A surprise in Fez, Morocco : Ultra modern five star Spa

Several friends have asked me what makes Fes such a special place. My answer to them is usually profuse and filled with colourful adjectives, and very much the answer I gave to the news editor who interviewed me on National Radio Maroc during my visit there last week: The old medina is the ultimate in colour, culture, hospitality, warmth, excellent products at excellent bargains, -- and paradoxes! A medieval city where, to name but one example, the exact same arts and crafts are still practised in the exact same way as they were 950 years ago, but where the entire walled medina has access to satellite wireless internet.
And so it should not have been a surprise to find that whereas one can still go to a hammam which was built 500-600 years ago and enjoy the pleasures of the three levels of steam and hot spring water, the conviviality of an afternoon with dozens of other women of all ages who are all there for a good cleanse, rub down - and gossip, you can also go to a modern hammam where the latest state of the art technology and equipment is available for beauty and health treatments that most western countries have not even heard about.

The following is an article I was commissioned to write by the world renowned blog, "The View from Fez" on the latest and newest wellness centre - or modern hammam which opened only three weeks ago in Fez:

As a seasoned traveller who has long since discovered that Anywhere-on-5$-a-Day may sound cool, but is not necessarily comfortable, I am always happy to share my secret for surviving gruelling 36 hours (sitting in the back end of the plane) flights accompanied with 36 hours (feeling like the back end of the plane) time changes: The answer is a good sauna or a steam bath followed by a serious massage.

Over the years of travelling around the world, I have visited the best spas, hot springs and well-being centres, I have floated in the Blue lagoon in Iceland, wallowed in the mud pools in Fiji, Rotorua and Mauritania, been pummelled in Sweden and pampered in Pangkor Laut, walked on in Ghana and prodded and pounded in Mexico. My favourite pastime in Japan is bathing and my best memory of St Petersburg is a massage.

Ah! And then I was given a birthday gift of a morning of pure pleasure and indulgence at the NausiKaa Wellness Centre on Avenue Bahnini – and all of a sudden my list of superlatives seemed too short!

From the moment I was dropped off in front of the imposingly modern building with beautiful water ponds and gardens and modern glass and stone façade, and walked into the black wood and grey marble entrance, I was greeted with warm smiles and a friendly welcome. Within minutes the receptionists had ascertained what my needs were and had explained what was on offer. Although I had often visited traditional Moroccan hammams, I had not come prepared with the usual towel, shampoo and brush, but this posed no problem at all and I was whisked off to the change rooms where I was issued with the fluffiest thickest towelling gown, comfortable plastic slip on sandals, shampoo and brush and scrubbing glove. After stowing my clothes in a lock up locker, I was handed over to Ouafa, a lovely young woman who accompanied me down stairs to the ladies’ section of the hammam.

It is stunningly beautiful. It was like walking down into the depths of the ocean. All the shades of blue and green mosaics create a sense of coolness and serenity, whilst the pale grey of the solid marble slab massage beds, hair wash basins and stools look sumptuous and luxurious.
After Ouafa had rubbed me down with a beautiful home made --??---(soap), my first stop was in the steam room – a circular room with comfortable seats around the perimeter and steam so hot that it satisfied even my extreme tastes. A perfect and thoughtful touch in the steam room were the taps with fresh cool water, cleverly placed behind the seats for when the perspiration make vision difficult. The steam room was so good that I did not want to leave, but curiosity got the better of me, and the moment I stepped out of the room, Ouafa was there to lead me to the marble bed where I was made to lie down, my head comfortable on a soft triangular cushion. And then the pleasure started. With the rough scrubbing glove Ouafa gave me a thorough ‘gommage’ – a scrubbing of the entire body to get rid of every bit of dead skin, leaving me glowing and tingling and feeling completely rejuvenated. I was then washed down with warm water from a hand held shower attached to the base of the marble bed, after which I stepped into the large, deep and very hot Jacuzzi.

Just when I was thinking that nothing could feel more heavenly, the next stage of the treatment started. This time Ouafa started the ‘savonnage’ -- rubbing a beautiful creamy soap all over me, massaging my skin with the soft soap from the tips of my toes to the top of my head until every bit of me felt soft and supple and every muscle in my body felt relaxed – a deliciously gorgeous sensation. When I was finally instructed to go stand under the shower to wash down all the soap and shampoo, I felt so mellow that I just smiled and complied.

I could have stopped there and been totally satisfied, but there was more to come!

Ouafa wrapped me in the towelling gown and took me upstairs to the treatment rooms. Here, on the top floor, the décor changes from the mystical aqua’s to the more sleek black and greys with beautifully carved ebony wood inlays, smoked glass, clean modern lines and crisp white cotton sheets on the massage beds. In the massage rooms scented candles fill the air with a subtle fragrance and soft lighting and gentle music add to the atmosphere of opulence and luxury.
Ikram, another lovely young woman, made me comfortable and started the massage. Over the next hour every muscle, every nerve ending, every square inch of my body was attended to until I felt as if I was floating above the bed. It was without a doubt one of the best massages I have ever had. And to make the experience even more perfect, Ikram suggested, when she had finished, that I may want to stay for a while before getting up. To be able to continue lying and luxuriating in the wonderfully relaxed state after a massage is such a bonus! Wonderful!

Finally I had a shower – in a large cubicle in the massage room -- wrapped myself in the gown again and went back downstairs to retrieve my clothes and get dressed. I was reluctant to leave, but, as I floated out of the NausiKaa Wellness Centre, feeling like a million dollars, I knew that I would be back – the very first chance I get!
And at the exceptionally reasonable prices, I even venture to say that it is worth a special price ticket on Atlas Blue (Marseilles to Fes) or Ryan Air (Bordeaux or Luton to Casa Blanca) just for a day at the spa!


Photographs: The View from Fez

************

Nausi Kaa was the beautiful daughter of King Alkinoos of the Phaiakians, who was sent by Athena to go meet Odysseus when he landed in Scheria or Phaiacia. She anointed him with fragrant oils and revived him after his difficult voyage.

The NausiKaa Wellness Centre can be found on Avenue Bahnini – Route Ain Smen, in Fes. There is a separate hammam for men, a hair and make up salon, many different kinds of hydro-, seaweed and other state of the art therapies provided by staff trained in France, as well as a fully equipped modern gym with personal trainers.

e-mail: info@nausikaa-spa.com
Website



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Expats in : Fes, Morocco : The Good Life

I have just had the most glorious week in Fes, Morocco, visiting my friends' Sandy and Suzanna's Riad Zany, an ancient riad which they are renovating with incredible patience, careful adherence to the original and traditional techniques and meticulous attention to detail.

Riad Zany's courtyard, before and after renovation

On the first night of my stay a huge surprise awaited me : A special evening of traditional music was arranged in my honour to celebrate my birthday! All afternoon the riad was brought into readiness, with chairs for 70 guests arranged around the courtyard, plastic sheets stretched over the open roof in case of rain, caterers coming in with delicious food and bunches of mint for the tea, while a few of the musicians practised for the performance, filling the space with their hauntingly beautiful music. I picked a few lemons off the tree under which we were sitting and offered freshly squeezed lemon juice with ice cubes to soothe the hard-working voices and Ben Ali, the base player, presented me with a signed copy of his latest anthology of love poetry, and translating the Darija -- Moroccan Arabic -- of a couple of the exquisite poems for me. At about 8pm a couple of helpers went down to the nearest medina gate to guide the guests through the maze of narrow alleys to the riad and slowly the court yard filled with the excited buzz of the guests. The performance was opened by the angelic singing of Anas and then followed by five different kinds of traditional Moroccan music performed by 12 musicians, amongst them the grand masters in their individual genres.The evening was a brilliant success and the guests seemed reluctant to finally leave -- but everyone in agreement that this was an evening of exceptional quality and that they would love for similar events to be repeated again and again.





My birthday treats continued day after day with watching the sun set over the medina whilst sipping champagne on the roof terrace of Riad Laaroussa, the stunningly beautifully restored riad of Frédéric Sola (but more about this lovely man's creative and bold spirit later...), a demonstration of my 'sabrage' techniques to the nervous horror of the spectators, unforgettable meals at Thami's, a little one table!-cafe near the Bab Boujeloud (the blue gate to the medina)where you may share the meal with anyone else who happens to come along and join you at the table -- such as Radek, the handsome young intrepid traveller from Poland, Kate and Wayne from New Zealand -- who had just travelled 8 hours through the desert, Louis - originally from Norwich but now proud owner and restorer of one of the most unique homes in the medina, Barbara - who aims to make Fes the venue for the most exotic weddings on offer, David - the master of master restorers......and the list goes on...., walking through the medina revelling in the sounds, colours, smells......
I cannot wait to get back!















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Sunday Soiree at the Chateau Lalinde

A wonderful evening was had by all at the April Sunday Soiree, and we have finally decided to give husbands, partners, lovers and bien aimes the opportunity to join the Sunday Soiree for Interesting Women at a lunch on the terrace of the chateau in May!

A special prize was won by Charlotte -- for guessing the main ingredient of Josette's delicious salad -- fresh bamboo shoots from her beautiful garden! And other special prizes could have gone to Kathy's excellent nibbles of cheese rolled in ham, Emma's mini pizzas as the starter and of course Cindy's Pavlova -- a scrummy and gorgeous looking winner!














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Travel Tips for Americans! (and others)

What a clever idea -- and what a service to all potential American (and other)visitors to Europe!
In the Travel Diary , Suzanne Pidduck, a veteran traveller, provides a list of do's and don’ts for Americans who are planning a visit to Europe.

In this piece there are several points that seasoned travellers would not even think about, and, anyone who loves travel and discovering the world, anyone who adores experiencing new ideas, new cultures, customs, foods, smells, sights, anyone who is hooked on surprises and 'firsts', would probably cock a snoot at this article. And yet -- and yet............ there are thousands upon thousands of people daily who are planning their very first visit outside their own comfort zone, and as we know, that is an experience that can very easily bring out the worst in any person. The fear of the unknown -- be it foreign people, foreign places, foreign food, foreign cultures, religions and customs, all too often make people turn nasty and defensive, ugly and dangerous.

When I see people talking about the American quality of life or the American standards of living being very high -- and that in comparison with Europe, it usually gets my hackles rising -- especially when, in the next sentence they write 'We’re used to king size beds and bathrooms that can accommodate several people at a time'. One does not wonder that there are such huge gaps in communication and understanding between different sectors of the world population. The Europeans generally discovered centuries ago, before the new world was even colonized, that quality of life and standards of living have very little, if anything to do with the size of ones bed -- or of ones anything, for that matter! Quality of life and standards of living are about comfort, yes, but comfort of a good value system, confidence, ethics, education, culture, health, friendship and family.

Nevertheless, 'Chapeau!' to Suzanne for providing these guidelines --- writing about everyday little things, such as bathrooms that are 'creative', beds that are smaller, furniture that is 'old',(lol! this is not the first time I have come across people who think that priceless antique heirlooms are nothing more than second-hand used furniture!), not everyone in the world being able to speak English, is actually a very good and helpful idea. And her final recommendation -- to set off on your travels with the right attitude, sums up the article perfectly - if only EVERONE would pack that little titbit into their travel luggage, the world would most certainly be a happier place!

--- Every person who is travelling outside their own little habitat, should read this article!

This is what she writes:

American Standards and European Culture: How to Avoid a Disappointing Vacation Experience While Travelling
Posted in Travel on the April 10th, 2007

Planning a vacation to Europe? No doubt you have certain expectations about your upcoming journey.

Perhaps you’re the kind of person who expects to spend your days admiring amazing architecture and prowling world-famous museums for masterpieces. Or maybe you’re going to Europe to meet interesting people, relax on the beach until the sun goes down, and dance the night away in a local club. Regardless of your European vacation priorities, you certainly expect it to be wonderful!

But stop a moment. Have you thought about your cultural expectations?


Duane Hanson, the American photorealist. One of his sculptures in the Saatchi collection


Many European vacationers plan their activities and accommodations with the assumption that everything else will be “like America.” If so, think again! Just as Europe and the US are different in landscape, weather, and history, they are also very different culturally. Europeans and Americans have different ideas about manners, time, personal space, personal property maintenance, and language.
So for anyone planning a vacation to Europe, here are a few “cross cultural conflict” areas that Americans traveling in Europe often encounter. Making yourself aware of these differences can help you have a fun, enjoyable, and even educational European vacation that is free of cultural misunderstandings!

Personal Space
Take a glance at a map of the world. Which is smaller: the US or Europe? That’s right– Europe. But there are still a lot of people there, which means they’ve gotten used to smaller spaces!

American standards of living are very high. We’re used to king size beds and bathrooms that can accommodate several people at a time.
But unless you’re staying in a massive French chateau or Italian villa, be prepared for spaces to be smaller than you’re used to. Bedrooms will be more compact, as will bed sizes. Single and double beds alike will be narrower. Most bathrooms have been added into older houses in modern times, so they are often “creative” in both location and structure. Kitchens won’t be able to accommodate your entire family!
So consider this an opportunity to get closer to your traveling companions. Think of sharing a bathroom in Italy as an exercise in cooperation. Get cozy with your spouse in that French double bed. Be willing to laugh as you adjust. Get creative and have fun!

Manners
A common misperception of Europeans is that they are “rude.” Of course, they think the same thing about us!

Remember when you’re traveling in Europe that rudeness is largely a cultural perception. Someone who seems blunt and nosey may be expressing friendship and concern for your well-being. A waiter who tells you what to order may be trying to help, since you are unfamiliar with the language. Differences in “personal space” mean that someone who pushes in front of you may wonder why you’re not fighting for your space in line!

Also, subjects which are taboo in your community may be freely discussed elsewhere, and vice versa. In the US, we consider it incredibly rude to comment on a person’s weight. This isn’t true everywhere in the world!

So, when traveling in Europe, keep a firm grip on your temper. A good way to achieve this is to give everyone else the benefit of the doubt. Just make the choice not to get angry. If you can roll with the punches, you’ll enjoy your vacation more– and you’ll be a better traveling companion.

Time
I have to admit that I get impatient if I have to wait longer than fifteen minutes at a restaurant in the US. After the food comes, I can be out the door in half an hour!
In Italy, however, a dinner filled with conversation, laughter, and great food can last two hours! I smile when I hear other Americans asking why the food hasn’t arrived yet. Unbeknownst to them, the waiters are offering them the opportunity to savor the meal.

Likewise, shops and businesses in Spain close for an afternoon siesta. In the UK, the handyman may want to chat with you before repairing that pipe.

Most Europeans do not share the American compulsion to “save time” by doing everything quickly. So when you vacation in Europe, leave your watch behind. After all, this is a vacation!

Quality
I often hear complaints, especially from those who rent a villa or apartment, about the quality of the furnishings and amenities in Europe. I’d be a millionaire if I had a dime for every time I heard someone say “The furniture was old!” or “The bathroom pipes need to be replaced.”

In today’s society, we expect things to look like new, feel like new, and behave like new. If it doesn’t, we throw it away.

But think of anyone who grew up during the depression. My grandfather kept rows of old coffee cans filled with spare nails and bits of wire. He sat in the same chair every night until he died. Nothing was wasted, and nothing was thrown away if it could be fixed.

So if the furniture looks a little worn, or if the sink clogs, think before you complain. Is the quality due to neglect and disrepair, or is it the result of a careful, conscientious effort not to put anything to waste?

Treat this as an educational experience; you might even learn from a more conservative lifestyle.

Language
As an American, I am often jealous of Europeans who pick up languages like you’d pick up a bottle of milk at the store. For me, it’s an uphill battle all the way!
Since learning three or four languages is neither a cultural necessity nor a scholastic requirement in our country, many Americans feel like me. And yet some Americans still assume that everyone in Europe should speak English!

In the same way that you or I would resent a French tourist who expected everyone in the US to speak French, Europeans are often annoyed by Americans who have this mentality.

While you probably can’t learn a new language before your vacation, you can learn some helpful phrases. This is considered courteous, and is guaranteed to get more friendly responses. When you try to use their language, Italians or French who might have feigned ignorance will usually help you with your pronunciation– and then converse with you in English!

The Right Attitude
Lastly, remember that the standards and the customs you find while traveling in Europe are not wrong. They’re just different. If you travel with the right attitude, you will have a richer, more authentic, and even eye-opening experience. Who knows? Your European vacation may change the way you see the world.



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Chateau Lalinde: in the international Headlines

In the Australian Courrier Mail today, a full page article about Chateau Lalinde and the area appears, written by Suzanna Clarke, and accompanied by some of her exquisite photography.


Fit for a princess

Suzanna Clarke

April 14, 2007 12:00am
Article from: The Courier-Mail


WHEN I first saw Chateau Lalinde, a flock of white swans was paddling about on the river below.

The scene was so picturesque I felt I had been dropped into the pages of a children's book, or a ballet.

In a landscape littered with chateaux and castles, Chateau Lalinde is the only one right on the river. Built in 1269, the building wall forms part of the bank of the Dordogne river itself.

The sense of the surreal persisted as I was led to the most beautiful bedroom in which I have stayed. My upstairs room had three large windows overlooking the river.

The small adjoining room was inside one of the two ancient towers, and had a table and two chairs.

The shutters were thrown back and the sound of rushing water filled the room. There were no other houses in sight, only the forest opposite, with the glimpse of an old stone chapel on the crest of the hill.

Legend has it that a fierce dragon once lived in the forest and would let no one ford the river.

When it was defeated by a knight, the townspeople built the chapel in gratitude.

Since the chatelaine, Wilna Wilkinson, took possession of Chateau Lalinde a year ago, she has turned the eight-bedroom, Logis de France three-starred hotel into a homestay with a sense of style. She has revamped the once-utilitarian kitchen into a warm and well-equipped room that the most demanding of chefs would appreciate. Wilna is also a dab hand at gourmet cuisine.

The morning after my arrival I ventured out into the weekly market of Lalinde. With the exclusion of the chateau, many of the medieval buildings were bombed during World War II, but the rebuilt town is typically French provincial and easy on the eye.

The market stretched along the main walking street with a right turn along a narrow canal.

Beneath the spreading branches of the plane trees were stalls selling fresh duck, organic chicken and an abundance of fish; many varieties of pate including the famed foie gras, tomatoes and flowers, berries, vegetables, tapestries, shopping baskets and colourful clothes.

Stopping for a coffee, I was surprised to see Cyrano de Bergerac wandering among the tables.

The actor paused to deliver a speech. Much of it was wasted on me, because it was entirely in rapid-fire French.

As I had every intention of brushing up on my French, that afternoon I attended a language class. Far from sitting in a sterile classroom, this one took the form of a wine-tasting at the nearby Chateau Belingard vineyard.

Count Laurent de Bosredon, a 13th-generation vigneron, explained that the origin of wine in this region dated to the days of the druids, and showed us a sacrificial stone near his chateau, revealed when an ancient oak tree had fallen.

In the old days, he said, if aspiring druids failed their exams they were liable for the chop.

Feeling pleased to be living in the 21st century, we retired to the barn and sampled a prodigious number of white, red and sweet wines.

Imbibing had a loosening effect on reluctant tongues, and we became more relaxed about speaking French. Most of the class was composed of recent English settlers. The French locals say that the English are making another stab at re-colonising the area, as they lost it in the Hundred Years War. Every year the French still celebrate the decisive battle of 1453 with a re-creation.

Over the next few days I saw why the area was so popular with expatriates. Wilna proved a charming and knowledgeable guide as we visited a multitude of pretty villages.

Many were medieval bastide, or fortified market towns.

At Monpazier we stopped for lunch and were intrigued to see locals descend from all directions, carrying wooden cases filled with the first cepe mushrooms of the season. Feeling adventurous I bought a kilogram and that night we prepared them in the traditional way, cooked with garlic in an omelette, which proved mouthwateringly delicious.

Another day we visited Beynac castle, built in 1115, which Richard the Lionheart used as a base between campaigns during the Crusades.

A few years ago it was the setting for the film Joanne of Arc. An immense and impressive structure, the great hall alone would have been big enough to fit an entire army.

That afternoon, after a champagne picnic in the countryside, we went to Chateau des Milandes. African-American dancer and singer Josephine Baker had bought the chateau at the height of her fame in the 1920s. In fact, she had bought the whole village.

Baker had danced at the Folies Bergère in a skirt made only of bananas, accompanied by her pet leopard, Chiquita.

In photos inside the chateau, she looked exuberant, while an occasional cross-eyed pose portrayed a quirky sense of humour.

The rambling Chateau Biron was also on the itinerary.

With rooms furnished in period style, it was as if the occupants had popped out for a minute and would be astonished to find you on their return.

Over the few days I was in the Dordogne, I decided it offered more than any other region I had visited in France.

Besides the abundance of chateaux, castles and also cave houses, you could go canoeing on the wide river, horse-riding, ballooning, fly in vintage aircraft or sample local cuisine at a farm restaurant.

But the highlight was staying in the magical Chateau Lalinde which made me feel, for a few days, like a princess.

Getting there

Chateau Lalinde is available for rent for two to six people for €100 per person, per night, minimum two nights. Larger group tariffs on request.

Price includes continental breakfast.

Chateau Lalinde Website

Learn French at Aquitaine Langues. Beginner to advanced intensives, three hours per day over two weeks: €359.

Aquitaine Langues : Language School

Getting there: Ryan Air flies to Bergerac airport daily from London Stansted.



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Champagne : My first Sabrage! *

*Sabrage = to sabre the champagne = to take the top of the bottle off with a sabre

Last night I experienced one of those unique moments in life -- when you do something really exciting for the first time : I 'sabred' a bottle of champagne, i.e. I took the top of the bottle off with the single swoop of a sabre!
No one can describe that moment! It is exceptionally thrilling to rest a heavy bottle of champagne in one hand, and then, with the single swift movement of the sabre up the length of the bottle, and a loud 'pop!', to 'decapitate' the bottle, neatly and perfectly.
This will definitely, from now on, become a special feature of the Chateau Lalinde ---- we shall find an occasion at every occasion to celebrate -- with champagne, and every bottle will be opened in style!


Napoleon said: "Champagne! In victory one deserves it; in defeat one needs it."
Champagne, the wine of the Kings, was "democratized" under the Revolution and the Empire. But the sabre and the sword, were the accessories of only the nobles and the officers, and the legend goes that when celebrating victories -- and Napoleon's spectacular victories across all Europe gave them plenty of reason to celebrate, it became fashionable to break the collar of champagne bottles with their sabre: from where the expression "to sabre champagne".

The art of Sabrage is meeting the glass annulus at the top of the bottle below the cork with a firm tap of the sabre's edge, at the weakest point of the glass seam in the bottle.**(see scientific explanation below)

In researching the subject, I soon found that there are many stories about this tradition. One of my favourite and more spirited tales is that of Madame Clicquot who had inherited her husband’s small Champagne house at the age of 27. She used to entertain Napoleon's officers in her vineyard and as they rode off in the early morning with their complementary bottle of Champagne, they would open it with their sabre to impress the rich young widow.

One of the sites that describes the method in which sabrage is done, is that of the 2me Régiment de Dragons -- Napoleon's Cavalry, where, they say, this tradition is still practised on special occasions by those who claim to part of the military cavalry, and their "rule of thumb" for the process is this: "
Important and practical information when the predictable happens: Get hold of the dog (or the cat) of the house before it has the chance to swallow the severed thumb hurtling through the room. Search carefully for the thumb, taking care not to tread on it, pick it up and wrap it in a clean plastic bag. Pack the plastic bag in ice cubes (if necessary, take those which were to be used for the aperitif). Make sure that the thumb does not get into contact with the ice cubes. Escort the imbecile and his thumb to the hospital with a good hand surgeon on its register (Emergency first aid number in Belgium: 100). Warn the surgeon. Invite the 2nd Rgt of Dragoons to come and do a proper demonstration, and ensure that there is plenty of champagne!

Art of Sabrage
1. Take a chilled bottle of champagne, one that has preferably been refrigerated for a minimum of 24 hours with a temperature of about 37°F or 3°C. If the champagne has been properly chilled, the cork is more likely to be firm and remain in the bottle.



2. Make sure that the cork is not slightly loose and ready to pop once the wire is removed and then carefully remove the muselet or wire around the cork.



3. Strip the foil from the bottle (as this will impede the sliding movement of the sabre.) and establish where one of the two seams along the side of the bottle.



4. With your arm extended, rest the bottle along the fore-arm, holding it firmly in your upturned hand. Some say to hold the hold the bottle firmly by placing the thumb inside the punt at the base of the bottle, but you may find the bottle is more stable when resting on the arm. Make sure the neck is pointing up - around 30° from horizontal -- and make sure no one is in your line of fire. This is important, as one gets carried away with the excitement and can easily forget this important step in the procedure!


5. Rest the sabre flat on the bigger part of the bottle and along the seam of the bottle with the sharp edge ready to slide firmly against the annulus at the top.



6. Firmly slide the sabre up the length of the bottle and against this ring --- the internal pressure of the bottle works with you, so that the cork flies dramatically away. (you do NOT have to apply great force nor speed but the action must be firm and smooth) This leaves a neat cut on the neck of the bottle and the champagne is ready to be enjoyed.

**Physics of Sabrage

A Champagne bottle holds a considerable amount of pressure. Early bottle designs used to explode and the manufacturers kept making them thicker until they could contain the pressure that is caused by the release of carbon dioxide during the fermentation. The inside pressure of a typical Champagne bottle will be around 90 psi. The diameter of the opening is 0.7 inch so there is a force of about 33 pounds trying to push the cork out of the bottle.

At the opening of the bottle there is a lip that creates a stress concentration. On the vertical seam of the bottle the glass is not as uniform, which creates a second stress concentration. At the intersection of the seam and the lip, both stress concentrations combine and the bottle will be significantly less than half its original strength. The impact of the sabre on this weak point creates a crack that rapidly propagates through the glass fuelled by the momentum of the sabre and the pressure in the bottle. Once the crack has severed the top from the bottle, the pressure inside the bottle and the transferred momentum from the sabre will send the top flying, typically for a distance of five to ten meters.

Criteria specific to a brand of Champagne made by a Champagne House

1. The protection and development of the Appellation area (IGP-Champagne) and of the Champagne making process (AOC-Champagne) by objectively informing consumers worldwide.
2. A grape supply as early as the grape picking season thanks to an ongoing partnership with selected wine makers; this partnership guarantees the origins of ‘cepages’ and ‘crus’. Most of the time, these grapes are used to complete the harvest of the House estate which is the result of a rigorously integrated viniculture that is environmentally friendly.
3. Qualitative pressings with separation of the ‘moûts’ or cuvée juices and elimination of some ‘tailles”’ or juices from the second pressing (or ‘moûts’) or even some ‘vins clairs’ if they happen to be of a lesser quality.
4. First vinification at a controlled temperature in the ‘cercles’: wine vats, (barrels or tubs )of chosen volumes in order to preserve the characteristics of the ‘crus’ and ‘cepages’ by region or type of soil
5. Stocking of important ‘reserve wines’, available to balance and enrich the specific characteristics of each harvest. This is to maintain the specific style of each Champagne House over the years
6. Selective blending of ‘crus’, ‘cepages’ and ‘reserve wines’ carried out by acknowledged oenologists, under the control of the cellar master (or ‘chef de cave’) who guarantees the continuity of taste and style specific to the brand.
7. Slow ageing in cellars whose constant levels of humidity and temperature are controlled during many years. This results in the development of fine aromas and bubbles which, when awakened in the glass, will enhance the perception of tastes and fragrances when the wine is tasted.
8. Disgorging without any oxidation and with a controlled contribution of a “liqueur de dosage” adapted to the nature of each ‘cuvée’ and corking with selected corks.
9. Final preparation of the bottle and selling made after respecting the required time for a perfect homogeneity of the wine, taking into account the stocking condition and transport prior to consumption.



Visit the 'Grandes Marques' and Houses of Champagne!

Lanson
G.H.Mumm
Heidsieck
Pommery
Ruinart
Taittinger
Veuve Cliquot
Canard Duchene
Castellane
Champagne Demoiselle

Moet Chandon
Perrier Jouet
Polroger

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Sabre Champagne Champagne Sabrage Dordogne

The sparks are flying in a Dordogne Chateau!

Between Dead Boilers and and Live Birthdays, this has to be the most fiery April Chateau Lalinde has experienced in a long time!

I imagine that any building that was born a certain number of years ago, HAS to start showing some signs of ageing. The few wrinkles here and there, the slightly sagging bits, the subtle loss of elasticity and colour, the droopiness and creakiness and aches and pains that come with a "certain age", have to be expected -- and have to be lived with.
And I suppose that for the Chateau Lalinde that was born in 1269 -- that is 738 years ago -- it is natural that here and there things are going to start giving up the ghost. --------Not, you understand, that I want to make you believe that the 300 litre boiler that has been huffing and puffing away down in the original dungeon of the chateau and providing hot water to a house often full of guests and who will insist on all taking showers or baths at the exact same moment in the mornings or evenings, and faithfully providing heating during those freezing cold months in the Dordogne, pumping the hot water up through the creaking pipes into the radiators of even the furthest rooms, could possibly have been doing this for the last 738 years!
Although -- when I look at the insides of it, I have to wonder whether that is not perhaps true after all..........And when I look at the walls and doorways through which the dead boiler now has to be taken out, I wonder some more...........

Anyway -- the boiler has died, and the undertakers are, as we speak, preparing the body for burial. ---------- The only problem now is how do we get the boiler out of the dungeon -- without breaking down walls, bringing in the troops to carry the dead weight, getting a 300 litre tank up the narrow stairs....

The first angle grinder blew up, the second angle grinder burnt out, the third did the trick.........

The funeral service and last post is at sunset today.
Please send donations, in lieu of flowers, to the New Boiler Fund.

And the birthday? I am showing the same signs of wear and tear as the chateau -- but I promise my good friends they will not need three angle grinders to get me out of the chateau -- no matter what the ravages of age!




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Chateau Lalinde : The perfect venue for your event

TAGS: Events Rent a chateau France
Chateau
Perigord Food Holidays in France Recipes

Seen at the Chateau Lalinde recently........and others coming soon........

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Chateau Lalinde : The perfect venue for your event

Relocation Orientation Courses

TAGS: Events Rent a chateau France
Chateau
Perigord Food Holidays in France Recipes