On 10 May 2025, Vienna will be the centre for all connaisseurs of champagne from 11 a.m. to 9 p.m.!
The VIENNABallhaus launches a new Pleasure eventwhich places vintner champagnes at the centre of the action, the 1st Winegrower Champagne Day. A dream for champagne lovers and connoisseurs, and for the curious who want to get to know great bubbles away from the global brands. We welcome innovative champagne winemakers who present their finest and latest creations.
TOTAL CHAMPAGNE deliberately turns off the main Champagne road onto Scenic Drive, bringing the small, fine producers onto the stage, who bring terrific quality to the bottles at more than convincing prices. The Guests can taste from 11am to 9pm and buy bottles directly from the French winegrowers.
Numerous Champagne housesincluding André Chemin, Boonen, Jean Hû, Renée Caillat, Champagne Robert Lebeau-Batiste, Champagne Yveline Prat and Francis Orban, will spoil you with the liquid gold from Champagne.
Also for the Best culinary accompaniment is certainly taken care of at the champagne tasting! The classic accompaniment to champagne is, of course, oysters! The trendy oyster and delicatessen bar Rhinky from Zieglergasse will be serving their premium mussels. The trend-setting sausage stand All sausagewhere someone has seriously racked their brains about quality and the pleasure principle of good sausage, spoils you with regional Sausage specialities, Öfferl biscuits and Fermented. Hannah's plan will be serving selected wines at the bar and Euro-Toques chef and award-winning chef Jakob Neunteufel awaits guests with fresh delicacies such as the lobster brioche à la el Haso.
The Harmony of champagne and gastronomy is essential for authenticity. Bon appétit at the Total Champagne!
In addition to the elegant (quiet) and loud (popping) ways of opening champagne, there is a method that is as spectacular as it is economical: the Sabrate. The bottle is decapitated with the help of a champagne sabre. Experienced players manage to do this without spilling any champagne. The French cavalry under Emperor Napoleon opened champagne bottles with a sabre for the first time, hence the name Sabrage.
In the Atelier de Sabrage on TOTAL CHAMPAGNE are often shown how sabering works. Buy a bottle, attach the sabre and you'll be drinking stars in no time.
Sabres, safety and supervised sabering will be provided!
the gastronomic all-purpose weapon is a full-time conceptionist and always good for a breath of fresh air, top staging and stringent realisation. For 25 years, the champagne lover with Hannah's Event & Catering Plan has been the initiator of events, catering and happenings with a very special thrust as a role model in the scene.
can be called "Chevalier des Côteaux de Champagne" as initiator, co-organiser & host. He is a champagne connoisseur & importer. In his charming Champagne Maison in the centre of Vienna, "ChampagnE et bien plus encore", he deals in exclusive champagne from small champagne producers. The Belgian's city centre shop is the Austrian home of 25 small champagne houses from several regions.
The champagne estate Jean Hû is firmly rooted on the right bank of the Marne valley and covers almost 9 hectares. The vineyard stretches across the villages of Vincelles, Trélou-sur-Marne and Verneuil. The 37 plots are planted with 3 grape varieties: Meunier, Chardonnay and Pinot Noir. Each wine has its own nuances and characteristics, giving the vintages a natural richness. Since its foundation, Maison Jean Hû has remained faithful to a human-centred, optimistic and forward-looking view of the world. The Champagne House is committed to respecting and protecting the environment and is determined to drive the transition to fairer and increasingly sustainable viticulture. This multifaceted approach has been recognised with 2 environmental labels: "High Environmental Value" and "Sustainable Viticulture in Champagne".
Champagne René Caillot epitomises the excellence of the Champagne terroir with a centuries-old tradition that has been passed down from generation to generation. Located in the heart of the region, renowned for its exceptional sparkling wines, this estate embodies the expertise and passion of local winegrowers. René Caillot is characterised by its commitment to quality and authenticity and offers wine lovers a unique sensory experience at every tasting. Among the wine treasures that Champagne René Caillot has to offer is a non-vintage rosé wine of unrivalled elegance. This sparkling wine reveals a delicate and luminous colour and reveals subtle aromas of red fruits and exquisite freshness on the palate. Both refined and harmonious, this rosé champagne embodies the essence of Champagne's luxury and refinement
The domain Orban was founded in 1929.
Léopold Orban was the first person to install his own press in his town. This adventurer was a source of inspiration for subsequent generations. The vineyards are located around the village of Leuvrigny, a small town in the heart of the Marne Valley. The rows of vines enjoy particularly favourable sunshine due to their south-south-east exposure, which is ideal for the Meunier. The soil of the vineyards consists mainly of limestone and sandy formations with some layers of clay, giving the Champagnes a subtle blend of richness and freshness. Francis has a deep passion for Meunier, which finds an ideal field of expression here, deriving its freshness from the limestone and its finesse from the clay subsoil. The Chardonnay, which makes up 9% of the plots, adds a special radiance to the cuvées. Francis decided early on in favour of sustainable viticulture, and his champagnes are lively and expressive.
Since 1948, when André Chemin Since André Chemin founded the family business, this house has been able to combine expertise and savoir-vivre from the intimacy of its home village of Sacy to the most prestigious international tasting fairs. André Chemin's vineyards are mainly planted with Pinot Noir, the symbolic grape variety of this historic region of Champagne. Although at first glance Sacy resembles so many other villages in Champagne, it harbours two treasures of viticulture, as it is not only located in the heart of the Montagne de Reims terroir, but is also one of the few villages in Champagne whose vineyards are labelled Premier Cru. This means that André Chemin's vineyards are not only at the epicentre of one of the historic regions of Champagne, renowned for the quality of its Pinot Noir wines, but are also among the slopes of Champagne with the best characteristics in terms of location and subsoil. Under the leadership of Eva and Sébastian, the House has embarked on a reform of its viticultural methods, which has since been rewarded with the Haute Valeur Environnementale and de Viticulture Durable certifications.
Julien Boonena child of Festigny and proud descendant of a long line of winegrowers, takes care of two precious things: his vines and the smiles of everyone he meets. A perfectionist at heart, Julien masters the art of winemaking with as much finesse as he manages to turn every encounter into a moment of good humour. And because good things always come in pairs, he shares this adventure with Julie, his wife. Julien, the maestro of his vineyard, juggles his grape varieties like a virtuoso on his 9 hectares of wine-growing bliss, scattered like a jigsaw puzzle over 58 plots in the Cirque de Festigny. Just imagine: 6 hectares of Meunier for sweetness, 2 hectares of Chardonnay for finesse and 1 hectare of Pinot Noir for character. Each variety has its own little VIP corner, exposed to just the right amount of sun. Not too much, otherwise it gets annoying. Thanks to this ingeniously chaotic but fiendishly efficient geography, the champagnes produced here are anything but ordinary. One sip and it's as if the terroir is performing a stand-up act in your mouth.
The winery was created from the merger of 2 champagne houses: Champagne Robert Lebeau & Champagne Pierre Batiste. Pierre Batiste, descendant of a family of coopers from Moussy, began his career growing vines with his horse. After inheriting some vineyards, he expanded his activity and founded a nursery. In 1962, he bought an old wine press to make his own wine. The vineyards are mainly located on the southern slopes of Epernay. The 3 grape varieties of Champagne: Chardonnay, Meunier and Pinot Noir are cultivated on an area of about 10 hectares. Most of the work in the vineyard is carried out by hand. The commitment to the protection of nature and biodiversity has made it possible to obtain HVE certification.
A family winery that is passionate about Champagne and the pleasure it can bring. Champagne began in 1975, in the hearts of the owners of Champagne Yveline Prat to bubble and sparkle. This sweet story of the winemakers and how they met is also the beginning of the winery's history. They came together with a shared passion and founded Champagne Yveline Prat to share their passion with the world. Quality champagnes are produced and bottled on the estate. For Champagne Yveline Prat, working closely with nature and respecting it has always been a major priority. In December 2019, they received their PDO certification. The work in the vineyards is carried out as naturally as possible, leaving the vines to their own devices and making only minimal interventions.
A trend-setting sausage stand where someone has seriously thought about quality and the pleasure principle of a good sausage. Sebastian Neuschler had it planned by a specialist for professional kitchens, he sources the sausages from 4 different butchers and fermented sausages are very popular at this sausage stand. Instead of coleslaw there is kimchi, instead of pickled gherkins there are lacto-fermented radishes. Organic bread and pastries from Öfferl, beef tartare with mustard mayonnaise and toasted brioche, weekly specials such as truffled cabbage patties or lobster rolls on "Fish Friday". The bosna rolls are baked with miso, which makes them particularly crispy.
The big theme at Rinkhy, which also serves fine tinned fish in the Spanish tapas bar style, is oysters. They arrive twice a week from France. Before they are served open, they are placed in an oyster tank with filtered salt water. These are mainly Fine de Claire No.2 and Bélon No.3 oysters, the latter being somewhat smaller but particularly flavourful. And they taste intensely of the sea, even if they are stored in our own basin, which has no negative effect on their flavour.
What does an angel fart smell like?
An angel's fart is the delicate "pffft" when the champagne bottle is opened properly. The "pffft" smells of champagne.
How fast does a champagne cork fly?
If the bottle is warm and well shaken, it can reach speeds of up to 200 kilometres per hour. However, the gas that flows out of the bottle easily overtakes the cork. It flows past it and reaches speeds of up to 400 metres per second. This is faster than the speed of sound and the bang when the bottle is opened is a supersonic bang.
Why was champagne once called the devil's wine?
To preserve its freshness, wine was bottled in the 17th century in the wine-growing region. This was not without danger for winegrowers, as the premature bottling meant that the wine continued to ferment in the bottles, the pressure increased and caused corks to pop out and bottles to explode. Instead of fermentation pressure, the devil was thought to be the cause. The agraffe/la plaque de muselet was only invented later.
Saturday, 10 May 2025
11 a.m. - 9 p.m.
Admission: €10 for 5 champagne tastings
VIENNABallhaus | 1090 Vienna, Berggasse 5
EVERYTHING WORKS Sausage & Co deluxe
HANNAH'S PLAN | Premium Catering
RHINKY Delicatessen Bar | Oysters
