WINES & CHEESES with Liz Wheadon

Sparkling Wine - the differences

There are lots of new Sparkling wines appearing on shelves, here’s a 101 to how they are all made and a few of my top picks.

Sparkling wine is traditionally made the way they do in Champagne, the very basic version – the grapes are picked, and then pressed, the juice is fermented into wine. The wine is then put into bottles where a secondary fermentation occurs – as this occurs, the bubbles released during the process are trapped in the bottle. The bottles are then turned and slowly the dead yeast cells from the second fermentation collect in the neck of the bottle. The temporary closure that is used during the secondary fermentation is then removed, a little ‘dosage’ added (a liquor to top the bottle up that depending on the amount added affects the final sweetness of the wine) a cork closure is applied to hold the bubbles in the bottle. This process is referred to as Methode Traditional. Champagne is produced this way and can only be called Champagne as long as it’s from the Champagne Appellation (78,000 acres of vine in Champagne, France) bottle aged for 15 months minimum for NV. 3 years for vintage and made from permitted grape varieties. There are wines made the same way in other parts of the world, including Champagne, but unless they meet these requirements, they can’t be called Champagne, but they can be called Methode Traditional.

Another method of production is the Charmat method, invented in 1907 by a Frenchman Euguen Charmat. In this process the second fermentation happens in large tanks and is then pumped under pressure into bottles and sealed. Examples of sparkling wine through this process include Prosecco and Asti.

There’s also the transfer method, which follows the Methode process, but differs after the secondary fermentation, when the wine is transferred to another bottle, the pressure maintained and then the wine sealed. So cutting out the process of turning the bottles and waiting for the sediment to settle.
When a wine is labeled Non-Vintage, it means that it is a blend of different base wines from a number of years. The blending occurs before the secondary fermentation. In Champagne, Non-Vintage champagne is considered the house style, it’s the wine that the house stands or falls on. Non-Vintage wines are best purchased for drinking, as a general rule they don’t age. A wine labeled with a Vintage must contain wine from that particular vintage, vintage Sparkling wines differ in style from year to year as they reflect the particular vintage they are from. Like good wines, Vintage Champagne ages very well.

Here’s a few of my picks for this festive season;

St Meyland Methode Traditional
Made from the traditional varieties of Pinot Noir and Chardonnay, this wine is made in France just outside the Champagne region, but is made in the same way. For under $20 it’s got to be one of the best value sparkling wines on the market.
Santa Margherita Prosecco DOCG
A dry style this is a great aperitif wine, made from the Prosecco grape variety using the charmat method.
Drappier Carte Blanche Non-Vintage Champagne
One of my favorites, it’s well priced – under $45 this Christmas, made by the Drappier family, this has one of the lowest amounts of sulphur of all the Champagnes on the market, this is due to Michel Drappiers allergy to sulphur, it’s also a lovely dry Champagne.

Raclette Cheese
Raclette cheese originated in Switzerland, but is now made on both sides of the Swiss Alps and the one stocked at Didas is the French version. Made from Cows milk, it’s a semi-firm cheese and has a light brown rind and in the centre a straw-colour firm texture. Traditional Raclette is produced in large rounds. Whilst it’s quite pleasant to eat at room temperature, the taste sensation comes when Raclette is heated. Warm raclette has a sweet nutty taste with a smooth texture, some raclette does have quite a strong aroma, but this is all a diguise, the cheese is very mild.

The traditional way to eat raclette is in a dish by the same name – Raclette. It is derived from the French verb – racler – meaning to scrape. Half a round is put into the cradle of a raclette grill that is then rotated around under a hot grill, the exposed centre of the raclette starts to melt and bubble, the cheese is turned back around, the hot cheese scraped off. It’s traditional to eat the hot cheese on top of a boiled potato with gherkins and picked onions.

It is possible to hire a racelette grill; however there are many other uses for this wonderful melting cheese. Raclette makes an excellent cheese for fondue, add a little white wine and if you like, a dash of Cassis to grated raclette, melt and serve either in a fondue basin over a flame to keep it warm, or warm a small dip dish and serve it in that. Small pieces of bread, boiled potato, carrots and celery dipped in the fondue are all delicious.

Raclette is also wonderful melted on a tart. I make two versions, the first – caramalised onions and thyme. Take some onions, sweat them off in a pan without colouring them, and add a little brown sugar and some good quality balsamic vinegar – something like guisti. Mix and cook until soft. Roll out some puff pastry, top with the onion mixture, slip raclette on the top and bake at 190 degree Cel for about 15 minutes or until the pasty is cooked and the cheese golden. Another nice version is to top puff pasty with roasted vegetables – things like pumpkin, kumara, courgettes, capsicum, then raclette and bake in the oven until the pasty is cooked.

Raclette cheese also makes the best cheese toasted sandwich – I prefer an open sandwich – that way the raclette can bubble up and go nice and nutty. Try toasted vogels, topped with good chutney – the Tomato Chilli jam we stock at Didas would be perfect, top with raclette and grill.

Hauraki Primary School’s Twilight Fair 11th November 2011 4pm to 8pm

Save the date – the Hauraki Primary School’s Twilight Fair is almost here! It’s shaping up to be another great event for all ages. Our fantastic MCs, Actor Shane Cortese and Olympian Paul MacDonald, will set the scene for some twilight fun and entertainment. The Cheapskates Entertainment Stage will showcase local school rock bands and other performances including the Royal NZ Navy Rock Band. Shane Cortese, star of Nothing Trivial, Outrageous Fortune and Dancing with the Stars will also be belting out some songs live on stage.

Enter the $500 cash draw on your way to browse the traditional fair stalls (Cakes & Sweets, Toys & Games, Books, CDs & DVDs, Clothes, White Elephant & Handcrafts). Then stop by for a cold beer or wine at the bar while you sit back and enjoy the talent on the Cheapskates Entertainment Stage. You’ll be having so much fun that you’ll want to stay for dinner and choose from some tasty options available. Then to finish off head to the NZ Natural Dessert Room for some delicious treats! Remember to enter the raffle (prizes are a Springfree Trampoline, Apple iPad & HP Notebooks).
There are loads of Live and Silent Auctions. Bid on some wonderful & exciting new items including a 14-Night Cruise for 2 adults aboard the MS Volendam from Auckland to Sydney, a Springfree trampoline, Photography Packages, and tonnes more! Great gifts for Christmas to be won for all!
The older kids will love the Action Zone with Water Walkers, Adrenaline Maze, Bungee Trampolines, and Plate Smashing. The littlies can enjoy Old MacDonalds Farm, Free Under-5’s Play Area and other fun, prize winning activities. Eftpos available for your convenience, SAVE THE DATE!