Champagne breakfast

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Champagne breakfast

The independent champagne house Carole Noizet has quite an extensive range and it is best to go and taste it on the spot. From Utrecht, it is less than a five-hour drive to Saint-Thierry, close to Reims on the Route du Champagne. Here, the third generation grows the Champagne grapes chardonnay, pinot noir and (pinot) meunier, and also makes the wines themselves. Carole learned the trade from her father and the Cuvée Fleur de Vigne comes in a beautiful bottle for which her mother made the decoration of a grape plant. There is already a Brut Tradition for €16. Guest rooms can also be booked, where you can stay for less than €100 a night - right in the heart of the Champagne region, including breakfast. Do it!

Wrong cut

With champagne, the choice and preparation of the glass are essential. Tulip-shaped glasses are best for drinking from. They should be high enough so that the bubbles have enough room to develop and the aromas can unfold. Take care when washing up: dishwasher detergent and rinse aid leave a greasy film on the glass wall, which prevents bubbles from forming. Rinse glasses with warm water and let them dry on a rack. Do not dry them. What about the coupe? The French language is still full of it, such as the expression 'champagne à la coupe', but connoisseurs agree: away with the coupe. The glass is not high enough for the bubbles to develop, the foam layer fails to develop or quickly disappears, and the aromas cannot unfold but escape immediately. Moreover, the coupe is impractical and it overflows quickly. The flûte is also losing popularity, except on festive occasions that call for lots of bubbles. After all, you can't put your nose in it to smell the wine.

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