Camp Schramsberg Part 6: Seminar on Sparkling Rosé
The last tasting seminar during Camp Schramsberg focused on rosé sparkling wines served with tasting trays mapped with creamy goat cheese polenta, fresh goat cheese, smoked paprika, seared salmon, salmon gravlax, picked beet and orange emulsion and Venezuelan sirloin...
Camp Schramsberg Part 5: The Act of Remuage
Our final day at Camp Schramsberg began with a tour of Schramsberg’s historic caves, followed by a riddling demonstration. What is riddling, you ask? It is the twisting, jolting and gradual inversion of bottles in riddling racks done to gather the bottle fermentation...
Camp Schramsberg Part 4: Pairing Food & Sparkling Wines
“Everyone has blind spots in taste and smell,” Holly Peterson announced before a discussion on cause and effect in pairing food and wines. Most tasters agree that red wine paired with asparagus emits a metallic taste, but sparkling wine is a different story, according...
Camp Schramsberg, Part 3: Channeling our Inner Napoleon
Sabrage became popular in France when the army of Napoleon visited many of the aristocratic domains. It was just after the French Revolution and the saber was the weapon of choice of Napoleon’s light cavalry (the Hussars). Napoleon’s spectacular victories...