Champagne and champions: César Ritz Colleges Champagne Competition, 4th edition

The spirit of innovation and tradition beautifully converged at the 4th edition of the César Ritz Colleges Switzerland Champagne Competition, showcasing the talents of students from Swiss Education Group's renowned hospitality schools: Swiss Hotel Management School (SHMS), César Ritz Colleges Switzerland, Culinary Arts Academy Switzerland (CAAS), and HIM. This event, held in partnership with Comité Champagne, not only highlighted student talents but also featured Comité Champagne’s expert selection of wines for tasting and their esteemed role as judges in the competition.

Comité Champagne

The Comité Champagne, officially known as the Comité Interprofessionnel du Vin de Champagne (CIVC), is a distinguished organization that represents the interests and coordination of both Champagne growers and houses. Established to manage the economic development of the Champagne appellation, the Comité Champagne's primary responsibilities include promoting Champagne, protecting the Champagne designation worldwide, and funding research and environmental initiatives.

A central role of Comité Champagne is to oversee the quality and integrity of the Champagne making process, ensuring that each bottle meets the highest standards of excellence. The organization also plays a crucial role in facilitating relations between the diverse network of growers and houses, fostering a collaborative environment that is vital for the region's economic health. Moreover, Comité Champagne's involvement in events like the César Ritz Champagne Competition underscores their commitment to educating the next generation of hospitality leaders, providing them with invaluable opportunities to engage directly with the traditions and innovations of Champagne production.

The Competition

The competition was held within the elegant rooms of the Mosimann Collection at the Le Bouveret campus of César Ritz Colleges and Culinary Arts Academy Switzerland. Surrounded by brass cases displaying the distinguished culinary career of Chef Anton Mosimann, students seated on plush velvet chairs tasted two luxurious champagnes in a setting that matched the event's grandeur. 

In a room filled with focused silence, the students assessed color, bubbles, aroma, and taste, diligently jotting down their observations for 30 minutes using a structured tasting template provided by Comité Champagne.

When the allotted time concluded, students were called one by one to present their assessments. They discussed each wine's general characteristics, stated their preference of the two, and provided an in-depth evaluation of their chosen champagne. They were also tasked with suggesting ideal pairing scenarios, including the types of events, situations, and foods that would complement the champagne. Additionally, they demonstrated their expertise by identifying the grape varieties or blends used to produce each champagne—a challenging task highlighting their advanced understanding of viticulture.

Their descriptions were not only vivid but also precise, evoking images of summer days and festive occasions like weddings and graduations with aromas of citrus, strawberries, and apples. Standing before the judges and articulating strong opinions based on blind tastings required bravery, showcasing the students' preparedness and poise under pressure.

It is amazing to see the contestants pushing their boundaries to chase excellence.

-Aurelie Bourcart, Lecturer César Ritz Colleges Switzerland

While the judges deliberated over the students' written reviews and oral presentations, the attendees of the tasting, students, teachers, and staff were invited to enjoy the remaining champagnes while exploring the Mosimann Collection, immersing themselves in the culinary heritage showcased within the museum while discussing the nuances of the Pommery Brut Rosé Royal and the Blanc de Blancs Fourny & Fils Vertus Extra Brut Premier Cru. This allowed those who did not participate in the tasting competition to sample, enjoy and form their own opinions about the two champagnes resulting in lively conversations about the distinct qualities of each variety and offering an educational aspect of the event to all attendees.

In the past, we have assessed the competition remotely through written and video submissions. Today is the first time we have attended the competition in person, and it will not be our last! It has been such a pleasure to spend the day on this beautiful campus, in this beautiful environment, and meet everyone in person.

- Virginie Besserie-Bonjour Directrice du Bureau Champagne Suisse at Comité Champagne

The Champagne

During the event, participants had the opportunity to taste two exceptional Champagnes selected by Comité Champagne, showcasing the unique characteristics of each, providing a practical platform for the students to apply their tasting and evaluation skills.

• Pommery Brut Rosé Royal

From the historic house of Pommery in Reims, known for pioneering the Brut style, the Pommery Brut Rosé Royal is a testament to the finesse of blending. This rosé charms with a pale pink hue, delicate bubbles, and a harmonious blend of red berries and subtle fresh pear on the palate, underscored by a crisp freshness. The composition includes Pinot Noir, Pinot Meunier, and Chardonnay, matured in Pommery’s chalk cellars, ensuring the champagne develops its signature robust yet refined character. This blend's accolades include 91 points from Wine Spectator and a Gold at the Decanter WWA.

• Champagne Blanc de Blancs Fourny & Fils Vertus Extra Brut Premier Cru

Representing the esteemed Veuve Fourny house, this Blanc de Blancs is crafted from 100% Chardonnay, harvested from the premier cru vineyards of Vertus. The champagne undergoes meticulous vinification with seven months on lees and a portion aged in oak, enhancing its creamy yet sharp profile. Blended from three consecutive vintages and enhanced with 20% reserve wines, it offers a low dosage for an extra-brut experience, highlighting its pure and elegant nature, ideal for pairing with delicate dishes like sushi and sashimi.

And the winners are…

Congratulations to Valeriia Suchak from Ukraine, a Bachelor of Business Administration in Hospitality Management student at HIM, who claimed the first-place prize at the competition. Valeriia showcased her deep understanding of champagne pairing through a meticulous blind tasting and a compelling presentation on food pairings. Her prize includes a coveted trip to the Champagne region of France for exclusive tasting tours, promising her an unforgettable learning experience.

Roxane Poncin from France, a Bachelor of Arts in Hospitality & Events Management student at SHMS secured the second place with her profound passion and knowledge of Champagne. Alexandra Asgeirsdottir from Iceland, a Bachelor of Arts in Hospitality Business Management student at César Ritz Colleges, earned the third place, exemplifying the hospitality experience she has been cultivating since 2015.

It's experiences like these that truly enrich our students' education, diving deep into the world of this unique beverage. Remember, every competition is a learning curve - there are no losers here, only learners. Let's keep embracing these opportunities to grow and excel!

-Radu Botnari, Program Leader at SHMS
 

Keeping traditions alive

The César Ritz Champagne Competition 2024 made it clear that the melding of tradition and innovation within both the hospitality and champagne industries continues to inspire a new generation. This event not only celebrated the intricate craftsmanship of champagne but also the sophisticated education provided by Swiss Education Group. The future of hospitality and champagne production promises to retain the elegance of tradition while embracing new perspectives and technological advancements. By developing a deep understanding and appreciation of these crafts, we ensure that the legacy of both industries flourishes, enriched by fresh ideas and contemporary approaches. 

For those intrigued by the nuances of champagne tasting and eager to expand their knowledge, Comité Champagne offers a comprehensive tasting guide complete with a tasting notation sheet and a guide to aromas. This resource is invaluable for both novices and connoisseurs alike, aiming to refine their palate and enhance their understanding of this celebrated beverage. Download the brochure to engage with the tradition, expand your horizons, and perhaps even find a new passion in the exquisite art of champagne tasting.

If you dream of delving deeper into the world of wines, the one-year certificate program in Wine Business Management from César Ritz Colleges may interest you. It is an accessible program that can move you from amateur to professional in the wine industry. 

For those with a passion for gastronomy, cooking, and glamorous lifestyles, a visit to the Mosimann Collection at the César Ritz Colleges Switzerland in Le Bouveret is highly recommended. This unique museum houses an extraordinary array of culinary artifacts and memorabilia collected by the world-renowned chef Anton Mosimann throughout his illustrious career. From historic menus to gifts from heads of state, the collection celebrates the art of fine dining and Mosimann’s signature 'Cuisine Naturelle'. It's a treasure trove that offers a deep dive into the culinary world and is sure to inspire and fascinate food enthusiasts and aspiring chefs alike. Discover the legacy of a culinary legend and experience the elegance of fine dining history firsthand at the Mosimann Collection.

I would like to thank Florent Sabatini for his coaching in the Bar and Beverage classes and Philippe Gueltzer for his Champagne masterclass, both of these experiences were invaluable in my champagne journey.

Valeriia Suchak, 1^st Place Winner
 

Thank you and congratulations

We extend heartfelt thanks to the organizers, especially Aurelie Bourcart and Sylvana Navarro from César Ritz Colleges, and Virginie Besserie-Bonjour from Comité Champagne, for their pivotal roles in orchestrating this inspiring event. Their efforts provided a rich educational experience and a rigorous platform for all participants. We also congradulate all the participants who courageously stepped up to this demanding competition. Your adventurous spirit and in-depth exploration of the complexities and the subtle nuances of champagne raised the bar for all involved.