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The Best Champagne Online in MalaysiaAt LavoWine, the largest Malaysian Online Wine Store, we have carefully selected the best champagne for you. In our editor’s list, we are going to share tips on which drink fits a love story, what is the best choice for a family reunion in winter, which to choose if a Formula One race is coming, and our favourite to accompany a party. The emphasis is on showing the internal values of each bottle.
How to choose the best champagne for the occasionThe alpha of ‘bubbles-science’ is the fact that during fermentation, the sugar content of grapes is converted to alcohol and carbon dioxide. If the resulting carbon dioxide is not allowed to evaporate but is kept inside the wine, the champagne is ready. The bubbles in the champagne are all formed naturally as a result of fermentation and exert a pressure of at least 3 bars. Each method of making champagne is distinguished by the conditions of fermentation. It’s an important difference if the bubble is stuck in the wine when it is transformed from the must, or in a second-round, it is achieved by adding extra sugar to start the fermentation again. The latter can be considered a superior technique as the process creates unique flavours. The difference between the methods using the second fermentation is that bubbling takes place in the tank or already in the bottle. If not at other times, but most of us will see the champagne at least on New Year’s Eve. Why then? Because the more expensive drink is associated with the celebration, and the New Year and birthdays are occasions that we want to give way to. That’s why it can be said: champagne is festive when we don’t choose the cheapest. As it can be stated that the more expensive a champagne, the better, in general, the higher price comes hand in hand with higher quality.
MOET & CHANDON Brut Imperial - to get the party startedThis sparkling wine combines the flavours of three special quality grapes: Chardonnay, Pinot Noir, and Meunier, which, after several years of maturation, come together to form a noble French champagne that offers the highest quality. The speciality from one of the world's leading sparkling wineries can dazzle the consumer with its scent, as the refreshing citrus is accompanied by pleasant apple and floral notes after the bottle is opened, which intensity remains even after the first sips. The sparkling taste of Moet & Chandon Brut Imperial, chilled to the right temperature (about 6-8 degrees Celsius) is full of freshness and pleasant fruity character. It can be a great party-starter but also goes well with seafood (especially accompanies sushi well).
Dom Perignon Brut, 2009 - for a love storyThe new vintage of Dom Perignon was unveiled in the spring of 2017, for the first time in the history of the prestige cuvée, following a non-chronological order. The 2009 vintage appeared before 2008 because of its warmth and maturity, while the cooler, classic 2008 vintage is still maturing in the cellar. It is made from perfectly healthy fruit harvested to perfect ripeness. Despite the warmth, it all has freshness, liveliness, and length. It’s still young, but already great. A wonderful companion to a love story!
Louis Roederer Cristal Brut, 2009 - for winter celebrationsElegant and concentrated scent with delicately glowing, vivid bubbles. Citrus and candied apricots, cocoa beans, roasted hazelnuts, and a hint of cinnamon show themselves after a little aeration. Well-structured, energetic sip, multi-layered, silky, and delicious. Every detail is perfectly integrated. Finely chalked minerality accompanies the sip. This elegant, vibrant, deep, and crystal clear champagne shows its best values on a family celebration. Hazelnuts, cinnamon, and the champagne’s silkiness all point to winter. The fire crackling in the fireplace, all generations gathering around the house - this miraculous and generous champagne evokes the aura of winter.
Carbon Brut Champagne - for the Formula One championA real extravaganza, the Carbon Brut Champagne, made the top of our editor’s list. This champagne is a fine mixture of Chardonnay, Pinot Noir, and Pinot Meunier, which creates a soft and fruity brut. White peaches, poached pears, fresh butter, white flowers, and spices can be heard spotted in the nose. Hints of roasted brioche and traces of citrus fruit demonstrate elegance and harmony. When the champagne is made in a 1.5-litre magnum bottle, the second fermentation and maturation take a completely different path of development. The result is a fresher, richer, and finer foaming drink. This champagne is of great elegance: a bottle completely covered in carbon, the same material used to produce the frames of Formula 1 cars. The Carbon Brut is a nice memento of the Malaysian Grand Prix, which was held in Sepang from 1999 to 2017. The Sepang International Circuit is located not far from Kuala Lumpur, on the Malaysian peninsula. The area is characterized by extremely high humidity, which has put a lot of strain on cars and pilots alike. Sebastian Vettel won for the most times, four in total.
Buying champagne online for delivery in MalaysiaEven though our list is full of the best surprises, all champagnes you will find on LavoWine are of the finest quality. Different price ranges for each occasion, inspiring flavours, and good companies for every meal. If you are not sure what to choose from our champagne portfolio, click on the item, and scroll down the page. There you will find our description sharing information about how the champagne was made and what scents it holds. A few tips on how to select the right champagne for the planned food:
- For aperitifs only, we recommend primarily dry white champagne (brut, extra brut, brut nature).
- Don’t serve sweet champagne as an aperitif unless our guest specifically requests it.
- You can accompany a meal with one type (bottle) of champagne, or you can recommend different (glasses of) champagne for each dish. In the former, pay attention to the nature of the food line, the leading flavours, and do not choose a very different drink.
- If you serve different champagnes for each dish, focus on the development (moving from dry to sweeter or from fresh to the richer flavors).