Menu for our Champagne Dinner this Tuesday - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html) +--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html) +--- Thread: Menu for our Champagne Dinner this Tuesday (/thread-731.html)

- Botafogo - 10-15-2000 I thought this would be of interest in suggesting new and interesting pairings for Champagnes: Reception: Crispy Wonton with Blue Crab Wasabi Guacamole Alain Robert Blanc de Blancs Brut Non Dose 1994 Grand Cru Le Mesnil-sur-Oger 100% Chardonnay from Champagnes most famous white grape plot, Les Mesnils, stainless steel with no Malolactic. Delbeck Brut Vintage 1990, Reims Seriously roasty toasty Brit style from a great vintage (65 / 35 Pinot Noir / Chardonnay from Grand crus in Verzenay) Cattier Cuvée Renaissance 1990 Brut Premier Cru Chigny-les-Roses Some Pinot Noir blended with Chardonnay, stainless steel, some malolactic. Philipponnat Brut Réserve Rosé NV, Mareuil sur Ay Mostly Pinot, barrel fermented, some barrel aging, big stuff. Sautéed Oyster, Crispy Parmesan, Leek Risotto Delamotte Brut NV Grand Cru le Mesnils sur Oger When famously picky A. Salon does not declare a vintage (more often than not!) from their Grand Cru Chardonnay in Les Mesnils the grapes go into this, blended with 50 % Pinot Noir to produce a wonderfully rich NV cuvée . Michel Turgy Cuvée An 2000 Brut Grand Cru à Mesnils sur Oger The very best reserve wines from over THIRTY vintages of the Champagnes most famous Chardonnay vineyard. Lobster Pie with Bernaise Sauce Gratin Michel Labbe et Fils Brut NV Premier Cru à Chamery Super creamy, mondo malolactica, mostly Chardonnay, yummy! Drappier Grande Sendrée 1990, Urville Huge mouthfeel and texture from fully ripened Pinot Noir (55%) freshened with barrel fermented Chardonnay.General De Gaulle bought the house next to this winery for his retirement, ‘nuff said! Rabbit Ravioli with Braised Bacon in Champagne Reduction. Jean Lallement Cuvée Réserve Brut Grand Cru, Verzenay Probably the driest Champagne we offer, made from 80% Pinot Noir from thirty year old vines fermented with ambient yeast, put through malolactic fermentation and then bottled unfiltered and sans dosage. The importer calls this “an iron monument of a wine, nothing else remotely like it.” Even though it is labeled as NV this is entirely from the 1995 vintage. A. Margaine Brut Rosé, à Villers-Marmery 87% Chardonnay from 1996 with 13% Pinot from 1997 produce an intense wild strawberry nose and a refreshing, palate cleansing texture. The importer recommends for lovers of Rosé and then just “for lovers in general”. Lamb Loin with Goat Cheese, Potato Maxima, au jous Albert Le Brun Champagne Vieille France NV Brut, Chalons-en-Champagne 100% Pinot Noir, barrel fermented, some malolactic, speaks for itself. Beaumont des Crayères Grand Réserve Brut, Epernay A big, chewy brut with 50% Pinot Meunier which lends the seemingly discordant but actually delicious combination of both wild Strawberries and Mushrooms to the nose. This is a cooperative winery producing wines from the vineyards of tiny meticulous growers with an average size of just 1.25 acres. A. Soutiran Brut Grand Cru Rosé, Ambonnay 100% Pinot Noir made only in the best vintages with some reserve wines added, 650 case production. Moscato d’Asti Granita Cascina Fonda Moscato d’Asti “Vendemmia Tardiva” 1999, Piemonte Fiamberti Sangue di Giuda “Vigna Costa Paradiso” 1998, Oltrepó Pavese These are all just plain fun wines made to show maximum fruit and frivolity and minimum snob appeal, Cheers! [This message has been edited by Botafogo (edited 10-15-2000).] - jock - 10-15-2000 What time should we show-up? [img]http://www.wines.com/ubb2/biggrin.gif[/img] - Jackie - 10-16-2000 Foodie, Sounds so wonderful! I can hardly stand it. Great ideas. Might you be cajoled into sharing the recipe for the Oyster Parmesan Risotto? Jackie - Botafogo - 10-17-2000 Jackie, we are doing this at our very favorite restaurant in LA: Restaurant 2117 where Chef Hideo Mitsuno brings his French training to bear on Japanese ingredients and vise versa. The course is actually Sauteed Oysters with Fricco (cripy deep fried parmesan) on top of them and then Leek Risotto on the side. I just let Hideo san cook and I pour the wines..... - Jackie - 10-18-2000 Botafogo, Ah! Sounds very nice. What turned out to be your favorite pairing of the evening? Jackie - Botafogo - 10-19-2000 A tie betwixt the Cattier with the Crap Wonton and the AMAZING Soutiran Rose with the Lamb. We had 24 people and everyone was VERY happy at the end...... - winoweenie - 10-19-2000 I `spose you froze me a plate, dint` you ROBERTO? winoweenie - mrdutton - 10-19-2000 Sure hope you meant Crab wonton......... [img]http://www.wines.com/ubb2/biggrin.gif[/img] Cuz otherwise I wouldn't want that wonton with any wine.........