10 Questions with Andrew Coorey

10 Questions With..., Sydney / 1 July 2013

Say hello to the Australian Ambassador for Piper-Heidsieck Champagne, Andrew Coorey.
We recently caught up with Andrew to talk about his favourite Piper-Heidsieck champagne and food combo, his favourite vintage brew and how you can tell what a good champagne is.

1.Where do you love to EAT in Melbourne and drink Piper-Heidsieck champagne?
So many great restaurants in Melbourne but can’t go past Bottega or Blondie.
2.What is your favourite home cooked meal to go with Piper-Heidsieck champagne?
Roast duck with the Piper Heidsieck Rose Sauvage – magic!
3.What is your fondest memory of drinking Piper-Heidsieck champagne?
In the snow covered vineyards in Reims in the middle of winter. It was the coldest I’ve ever been and we decided to crack a bottle of Piper NV Brut. It actually warmed me up!
4.What has been your favourite vintage for the Piper-Heidsieck brew?
2006. It was creamy, mouth filling and so well balanced. The length of the wine continues forever.
5.Favourite drink/cocktail/own creation when you’re not drinking Piper-Heidsieck champagne?
Robert Oatley ‘Finisterre’ Cabernet Sauvignon 2009 from the Margaret River. A seriously good cabernet, super elegant.
6.What do you like to do on the weekend?
Go to the gym. Hang out at the pub with mates. Cheer on the South Sydney Rabbitohs at all their games.
7.Best bar/club/place to PLAY and drink Piper Heidsieck champagne?
The Spotted Cow Hotel Toowoomba QLD.
8.What is the difference between sparkling and champagne?
Sparkling wine can be made any where in the world. Champagne is strictly from the champagne region in France.
9.How can you tell what is a good champagne?
Fine and persistent bead and the wine doesn’t have a clingy acid that coats your month and make you not want to have another glass.
10. What is your favourite food pairing with Piper-Heidsieck champagne?
Fresh Oysters and Piper Heidsieck NV Brut.