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Champagne or sparkling wine, is it worth the extra £10?

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HND HOSPITALITY MANAGEMENT CHAMPAGNE OR SPARKLING WINE, IS IT WORTH THE EXTRA �10? INTRODUCTION Champagne is a sparkling wine produced by a traditional method (Known as "Method Champenoise") in the Champagne region around Reims and �pernay in north-eastern France. The word is derived from the Latin campagna, meaning countryside, a name given to this area of France since the Middle Ages. Although other French wine-producing regions claim to have made sparkling wine earlier, this was the first place to produce it in any significant quality or quantity. The primary aim of this seminar is to act as a suitable means to educate the audience on the subject of Champagne, while also identifying cost effective alternatives available to the consumer in the United Kingdom. The seminar intends to provide a comprehensible definition of Champagne as a product by examining a number of sources and consolidating the information into one succinct description. The seminar should then analyse the Champagne market both from a national and international perspective with reference to consumer trends, market leaders and consumer demographics. Following this, the seminar shall construct a benchmarking criterion using reputable Champagne available to the UK consumer. Reviews of the product shall be consulted in an effort to get a greater insight into its properties and characteristics, and it shall also be sampled to assist effective description. From this criterion, three widely available sparkling wines will be assessed and awarded points accordingly. A model Champagne alternative shall be identified and the decision justified followed by a conclusion and opportunity for audience questions. PLANNING In order to compile and deliver an effective seminar the most important factor to consider is the planning aspect. If suitable planning is carried out early and time to be spent on the piece is structured accordingly, it reduces last minute pressures and ensures that the content is the best that it can be. It also ensures that the copious amounts of research commonly associated with seminars and presentations can be spread across a manageable period to limit the possibility of 'information overload'. ...read more.


CHAMPAGNE BENCHMARKING Appendices 1.6 Benchmarking 1 It was at this section in the research stage of the seminar where a panel of four were elected to sample the Champagne that had been selected as being a prime example by which to assess the sparkling wines later. The Champagne selected is Bollinger, considered by many to be the finest available to the UK consumer. Matthew Jukes describes it as being "...unique, faultless, and, memorable..." (2002) and goes on to describe it as being a triumph of the world famous Champagne house to continually produce such consistent quality for so long at relatively affordable prices. This slide shall consist of a synopsis of how the panel described Bollinger. The Champagne itself featured a unique richness and a faint yeastiness as a result of time spent in oak barrels. The Champagne itself is composed of first class fresh grapes all sourced from within the Champagne region as well as some of the finest reserve wine Bollinger has to offer. This combination makes for a fine tuned, tailor made excellence, which is unparalleled at the mid �20 price range. It is very dry with crisp and fresh nuances of apple consuming the senses. The blend employed to create Bollinger consists of 60% Pinot Noir, 25% Chardonnay, and 15% Pinot Meunier which makes for a very individual, dry Champagne. At this point it is also mentioned, albeit a peripheral issue, that sales of Bollinger have risen by an average of 5% since the millennium. It is discussed with the group that it is difficult to grasp exactly why this sudden jump in sales has occurred with a product that essentially has no major fluctuations in demand apart from the predictable annual high season. Bollinger however attribute the huge boost in sales to the fact that during millennium celebrations, many people were exposed to Champagne who might not otherwise think of buying it, or have the opportunity to taste it. ...read more.


It is necessary to involve the audience as much as possible in seminars such as this however the responses can be variable (in both length and content) and if the audience do not take the subject seriously, the participation can retract from the success of the presentation. To remedy the possibility of this type of situation, questions were scattered throughout the presentation, but they were questions which called for short or specific answers in an attempt to steer the response. This foresight resulted in very successful audience questions. The seminar as a whole seemed to be carried out very well without any visible problems. Throughout the event, the audience appeared interested and keen to listen. The success is in no small part due to the copious planning process that took place in the weeks leading to the seminar. At the close of the seminar the audience were given the opportunity to ask questions on the subject. The question asked was: Who invented Champagne? The response was as follows: This question is one that is very difficult to answer without clarifying the question. The actual process of producing Champagne is widely accredited to a French monk (Dom Perignon) who records show accidentally stumbled across the method (known as Method Champenoise) accidentally. However wine historians believe that the actual process of producing Champagne is in fact the responsibility of the English, as records produced over two hundred years earlier than that of the French illustrate an Englishman carrying out the renowned second fermentation. So that is how the process of producing Champagne was founded, however if you were to ask who were responsible for creating the romanticism and image of Champagne as a product, the answer is undoubtedly the French. Incidentally, the reason Dom Perignon is often confused as being the creator of Champagne is the fact that he played a major role in the integration of the cork to the Champagne bottle, as opposed to rubber or metal caps which had been used previously. ?? (footnote continued) 6 7 ...read more.

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