Champagne, Cheese and a Lesson in the Art of Slowing Down

This time last week, the sun was shining, it was gloriously warm, and nothing seemed quite as ridiculous as issuing a red weather warning for 30-degree heat.

Fast forward seven days and I'm sitting here, looking out at the trees, with the almost-lukewarm breeze from my fan pretending to cool me down, reminiscing about what turned out to be a pretty perfect after work date.

I was invited by 'Food Feeding Fingers' to not only drink some of the finest champagne on offer, but to learn about its origins whilst happily dipping into fresh bread, indulgent cheeses and everything in between.

If you don't know @foodfeedingfingers, then it's about time you did.

Tisha, the glorious woman behind the account has an uncanny ability to sniff out London's best food spots while unapologetically condemning the bad ones. And truthfully, I trust her judgement. Not just because she's never steered me wrong, but because what she throws down in her own kitchen? Gordon Ramsay would be handing her a bespoke apron for sure!

This time, our destination was Champagne Fromage in Greenwich, where what I thought would simply be an afternoon of good food and great champagne quickly became an education in one of the world's most celebrated drinks.

More Than Just Champagne

Our host for the afternoon was Charlotte Le Gallais, a champagne producer whose family vineyard produces a very limited amount of bottles a year compared to the major champagne houses.

Listening to Charlotte speak, one thing became abundantly clear: champagne isn't simply made; it's carefully crafted.

Unlike many larger producers, visitors to her estate can experience every stage of production. They can walk through the vineyards, meet the producers, see the cellars and understand exactly how each bottle comes to life. It's a rare opportunity to witness the entire journey from grape to glass.

As Charlotte explained, that's something she's incredibly proud of.

It's All About the Blend

The first champagne we tasted was a blend of three grape varieties.

Around half of the wine came from Meunier, which provides fruit and generosity. Pinot Noir added structure and intensity, while Chardonnay brought freshness, elegance and bright citrus notes.

One thing I hadn't appreciated before was the role of reserve wines.

Each year, a portion of older wine is blended into the new vintage to maintain a consistent house style. It's why, if you order your favourite bottle this year and again next year, you expect it to taste reassuringly familiar.

Some producers choose the opposite approach, creating single-vintage champagnes that celebrate the unique characteristics of one particular harvest. Neither approach is better; they're simply telling different stories.

Why Champagne Bubbles

Perhaps my favourite lesson of the afternoon answered a question I'd never really thought to ask.

Why does champagne sparkle?

The answer lies in fermentation.

Still wine undergoes one fermentation. During this process, yeast consumes the natural sugars in the grape juice and converts them into alcohol. The carbon dioxide produced escapes, leaving the wine still.

Champagne, however, goes through a second fermentation.

This second fermentation happens inside the bottle itself. Because the bottle is sealed, the carbon dioxide has nowhere to escape. Instead, it dissolves into the wine, creating those unmistakable bubbles that have become synonymous with celebration.

Sometimes the simplest explanations are the most satisfying.

A Lesson in Patience

As we worked our way through the tasting, each champagne revealed a different personality.

The older reserve wines brought greater depth and complexity, while a beautiful 100% Chardonnay from the 2020 vintage offered freshness, elegance and remarkable minerality.

It reminded me that champagne, much like people, benefits from time.

The best things often do.

Final Thoughts

What I expected to be an evening of sipping champagne turned into something far richer.

I left with a newfound appreciation for the craftsmanship behind every bottle, a deeper understanding of why champagne tastes the way it does, and a renewed appreciation for slowing down long enough to savour both the drink and the story behind it. Also, we had the privilege of witnessing a whole marriage proposal!!! Perfection!

Huge thank you to Food Fingers for the invitation and to Charlotte Le Gallais for sharing her family's passion so generously.

Now excuse me while I pretend I can identify Meunier from Pinot Noir at my next dinner party.