| 每天 豪华 豪华旅行 法国

香槟之旅:与Mumm庆祝

In my mind the Champagne region in the Northeast of 法国 is a magical place. I imagined 香槟酒 runs from the taps, diamonds sparkle in the sky in the place of stars and the streets are paved with gold. It was a place I’d一直梦visiting以求地参观,邀请记者参观两个著名的葡萄园是一个绝好的机会。
DSC_7561
我们到达巴黎后,立即搭乘TGV,仅需短短的三十五分钟即可到达兰斯(Champagne-Ardenne地区的主要城市之一)。我下了火车,有点冷又下毛毛雨,天上肯定没有钻石,路上也没有金矿,但是当我成为我最喜欢的饮料的发源地时,我感到异常兴奋!今天我们要去参观 Maison Mumm,这是法国领先的香槟酒屋,由三名德国兄弟Gottlieb,Jacobus和Philipp Mumm于1827年创立。 DSC_7449
A grand entrance with a sweeping staircase was the perfect introduction to the house. Mumm pride themselves on the extremely high quality of their 香槟酒, their motto being ‘Only the best.’首先,我们被带到地下七米的地方,我们的向导开始解释该过程。 DSC_7444
如您所知,我喜欢庆祝每一刻,而这正是Maison Mumm的核心精神。它’s a 香槟酒 that’s all about celebration and victory but also pushing boundaries and striving to achieve. The Cordon Rouge with its signature red sash truly embodies the spirit of the house and the levels of quality and excellence that it upholds. For many years Mumm has been the 香槟酒 of choice for celebrating incredible feats such as the French expedition to the Antarctic in 1904 and Mumm are also now the official partner of Formula E, the world’的第一个电动赛车冠军。
DSC_7456
称谓‘champagne’通常在起泡酒中使用起来太容易了,但实际上如果在产品上贴上商标名称是非法的’t produced in the Champagne region and made in a certain way. The primary grapes used in 香槟酒 are Chardonnay, Pinot Noir and Pinot Meunier and Maison Mumm has nearly 218 hectares of vineyards. That’s a lot of grapes  – and they are rated 98% on the 香槟酒 quality scale. The grapes are picked between September and mid-October and according to the 香槟酒 appellation rules these 必须 be picked by hand meaning Mumm employs over 1,000 grape pickers! After they are picked, the grapes are pressed and the juice is extracted and then it goes through the ‘racking’去除多余的残留物或皮肤的过程。
DSC_7467
葡萄产生的汁液称为‘must’ and is kept in the huge vats at twenty degrees for the fermentation process to occur. Massive concrete containers house the 必须 while yeast converts the sugar to alcohol and carbon dioxide so that the 必须 becomes 葡萄酒, a second fermentation reduces the acidity in the 葡萄酒. Next the excess yeast and solids are removed and then comes the blending process which I’ll come to later.
DSC_7486 DSC_7496
We next descended another seven metres into the 葡萄酒 caves, kept at around 10 degrees, the caves are kind of like a massive (and I mean massive) fridge. We were told that the cellars are 25 kilometres big and house 25 million bottles of 香槟酒. The caves were very atmospheric and maze-like –似乎很容易迷路,并且没有电话信号,我确保与团队保持良好的关系。虽然如果我迷路了,我可能会把悲伤淹没在泡沫中!DSC_7484
The still 葡萄酒 becomes 香槟酒 whilst in the cellars, after about a month bubbles are formed and after several months the 葡萄酒 matures and develops a richer taste. At Mumm the 葡萄酒 is aged for longer than is required in order to create an even better taste. For example, two and half years for their signature Cordon Rouge instead of eighteen months and a five-year maturation period for vintage 葡萄酒s rather than three years.
DSC_7502
Once the ageing is complete the 香槟酒 goes through the riddling process which is the gradual rotating of the bottle in small increments so that the sediment collects in the neck of the bottle before it is disgorged. This process is sometimes done manually and sometimes by machine – can you imagine turning 25 million bottles of 香槟酒 by hand? The final step is adding the dosage, which is the amount of sugar added depending on the type of 香槟酒; Brut or Extra-Brut, Sec or Demi-Sec.DSC_7523DSC_7474
我也很感兴趣地看到各种尺寸的瓶子的比较’与75升装的Salmanazar相比,标准的75厘升装箱看起来很小吗?然后’甚至不是最大的!
DSC_7530
游览结束时是一个小型博物馆,展示了一些在此过程中曾经使用过的旧设备…DSC_7532 DSC_7541
并显示Mumm产生的电流范围。但是,在我们旅途和享受酒窖之旅之后,我们的胃口开始磨去尝试一些葡萄酒。 DSC_7553
在品酒室的楼上,我们被介绍给了迪迪埃·马里奥蒂(Didier Mariotti),他是自2006年以来一直负责Mumm酿酒的地窖主管。大多数Mumm葡萄园都位于香槟地区八个最好的特级葡萄园(village)中,每种葡萄的产量都很高。性格不同的葡萄。在发酵过程中,所有果皮和葡萄品种都分开放置,以保持这种特性。当我们品尝它们时,我们了解到,克雷曼特酒与维兹(Verzy)葡萄酿造的酒味道截然不同。

We would first be trying the still 葡萄酒s produced after fermentation and before it becomes champagne. Didier explained to us that blending was one of the most important parts of the 香槟酒 process. It is the art of combining these still 葡萄酒s to create the highest quality 香槟酒s that are the signature of the 香槟酒 house. Two thousand samples are tasted and up to seventy-seven different crus go into the Cordon Rouge Blend each year. We were encouraged to blend our own –我的味道很卑鄙!DSC_7566
现在我真的很期待…trying the 香槟酒!
DSC_7576
Each 香槟酒 had a subtle and distinctive flavour. The signature Cordon Rouge tasted peachy with notes of lychee and a scent of vanilla where the Blanc de Blanc had citrus notes. We also tried the latest creation from Maison Mumm, Mumm Vintage 2009 which was described as a very powerful 葡萄酒 which has been in development for five years. It has a sweet flavour of apricots with rich notes of vanilla, brioche and honey. We only had a little taster of the bubbly but there would be plenty more later. So we headed back to the hotel to freshen up – I won’假装我不是’t *slightly* disappointed that 香槟酒 didn’t从浴室的水龙头中抽出…但公平地说,可能不会’洗头太实用了。

我们的小组重新集会,我们被带到了风车Moulin de Verzenay的山顶上,那将是当晚非常特别的晚餐的地点。可悲的是风太大了我无法’不能清楚地看到风车的照片,但是那绝对是一个绝佳的位置。
DSC_7586
As well as learning about the 香槟酒 making process, our trip to Maison Mumm was also about discovering how pairing 香槟酒 with food can give even greater hedonistic pleasure. After another refreshing glass of Blancs de Blancs paired with some delicious canapés we were ready to try the menu created by the Maison’自己的厨师JoséphineJonot。DSC_7607
整个体验变得更加令人兴奋,因为每道菜都令人惊讶,而且食材也很丰富。’直到后来才揭晓。我们所知道的是,我们应该为采用创新方法制备的独特配料组合做好准备。
DSC_7610
倒入一杯蓝带子与发酵剂配对… DSC_7614
我们试图猜测像空气一样轻的菜肴的成分,并与酥脆的Cordon Rouge完美搭配。提出了一些不同的想法,但后来我们发现这是一个与安康鱼和肝慕斯搭配的脆​​皮鸡蛋–完全不合传统但完全美味的东西。 DSC_7617 DSC_7622
To go with the main course we were lucky enough to try Mumm Cuvée R. Lalou 2002, a rare prestige cuvée created only in exceptional vintages. The rare 香槟酒 glittered with gold and had a beautifully honied taste.
DSC_7626
配上一盘强劲的牛肉丝,小牛肉甜面包和肾脏,以及令人惊讶的木炭。看上去像g的小蔬菜实际上是朝鲜蓟。
DSC_7633 DSC_7637
最终,MummRosé以其美丽的鲑鱼粉红色,草莓和红醋栗的味道与甜点搭配。 DSC_7640
红色水果的味道实际上与称为‘The fish in it’s bowl.’由果冻,慕斯和冷冻水果等多种质地组成的美味甜点。碗中的小鱼是用在潘纳科塔州游泳的蓝莓制成的,里面有冷冻的荔枝和开心果。 DSC_7641

当我们享受软木塞状的咖啡和巧克力松露时,约瑟芬出来自我介绍。她几乎单枪匹马地为我们整个团队提供了一些令人难以置信的美食,见到如此有才华的厨师真是太了不起了。

至此,我们在香槟的第一天结束了,我们回到了酒店睡觉。渴望在美丽的嘶嘶声中度过第二天!

我是由Maison Mumm接待的,因为这次经历。