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Champagnes, Cavas, Proseccos, Sparkling Wines…Oh My

Champagne

Not all bubbly is created equal, so while “champagne” is often used as a general term to describe all sparkling wine, true Champagne can only come from the small northern region of Champagne, France. world of sparkling wine.

GRAPES OF CHAMPAGNE

Historically, Champagne has been characterized by the fact that is blended in every sense: a blend of grapes, a blend of vintages and a blend of regions. While this is now not always the case, it is true that each of the three major grapes of Champagne contributes its own attributes to a wine.

Chardonnay

As the only major white grape in Champagne, Chardonnay has quite the category to represent, and represent it does. It contributes elegance, ageability and bright citrus flavors to Champagne blends. As 100 percent Chardonnay, this is called blanc de blanc.

Pinot Noir

Because Champagne is such a cold region, Pinot Noir needs to be planted in areas that allow it to ripen fully. Champagnes with a lot of Pinot Noir can be fairly broad and in your face.

Pinot Meunier

Pinot Meunier (also simply known as Meunier) is known for its aromatics and approachable fruit, acting as a bit of flavor-packed seasoning in Champagne blends. While formerly a rarity, some producers now specialize in 100 percent Pinot Meunier Champagnes.

Then there are the different types…

Blanc de Blancs

Blanc de blancs literally translates to “white from whites,” or Champagne made only from white grapes. Since Chardonnay is the only major white grape grown in Champagne, blanc de blancs wines are almost always 100 percent Chardonnay.

Blanc de Noirs

Blanc de noirs, or “white from black,” is the opposite of blanc de blancs. This is a white Champagne made from the red grapes Pinot Noir and Pinot Meunier (either blended together or from a single grape). Blanc de noirs Champagnes can have a silver or even rose-gold color, due to the slight skin contact.

Rosé Champagne

With the rise of the popularity of rosé has come the rise in popularity of rosé Champagne. Interestingly, Champagne is one of the only regions in the world where rosé may be made by blending red and white base wine. I like this one when done right.

You might wonder about dosage, a term you hear or read.

Dosage

Dosage is a mixture of sugar syrup and wine that is added to a Champagne right before permanently corking it for sale. While no- or low-dosage Champagnes are uber-trendy these days, the purpose of dosage is to balance acidity, so every Champagne needs something different. The wine is then labeled with a sweetness level, ranging from bone dry (Brut Nature and Extra Brut) to dry (Brut) to off-dry and sweet (Extra Dry, Sec, Demi-Sec, and Doux).

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Champagnes, Cavas, Proseccos, and Sparkling Wines…Oh My

Cava

I like Cava, but keep in mind some earlier exports were not what I’m drinking today. Spain’s sparkling wines can be extremely high quality, but historically the ones that were exported to the U.S. were not the nation’s best.

Cordoniu is a quality producer with a fairly large production that is widely available. Another is Freixenet, one of my personal favorites. These are also made in the Methode Champenoise, and many are aged even longer than Champagne is.

The principal grapes are Xarello, Macabeo and Parellada, but many others can be used as well.

You will find fine bubbles in this bottle fermented wine. Sweetness levels range from Brut Nature to Dolce…dry to sweet.

 

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Champagnes, Cavas, Proseccos, and Sparkling Wines…Oh My

Blanquette de Limoux

Hailing from Limoux, a small sub-region of the Languedoc in southern France, this wine is also made in the Méthode Champenoise. Used is primarily the Mauzac, a local grape also known as Blanquette.

Crémant de Limoux is from the same region, but made primarily from Chardonnay and Chenin Blanc. Both are great choices.

Limoux is one of the oldest sparkling wine-producing regions in France – dating to 1531.

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Champagne, Cava, Prosecco, and Sparkling Wine…Oh My

For me, bubbles in a glass are a favorite. I like most all Champagnes, Cavas, Proseccos, and Sparkling Wines…as long as they’re not sweet. Over the next few posts, I will give you some information about each one. Let me know your favorites.

American Sparkling Wines

In the US we don’t have any laws about what grapes can be included in what wines, so technically just about anything could be used.

Having said that, Chardonnay and Pinot Noir are the most common choices. Some are made in the Methode Champenoise, but many are not.

In general, cooler growing regions are better bets because the acidity in the grapes is preserved. That means parts of Northern California and upstate New York are great places with this climate. However, New Mexico produces a fantastic sparkling wine. Yes, New Mexico.

 

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TI…Do You Use It?

When we travel, we often see the TI, or Tourist Information, signs. We find them in airports and in cities.

They are a good place to go for local information, local maps, discounts, and up-to-date events. They are also a great place to hire a local tour guide when you need one.

Have you ever hired a tour guide? If so, what was your experience?

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Do You Have Your Metro Card?

Paris’s more-than-a-century-old, white paper Métro tickets are on their way out. Starting in 2019, entry to Paris’s über-efficient public transport system—including buses and express RER trains—will be done through contactless Navigo cards. The city’s transport agency, Ile-de-France Mobilités, announced Wednesday that it would be rolling out two different travel cards, in addition to the unlimited Navigo card for residents already available, over the next year for all sorts of travelers and commuters.

If you’re visiting the city for a short time, you’ll need the Navigo Easy pass, available starting in April 2019. Almost identical to London’s Oyster card (which we love), the Easy pass costs €2 ($2.34) to buy. Then, you’ll load up the card with T+ rides—what the paper tickets represent now—which will cost the same in 2019 as they do today: €1.90 ($2.22) per ride or €14.90 ($17.39) for a pack of 10 rides. That’s a more than 20 percent discount, and will cover one-way Métro rides, RER trains in Zone 1 (central Paris), and bus trips. Much like the Oyster card in London, you can top the card up as needed at all transit stations so be sure not to throw yours away.

“There will be no time limit on them and the card is not nominative, meaning it can be given to a friend,” said Ile-de-France Mobilités in a press release. You can also load Orlybus (to Paris Orly Airport) or Roissybus (to Charles de Gaulle Airport) tickets on the Easy pass as well.

 

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Why Pack These Things?

When traveling you might consider packing some of these things? Why? Read on.

Duct Tape

 Pack duct tape to protect your bag, fix broken zippers, rips, and torn handles. Don’t worry. You don’t need to pack the whole heavy roll. While the travel size package is nice, it’s cheaper and just as easy to wrap some around a pencil or a straw.

Whistle

I never used this, but some travelers wouldn’t be caught without one. I guess if I was traveling alone and wasn’t sure about the neighborhood, it would be great to have.

Decoy Wallet

Again…never used this. You could keep a small change purse in your purse. Put a few dollars and some coins in it in case you were ever robbed.

Reusable Water Bottle

These come in handy as they take up so little room. Once you’re through security, you can fill it from the water foundation or at a restaurant.

Laundry Bag

I always have some type of laundry bag in my suitcase. I really don’t want my dirty clothes smelling up my clean ones. Depending on how long I’m gone and if the apartment or hotel has a washing machine…I don’t have to keep those dirty clothes for very long. Don’t forget to pack some laundry detergent as well. If you buy the little pack-type detergent, leave it in its original bag. No need to have TSA grill you about your little packs of white powder.

Reusable Shopping Bag

Do you chronically leave a stack of plastic or paper shopping bags behind in your hotel room when you check out? Then you’re the perfect candidate for a reusable shopping bag that can be folded up and stowed in your day bag, then whipped out to hold the day’s purchases. And since reusable bags tend to be tougher than the disposable ones, they are handy for heavier purchases and can do double duty as picnic baskets and beach bags.

Emergency Snack

Okay…I am NEVER without this. A small bag of almonds in my purse has saved me many times. I get just enough protein and carbs to hold me over until I can find something other than street food that’s still alive. I also have a granola bar handy. You never know!

Extra Memory Card

 There has been only one time when I forgot to pack this. That was the time my camera’s memory was full and I had to spend extra time finding a store. Not good. Pack one.

Power Strip

Outlet shortage at the airport? A multi-socket power strip helps share the juice from a single public outlet. Forgot your charging iPod in your hotel room? By plugging all of your electronics into the same place, you’ll be less likely to leave one behind. One catch: Abroad, you’ll need to use an adapter and a converter

Bandanna

The list of obvious uses for a bandanna is long—hand towel, lens cleaner, eye mask, hair tie, headband, scarf, cooling device (when dampened), but this versatile carry-on can also work in a pinch as a pillow when you tie it around a bundled-up sweater, as a sling for a sprained arm, or…whatever works for you.

Travel Mug

To prevent damage, transport sunglasses or delicate souvenirs in an empty travel mug with a wide mouth. Make sure it’s got a secure screw top. During your trip, the mug can be an ecofriendly to-go cup or a great decoy for stashing valuables in your hotel room. I mean what thief would steal a coffee-stained thermos?

Silicone Travel Bottles 

TSA-approved mini bottles are old news to an experienced traveler like you. But their rigid plastic shells waste expensive moisturizer, sunscreen, and hair products that can’t be squeezed out. I’ve tried. Replace them with squishy travel bottles made from transparent, soft silicone. These are easy to clean, more flexible to pack, and good ’til the last drop.

Safety Pins

The safety pin…almost as good as duct tape. This multifunctional travel tool can clasp the zippers of your day pack together to deter thieves, serve as a missing button, or zipper pull.

Now that you have an idea of what to pack, let’s talk about what NOT to pack.

More clothes than you need

Since clothes tend to make up the bulk of your suitcase, this is an area where you can consolidate. And, here’s where a list comes in handy. So does planning your wardrobe around neutral colors.

I’m not saying you need to wear the same things day after day.

If you’re staying where there is a washer…you will have to pack less things. Remember to bring detergent. No washer? Pack things that can be washed in the sink at night. By morning, you’ll have clean clothes.

If you check the weather before you go, you’ll also have a better idea of what bulky items you can leave at home. Dressing in layers may work better than packing heavy sweaters.

 

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Where To?

Are any of these ideas or trends on your travel list for 2018 or 2019?

Apparently, women traveling together is going to be a big deal in 2018. At least that’s what I’ve been informed. Do you agree? If so…why and how? Last year the solo travel industry blossomed. Did you take a solo trip?

Cooking classes have always been popular. In 2018, they are becoming the thing to do. You learn to cook…then you eat. Sounds good to me.

Likewise, safaris have been a popular trip. Some areas in Africa are experiencing major water shortages and are cutting back on these trips. That leaves other areas picking up the slack. Some places could be more dangerous. Be sure to check before you go. Safety should be a concern wherever you go.

Fitness trips are quickly expanding and offering more options. No longer are just trekking trips offered. You now can cycle in the Alps, run marathons across the world, kayak the oceans, sail your own adventure, and more. Interested?

What are your travel trends for 2018? How about 2019?

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Eat Your Way Through the Markets in Provence

You could literally go to some type of street market every day in Provence. Really.

Whether you’re looking specifically for antiques, linens, clothes, soaps, collectibles, knives, cough drops made with balsamic, flowers, fabrics, shoes, spoons and spatulas made from olive wood, lavender everything…the list goes on and on.

Antiques had their own places at most markets. Door knobs, boules, picture frames, wooden boxes, iron toys, tools, rusted, faded signs, and more.

Then, there’s food. Olives of every color and size, fresh-baked breads, local meats, cured hard and soft salamis, chocolate and nougat candies, countless creamy and pungent cheeses, frozen and fresh fish, seasonal fruits, spices from all corners of the globe, red, black, white, and green poivre, jars of duck fat, local specialty cookies from that region, bunches of herbs, garlic bigger than my hand, colorful vegetables…this list is even larger.

You could spend all day.

So…we went. To several.

We opted for a morning here and there. Which means we spent several different times at different markets in different towns and villages. Streets lined with vendors, side streets filled with flowers, and people everywhere.

We saw some of the same vendors at multiple places. And, we discovered new ones. We now have favorites.

This is what we discovered…

Everyone was polite. No one pushed to get in line before anyone else. Everybody said ‘Bonjour’, ‘Merci’, and ‘Au Revoir.’

Locals shop for food and whatever else they need. Chefs shop for whatever is in season. You’ll find whatever they buy on the menu today. Could be ripe, mouth-dripping strawberries, which were in season in May. Maybe those would end up in desserts. Could be fat, creamy-white asparagus, also in season in May. Soup made from them looks like cream and tastes like silk with a hint of white pepper. Maybe you’ll find quail eggs, the latest flavor of sausage, or pureed beet root.

Nougat made an appearance at every market as well. Flavored with anything from pistachios to apricots to dried fruits. Sweet treat.

There are always plenty of cheeses to pick from. How about an aged Comte? Sharp, pungent, and an absolute favorite. Or, the just-made goat cheese…this came as a dessert with an apricot puree. To die for. I didn’t think it was appropriate to lick the plate when I was finished. I wanted to.

Bread vendors sell out early. Get your baguette first thing if you want one. Everybody else does. That way you can carry it like the French do. Wrapped in plain paper, under your arm or in your market bag.

We saw the same organ grinder at two different markets. No monkey. The organ grinder at a third market had a large cat with him. He was on a leash and accepted treats. Go figure.

Wine vendors give out samples. Of course, every vendor gives out samples. What better way to try before you buy?

Another favorite were the spoons, spatulas, and serving platters made from olive wood. Beautiful doesn’t begin to describe them. Use them and they will quickly become your favorite.

Colorful linens for tables, dishcloths, napkins, and hand towels lit up the aisles. Brilliant blues, bright yellows, deep reds, and blinding whites… What color do you want?

Scarves and cashmere pashminas in more shades of blue than I’ve ever seen. Was the scarf guy telling me the truth when he said that color was made for me?

Baskets vied with their own colors, shapes, and sizes for attention. I could just see my cat adopting one of them. But, I’d have to get it on the plane and it wouldn’t fit in my carry-on.

Assume there is one vendor for each type of food or item…and you would be wrong. This is another thing which amazed us. The number of vendors selling the same or similar items was amazing. Each had their own twist, specialty, or way of selling.

At one market, we saw at least four olive vendors and five sausage makers. Another time, there were over seven vendors with table linens. Everybody seemed to be doing a brisk business. I guess if you weren’t…you probably didn’t return.

Did I mention the duck fat? Small jars, large jars, duck fat and beans, foie gras, foie gras with duck fat…there was definitely a love affair with duck fat. AKA…graisse de canard.

Paella cooked in yard-wide pans looked and smelled like saffron coated fish. Yum. Croissants so flaky we wore the crumbs all day. Of course, our espressos were the perfect accompaniment. Whatever you’re hungry for, breakfast, lunch, or café au lait, find your favorite food. It’s probably at the street market.

At the end of the morning, we left with provisions for that night’s dinner, snacks to eat throughout the day, linens to bring home, and memories of what we tasted and saw. Those croissant crumbs? They stayed with us.

We’re already making plans to go back. Provence and street markets…a match made for us.