This January will see the launch of Franciacorta vs. Champagne, the first in a series of monthly battles, which see leading sommeliers go head-to-head at Osteria, the Italian restaurant at the Barbican, in a duel where fizz is the weapon of choice and bar snacks are expertly paired.
Stepping onto the battlefield will be Peter Alderin, Champagne specialist, who will be going up against with award-winning sommelier and Searcy’s ambassador, Joël Claustre: Franciacorta expert. Set in the more informal Osteria Bar, the contest will be staged in three rounds, in a bid to find the most superior match.
The spotlight will be shone on the Italian speciality, Franciacorta; the lesser-known cousin to Prosecco from the Lombardy region near Milan, which has its own distinct bellissimi bubbles. Meanwhile, ubiquitous champagne speaks for itself. Synonymous with celebration, it remains a favourite regardless of the variety and scope in sparkling wine. The evening will commence with the Battle of the Bruts, with the hosts choosing a Champagne Brut to rival its Franciacorta counterpart, before the Rise of the Roses; in which Rose Champagne will challenge Rose Franciacorta. The final round will involve Vintage Favourites, before judgement is ruled and the winner is crowned.
Snacks designed by Anthony Demetre of Wild Honey and Head Chef Patrick Leano to complement the drinks menu, will include Truffled Pecorino Crostini, Dorset Crab Biscuit and Maldon Rock Oysters for Franciacorta and Pressed Foie Grass with Quince, Scallop Carpaccio with Winter Truffle and Lincolnshire Smoked Eel with Green Apple for Champagne.
‘Italy’s answer to champagne; Franciacorta, is often understated and I am confident in my ability to conquer and challenge all grandoise preconceptions of champagne.’ Says Joel. ‘Champagne is a timeless classic and popular for a reason – it is often mistakenly drunk with little consideration to the food it is consumed with. I intend to triumph over the underdog, once and for all’ counteracts Peter.