Korjaamon Samppanjamarkkinat kokoaa taas vanhoille ratikkahalleille samppanjanystävät, viiniasiantuntijat ja samppanjatalot. Samppanjan ohella markkinoilla on tarjolla ruokaherkkuja ostereista hummereihin ja sushimaistiaisiin. Samppanjamarkkinat johdattavat juoman maailmaan luentojen ja tasting-tilaisuuksien avulla, ja viikonlopun aikana tarjoutuu tilaisuus maistella niin klassikkosamppanjoita kuin juoman nousevia tähtiä.

Oppaina samppanjan maailmaan toimivat Master of Wine Essi Avellanin lisäksi pitkän linjan viiniasiantuntija Jukka Sinivirta, ravintola Savoyn sommelier Antti Uusitalo sekä mm. Murusta tuttu Samuil Angelov.

Tastingien, luentojen ja paneelikeskusteluiden teemoina markkinoilla ovat muiden muassa samppanjan nyanssit ruokajuomana, pienten tuottajien mielenkiintoiset samppanjat sekä valmistusmenetelmät, jotka tekevät samppanjasta samppanjan. Lisäksi arvostetut samppanjatalot Salon Delamotte ja Nicolas Feuillatte avaavat salojaan.

Essi Avellanin Master Classien teemana on Crème de la Crème in Rosé, samppanjoista ne harvinaisimmat ja viinillisimmät eli luksussamppanjoiden roseeversiot. Nyt on ainutlaatuinen tilaisuus päästä maistamaan sellaisia herkkuja kuten Dom Ruinart Rosé 1996, Dom Pérignon Rosé 2003 ja Taittinger Comtes de Champagne Rosé 2005!

Perjantai 11.4.
16.15 ja klo 19:00 Essi Avellan: Crème de la Crème in Rosé

Lauantai 12.4.
14.30 ja 18:30 Essi Avellan:
Crème de la Crème in Rosé

Essi Avellan on paikalla myös esittelemässä Viking Linen samppanjavalikoimaa sekä uutta kirjaansa Christie’s World Encyclopedia of Champagne and Sparkling Wine.

Ennakkovarausmahdollisuus Helsingin tastingeihin on avattu www.korjaamo.fi sivuilla. Samppanjamarkkinoiden ohjelma on nähtävissä sivuilla kokonaisuudessaan.

Pe–la 11.–12.4.
Korjaamon Samppanjamarkkinat (Helsinki)
Kulttuuritehdas Korjaamo pe klo 16–21 ja la klo 14–20
Liput ovelta 15 €
K-18

Samppanjamarkkinoiden näytteilleasettajina Korjaamolla toimivat muiden muassa Viking Line, Moët Hennessy (mm. Veuve Clicquot), Beverage Partners Finland (Laurent-Perrier), Hartwa-Trade (Lanson), Arvid Nordquist (Ayala), Pernod Ricard Finland (G.H. Mumm), Fondberg (Taittinger) Vindirekt (mm. Billecart-Salmon), Tampereen Viinitukku (mm. Aspasie), Norex (Nicolas Feuillatte) sekä Viinitkotiin.com. Ruokatarjoiluista vastavat Kaartin Hodari & Hummeri, Osteribaari, Sushibar + Wine Korjaamo sekä Korjaamon baari & keittiö.

Juoma- ja ruokaliput (alk. 2,50 €) ostetaan erikseen. Tasting-tilaisuuksiin on erillinen ilmoittautuminen ja pääsymaksy.

Nähdään Korjaamon Samppanjamarkkinoilla!

ViiniExpon tiedote 20.3.2014

‘Suomalaisia pitkän linjan viinivaikuttajia aateloidaan ritarin arvonimellä tänään ViiniExpo-messutapahtuman yhteydessä. Samalla Bordeaux´n aluejärjestöjen kattojärjestö Commanderie de Bordeaux perustaa Helsinkiin järjestön toimipisteen.

Maailman suurimman viinialueen Bordeaux´n järjestäytyminen on alkanut jo lähes 1000 vuotta sitten. Alueen kattojärjestö perustettiin 1952.

Grand Conseil de Bordeaux´n varapresidentti Hubert Burnereau vierailee viidentoista kollegansa kanssa ViiniExpossa Messukeskuksessa. Bordeaux on messujen teemana, ja alueen viinejä on ViiniExpossa maistettavissa yli 100.

Monsieur Burnereau aateloi suomalaisen viinikulttuurin pitkän linjan edistäjiä ritarin arvonimellä kutsuvierastilaisuudessa tänään torstaina. Aateloitavat ovat: lääk.tiet.tri Georg H. Borgström, Master of Wine Essi Avellan, puheenjohtaja Tarja Uitti, Suomen Alkoholijuomakauppayhdistys SAJK; keittiömestari Antti Vahtera, toimittaja Hannu Vanhanen, sommelier Antti Uusitalo, Kansallisoopperan taiteellinen johtaja Lilli Paasikivi, lehtori Jouko Mykkänen, pastori Jaakko Heinimäki, kirjailija Heikki Remes, johtaja Erkki Liikanen, Suomen Pankki, tri Pekka Lehtonen, Alkon tutkimuslaboratorio; Suomen Ranskan Suurlähettiläs Eric Lébedel, Ranskan Suurlähetystö, Kaupallinen osasto Leena Aradj, puheenjohtaja Kristel Nömmik, Viron Sommelieryhdistys; Retail Sales Manager Mika Vanne, Finnair Travel Retail ja Juha Berglund, ViiniExpon isäntä.’

A review of Christie’s World Encyclopedia of Champagne & sparkling wine
by Michael Edwards at timatkin.com (20.1.2014)

“Although certainly a fully revised and updated edition of Tom Stevenson’s standard reference work on Champagne and all things effervescent, this opus is more than that- it’s very much Essi Avelan’s book. Given Tom’s Olympian blessing – “the best champagne taster I have seen” – Essi shows her prowess in comprehensive, precise and jargon-free tasting notes that are very largely up to the moment. Then, delightful surprise, you sense her authority and influence in the 50-page introduction that is an assured step-by-step guide to the traditional method, matters of terroir and the elusive quality of Champagne and beyond.

Learning from Tom’s great experience, Essi also gives a shrewd insight into the unfairly abused Charmat tank method for making sparkling wine. “There is no evidence …that this is an intrinsically inferior method. When produced from the finest base wines and given a long slow fermentation and extended time of lees, it could well be indistinguishable from the real thing.” This is a new and welcome voice, fair-minded, thoughtful and quite without pretension.

One thing though which did make me grind my teeth was the reheating of a mouldy old dish from previous editions – viz. that the English “invented” Champagne before the Champenois in the early 17th century. More by luck than design, yes, we were the first to use coal rather than wood to fire stronger glass in the 1620s – which later, during the Stuart Restoration, was the prototype for bottles robust enough to withstand the turmoil of the sealed second bubble-making fermentation. It was then. of course, all hit-and-miss: in truth, the development of the champagne method was an evolutionary, not a revolutionary, process that took place over 200 years. Talk of ‘invention’ is an abuse of language, not the stuff of serious scholarship.

The profiles and tasting notes which cover an encyclopedic range of sparkling wines from 40 countries begin naturally with Champagne, the largest section. Here the author has been greatly aided by her colleague, Amanda Regan, an Australian and fluent French speaker who spends much of the year in Paris, when she is not tasting in Champagne and Burgundy. One is keely aware that in this edition the gate has been thrown wide open to God’s own acre, the world of the independent vigneron(ne), giving a whole new dimension to Champagne in its diversity and variety.

Yet the great houses are given equally thorough and sympathetic treatment. There is no attempt to drive a wedge between the négoce and the vignoble: in the complex interrelationship of the Champenois partnership, the best producers in both camps share the same values, whatever the malcontents may say.

Delving into the detail, I find myself nodding in admiring approval at the author’s scrupulous fairness towards champagnes that may not be among her palate preferences but which deserve proper appraisal. The Argonne oaked wines in the range of Claude Giraud come to mind, though I wonder when she last tasted here. Giraud’s famous Fût de Chêne, in response to customer demand, is now a multi- vintage and better balanced and less woody as a result.

Always professionally even handed, the author nonetheless has her likes and dislikes, thank goodness- her writing coming alive with her favourites. Her analysis of the elegant and pure-fruited style of Taittinger is a masterpiece, as much on the quality of the straight vintages as about the fabled Comtes de Champagne itself – the supreme aperitif style.

From Rheims’ mansions to village cellars on the Montagne, her profiles of growers Arnaud Margaine for distinctive Chardonnay and Raphael Bérèche for singing Pinot Noir and Meunier are as good as it gets. In Le Mesnil on the Cote, Essi rightly recognises the two great growers in Pierre Peters and Christophe Constant (Vergnon), who make better wine, more regularly, at gentler prices than the cult wine that is Salon – so variable, the ‘99 is a disappointment, the ‘83 still glorious.

One slip-up in the book’s coverage of Le Mesnil is to include the once very great grower Alain Robert who sold his vineyards some years ago and is now fully retired. These are minor grumbles. For in the sweep of producers so sensitively profiled worldwide, it’s clear that great sparkling wines are being made on at least four continents. They taste different from Champagne because their soils, climate and winemaking approach set them apart from the real thing and from each other – as much in the Cape, Tasmania, Anderson Valley, Franciacorta and the little apple in everyone’s eye – Trento Doc. Pretenders to the throne do keep the Champenois on their toes. This book will have a prime place on my bookshelf. One never stops learning about the most intricate and manipulated wine in the world.”

Bloomsbury & Absolute Press are thrilled to announce that Christie’s World Encyclopedia of Champagne & Sparkling Wine has won the WINE BOOK OF THE YEAR award in the Gourmand Wine Book Awards 2013www.Gourmand-Magazine.com

The book will now compete against winners in the same category in other countries for The Best in the World. The results will be announced on Tuesday May 20, 2014 at the annual Awards event. It will take place in Beijing, China, during Beijing Cookbook Fair.

This fully updated 3rd edition of the World Encyclopedia of Champagne &Sparkling wine offers a country-by-country guide, from the finest Champagnes of France to the lesser-known sparkling wine producers of China, across five continents and to all the regions  where serious sparkling wine is produced.

Tom Stevenson has long been regarded as the world’s leading authority on Champagne and sparkling wine. The previous two editions of the encyclopedia, translated into German and Spanish, have been considered the reference for sparkling wine for the past 15 years. To do the revision of the third edition, Stevenson chose Essi Avellan MW, one of the world’s most talented young wine writers and only the second person from the Nordic countries to gain the coveted Master of Wine qualification.

Viking Gracen 22.1 Samppanjaristeilyn herkkuja

Vielä mahtuu mukaan 22-23.1 Viking Grace Samppanjaristeilylle Turusta. Risteilyn samppanjavalikoima on koottu Krugin, Dom Pérignonin, Charles Heidsieckin, Piper-Heidsieckin, Veuve Clicquot’n, Moët & Chandonin sekä Essi Avellan Collectionin samppanjoista. Alla on esimerkkejä tarjolla olevista rajoitetun saatavuuden erikoissamppanjoista ohittamattomine hintoineen!

Krug Rosé 199,00 €
Krug Vintage 2000 225,00 €
Krug Clos de Mesnil 2000 490,00 €
Veuve Clicquot Cave Privée 1990 139,00 €
Veuve Clicquot Cave Privée Rosé 1989 165,00 €
Veuve Clicquot Cave Privée Rosé 1978 199,00 €
Veuve Clicquot La Grande Dame 2004 129,00 €
Veuve Clicquot La Grande Dame Rosé 1998 179,00 €

Ja ohessa vielä risteilypakettiin kuuluva upea samppanjamenu:

Samppanjalla ja parmesanilla gratinoitu osteri
Larmandier-Bernier Latitude NV
*
Sandwich: Landekinkkua, pariloitua ankanmaksaa,
uunissa paistettua viikunaa ja omena-fenkolisalaattia
Piper-Heidsieck Vintage 2006
*
Konfiteerattua ruijanpallasta, hauki-wallenberg,
hummeriemulsio ja hernepyreetä
tai
Paistettua ankanrintaa,
pulled duck-rösti, luumukastiketta
Charles Heidsieck Rosé Millésime 1999
*
Västerbottens-juustoa,
savustettua punajuurta ja pinjansiemeniä
Taittinger Nocturne Sec NV
*
Suklaakakku,
lakritsicrème, samppanjasorbetti

Lisätietoja ja ilmoittautumisohjeet: www.vikingline.fi/fi/suomi/valitse-matka/risteilyt/turku-tukholma-ja-piknik-paivaristeilyt/miniristeilyt/samppanjaristeily/.

Tule mukaan oppimaan viineistä asiantuntevasti mutta viihdyttävästi. Ensimmäisenä suomalaisena kansainvälisen Master of Wine -tutkinnon suorittanut samppanja-asiantuntija ja viinikirjoittaja Essi Avellan opastaa sinua viinien maailmaan.

MW Essi Avellanin kevään 2014  viinikoulu järjestetään tiiviinä kolmen kurssin pakettina Helsingissä ja Tampereella.

Viinikoulu aloitetaan näyttävästi helmikuussa syventymällä samppanjan sekoittamisen saloihin.Vieraaksi viinikouluun saamme Champagne De Saint Gallin kellarimestari Cédric Jacopinin, jonka opastuksella pääsemme sekoittamaan omat viinimme! Maaliskuussa opiskelemme Italian punaviiniklassikoita Barolosta Amaroneen. Kevään viimeisen luentokerran kruunaa viime syksynäkin tutuksi tullut sokkotasting, jossa maistelemme sokkona kolmea eri valkoviinilajiketta. Tunnistatko Sauvignon Blancin, Chardonnayn tai Rieslingin?

Katso tarkemmat tiedot täältä ja ilmoittaudu mukaan Viinikouluun!


6th December 2013

Internationally renowned champagne and sparkling wine expert Tom Stevenson has launched The Champagne & Sparkling Wine World Championships (CSWWC) – a new specialist wine competition (www.champagnesparklingwwc.co.uk) that will provide consumers and trade with the definitive annual guide to the best champagnes and sparkling wines on the planet.

The CSWWC will be the first competition to be judged exclusively by Champagne and sparkling wine specialists, combining the tasting prowess of three of the world’s most renowned experts: Tom Stevenson, Essi Avellan MW and Dr Tony Jordan.  It will be the only global wine competition where every judge will evaluate all wines, ensuring an unprecedented level of consistency in the medalling process. Furthermore, the CSWWC will only publish the results of those Champagnes that have won Gold Medals or Trophies, and those sparkling wines that have won Silver Medals or above.

In addition to the World class judges the CSWWC has already agreed associations with: Riedel, Plumpton College, The World of Fine Wine and Fine Champagne Magazine.

The CSWWC 2014 is now open for entries via www.champagnesparklingwwc.co.uk, with judging taking place in May 2014 at the UK’s premier oenology and viticultural establishment, Plumpton College in Sussex. Results will be released to producers in June 2014. Those Champagnes winning Gold Medals will be published in Fine Champagne magazine in Autumn 2014, whilst profiles of World Champion Champagne and sparkling wines will be published in The World of Fine Wine.

Founder and Chairman of the Judges, Tom Stevenson, comments: “The greater the reputation of a wine producer, the greater the potential risk of entering competitions, as a poor result can be very costly. Rightly or wrongly, it’s a fact of wine competition life that some of the very best wines are never entered, leaving the consumer mystified over whether these wines are as special as they are made out to be. Furthermore, on average 30 per cent of wines entered into major competitions receive a Bronze medal, and approximately 25 per cent are commended, whereas Gold and Silver combined represent only 10-15 per cent. Telling consumers 65-70 per cent of the wines entered into a competition are winners effectively diminishes the value of those awards.

“To deliver a clear message to consumers that all the winning wines in The Champagne & Sparkling Wine World Championships are extremely special, we will publicise only gold medal Champagnes, and gold and silver medal Sparkling Wines. Other competitions do not reveal the wines the wines that fail to win any award, but by raising the bar for Champagne to gold and, for other sparkling wines, to silver, we not only provide consumers with a tightly focused list of truly elite winners, we also offer producers of the most iconic Champagnes and Sparkling Wines a safe win-win environment within which their best wines will be tasted by three of the most renowned specialists in the world. They have nothing to lose and with at least 39 World Champion Trophies to aim for, everything to gain.

Producers of wines that do not win gold for Champagne or gold and silver for Sparkling Wines may announce all or any of their own awards, if they so wish, and for a nominal cost all producers may request confidential feedback in the form of tasting notes and comments.

Full details on how to enter the Champagne and Sparkling Wine World Championships is available from www.champagnesparklingwwc.co.uk. Entries cost £135 + VAT per wine and producers are responsible for the full shipping costs of any samples.

- Ends –

For further information, please contact:

Bryony Wright/ Rachel Child at Proven Communication

Tel: +44 117 924 9303

bryony.wright@provencommunication.co.uk or Rachel.child@provencommunication.co.uk


Tom Stevenson & Essi Avellan MW

CHRISTIE’S World Encyclopedia of Champagne & Sparkling Wine

Absolute Press, the specialist food and drink imprint of Bloomsbury Publishing, London, is pleased to announce a new and fully revised edition of Christie’s World Encyclopedia of Champagne & Sparkling Wine, to be published 21 November 2013. The US edition will be published by Sterling Epicure, the high-end food, wines, beers and spirits imprint of Sterling Publishing, a wholly owned subsidiary of Barnes & Noble, the world’s largest bookseller.

Tom Stevenson has long been regarded as the world’s leading authority on Champagne and sparkling wine. The previous two editions of the encyclopedia, translated into German and Spanish, have been considered the reference for sparkling wine for the past 15 years. To do the revision of the third edition, Stevenson chose Essi Avellan MW, one of the world’s most talented young wine writers and only the second person from the Nordic countries to gain the coveted Master of Wine qualification.

Tom Stevenson says: “Essi is uniquely qualified. Of all the Champagne specialists I know, Essi is the best and most consistent taster I have encountered, and I have tasted thousands of Champagnes with her, so that is no throwaway statement. We also have a very similar palate and a very similar notion about quality.“

Essi Avellan says: “When Tom proposed that I revise his Christie’s World Encyclopedia of Champagne & Sparkling Wine, I was overwhelmed by the sheer size of the job, not to mention the size of the shoes I’d be stepping into. Still, it took me just seconds to say yes. Revising what has been the reference book on sparkling wines of the world was such an honour that I simply could not say no.”

A country-by-country guide, from the finest Champagnes of France to the lesser-known sparkling wine producers of China, this extraordinary work takes you to five continents and to all the countries where serious sparkling wine is produced.

This third edition, 40% larger than the 2003 book, has an extended section about Champagne, which has many more prominent producers to showcase now with its booming grower Champagnes. Spain and Italy are also far more internationally present as Prosecco production has rapidly grown in the last decade. Some of the biggest changes have also taken place in the New World, including Canada, Argentina and India, as this third edition reveals. Finally the South of England is highlighted as a new and exciting region for sparkling wine production in this third edition – largely due to climate change.

More than 1,600 producers from around the world are rated on a 100-point global scale with an in-depth analysis of their history, method of production and style of wine. More than 400 gorgeous photographs vividly enrich the physical splendour of the work.

Tieto lisää samppanjanautintoa, tule mukaan Essi Avellanin Samppanjakouluun 14.11!

Torstaina 14.11 kokoontuvat samppanjanystävät Essi Avellan MW:n Viinikoulun merkeissä juhlistamaan alkavaa pikkujoulukautta ja syventämään tietojaan kuohuviineistä jaloimmasta!

Kello 18 alkaen Helsingin Töölön Kulttuuritehdas Korjaamossa järjestettävä samppanjaluento ja -tasting antaa kattavan läpileikkauksen samppanjan maailmaan. Illan aikana maistetaan kuutta eri samppanjaa mukaan lukien huippunimet Taittinger, Laurent-Perrier sekä Charles Heidsieck.

Samppanjatasting sopii erinomaisesti sekä aloitteleville että kokeneemmille viininharrastajille. Paikka tastingiin on myös mainio lahja esimerkiksi ystävälle tai asiakkaalle!

Pikkujoulukauden tarjouksena paikka samppanjatastingiin vain 70 euroa! Varaa paikkasi nyt ja juhlista alkavaa pikkujoulukautta sekä Avellanin uuden kirjan ilmestymistä kuplivissa merkeissä.

Lisätiedot ja sitovat ilmoittautumiset minna@essiavellan.com

These are the superb bubblies to look for at Viking Line’s Essi Avellan Champagne Collection at the Food Garden Shop. Limited availability, best prices. Not available at Viking XPRS.

www.vikingline.fi

Philipponnat Clos des Goisses 2002

Philipponnat Clos des Goisses 1992

Philipponnat Clos des Goisses 1990

Laurent-Perrier Alexandra Rosé 2004

Pascal Doquet Vertus 2002

Jacques Lassaigne Les Vignes de Montgueux Extra Brut NV

Bérèche Brut Réserve NV

Larmandier-Bernier Longitude Premier Cru Extra BrutNV

Bollinger R.D. 1999 Magnum

Coming in November:

Taittinger Comtes de Champagne 2004

Taittinger Comtes de Champagne Rosé 2005

Taittinger Nocturne Rosé NV