Wine Along The 101
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    • 2023 Articles >
      • Simply Italian Great Wines US Tour 2022, A Brief Look at the Complex World of Italian Wine
      • A Night of Sicilian Wine, Spotlighting Cambria and Madaudo Wineries
      • Yealands Wines, “Think Boldly, Tread Lightly”, Leading the World Toward Sustainable Winemaking
    • 2022 Articles >
      • Further Defining the Single Vineyard Cru Wines of Barolo and Barbaresco, the Rise of the MGA
      • The Barolo Cru Wines of Beni di Batasiolo
      • Pyros Wines Sparks World-Class Malbec
      • AlloraVino Imports, a Love Affair with Italian Wine
      • Maisons Marques & Domaines Wine Portfolio: Prestige, Glamour and Good Taste for the Holidays
      • The Original Balsamic Vinegar of Modena PGI, a Condiment and a Culture
      • Rocca delle Macìe, Taking Chianti Classico to New Heights
      • Alluring and Iconic, The World of Chianti Wines
      • Paso Robles Weaves a Thrilling Tapestry of World-Class Wine
      • LXV Wines, The Spice of Paso Robles
      • The Mouthwatering Sauvignon Blancs of Chile
      • The Wines of Portugal, Discover a World of Difference
      • Domaines Albert Bichot, An Exceptional Approach to Burgundian Wine
      • The Wines of Abruzzo Undergo a Renaissance of Quality
      • Ketcham Estate, Exceptional Wines From The Heart of the Russian River Valley
      • La Rioja Alta, S.A., Innovation and Tradition That Stands the Test of Time
      • Vega Sicilia Celebrates 40 Years of Winemaking Excellence
      • Planeta of Sicily Embraces the Past While Reaching For the Future
      • The Spirit of Renaissance is Alive and Well in “South of Somewhere”
      • Gambero Rosso Returns to LA, With the Best of Italian Wines
      • Falanghina and Aglianico del Taburno, Sannio's Ancient Wine Stars
      • Tablas Creek Vineyard Embraces Regenerative Organic Farming
    • 2021 Articles >
      • Make Merry With Domaine Bousquet Sparkling Wines
      • Discover These Enchanting Italian Wines, From the Fog of Piedmont to the Island Breezes of Sardinia
      • Rodney Strong Vineyards and Winery, Revitalizing an Iconic Brand
      • Thanksgiving Tips for the Best Wine and Food Pairing
      • Escape to Paso Robles, a Wine Country Oasis
      • Escape to Paso Robles, a Wonderland of Wine
      • Smith-Madrone Wines, a Napa Valley Pioneer Celebrates Fifty Years of Excellence
      • Oregon’s Willamette Valley, the Land of Pinot Noir
      • Irvine & Roberts Vineyards, Exceptional Pinot Noir and Chardonnay from Southern Oregon
      • BARRA of Mendocino Wines, an Original Organic Wine Play
      • The Opulent and Thrilling Wines of Denner Vineyards
      • L’Ecole No. 41, Expressive Wines That Pass the Test of Time With Flying Colors
      • France's Loire Valley, a Fairytale Land of Storybook Castles and Magical Wines
      • Craft Wine, Shining the Spotlight on America’s Small Wine Producers
    • 2020 Articles >
      • Margerum Wine Company, the Nexus of Sublime Santa Barbara County Wines
      • Catena Zapata, Malbec on High
      • Long Meadow Ranch, the Circle of Life in a Glass of Wine
      • Fontanafredda Barolo Forges a New Future
      • Bordeaux Wine 2017, Surprises in a Challenging Vintage
    • 2019 Articles >
      • The Rising Wine Country of Southern Oregon's Rogue Valley
      • Discover Ashland and the Rogue Valley, Southern Oregon's Serenade to the Good Life
      • Napa Valley Grille, New Fall Menu Paired with European Wines
      • Embrace Your Wine Geek with PRIE Winery & Vineyards
      • Castello di Albola, Chianti Classico on High
      • Nicolas-Jay Wines, the Journey of a Lifetime
      • The Expanding Complexity of New Zealand Wine
      • Prosecco DOC, Splendor in the Glass
      • On the Oregon Wine Trail
      • Albariño and Rioja Star in Spain’s Great Match
      • Exciting and Eclectic, the Wines of Alentejo
      • Blaufränkisch Propels the Red Wines of Austria Into the Spotlight
      • Fascinating Greek Wines of the Cava Spiliadis Collection
      • Revolution In Rioja Wine
    • 2018 Articles >
      • Temecula Valley Celebrates 50 Years of Winemaking
      • The Stellar Wines of Sardinia
      • Italian Wines Prescribed by Doctor Wine
      • The Alluring Wines of Tunisia
      • Gambero Rosso’s Top Italian Wines for 2018
      • Velenosi Wines, From Le Marche to the World
      • Sauvignon Blanc, a Rising Star in Napa Valley
      • Frank Family Vineyards Celebrates 25 Years
      • Markus Wine Co., Sleek New Red Wines Up the Ante for Lodi Reds
      • Lodi Wine, Over 100 Varieties Strong
      • Ramona Valley Wine Country, an Up and Coming Wine Region
      • Hertelendy Vineyards, the Pursuit of Excellence
      • Napa Valley Wine, Nirvana in a Bottle
      • Wine Stroll: Explore Downtown Paso Robles Wineries
      • The Beautiful Shades of Lodi Rosé Wines
      • Doubling Down on Gold Medal Wines: The San Francisco International Wine Competition
      • The Exotic Wines of Lebanon
      • Australian Wines, Rediscover the New Frontier
      • New Zealand Wines, Expanding beyond Sauvignon Blanc
      • Visit France in 2018, a Feast of Food, Wine, Culture and History
      • Bordeaux Wine 2015, A Very Good Year
      • Portugal's Treasure Chest of Wines
      • Livermore Valley, California’s Original Wine Country Reborn
      • Concannon and Wente Vineyards, California’s Pioneers of Cabernet Sauvignon and Chardonnay
      • Livermore Valley Wine Country, the Future Looks Bright
    • 2017 Articles >
      • Viña Ardanza Rioja Turns 75, an Enchanting Wine Gets Even Better
      • The VIP Sparkle of Prosecco Superiore
      • Lodi Wine Country, Seriously Good Wine From A to Z
      • Lodi Wine Country, Old Vines and Great Wines
      • Lodi Wine Country, Winegrowers and Winemakers Focused on the Future
      • Lugana White Wine, Better With Age
      • Santa Barbara Winemakers Road Trip to LA
      • Sweetzer Cellars, a Life Changing Journey of Wine
      • Lugana and Valpolicella, the Yin and Yang of the Veneto
      • Three R’s of Summer Wine, Rosé, Riesling, and Ramato
      • Familia Martínez Bujanda, Wines Without Borders
      • Codorníu Cava, the Ars and Anna Collection
      • New and Exciting Wines from the 2017 Santa Barbara Vintners Spring Weekend Celebration
      • Sensual Delights on Display at Savor Italy Los Angeles
      • Pizza and Franco Pepe, Italy’s Best Comes to LA
      • Montes Wines, Wisdom in Wine From Father to Son
      • Passionate Pinot Noir Lovers Unite at the 2017 World of Pinot
      • Vignalta, Wines of the Highest Order
      • Santa Lucia Highlands Sensational Wines
      • Gambero Rosso’s Top Italian Wines for 2017
      • Law Estate Wines: Quality by Design
      • Taittinger and Calvisius: Champagne and Caviar Dreams
      • Riding High on American Rhone Wines, The Rhone Rangers LA Tasting
      • Discover Monterey Wine Country, wine and so much more
      • Wines of Portugal, the Perfect Dinner Companion
      • Gruet's Enchanting Sparkling Wines
    • 2016 Articles >
      • The Art of Italian Living, SoCal Style
      • Wines of Alsace: Perfect for the Holidays
      • Oso Libre Winery; Vines, Wines, and Angus Beef
      • Best Wines for Thanksgiving
      • Simply Italian Great Wines US Tour Sweeps Through Los Angeles
      • Santa Barbara Winemakers Road Trip: Chardonnay
      • Santa Barbara Winemakers Road Trip: Pinot Noir
      • Santa Barbara Winemakers Road Trip: Rhône Varietals
      • Santa Barbara Winemakers Road Trip: Bordeaux Varietals
      • Achaval-Ferrer, Exceptional Wines from Argentina
      • Celebration of Harvest Grand Tasting 2016 Highlights
      • The Celebrity Sparkle of Ferrari Trento Wines
      • Santa Barbara Wine Country’s Celebration of Harvest 2016
      • The Garagiste Festival, Off the Beaten Path Wines
      • Explore SLO Wine Country, Central California’s Hidden Gem
      • Byron Winery, The Grand Pinot Noir Experiment
      • Crocker & Starr Wines, Organically Elegant
      • Escape to Santa Maria Wine Country
      • The Elegant White Wines of Domäne Wachau
      • Champagne Palmer: The New Champagne on the Block
      • Holman Ranch & Vineyards: Making Memories & Wine at Romantic California Hideaway
      • Luminous Wines of France's Loire Valley
    • Examiner.com Articles >
      • Alma Rosa Winery & Vineyards: Wines Without Compromise
      • All Stars of Pinot Noir Rock the 2016 World of Pinot
      • Ampelos Wines' Biodynamic Brilliance
      • Artisan Uprising: Blood Into Wine
      • Bodegas Beronia Rioja: The Magic of Oak
      • Crawford Family Wines: Unlocking Varietal Flavor
      • Dolin Malibu Estate Vineyards' Chardonnays and Pinot Noirs Shine Bright
      • Hahn Family Wines: Santa Lucia Highlands' Sweet Spot
      • Kimmel Vineyards: Good Wine Flows from Challenging Times
      • Larner Vineyard: Sweet Spot for Syrah and Grenache
      • LOCA for Lodi Wine
      • Lompoc Wine Ghetto
      • Sanford Winery & Vineyards, Delicious Wines That Tell a Tale
      • The Diverse and Divine Wines of Santa Barbara County
      • Santa Barbara Urban Wine Trail
      • The Stellar Wines of California's Sta. Rita Hills
      • Skinner Vineyards, Destiny and Determination
      • Wines of Portugal, The Art of the Blend
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    • Monte Velho, Fascinating Wines and Value-Priced
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    • Festive Ferrari Trento Sparkling Wines For All Occasions
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    • Ron Rubin Wines, The Dream Series
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  • Events
    • Garagiste Wine Festival: Urban Exposure 2022 Highlights Hidden California Wine Gems
    • Temecula Valley Balloon & Wine Festival 2019
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    • Journey to Planet Pinot at the 2018 World of Pinot Noir
    • Great Wines of Italy Comes to LA
    • Wine Along the Beach at Garagiste Wine Festival 2017
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In the movie, La La Land, the pursuit of dreams can be a bumpy ride, but nothing like that in the pure pleasure of a classic pairing, champagne and caviar.  We’re in the midst of Hollywood’s awards season, and whether you’re attending all the glitz and glam at a red carpet event, or just putting on the ritz at home while watching it live, there’s no better treat than a tin of caviar washed down with the best champagne.  Whether you’re applauding the more inclusive nominations, not #SoWhite this year, or cheering on your personal favorite, the celebrations are more special with this elegant match.
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One of the few remaining family owned and operated Champagne houses, Taittinger has distinguished itself in many ways.  Champagne Taittinger uses about 50% estate grown grapes, harvested from over 750 acres in 34 different vineyards, including some very prestigious Grand Cru vineyards in the Côtes des Blancs and Montagne de Reims regions.  These sizable holdings, especially in Chardonnay vineyards, give Taittinger a high quality edge over other Champagnes.  Taittinger’s signature style, elegant and fresh, comes from the larger percentage of Chardonnay used to blend their wines.  In addition, the wines are often aged longer than required before release, adding to the delicacy and complexity of Taittinger’s champagnes.  Champagne Taittinger has a very large portfolio of sparkling wines, from the classic Brut La Française non-vintage cuvée to the exceptional Comtes de Champagne Blanc de Blancs, a 100% Chardonnay wine produced only in the best vintages.
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Calvisius Caviar is one of the highest quality caviar producers in the world, producing 25 tons annually from their sturgeon farm in northern Italy.  Responsible for 1 out of every 10 caviar tins sold around the globe, Calvisius was visionary in their focus on sturgeon and caviar products, jumping into the business decades ago, before wild stocks were decimated.  Forty years in the making, Calvisius today raises several species of sturgeon in fresh water ponds on over 150 acres, fed by pure spring water, with no filtration systems, hormones, antibiotics, or pesticides.  It’s an exercise in patience, since sturgeon must reach maturity before they have eggs, anywhere from 7-22 years of age.  And it’s not just the eggs that are so precious, sturgeon meat, firm and mild, has been coveted by European royalty for centuries.  Since Beluga, the world’s most famous and expensive caviar, has been banned in the US for over 10 years due to poachers and pollution wiping out the fish in its native Caspian Sea, aficionados have turned to farmed caviar.  Advancements in aquaculture has vastly improved the quality and once again made it a luxury that is accessible to those who crave it.  Calvisius offers several varieties of caviar in two different product lines, as well as fresh and smoked white sturgeon meat.
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(L-R) Jordane Andrieu, Vitalie Taittinger, John Knierim
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Champagne Taittinger and Calvisius Caviar together brought an appreciation for their elegant offerings at a Los Angeles seminar, just before the 2017 SAG Awards, of which Champagne Taittinger is the official champagne.  Vitalie Taittinger, the Artistic Director and Global Ambassador for the brand, accompanied by Jordane Andrieu, owner of Héritage Fine Wine in Beverly Hills and US Ambassador for Champagne Taittinger, and John Knierim, Vice President of Calvisius Caviar, spread the word, that elegant champagne and delicate caviar are a treat worth seeking out!  Just like food and wine pairings, the flavor nuances and textures of caviar and champagne need to be balanced and complimented.  It was an eye-opening experience, a hedonistic exercise in slowly savoring the qualities of both.  Four different pairings pulled out the best, serving as a reminder of the exquisite nature of champagne and caviar.
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John Knierim of Calvisius Caviar demonstrates caviar tasting technique
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First, a tutorial in how to taste caviar, no toast points, onions, or chopped egg here, just pure unadulterated sensory pleasure.  Knierim explained, “When you first taste caviar, you’re going to make a fist, take the caviar and put it on your hand.  Look at the eggs, how nice and round they are, how the oils are, no broken eggs.  Once it’s on your hand, you want to smell it.  If it has any kind of smell to it, you don’t want to eat it because that usually means it’s spoiled, or salty, or they’ve added something to it.  Good caviar should have no smell whatsoever.”  So much for conventional wisdom that caviar is fishy!  Knierim continued, “Put it on your tongue, crush it on the roof of your mouth, and let the flavors come to you for a second or two, then you can swallow it.  You’re going to taste the different nuances which you’re going to get out of the caviar.”  Holy smokes, what a revelation!  Knierim noted that the ritual of serving caviar with accompaniments evolved from necessity, before refrigeration, when up to 25% salt was added to the eggs to preserve them.  Calvisius’ fresh caviars have less than 4% salt, the minimum required by the EU for food safety, labelled “malossal” or low salt, and their flavor shines through.  Each species has a different flavor profile, and the age of the fish affects the roe, just like fine wine, the older, the more complex.
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Taittinger introduced her champagnes, speaking of a family legacy of quality that has continually improved since the first vintage in 1932.  “My ancestors really believed that champagne ought to be very elegant, very feminine, and very light, to be a good match with food”, Taittinger said.  Her father, Pierre-Emmanuel, assisted by Vitalie and her brother Clovis, are committed to crafting the best champagne in the region.  Invigorated by a brief blip, when the company was sold and bought back in 2006 by her father, Taittinger observed, “Thanks to him we are still here, still maintaining the style and quality of the champagne.  It’s not a financial decision, it’s a heart decision, we want to make quality.”  Sustainably farming 800 acres of wine grapes in the humid region of Champagne presents many challenges, and a certain amount of risk, not employing chemicals or pesticides to protect the vines.  But Taittinger believes, “You can always find a good thing in a bad thing, and I think this fact was the reason why today Taittinger has so much vitality.”  And it’s something that is reflected in the wines, using only first press juice, the fine bubbles express the extended aging, and a complexity on the nose and palate.
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First pairing, Champagne Taittinger Brut La Française NV, a classic blend of Chardonnay, Pinot Noir, and Pinot Meunier from 35 different vineyards, is fresh and vibrant, with an expressive bouquet of white peach, citrus, brioche, and white flowers.  Aged for almost four years before release, twice the legal requirement, La Française offered a perfect counterpoint to the Calvisius Tradition Prestige Caviar.  Prestige comes from the North American white sturgeon species, imported to Calvisius’ Italian aqua farm decades ago, raised from start to finish onsite, what Knierim called “The American with the Italian accent”.  He explained, “ This is the one I use to introduce anyone to caviar, it’s so buttery and creamy, so mild.”  As a cornerstone of Calvisius’ original plunge into sturgeon and caviar production, UC Davis sent them six of these fish in the late 1970’s.  Producing eggs at 12-15 years old, they can live to 100, reaching 2,000 pounds and 20 feet long.  One of the original six sturgeon, a hefty 1,700 pounds and 17 foot long female, still lives at the farm, enjoying life as part of their permanent aquarium, a tribute to Calvisius’ humble beginnings.
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(Top-Bottom) Ars Italica Calvisius Sevruga, Calvisius Tradition Prestige
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Second pairing, Champagne Taittinger Prélude Grands Crus NV, a 50/50 blend of Chardonnay and Pinot Noir from only Grand Crus vineyards, is delicate and mineral, with a lively palate of citrus and white peach, and a rich, lingering finish.  Aged for five years, Taittinger called Prélude “a cuvée made for the 20th Century, it’s something that’s very on the line, on the balance, very pure, and with aging, more and more it’s going very round and very toasty and very creamy too.  I think it’s the reason why it goes so well with the Sevruga.”  Paired with the Ars Italica Calvisius Sevruga, Knierim explained, “it’s a very small egg, a gray slate color, and really soft.  Sevruga should never have a pop, because it’s the thinnest egg wall you’ll ever have in a caviar.  It’s so mild and creamy, it’s got a little bit of an anchovy flavor.”  Stronger in flavor, this is a Russian favorite, perfect on toasted bread.  Sevruga is a very finicky fish, taking 7-8 years before producing eggs, that is, if they decide to make eggs that year, it’s not always a certainty.  Maybe that’s why only 200 kilos out of Calvisius’ 25 tons are available for purchase.  And what about that pop that some people look for?  Knierim noted, “If it’s pasteurized or heat-treated, it has an eggshell, you can actually taste the shell on your tongue.  It’s a common practice, to help extend the shelf life.  We give our fresh caviar 90 days; if pasteurized, it can be up to three years.”
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Third pairing, Champagne Taittinger Comtes de Champagne Blanc de Blancs 2006, 100% Chardonnay, is smooth and lively, with a complex bouquet of tangerine, white peach, and pastry notes, evolving into grapefruit and a hint of licorice in the mouth.  This exceptional champagne is only produced in the best years, from the top Chardonnay Côtes des Blancs vineyards, the ultimate expression of Taittinger’s house style.  A small percent of the wine is aged briefly in French oak barrels, while the final blend is aged for 10 years on the lees, giving it texture and intrigue.  Taittinger noted, “ It’s a wine that is the best of the best, the best Chardonnay you can find in Champagne, from five villages, all Grands Crus, aging 10 years, made in a small quantity.  This wine is a jewel to us.”  She stated that 2006 was a fantastic harvest, a warm year that yielded very high quality grapes, and has special significance to her family since it was the year that they regained control of their Champagne house.  Knierim paired the Calvisius Siberian Caviar with the Comtes, saying “it’s very creamy, buttery, it’s the strongest flavor but you’re going to get an almond finish, and that pairs so well with this champagne, it comes to life.”  Siberian caviar comes from the Baeric sturgeon, which takes 7 years to raise, and produces twice as many eggs as other species.  It has become a favorite among top chefs to accent oysters, scallops, smoked salmon, tartare, and sushi.
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(Top-Bottom) Ars Italica Calvisius Oscietra Royal, Calvisius Siberian Caviar
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Fourth pairing, Champagne Taittinger Comtes de Champagne Rosé 2006, 70% Pinot Noir and 30% Chardonnay, is breathtaking, incredibly complex in its intense nose of wild strawberries, cherries, and black currants, with hints of almond and licorice.  Splendid and stunning, this wine has a bit of heft on the palate, yet is balanced in its acidity and richness.  Andrieu commented, “Only 40,000 bottles of this Comtes rosé is produced in the best years, out of 6 million total.  Its intensity pairs with this more intense caviar.”  Knierim brought out the big guns, pairing the Ars Italica Calvisius Oscietra Royal with it.  He said, “This is probably one of the most sensual caviars, because you’re using all your senses, the texture and flavor, you’re allowing it to come to you.  This particular caviar, when you taste it, you might get a little bit of a celery note right off, after that you might taste hazelnuts, walnuts, almonds, very nutty, buttery and creamy, and then at the end, if you let your tongue hold it for just a little bit, you’re going to get a fruitiness to it, I taste apples, pears, strawberries.  This is like a fine red wine, it just keeps on coming at you”.  Knierim encouraged everyone to savor the moment, “Don’t be so quick to swallow it, don’t be so quick to enjoy it!”  Osetra, a smaller sturgeon, originally came from the Caspian Sea, and takes 11-12 years to mature.  The Royal means that it’s the front 10% of the egg sac, where more fat means more flavor.  The larger eggs are dark brown, with amber shades, and offer a firm texture that is velvety on the tongue.
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If you haven’t had decent caviar in years, or you want to have your first taste, Calvisius is a great choice.  They only import the top grades into the US, and completely guarantee their product.  Knierim explained, “If you look at the bottom of one of our tins, there’s actually a lot number on there, and that lot number goes to a microchip that’s put into every single fish that are a year old.  So we trace every single tin of caviar back to the fish it came from.  Complete traceability, the ability to know where your caviar is, what happened to it, who enjoyed it, that’s really key for us.”  Overnight shipping will bring it to your doorstep, and just remember, don’t use a metal spoon to scoop out the eggs.  The traditional mother of pearl spoon or even plastic will preserve the flavor nuances, as caviar will absorb the metal taste if it comes into contact with it.  And Knierim thinks “caviar needs to have a certain amount of maturity to have a great flavor, so I think getting close to the 90 day shelf life date is always good.”  And he observed that “Actually farm-raised caviar, in the last 5 years, has taken leaps and bounds, there’s great caviar coming out of some of the farms right now.  But we were the only ones for a long time.”
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(L-R) Jordane Andrieu, Vitalie Taittinger, John Knierim
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Champagne and caviar is a match made in heaven, treat yourself to a sensual symphony of luxury with the best, Taittinger and Calvisius.