Jancis Robinson in 1996 – a great year for champagne (JancisRobinson.com, April 2002) writes:
not only were the grapes exceptionally high in flavour and ripeness,
they also managed to retain admirably high levels of acidity, the
component that gives champagne its refreshment value and long life. Not
since 1955 had such high levels of both acidity and grape sugars
(enough to make base wines of nearly 11 per cent alcohol) been recorded
in Champagne."
You will have a chance to see for yourself if you happen to be in Singapore on April 22 thanks to Krish Restaurant.
Here's the program:
Champagnes will be presented in a horizontal tasting of the beautiful
1996 vintage. Alongside each champagne, a series of individually
flavored canapés will be served to discover what best suits each
palate. A presentation of each Grande Maison will open the tasting.
valuable guide will also be provided for each participant with
information on ageing potential, serving tips and vintage charts.
A little something to start… Billecart-Salmon Brut Reserve NV….
1. Louis Roederer, Brut Cuvée Cristal 1996
2. Salon Le Mesnil Blanc de Blancs 1996
3. Krug, Brut Vintage 1996
4. Moet & Chandon, Brut Cuvée Dom Perignon 1996
5. Billecart-salmon, Brut Cuvée Nicolas Francois Billecart 1996
A little something to finish… Billecart-Salmon Brut Rosé NV!
As for the Canapes:
Flavors of the fishermen…Caviar, Salmon, Tuna, Oysters!
Flavors of the hunters…Duck, Boar, Wild Goose, Partridge!
Flavors of the farmers…Beef, Egg, Vegetable, Fruit!
Flavors of the traders..Saffron, Curry, Pepper, Chili!
The tasting starts at 7 PM and runs until 10 PM.
Krish likes the good things in life. The previous week (April 16) they host an Evening of Sushi and Billecart-Salmon with Antoine Roland-Billecart.
(* Billecart-Salmon label from Wine of the Week of November 28, 2008 on Peter Liem's Besotted Ramblings)