Bubbles Beyond Champagne - A Recap

Posted by Ong YiXin on

For the fourth consecutive year, we hosted a Masterclass at the annual MBS Epicurean Market, with a slight twist this time; our good friend and Singapore's very first Master of Wine, Mr. Tan Ying Hsien, joined YiXin on stage to explore the wide world of sparkling wines. The sold out crowd and media attendees were treated to eight sparkling wines in a variety of styles from four different countries. 

The first flight of four wines delved into the role of the fermentation vessel and dosage (i.e. sugar added just before the bottles are exported), consisting of a pair of high-quality Proseccos (one tank-fermented, one bottle-fermented) and a duo of Vouvray Brut (one dosed, and the other without any sugar, as pictured). Members of the audience were taken by the marked differences between the wines and had questions ranging from method of production to how to pair them with food.

Everyone, including the speakers, were then 'blinded' for the second flight, where the serving order was obscured. The two cavas (one a blend, the other a varietal Xarel.lo), Champagne (a blanc de noirs made from Pinot Meunier) and English sparkling wine (a blanc de blancs) all showed wonderfully, with the 2007 Nyetimber Blanc de Blancs being the most popular for its opulent yet elegant style. Much to their relief, both Ying Hsien and YiXin identified all four wines correctly without much hesitation.

All in all, it was a wonderful masterclass and we look forward to the next edition, where we hope to accommodate everyone who could not obtain tickets this time.

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