jamie goode's wine blog: Champagne bubbles, take two: on the BBC news

Tuesday, September 29, 2009

Champagne bubbles, take two: on the BBC news

Earlier this evening I did a slot on BBC news on the Champagne story. I was asked to bring some Champagne and glasses in as props. I'd tweeted that I was making the appearance, and a very proactive PR working for Champagne Lanson responded by sending me a couple of bottles to take in.

Unfortunately, strict BBC editorial guidelines meant that they weren't allowed to show the bottle, and after some deliberation it was decided that the presenters weren't allowed to try the fizz on air. Apparently, with all the issues surrounding expenses and the use of public money, the prospect of having presenters drink Champagne on camera was a step too far.

The slot itself was pushed back by some horrible west London traffic and a breaking story, but just before 9 pm we were live. It went really well: it was one of those on camera slots where it's all relaxed and has some energy of its own. I've done a few of these now, and I don't even have a glimmer of nerves, which make the whole experience rather enjoyable. I was sorely tempted to drink the Champagne, though: it just smelt so good.

Lanson is good stuff. It's very acidic and fresh, because there's no malolactic fermentation. But the aromatics are lovely, and it's fun to find out that the aromatic qualities of Champagne are in part because of these tiny flavour-bearing aerosols that break off from the surface as the bubbles pop.

[Thanks to Warren Edwardes of Wine for Spice for the screen grab.]

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At 8:43 AM, Blogger Warren EDWARDES said...

Good show Jamie.

At 12:29 PM, Blogger Wine Splodge said...

What an illustration of the knots the BBC is tying itself in these days. Doing an item on champagne is ok, but allowing the presenters to actually taste it isn't? Bonkers.

At 5:54 PM, Blogger Couves said...

I think I heard this on BBC radio. Here in the states, I’m often treated to the BBC morning news when I fall asleep with the radio on. I remember being very interested during my nocturnal listening, but I only awoke with a memory of the general theory and the term “aerosol bubbles” – so I have no idea if I was listening to Jamie or what.

The same theory should apply to beer.


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