Kyla Kirkpatrick – also known as the Champagne Dame – has what most people would consider a dream job. In her role as a "Champagne educator, presenter and MC," she's often found gallivanting around the globe. Next stop: Beijing, where she'll host an evening of Australian fine dining and fine wines at The Westin on Saturday, June 11.
Ahead of her trip, Kirkpatrick took some time out of her schedule to talk withThat’s Beijing about wine, her enviable career, the upcoming event in Beijing and er... Champagne.
How did you come to be dubbed the 'Champagne Dame'?
A friend of mine who works in advertising first gave me this title and it stuck. I had just began my career as an educator in Champagne – it was 2006. I was always talking about Champagne, drinking Champagne, breathing Champagne and he started calling me the Champagne Dame. Then other friends caught onto it and it stuck. I am now more well-known as the Champagne Dame than my birth name!
You’ve managed to build and life and career around wine – a dream for a lot of people – how did you manage to do it?
I am a big believer in having a vision. I do have a dream job that I created in my mind as it didn’t exist before. I also work really hard and I’m very dedicated. I know people watch my travels and adventures and think it's all roses, but I quite often work seven days per week and long hours.
Can you describe your job(s) for us? What is your favorite aspect of what you do?
I am a presenter and educator specializing in Champagne. There are only a handful of people in the world who do this which is why I’m so busy at the moment. I also host Champagne Masterclasses that teach people about the history and nuances of champagne. I also take groups of people into Paris and out to Champagne to enjoy a serious week of dining and tastings with the champagne houses.
What’s something you know about wine or champagne that we don’t?
People should drink champagne from a white wine glass and not a flute. A white wine glass will help the champagne open up and unlock some of its exquisite aromas. Champagne service around the world is usually incorrect and this means we aren’t getting the true potential out of these wines. I teach this in my Masterclasses.
What are some tips you have for pairing food and wine?
There are two ways to food pair. You can ‘compare’ where you match the food with a wine which is similar in weight, body and aroma. Or you can ‘contrast’, which is much more difficult. This is where you take two opposing flavors and combine them – for example sweet with savory. I would suggest that until you are more experienced with food pairing to keep it simple and stick to comparing food and wine. This is about weight, you don’t want the wine or the dish to overpower one or another. This is also true of flavor – big flavors in a dish will stand up to bigger, bolder wines. If you have chili or spice in a dish don’t partner this with champagne, for example, as the flavors are far too delicate. You will destroy the wine with such powerful flavors.
What is your number one food and wine combo?
Champagne is amazing with food. It has a naturally high level of acidity which cleanses the palate as you eat. If you are eating a food, which has an oiliness or richness, such as salmon or wagyu steak, then champagne is a perfect accompaniment. I am in China to present the best of Australia and we will be partnering our bubbles with top wagyu steak which is a match made in heaven. I also love partnering a sweet champagne with a rich savory dish like foie gras – this is contrasting. Although there are some basic rules in food pairing, I still think we could be a little more adventurous with our pairings. This is the only way to learn.
Can you tell me more about the Mayura Station and why what they do is so special?
Mayura Station is one of Australia’s premier Wagyu beef producers. It was established in 1845 and has a great deal of history and tradition. It is family business that takes incredible pride in how they raise their cattle and the caliber of beef they produce. Just like raising a race horse the herd’s ancestry, bloodline and pedigree are really important in distinguishing the premium nature of the full-blood Wagyu beef.
Can you tell us a little bit more about your event in Beijing on Saturday?
We are showcasing the best of Australia. Beautiful sparkling wine from Tasmania, outstanding wines from Penfolds partnered with the best Wagyu steak in the world from Mayura Station. We have a number of top Australian wines expertly partnered with a menu by the chefs at the Westin Hotel. The event is hosted by the talented team from Australian Fashion Guide who throw fabulous events and I will be the Master of Ceremonies. The beautiful surroundings of The Westin will provide the perfect backdrop for this event as we showcase the best of Australian Fine Dining. This will be a wonderful affair.
Can you give us a sneak peek into the food and wine pairings?
We will have four courses commencing with a beautiful Australian sparkling wine then moving into richer, more full-bodied wines from Penfolds. We will featuring the Wagyu from Mayura station. They are the most prestigious producers of Wagyu steak in Australia and indeed the world. This will be a real experience for guests to understand how it pairs with wine. I don’t want to give away too much on the menu – you just need to join us!
Tickets
Tickets for the Australian Fine Dining event in Beijing cost RMB1750. But, if you use the code 'thatsbeijing' on the ticketing page you’ll receive a discount of RMB150.
To purchase tickets click here.
A second dinner will be held in Chongqing on June 15. For more information click here.
Sat June 11, 7-11pm. RMB1750 per person (including gift bags). The Westin (Chaoyang), see event listing for details.
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