustrate the uniqueness of the fruit and structure of champagne.Rosé:Rosé champagne used to be considered the female choice, but times are changing. And so that the taste of the weak, the male sex can keep up in the future, there is this seminar on maceration, assemblage and Œil de Perdrix.
Terroir: why is the chalk white?
Almost 30 years ago, the word terroir was more or less unknown in Germany. And if so, then rather frowned upon. Back when I first held seminars, many participants thought terroir was a French marketing ploy. In the meantime, this expression in the German-Austrian wine vocabulary has degenerated into a meaningless inflationary ploy.
The Champagne winemaker knows what characterizes his terroir, why a Chardonnay from the Côte des Blancs, for example from Avize, tastes different than that from Villers-Marmery or Villevenard. That is what this seminar is about. And about the meaning of the chalk. Champagne is chalk land. As is well known, chalk, first described in 1822 by Omalius d'Halloy, is a sediment formed from tiny limestone plates of dead planktonic organisms.
Also, the chalk is white. But why?
"Because the molecules that make up chalk," according to Steven Weinberg, who won the Nobel Prize in Physics, "just don't have a state that is particularly easy to excite by absorbing photons that correspond to any color of visible light."
The biological explanation is similarly complicated: a first plausible one can be found in Thomas Henry Huxley's lecture On a Piece of Chalk (1868). Huxley called the organisms that lived on the sea floor and produced the chalk when they died, coccoliths.
This compact seminar from the Cheerful Science series now offers a comprehensive introduction to the terroir of Champagne. The importance of chalk is illustrated by a tasting of various terroir champagnes.
BUBBLE SCIENCE: HOW MANY BUBBLES ARE THERE IN THE CHAMPAGNE GLASS?
My friend George Miller, Fort Lauderdale's most famous wine connoisseur, always claimed that there are about 50,500 bubbles of carbon dioxide in a bottle of champagne. Too bad I once counted over 80,000 pearls while drinking a bottle of Alain Robert Blanc de Blancs from Le Mesnil-sur-Oger.
As is well known, the bubbles are the product of the carbon dioxide produced by the yeasts during the second fermentation in the bottle. Twelve grams of carbon dioxide and about 1.3 percent alcohol are produced from 24 grams of sugar, all in all the amount of dissolved carbon dioxide in a standard bottle of champagne is nine grams.
But how many bubbles will result from those nine grams of dissolved carbon dioxide? This seminar is about exactly this important question.
Göldenboog's carbon dioxide bubble count covers, among other things:
- How is a carbon dioxide bubble created and formed? Why do bubbles in the glass rise faster and then slower? Why does the size of the bubbles say nothing about the quality of the champagne? What exact bubble counting techniques currently exist? Why is Jupiter the place in our solar system where the bubbles would be smallest - could you drink champagne there.
Suggested reading:
Charles Vernon Boy's classic 1890 study of the study of soap bubbles and the forces that shape them (German 1859)
Uncorked: The Science of Champagne (2013) von Gérard Liger-Belair.
.
48° - 49° - 50°
Champagne and Riesling from Germany - two wines and regions that are rarely associated with each other, although the similarities are obvious. Both regions are at or near the 50th degree of latitude, the climatic limit of viticulture. Champagne and Riesling are decisively shaped by their northern terroir: fruit and acid combine here to create those inimitable and subtle aromas that connoisseurs appreciate so much. Therefore, these wines also go perfectly together and harmonize with a large menu. Like on June 21, 2007 at Schloss Vollrads in the Rheingau.
Winery Director Dr. Together with Christian Göldenboog, Rowald Hepp presented the similarities and special features of the Rheingau and Champagne.
The Wiesbaden ENTE chef Michael Kammermeier provided the culinary highlights.
The menu to 48 - 49 - 50
Scallops and baked black pudding with Elstar Apple Champagne Brut from the Magnum
Saddle of rabbit with asparagus ragout, chanterelles and vanilla2005 Schloss Vollrads Riesling EDITION
Seeteufel mit Lardo, lauwarmem Ratatouillesalat und OlivenfoccaciaChampagne Blanc de Blancs Vintage
Veal cheek and veal boiled fillet with passion fruit polenta and braised radicchio2003 Schloss Vollrads Riesling ERSTE GEWÄCHS and 2003 Schloss Vollrads Riesling Extra Brut (from the Erste Gewächs vineyard)
Goat cheese soufflé with fig mustard and thyme honey2005 Schloss Vollrads Riesling Spätlese
Treats of strawberries and elderflowerChampagne Brut Rosé
KEEP YOUR HANDS OFF THE MILK!
HEALTH, WINE AND CHAMPAGNE
“The fashions of science are as influential and almost as fickle as the styles of clothing. Fueled by the funding preferences of government agencies and major foundations, the global rush of scientists into fashionable scientific activity is leaving ghost towns in areas still fertile.”
This is what Arthur Kornberg wrote in his brilliant 1989 autobiography, In the Love of Enzymes, in a section entitled The Decline of Nutritional Science. This decline analysis is still up-to-date: If you put around 325 laboratory mice on a time-slot diet, and the little mice sprinted faster than ever through their cages made of transparent plastic, then this should also work for the shift worker in the Dunkirk steelworks. Or with a champagne drinker in Épernay.
In addition, Kornberg's analysis fits well with the fact that it is precisely in those parts of the world where the most obese live that nutritional issues have become a major concern of mankind. A look at the bestseller lists is enough.
Serge Renaud's Le régime santé (1995) was not a bestseller. Renaud, former director of the Institut national de la santé et de la recherche médicale at the University of Bordeaux, was instrumental in formulating the French paradox.
The French Paradox describes the epidemiological trend according to which the French, who consume on average 30 percent more fat in the form of butter, olive oil, lard or crème fraîche than Americans, die less than Americans from heart attacks. Although these, in turn, smoke less and do more sport than the French.
When I once told Serge Renaud that I drank as much milk as champagne, he spontaneously said: "Just keep your hands off the milk".
This is exactly what this seminar is about. Besides, it's about
- the importance of antioxidants, platelets (thrombocytes), free radicals, polyphenols, and of course the importance of polymorphism in the major histocompatibility complex (MHC) when drinking champagne quickly.
