The Fairmont Norfolk Hotel’s new Champagne Bar by G.H.Mumm brings glamour to Nairobi’s bar scene.

The G.H.Mumm Champagne Bar is located off the hotel’s lobby area, just before the Cin Cin Wine Bar, and facing the lounge area. Waitresses in red mini-dresses and white neck scarves welcomed us with flutes of mimosa cocktails one recent Friday evening.

As it was the official opening for the champagne bar, French-born brand ambassador Damien Souchet was on hand to talk about the new outlet. G.H.Mumm will feature three of its world famous champagnes: Cordon Rouge, the Le Rosé and the Cordon Rouge Jeroboam.

In Kenya, champagne is typically consumed at special events and as a pre-dinner drink. But according to Souchet, champagne is also a suitable accompaniment for food. In France, a country which tops global consumption with 140 million bottles sold annually, glasses of bubbly are drunk with any meal.

Cordon Rouge, G.H.Mumm’s flagship product, is made primarily from Pinot Noir with Pinot Meunier and Chardonnay as the secondary grapes. This golden yellow wine has a fresh, intense taste with aromas of ripe fruit, caramel and honey. It is easy to drink as an aperitif, and pairs well with fish and white meat.

Le Rosé has a pale pink colour, is rich in bubbles and produces a substantial head of froth. It smells and tastes of summer berries, and pairs well with berry deserts, seafood and spicy dishes.

The G.H.Mumm Cordon Rouge Jeroboam is blended from over 70 vineyards.

Souchet also gave tips on champagne etiquette. It should be served chilled, which improves the taste and bubbly effect. Sniff and then sip. It is champagne after all, so one should enjoy both the aroma and flavours at a leisurely pace.

The Fairmont’s champagne menu includes Taittinger, Veuve Cliquot, Moet & Chandon, and Dom Perignon, named after the French monk widely credited with inventing the basic principles of sparkling wines that are still used today.