{"id":14644,"date":"2017-09-15T05:52:00","date_gmt":"2017-09-15T10:52:00","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=14644"},"modified":"2017-09-15T05:55:57","modified_gmt":"2017-09-15T10:55:57","slug":"on-oceania-insignia-champagne-jacquart-brut-mosa%d1%97que","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2017\/09\/15\/on-oceania-insignia-champagne-jacquart-brut-mosa%d1%97que\/","title":{"rendered":"On Oceania Insignia, Champagne Jacquart, Brut Mosaique"},"content":{"rendered":"
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Champagne Jacquart, Brut Mosaique on Oceania Insignia<\/p><\/div>\n

When we arrived in our room onboard the Oceania Insignia, there was a bottle of Champagne Jacquart, Brut Mosaique in an ice bucket awaiting us. A bit tired from the journey to NYC, we decided to pass on the champagne until we had reservations at the Polo Grill a few nights later.\u00a0 Although the Grand Dining Room is very nice, the Polo Grill seems like a step above.<\/p>\n

We noticed a crisper staff service as soon as we entered. Spying the bottle of champagne, we were immediately told that they would swap our bottle for one that was chilled. We did have our bottle in an ice bucket for a few hours, but apparently it was not cold enough. I thought that champagne would work well since I was on a mission to have seafood.<\/p>\n

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Champagne Jacquart, Brut Mosaique in the Polo Grill on Oceania Insignia<\/p><\/div>\n

Sitting in the stern of the ship, as the sun slowly sank below the horizon, was an elegant setting, befitting a champagne. On first observation, the massive amount of tiny bubbles forming a central and circumferential mousse was noted. It was appealing to just watch the movement in the flute.<\/p>\n

Grapes used to craft this champagne were from different vintages from the C\u00f4te des Blancs and Montagne de Reims. Rather than a single percentage of each varietal grape in the blend, Champagne Jaquart gives a range. The range for this champagne included Chardonnay (35% to 40%), Pinot Noir (30% to 35%) and Pinot Meunier (25% to 30%). Twenty-five percent of this blend was from reserve wine. The champagne was aged on the lees for at least three years.<\/p>\n

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Champagne Jacquart, Brut Mosaique in the Polo Grill on Oceania Insignia<\/p><\/div>\n

The yellow colored champagne had freshly baked bread and apple on its aroma. The taste was reminiscent of apple, pear, citrus, freshly baked bread and mineral. The finish was crisp and cleansing.<\/p>\n

The champagne paired well with my three seafood dished including two appetizers and an entree.<\/p>\n

And the food …<\/p>\n

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Shrimp cocktail<\/p><\/div>\n

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Maryland Crab Cake<\/p><\/div>\n

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Lobster<\/p><\/div>\n

Cheers,
\nTerry<\/p>\n