 "Brut force")
Aishwarya Nair
Corporate food and wine consultant,
The Leela Palaces, Hotels & Resorts
For the jetsetting Indian who covets the exclusive, Nair recommends Krug Vintage, Perrie Jouet-Belle Epoque, Ruinart, Brut Rose, Reims N V (non-vintage), Louis Roederer 'Cristal', Henriot, 'Cuvee des Enchanteleurs', Reims and Bollinger N V. "The finesse and time taken to create these bottles is priceless. Champagne-making is an art and these brands understand this in impeccable detail," says Nair.
She also recommends the Fleury, Courteron 1995 that she recently sampled in New York. "Choosing a champagne that one likes is truly subjective. While I prefer a more oxidised style of wine that is showcased beautifully by Krug and Bollinger, others may prefer a more approachable style of non-vintage champagne," she says. "It's important to know what you prefer by tasting different styles on a wine list. It is champagne after all - the word evokes a pleasant memory associated with celebration!" Nair is also trying to procure a rare Clos dámbonnay from the house of Krug which will be available exclusively at The Leela Palace New Delhi for a whopping Rs 4,25,000 a bottle.
Where: Available across most five-star hotels and standalone restaurants. Also check out Le Cirque, Megu and the Library at The Leela Palace New Delhi
Price: While most are are price-on-request champagnes and cost Rs 10,000 and above, the Fleury, Courteron 1995 costs over Rs 14,000
How to pair: "Champagne has a brilliant acidity and delicious mineral notes. Depending on the style and blend of grapes used, the nuances that a palate of champagne offers is very unique and can be easily paired with most foods," says Nair. "Try a non-vintage brut style of champagne with strawberries and cream, smoked salmon and bilinis, caviar, foie and truffle pâte and fresh seafood. Soft creamy cheeses offer a beautiful balance to the nuttiness of the wine as well."
Sommelier
Singh believes that "there are no bad champagnes, just champagnes that one may not like." For India's wine aficionados, he recommends champagnes from brands like Salon, Jacquesson, Krug and Taittinger. "I recently tried a Bollinger too. I loved its smoothness and toastiness!"
Where: Krug and Tattinger at Enoteca, the Bar and Lounge at The Oberoi, New Delhi, Masala Klub and Blue Ginger at Taj West End Bangalore, The Library at The Leela Palace New Delhi
Price: Krug, Grand Cuvee for Rs 23,500, Bollinger 'special cuvee' brut for Rs 9,500 and Taittinger for Rs 9,750 at Taj West End Bangalore. Price on request at The Oberoi New Delhi and Leela Palace New Delhi
How to pair: "Try everything - from Indian fare to oysters," says Singh. "There is just one thing that doesn't go down well with champagnes - sweet dishes!" Avoid desserts with dry champagne. "Strawberries can work by themselves. I also like caviar and foie gras."
Vice-chairman, Dabur
Burman, who has quietly become one of India's biggest restaurateurs - a few months ago, he bought Scalini, a mid-scale Italian restaurant on Walton Street in London -, swears by Dom Perignon Pink and Krug, Grand Cuvee, Brut NV. "These champagnes have a lovely flavour and freshness. The bubbles add an extra sparkle making the entire experience perfect and memorable." An avid foodie, Burman owns 60 restaurants such as Punjab Grill for north Indian cuisine, Zambar for coastal food, Asia Seven for Southeast Asian food, Fresc Co for Italian and Mediterranean, Pino's for pasta and pizza, coffee house Baker Street, among others.
Where: Krug, Grand Cuvee, Brut, NV at Taj West End Bangalore, Dom Perignon Rose 2002 across high-end liquor stores and five-star hotels
Price: Krug, Grand Cuvee, Brut, NV for Rs 23,500 at Taj West End Bangalore, Dom Perignon Rose 2002 for around Rs 30,000
How to pair: Nothing complements the luxury of champagne better than the opulence of caviar and fresh seafood like oysters and lobsters, believes Burman. The caviar's salt balances the citrus of the wine.
Corporate food and wine consultant,
The Leela Palaces, Hotels & Resorts
For the jetsetting Indian who covets the exclusive, Nair recommends Krug Vintage, Perrie Jouet-Belle Epoque, Ruinart, Brut Rose, Reims N V (non-vintage), Louis Roederer 'Cristal', Henriot, 'Cuvee des Enchanteleurs', Reims and Bollinger N V. "The finesse and time taken to create these bottles is priceless. Champagne-making is an art and these brands understand this in impeccable detail," says Nair.
She also recommends the Fleury, Courteron 1995 that she recently sampled in New York. "Choosing a champagne that one likes is truly subjective. While I prefer a more oxidised style of wine that is showcased beautifully by Krug and Bollinger, others may prefer a more approachable style of non-vintage champagne," she says. "It's important to know what you prefer by tasting different styles on a wine list. It is champagne after all - the word evokes a pleasant memory associated with celebration!" Nair is also trying to procure a rare Clos dámbonnay from the house of Krug which will be available exclusively at The Leela Palace New Delhi for a whopping Rs 4,25,000 a bottle.
Where: Available across most five-star hotels and standalone restaurants. Also check out Le Cirque, Megu and the Library at The Leela Palace New Delhi
Price: While most are are price-on-request champagnes and cost Rs 10,000 and above, the Fleury, Courteron 1995 costs over Rs 14,000
How to pair: "Champagne has a brilliant acidity and delicious mineral notes. Depending on the style and blend of grapes used, the nuances that a palate of champagne offers is very unique and can be easily paired with most foods," says Nair. "Try a non-vintage brut style of champagne with strawberries and cream, smoked salmon and bilinis, caviar, foie and truffle pâte and fresh seafood. Soft creamy cheeses offer a beautiful balance to the nuttiness of the wine as well."
Sommelier
Singh believes that "there are no bad champagnes, just champagnes that one may not like." For India's wine aficionados, he recommends champagnes from brands like Salon, Jacquesson, Krug and Taittinger. "I recently tried a Bollinger too. I loved its smoothness and toastiness!"
Where: Krug and Tattinger at Enoteca, the Bar and Lounge at The Oberoi, New Delhi, Masala Klub and Blue Ginger at Taj West End Bangalore, The Library at The Leela Palace New Delhi
Price: Krug, Grand Cuvee for Rs 23,500, Bollinger 'special cuvee' brut for Rs 9,500 and Taittinger for Rs 9,750 at Taj West End Bangalore. Price on request at The Oberoi New Delhi and Leela Palace New Delhi
How to pair: "Try everything - from Indian fare to oysters," says Singh. "There is just one thing that doesn't go down well with champagnes - sweet dishes!" Avoid desserts with dry champagne. "Strawberries can work by themselves. I also like caviar and foie gras."
Vice-chairman, Dabur
Burman, who has quietly become one of India's biggest restaurateurs - a few months ago, he bought Scalini, a mid-scale Italian restaurant on Walton Street in London -, swears by Dom Perignon Pink and Krug, Grand Cuvee, Brut NV. "These champagnes have a lovely flavour and freshness. The bubbles add an extra sparkle making the entire experience perfect and memorable." An avid foodie, Burman owns 60 restaurants such as Punjab Grill for north Indian cuisine, Zambar for coastal food, Asia Seven for Southeast Asian food, Fresc Co for Italian and Mediterranean, Pino's for pasta and pizza, coffee house Baker Street, among others.
Where: Krug, Grand Cuvee, Brut, NV at Taj West End Bangalore, Dom Perignon Rose 2002 across high-end liquor stores and five-star hotels
Price: Krug, Grand Cuvee, Brut, NV for Rs 23,500 at Taj West End Bangalore, Dom Perignon Rose 2002 for around Rs 30,000
How to pair: Nothing complements the luxury of champagne better than the opulence of caviar and fresh seafood like oysters and lobsters, believes Burman. The caviar's salt balances the citrus of the wine.