The first thing I did was obvious. Start writing a list. Needed: 12 new things (do/try/experience) for the Champagne year. One item on the list was to sing on stage. That however is cheating as it is not new. It is something I have done my entire life. What I haven’t done is rap on stage. Yes, rap. I am a white cousin who likes to go gangsta (usually after some show tunes). Jay Z is my boy and my kitchen and car are my forums. The audience is typically the Germ, my lovelies or a shared performance with Dr King. This time however there was a real audience. Sadly no Sean Carter in the house, but a little Marshall Mathers would do just fine. Enter Eminem.
There is no question that rapping on stage counts as one of my twelve new things. Before I took the stage, there was some serious performance anxiety, but the always encouraging Germ kept citing his favourite expression which I suspect will be a mantra throughout this year. “FeeltheFearandDOITanyway“ So I did it.
Here is a video to prove that I did it. It is definitely not the most flattering dress or stance, but it was my one shot, the only opportunity that I got…
Dr Joi would say that I am a hot mess. Either way, I think it is pretty funny but the real bottom line is that I did it. 10 more to go!
It just so happens that I married one of the greatest people in the world. Lots of people think that about their spouse, but anyone who knows the Germ will likely agree with me. He is consistently wonderful.
The champagne year has provided me with a unique opportunity to celebrate the Germ and let the world know why he is the greatest person I have ever met.
For example…
I was getting my makeup done for an event (Laura Mercier–always brilliant, flawless and classic) and the artist was applying false lashes to complete the look. We had a conversation regarding how challenging it is to apply your own false lashes. The first always seems to go on well, but the Lord be with you while trying to get the second lash applied in the same way. The artist then shared a story that actually changed my life. She once rode the metro with one lash on, the other in hand because she just couldn’t get the second eye on right. She simply stated how much easier it is to have someone apply lashes for you. As she spoke these words, I knew that I had just the person. Later that evening I asked the Germ to take on the role of official lash applicator. He gladly accepted the new role and has been applying my lashes ever since.
The Germ loves symmetry and is wonderful with details. I thought this new information was the greatest discovery and was eager to inform all of my girlfriends that their lash dilemmas were finally solved. Their men could apply their lashes for them. Not only was it going to save them time and money, but also heart ache. It was so simple. It took my Germ less than two minutes and they were applied perfectly. I was later shocked to discover the amount of men who flat out refused to partake in this beauty endeavour. Refused. They wouldn’t think of it. I still don’t understand.
In less than two minutes, I am transfixed into a glamour puss, ready to take on the world with the help of my Bambi lashes, applied enthusiastically by no one other than my beloved Germ. These small details, little acts of kindness and helpfulness are only a sliver of the countless reasons why I just love my Germ. Everyone should have one. The world would be a better place.
The champagne year includes the directive to not only to drink a lot of different champagnes (and write about them), but also to do/experience/learn 12 different things that I have never tried before. It is certainly going to make for an interesting, exciting and challenging year. Stay tuned for my progress…
[Pleasenotethatthiswaswrittenamonth ago, but I wanted to pull pictures before I posted…the pictures are pretty funny.]
We are in gorgeous Saint Thomas. This morning we went to Sea Cove Island and did what is called a Sea Trek.
I had not intended to conquer something new here, but considering how far removed I was from my comfort zone, this morning’s adventure certainly counts.
I knew signing on for the Sea Trek that this would not be my type of thing. It is however the Germ’s type of thing. I could easily break out into a show tune right now. What I did for love from AChorusLine would be perfect non?
The group gathers. There is a lengthy safety session. Then we are each given Sea Trek helmets–the key to this experience. They look like an astronaut’s helmet and are white with a glass front. The helmet sits on your shoulders and weighs approximately 75 lbs, which, once underwater feels less than a book bag or Valentino hand bag for that matter. Tubes are attached to the back of the helmet and compressed oxygen is pumped through allowing you to breathe normally while under water. Our very own version of 20 thousand leagues under the sea…
Once geared up, everyone takes their turn and backs their way down a ladder, deep into the open water. I am consumed with anxiety. I have visions of the damn helmet filling up with water and me drowning. Au revoir Kitty!
The Germ is not fearful in the least. As a certified open water diver, this underwater encounter is child’s play to him. For me, it is a testament of my love.
I am part way down the ladder. My chest is submerged and I am about to go fully under–then I freeze. I obviously do the thing any sane person would do–I climb back up the ladder. Eff this. I am ready to call it a day and then remember that this is the champagne year damn it. So, I go back down the ladder, hyperventilating and convinced my helmet isn’t going to work, but suddenly there I am–underwater, breathing normally, walking along the sea bed, almost 30 feet below in what can only be described as a fish tank.
The fish were swimming all around us. I enjoy a fish on my dinner plate, but am definitely not quite so content being in the middle of an entire school. I hate the thought of being swarmed by fish. Everyone else seems to love it. Look at my face in this picture as I see them coming.
The guides then “enhance” our experience by finding random sea creatures for us to hold. This part I did not sign on for and have absolutely no desire to participate. They find a big sea spider and start passing it around. No thank you. My facial expression here hides nothing.
Then they find this critter that has five eyes and looks sort of like a starfish. I convince myself that I at least need to try and handle this one which is less scary looking but I really do it because I don’t want to look like a total wimpy looser.
In the end, I am feeling quite proud of myself.
After 30 minutes under, up we go. In the end, I did enjoy my walk through the fish tank, but am convinced it is highly unlikely that I will will ever be successfully converted into an underwater person. Give me a sail boat any day.
I really do love Moët & Chandon. Until pressed in a blind tasting, I was convinced that Moët was my absolute favourite (but of course, I am very open to finding a new favourite and recommendations are always welcome). Moët & Chandon was the champagne of choice on my wedding day. The first bottles were popped while getting ready before I walked down the aisle…Delicious. Is there anything so festive or celebratory as champagne?
Moët is lovely and smooth. It provides all of the elements that a fine bottle of champagne needs to deliver. As one of the oldest, biggest and most powerful champagne houses, Moët & Chandon has a lusciously rich history which includes everything from a current Royal Warrant to supply Queen Elizabeth II with champagne to holding some of the most notable historic champagne accounts like Napoleon and Queen Victoria–to name only a few. The Moët brand continues to maintain a significant presence in the world of champagne, luxury goods and beyond. In 1987 a merger of Louis Vuitton and Moët Hennessy took place, creating the powerhouse luxury brand known as LVMH where Christian Dior is the main holding company with over 42% of the shares and 59% of the voting rights. There are over 60 high end brands under the LVMH umbrella which includes everything from Fendi to Céline, Bulgari to Donna Karan.
For the past 21 years, Moët & Chandon has been the official champagne of the Golden Globe Awards. This year, every table had a magnum of 2002 Grand Vintage (yum) in a silver ice bucket on the table, of course with the label proudly displayed. Everyone loves the Golden Globes because it is a boozy event, but what makes it even more fun is the fact that it is a champagne boozy event. The best kind of boozy event ever!
Moët usually runs slightly less in cost than Veuve, but it is generally more expensive than the smaller, lesser known champagne houses.
The colour is straw, with gorgeous, delicate ribbons of bubbles and a lovely smooth finish. It is a solid go-to champagne, maintains serious brand power and is always widely available. Moët performed very well at our blind tasting with many people ranking it as their favourite champ.
In 2011, Scarlett Johanson became the face of Moët & Chandon’s latest advertising campaign with a truly stunning array of pictures. Each one is more beautiful than the next. It is so fitting to have such a gorgeous startlet photographed with champagne–non? Here are a few of the images from the campaign…
Moët will not disappoint. Their California house Chandon is a much less expensive option and will be discussed further in a later crémant entry and truly explored in a future blind crémant tasting.
Champagne Detail #2 : You pronounce the T. The proper pronunciation of Moët is MO–ette.
“Comté cheese is a masterpiece of aged milk”– Marie Simmons
Comté is a semi-hard cheese, made from unpasteurized cow’s milk and hails from the eastern region of France in the Franche-Comté region. Each cheese can use up to 600 litres of whole milk during production and if it is grated before it reaches your home (yes, it does melt beautifully) it cannot be sold under the Comté name.
This cheese has moved up the ranks of favorites to hold a special place in my top cheese tier. I would argue that it is a brilliant compliment to most cheese platters. The rind however is not delicious and is one of the few that I cut off. The taste is very similar to that of a Swiss Guyère. Since Guyère doesn’t have the same aging process (or regulations), it is usually less expensive than Comté which produces a firmer cheese due to their aging process. A direct taste off is in order!
Comté is an aged cheese made in large rounds.
The average aging period is 6-12 months, but it is often aged up to 24 months or can be aged in as little as four months. It can, and is, aged even longer–at a swishy restaurant, you may be lucky enough to find the very best Comté which is aged up to four years. It all comes down to a matter of price…
Comté is one of the oldest cheeses and production began in the 12th century. Like its French cousins, champagne and Roquefort, Comté has strict production regulations which include limitations on who is entitle to produce the cheese, a quality control grading system that determines who is able to use the comté name, and many other rules regarding the transportation, treatment of the milk and what the cows can eat–to name only a few.
There are no industrial farms that produce comté, only small farms that use unpasteurized milk by and follow the comté traditional method.
This is how you slice a comté. Please note that there is no nose to be stolen in a wedge like the one pictured above. Different cut, different story. This is the cut that I typically find at Whole Foods and other purveyors of fine cheeses.
