The Invention of Albertine: Confession of an Epicurean

―by guest writer AlbertCAN

“Indeed, my roving mind was busy with a thousand projects: a novel, travel, a play, marketing a fruit cocktail of my own invention. (Don’t ask for the recipe; I have forgotten it.)”
 ~Jean-Dominique Bauby, «Le Scaphandre et le Papillon» (1997)

Lucid intoxication is the best tease: a demure wink, the deft nudge. L'Art de la séduction interdite. With verve and panache, an exquisite intrigue is truly a meeting of the minds, for the transcendent provocation can only be mischievous when done right; any more or less the pas de deux of sensuality goes awry.

Regina Lambert: Oh, did they do that kind of thing way back in your day?
Peter Joshua: Sure. How do you think I got here?*

Source: Uploaded by user via Cheryl on Pinterest

Thus the psyche was in full epicurean swing when putting together my new signature champagne cocktail one recent morning, which took all but one nifty trial. Elena initially half-jokingly referred to it as Albertini—lovely idea, but the recipe’s lack of gin and vermouth called for a slightly different signature, so Albertine it was christened.

I have the recipe below, and true to my style it’s deceptively simple: always get the best quality ingredients one could afford when effortless chic is called for.

photo copyrighted by AlbertCAN

Albertine

One 750 mL bottle Veuve Clicquot Ponsardin brut champagne, well chilled
One carton (1 L) of unsweetened pineapple juice, well chilled
One bottle of orange blossom water
Twelve classic 6 oz. champagne flutes
Serves twelve: In each flûte à champagne add ¼ teaspoon of orange blossom water and ¼ cup of pineapple juice. The flute should be half full at this point. Top off with brut champagne. Serve immediately.

Vierge Albertine: Non-alcoholic variation. Substitute the champagne with equal part unflavoured sparkling water. (I prefer Perrier or San Pellegrino.)

Of course, the recipe in practice has plenty of savoir-faire in spades: get a 350 mL bottle of brut bubbly to halve the serving for an intimate six, or multiply thereafter according to one’s entertainment needs. Even compatible with all champagne glasses so long the master ratio below is followed:

¼ teaspoon orange blossom water for every ¼ cup unsweetened pineapple; half juice, half champagne in each glass.

I selected Veuve Clicquot because the aromatic bouquet is exceedingly smooth and intricate—not to mention beautifully priced in my end of Canada —yet frankly any dry sparkling wine of quality shall suffice. The operative words here being, of course, quality and sensibility: a delicate Prosecco could easily step in, but anything too cheaply priced is probably just, well, too cheap in taste. As for the exclusive editions of Perrier-Jouët, Louis Roederer Cristal and Dom Pérignon are definitely not expected—but who am I to say no to Dom Pérignon at a perfect moment?

Now a word of caution: Albertine, not unlike the eponymous heroine in Proust’s «À la recherche du temps perdu», goes down smooth and lingers on. An undisciplined can easily glean over six servings at once! So please experiment responsibly.

The champagne cocktail is dedicated to Jean-Dominique Bauby, whose memoir “The Diving Bell and the Butterfly” honed my aesthetics many moons ago.

"My diving bell becomes less oppressive, and my mind takes flight like a butterfly. There is so much to do. You can wander off in space or in time, set out for Tierra del Fuego or for King Midas's court. You can visit the woman you love, slide down beside her and stroke her still-sleeping face. You can build castles in Spain, steal the Golden Fleece, discover Atlantis, realise your childhood dreams and adult ambitions." -Jean Dominique Bauby, The Diving Bell and the Butterfly

* Quotes from “Charade” (1963)

Intoxicated ~Yvresse (Champagne) by Saint Laurent: fragrance review

Is there anything more French than Champagne? The delicate fizz of this refreshing wine is irresistible. Its little bubbles burst on the palate as they incessantly move upwards in the fluted crystal glasses in long, long ribbons with all the gusto of exotic dancers, making me dream.
Champagne, produced by inducing the in-bottle secondary fermentation of wine to effect carbonation, is also protected under "appellation": An appellation is a geographical indication used to identify where the grapes for a wine were grown. In the case of champagne, the wine enjoyed an appellation control by virtue of legal protection as part of the Treaty of Madrid (1891). It was stated there that only sparkling wine produced in the Champagne region and adhering to the standards defined for an Appellation d'Origine Contrôlée could be called "champagne." This right was even reaffirmed in the Treaty of Versailles after WWI.
And here is where Yves Saint Laurent and his fragrance steps in...

Yvresse, the feminine fruity chypre by Yves Saint Laurent, was composed by Sophia Grojsman (previously responsible for the mega-hit Paris) and originally launched in 1993 as Champagne. Even the bottle recalled the cork-stoppered bottles of the French elixir with its twisted gold metal detailing. But upon its issue, the French winegrowers protested, even resorting to smashing bottles of champagne in front of the journalists who had arrived in Paris for the launch party. Pierre Bergé, president of the brand, had had to scuffle with the vinoculturists and the battle for the name was afoot. After a lawsuit resulting in a legal battle which Parfums Yves Saint Laurent lost, they rechristened the fragrance Yvresse : a clever and elegant word play on “ivresse” -which means "intoxication/drunkenness" in French- with Saint Laurent’s initial “Y”).
It was at that crucial no man's land point in time that advertisements circulated on which it was noted: Sous ce nom je serai bientôt un objet rare. (I will soon be a rare object under this name). The red-sequins dressed woman was holding her hands in the air in a shape of Y, recalling the advertisements of Saint Laurent's other chypre, the magnificent and dry Y.
It was at that point that I had secured my bottle. I know it has become a collectible.
Later on, the emphasis of the slogan shifted and two elements mingled: the pettillant (sparkling) aspect of champagne: "un hommage aux femmes qui petillent"(a hommage to women who sparkle); and the forbidden touch that was traced back to Opium: "Les femmes adorent les interdits" (women love the forbidden), with perhaps a wink to L'interdit by Givenchy.


Yvresse is an excess of an effervescing fruity chypre, nostalgic for an era of full-bodied both wines and women with complex personalities and secrets behind the festive facade. It's full of overripe notes, like a bruised apricot, that recall to mind more an eau de vie with sweet violets on top or a "bellini" of mashed peach purée and sparkly Prosecco than actual champagne, although it does retain the sparkling quality of the delicate bubbles. The latter makes for an impressive swoosh upon first spraying without the tingling of the nostrils that makes the experience of sipping champagne so naughtily indulgent. Wait for it to develop fully though and it has a tipsy effect that is comparable. Yvresse has a buttery quality about it, with an oak tone like the used barrels of fermented spirits. In a way its petulant character traces its antecedents in the hideously beautiful Que Sais-Je? by Jean Patou (composed by Henri Alméras in 1925), a more robust example of a honeyed fruity chypre.
The violet, mint and spicy aniseed notes of Yvresse, piquant along with the earthier chypre accord, combine to give a character of both brightness and sophistication, celebrating in a decadent way. Yvresse is meant to be worn by bubbling, spirited women (or daring men) who can hold their own and laugh their way during a dull soirée, not needing others to make it a celebratory occasion.

Notes:
Top: nectarine, mint, aniseed, cumin, violet
Heart: "blue rose", rose, lychee, carnation, cinnamon, jasmine
Base: vetiver, oakmoss, patchouli

There is also an Yvresse Eau de Toilette Légère (light version) which replaces nectarine fruit with nectarine flower, aniseed with blackcurrant leaves, rose with mimosa and lychee with white lilac. It's less sweet and less "ripe".

For those who find Yvresse likable but perhaps too much and more mature than they would like, Deci Delà by Nina Ricci, a now discontinued but easily found online perfume, is quite close in spirit and smell. It adds a taste of hazelnut and vanilla and eases on the boozy, but with a more playful air that would satisfy a younger audience.

Pic of drunk (?) lady by owenbooth on Flickr.
Ad pic courtesy of parfumdepub.