This time of year in South Florida we are obsessed with Stone Crabs, a delicacy only available from October 15th through May 15th. While these crustaceans can be found in waters as far north as Connecticut, the best are widely believed to come from Florida. The world famous Joe’s Stone Crab in Miami’s South Beach is the authority on these... Read More
The post Which Wines to Pair With: Florida Stone Crabs! appeared first on The Glamorous Gourmet.
This time of year in South Florida we are obsessed with Stone Crabs, a delicacy only available from October 15th through May 15th. While these crustaceans can be found in waters as far north as Connecticut, the best are widely believed to come from Florida. The world famous Joe’s Stone Crab in Miami’s South Beach is the authority on these crustaceans, also known as Menippe Mercenaria (Menippe = Greek, meaning force or courage and Mercenaria = Latin meaning something of value).
Unlike most other crabs including Maine’s Peekytoe, Chesapeake Blue, or the Pacific Dungeoness, only the claws of the stone crab are harvested and the crabs are not killed during the process. These crabs are captured in baited traps and only one claw per crab can be taken so it can still defend itself against predators. The claws make up about half the weight of the entire crab and once harvested, the pricey appendages are classified and priced according to weight – Colossal size claws can weigh up to 25 ounces or more! Once harvested, the crab is returned to the water where the claw will regenerate in approximately 12-24 months.
The stone crab gets its name from their extremely hard shells and the claws must be cracked prior to eating – an art form in and of itself! Stone crabs have a delicious, sweet flavor and their texture is somewhere between the delicacy of crab and the decadence of lobster. They are traditionally served with a mustard sauce which complements the delicious meat although many prefer to eat them plain with nothing at all. Many establishments are know for their mustard sauce and there’s some debate as to which type of sauce is the best. Some folks lean towards a spicy mustard sauce (like us!) while others tend towards sweet with the addition of some honey. Which type of mustard sauce do you prefer if any at all?
Wine pairing suggestions: In order to complement the texture and flavor of the crab as well as the tanginess of the mustard sauce, opt for wines with notes of citrus and stone fruit with a racy, cleansing acidity. Champagne, Sauvignon Blanc, Vermentino, and unoaked Chardonnay are wonderful choices to pair with Florida Stone Crabs. Here are our recommendations available at The Wine Atelier:
1.) Champagne Ayala Brut Majeur, Champagne, France, NV ($44) – a light, fresh style of Champagne which will complement the texture of the crab meat beautifully!
2.) Round Pond Estate Sauvignon Blanc Rutherford, California ($20) – notes of juicy citrus and white flowers characterize this California beauty!
3.) Banfi La Pettegola Vermentino, IGT Toscana, Italy, 2013 ($20) – light and bright with notes of green apple, apricot & grapefruit with a racy acidity!
4.) Drouhin Vaudon Chablis, Burgundy, France, 2012 ($25) – Notes of apple, citrus, and white peach characterize this mouth watering Chardonnay!
Cheers,
Last May I asked my Mom friends what their ideal Mother’s Day would look like. Almost unanimously, right after “sleeping in” they said “breakfast in bed” so I posted a delicious recipe for baked Blueberry French Toast that was very well received. This year I thought I’d continue the tradition and share another one of my favorite breakfast dishes that would make the perfect surprise for Mom: Neiman Marcus Popovers with Strawberry Butter.
If you’re not familiar with the Neiman Marcus popover, let me give you a little background. Of course when I say Neiman Marcus I’m talking about the glamorous department store founded in Dallas, Texas in 1907 by Herbert Marcus Sr, his sister Carrie Marcus Neiman, and her husband A.L. Neiman. While the store has endured many changes since then, one of the most important was the addition of their first in-store restaurant in Dallas in 1953. The success of the first restaurant led to the addition of others and today some of their most well-known restaurants include Zodiac in the flagship Dallas store (which celebrated its 60th anniversary last year), the landmark Rotunda restaurant overlooking Union Square in San Francisco, and Mariposa in Coral Gables, Florida. We are also fortunate to have a Mariposa at the Neiman Marcus store in Boca Raton which is the quintessential spot for “ladies who lunch,” bridal and baby showers, or a quick bite after an arduous day of shopping.
Regardless of which restaurant you’re at, in keeping with sacred Neiman Marcus tradition, you will be greeted with a freshly baked popover accompanied by fragrant strawberry butter and a demitasse of flavorful, heart-warming chicken broth. This tradition dates back to the days of Helen Corbitt, a New York-born Chef hired to run the Neiman Marcus kitchen in 1955. Stanley Marcus called her the “Balenciaga of food” and she was well known for her larger than life personality and how efficiently she ran her kitchen. Even today, many decades later, several of Corbitt’s touches live on at Neiman Marcus which includes the sacred popovers and chicken broth.
A popover is an airy, hollow roll made from an egg batter which is baked in a “Popover Pan” (pictured above & available at Williams-Sonoma) which gives the roll its signature shape. Popovers can be made in either sweet or savory incarnations but for Mother’s Day breakfast, the sweet version is the way to go. Fresh out of the oven, they look like misshapen, golden brown globes of bread but on the inside, they are hollow and delicate with a deliciously mouth watering aroma. And once the strawberry butter hits the warm popover – forget about it. Positively intoxicating!
Because making popovers is a little time consuming, its probably best to pair them with something simple like a beautiful plate of sliced fruit or berries and/or maple glazed bacon depending on how Mom rolls (no pun intended!). I would advise making the strawberry butter the night before to cut down on prep the morning of. Also, be sure to read through the recipe once or twice. There are a few ingredients that need to be at room temperature and the batter need to rest for an hour halfway through the process which can be a big momentum killer if you’re not expecting it. If you find this recipe makes too many popovers for your celebration, it can be halved for future reference. Any extra popovers can be reheated in the microwave. Heat in increments of 10 seconds at a time until you get a feel for your microwave just so you don’t overheat them.
For something to drink, a rosé Champagne or other bubbly is sheer perfection! The flavors of the rosé pick up the strawberry notes of the butter beautifully. The J Vineyards Brut Rosé from California’s Russian River Valley is a lovely choice as well as the Charles Ellner Brut Rosé Champagne. You can check out these wines as well as our other Mother’s Day selections at our online store by clicking here. I promise this menu will have you looking like Husband, Daughter, and/or Son of the year. Wishing all the fabulous Moms out there a truly delicious day!
Cheers,
Neiman Marcus Popovers with Strawberry Butter
Ingredients:
6 large eggs, at room temperature
3 1/2 cups of milk
4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 lb. unsalted butter, softened
1 1/4 cups strawberry preserves
Beat the softened butter in a mixer until light and fluffy. Add strawberry preserves and beat until well combined. Put in the refrigerator until ready to use.
Preheat over to 350 degrees. Microwave the milk on high for 2 minutes, or until warm to the touch. Beat the eggs at medium speed for about 3 minutes, until foamy and pale in color. Slowly stir in the milk at low speed. Beat again for 2 minutes on medium speed. Let the batter rest for 1 hour at room temperature.
Add the flour, baking powder and salt. Spray the popover pan heavily with non-stick spray or grease with butter. Fill cups almost to the top with batter. Place popover pan on cookie sheet. Bake for 15 minutes at 450 degrees, then reduce heat to 375 degrees and bake for 30-35 minutes more. Popovers should be a deep golden brown on the outside and airy on the inside, Serve hot with strawberry butter.
If your goal is to dazzle your Valentine with a delicious home cooked meal without undoing all the good, healthy eating you did in January, this menu is just the ticket!
As a big fan of Ina Garten, I was delighted to see this menu from her that’s packed with flavor yet also leans towards the healthier side of things. It includes Mustard-Roasted Fish accompanied by Roasted Vegetables followed by Coeur à la Crème with Raspberries for dessert. Sound difficult? Actually each one of these recipes is pretty darn easy, you just need to let the fresh ingredients speak for themselves.
For the Mustard Roasted Fish, pick up some fresh red snapper filets from your favorite fishmonger. The rest of the preparation involves simply mixing together the remaining ingredients including creme fraiche, Dijon mustard, whole-grain mustard, capers, shallots and salt and pepper and spreading the mixture over the fish before baking it in a 425 degree oven for 10-15 minutes. As the fish bakes it makes its own delicious sauce and comes out looking beautiful! As long as you don’t overcook it, you’re all good.
The Oven Roasted Vegetables that accompany the fish include fennel, fingerling potatoes (I used purple potatoes for extra color), haricorts verts (French string beans) and asparagus. Again, you want to purchase the freshest ingredients you can find since they are the stars of the show! Be sure to start by cooking the firmer veggies (potatoes and fennel) first and adding the string beans and asparagus at the end. These more delicate vegetables only need about 10-15 minutes of roasting, any longer and they may burn or get too mushy.
As if the delicious dinner wasn’t enough, now it’s time to dazzle your sweetheart with dessert: Coeur à la Crème with Raspberries. “Coeur à la Crème” is French for “heart of cream” and this dish is made using a specially formed, heart-shaped mold which is easily found at specialty cookware stores including Sur la Table. This dessert can be made a day ahead which is always convenient and frees up your time for Valentine’s gift shopping and other important things. The “Coeur” is made from a mixture of cream cheese, heavy cream, confectioners’ sugar, vanilla extract, vanilla bean and lemon zest which is combined and left to sit in the mold overnight in the refrigerator, wrapped in cheesecloth. When you’re ready to serve it, simply unmold the cream onto a plate and spoon the raspberry sauce around the base and garnish with a few raspberries and ooh la la – let the compliments begin!
If you’re looking for the perfect wine to serve with this delicious feast, I recommend a rosé sparkling wine or Champagne. Not only do these sparklers make a lovely presentation, they are also delicious and pair remarkably well with food. To see The Wine Atelier’s Valentine’s Day Recommendations, please click here. Also, to access any of Ina’s recipes, please click here.
Wishing you all a very Happy, Delicious and Romantic Valentine’s Day!
Cheers,
With your New Year’s Eve hangover in the rear view mirror and the long, winding road of 2014 laid out before you, here are 5 wine-related resolutions to help you embrace and explore the world of wine in the New Year.
1.) Mix It Up: Because the world of wine is so vast and often confusing it’s easy to just stick with the same wine, day in and day out. To break out of your wine rut, why not vow to sample a different wine every week or learn more about a specific wine making region? Find a reputable retailer who can guide you towards selections you might like or subscribe to a publication and/or website where you can learn more about a variety of wine regions around the world. Here on the blog we plan on offering an array of wine coverage in the New Year and our Explorateur Wine Club is a wonderful way to explore a different wine region every month!
2.) Start a Wine Collection: If you’ve been drinking wine long enough to have a favorite wine region and/or producer it’s probably a good time to start collecting. Collecting wine does not mean you have to commission a custom built 15,000 bottle capacity cellar – far from it! All it takes to start a collection is a small wine fridge and a few age-worthy bottles to put in it (for some age-worthy wine recs, please click here). The wine fridge is an important piece of equipment for the beginning collector. Please don’t forgo this purchase and make the mistake of storing your wines in a spare closet or on the kitchen counter. The varying temperatures and humidity levels in any home (kitchens are the worst!) are the arch-enemies of wine so be sure to protect your investment with this useful piece of equipment. Also, wine lovers invariably have a way of outgrowing wine storage units so, if your budget allows, purchase a fridge with a little room to grow.
3.) Drink more white wines that are NOT Pinot Grigio: Much like Rodney Dangerfield, white wine often “gets no respect”. I conduct many tastings where people want to skip right over the white wine and go straight to the red. Sometimes it’s personal preference but, more often than not, I think people are under the impression that red wines are somehow superior to whites, which couldn’t be farther from the truth! People are also under the mistaken impression that all white wine tastes like the bland, mass-produced Pinot Grigios we often encounter which doesn’t help white wine’s reputation. It’s rewarding to see someone’s face light up after taking a sip of White Burgundy or Alsatian Gewürztraminer and marvel at their flavor and complexity. So whether it’s Gewürztraminer, Viognier, Arneis or Chenin Blanc embrace the world of white wine but, whatever you do, stay away from the Pinot Grigio! For a selection of delicious whites from The Wine Atelier, please click here.
4.) Drink more sparkling wines: Unfortunately sparkling wines are most often associated with special occasions and New Year’s Eve celebrations, leaving the majority of the year unbearably bubbly-free. While Champagne’s price may limit it to more of a special occasion selection, there are many sparkling wines from around the globe whose price point makes them a perfect candidate for an everyday wine. Wines like Prosecco, Cava and Crémant retail for under $20 (for some examples, please click here) making them perfect for enjoying on a Tuesday night after work or when a friend stops by to visit. As an added bonus, sparkling wines have less calories and alcohol than a glass of Chardonnay or Pinot Noir. Affordable, delicious and figure-friendly – what’s not to love about that?
5.) Wine-related Travel: Next time you’re booking a Spring or Summer getaway why not head to your favorite wine region? Nothing will give you an appreciation for what’s in your glass more than standing in the vineyard where the grapes are grown and talking to the people who make the wine. Whether you’ve collected for some time or are new to enjoying wine, traveling to different regions can be a lot of fun and facilitate your passion for the subject. Start with a region you’re interested in and plan from there. Don’t be afraid to reach out to the wineries directly, they’re usually very happy to hear from you. Of course here at The Glamorous Gourmet we’re always happy to assist you with wine and food related travel so please don’t hesitate to reach out. Here’s a link to some of our travel-related articles.
I hope these suggestions help you make it through 2014 with a renewed passion for all things vinous! If you have any other wine-related resolutions we’d love to hear about them, please tell us in the comment section below.
Cheers,
Happy New Year, my fellow food and wine lovers! I hope your 2014 is off to a great start and that you rang in the New Year surrounded by loved ones as well as delicious food and wine. While the presence of Champagne at an event is usually enough to indicate a celebration is at hand, there’s a way to even kick it up another notch: the art of sabrage.
Believed to have been invented by Napoleon during the French Revolution, sabrage is the technique of opening a bottle of Champagne using a saber. Legend has it, as Napoleon and his troops returned home victorious from battle, the townspeople handed them bottles of Champagne to show their appreciation and gratitude. Because they were mounted on horseback, it was too difficult to put down the reins to pop the cork, so they used their sabers and voila, the art of sabrage was born! In another version of the story, the widow (Veuve) Clicquot was involved, giving Napoleon’s officers Champagne in return for protecting her land during this time of political unrest.
Contrary to popular belief, sabrage is not actually “chopping” the top of the Champagne bottle off. In fact, not much “muscle” is required at all to actually behead the bottle. The technique essentially utilizes the pressure present in the bottle (approximately 6 atmospheres) combined with a quick whack from the saber to effectively “pop” the seam of the bottle at its weakest point, where it comes together at the neck. Although there are “Champagne sabers” made especially for this process, Laguiole makes a very nice one (see above photo), you don’t have to use one to perform this technique. The back of a Chef’s knife works just as well. Just be sure not to use the sharp end of the knife as you can damage the blade.
While sabrage is a pretty easy skill to learn, there are a few very important things to keep in mind in order to do it safely:
1.) Be sure the bottle of bubbly is VERY cold: If the bottle hasn’t been in the refrigerator since at least the night before, you may want to rethink using it. Without a properly chilled bottle, you run the risk of the bottle exploding during the process and nothing puts a damper on a party like an exploded bottle of Champagne.
2.) Find the seam on the bottle: Most Champagne bottles have a seam that runs vertically from the neck to the bottom where the two halves of the bottle are joined together. You can easily find it by running your finger around the circumference of the bottle until you find the ridge. This seam is the guide your saber will follow along the bottle, making contact with the neck exactly where it intersects with the seam.
3.) Adjust the wire cage and remove paper/foil from the neck of the bottle: In order to clear the runway for your saber or knife, you’ll need to adjust the cage, the wire which surrounds the cork, up one notch so the blade of the saber hits the neck of the bottle, not the wire of the cage. Simply untwist the wire, slide the cage up one notch to expose the neck, and twist to refasten it around the cork. Be very careful, however, because once the wire cage is loosened, the cork can unexpectedly pop out at any time. You could remove the cage altogether but I find keeping the cage on not only makes the cork easier to find in an outdoors setting, but also make a nicer presentation. At this point, also remove any foil or paper around the neck so your saber has an unobstructed path to follow.
4.) Hold the bottle properly: There are two ways to hold your bottle of bubbly for performing sabrage: either with your thumb in the “punt” (the indentation in the bottom of the bottle) and your fingers supporting the bottle from underneath, or by simply grasping the bottle around the base. Experiment with each and go with whichever one feels more natural and secure.
5.) Point the bottle away from friends, family and windows: Ideally sabrage is performed outside but when that isn’t possible, be sure the bottle is aimed away from friends, family or anything breakable. In the video below, I didn’t use as much force as I normally would because I didn’t want to take out any ornaments on the Christmas tree, not to mention any of the windows.
6.) Let ‘er rip: When you’re ready to go, hold the Champagne bottle away from you pointed upwards at a 45 degree angle to the ground and run the blade along the seam, taking a few practice strokes. Then, briskly slide the blade along the seam with an “up and out” motion and pop the top right off that bottle!
7.) Wipe off the neck of the bottle and serve: Once the deed is done and the applause has quieted, it’s time to enjoy the fruits of your labor. Luckily, the pressure inside the bottle ensures no glass gets into it, however, it’s always smart to wipe off the top of the bottle with a kitchen towel just to be sure there’s no glass fragments remaining. Then, you’re free to serve your guests but no matter what you do, don’t ever attempt to drink from a freshly sabered Champagne bottle! The edges are extremely sharp and this gaff will take you from hero to zero in seconds flat.
In case you’re wondering what the process looks like, below is a video of me sabering a bottle of Taittinger Brut Rosé for our first guests on New Year’s Eve. As I mentioned previously, I didn’t use as much force as I normally would in order to spare the windows and Christmas tree ornaments. I hope you have fun experimenting with the art of sabrage and remember the immortal words of Napoleon, “In victory you deserve Champagne, and in defeat, you need it.”
Cheers,
With New Year’s Eve only a few days away, do you know your Champagne from your Crémant? If not, never fear, here’s your guide to sparkling wines from around the world along with six of our favorites available at The Wine Atelier.
First things first…
In any discussion about Champagne and sparkling wine it’s important to note only a sparkling wine from the 9,900 square mile Champagne region of France can actually be called Champagne. Even if a sparkling wine is made in the same method as Champagne but is from outside the region, it must be called something else. Other sparkling wines from around the world include Prosecco from Italy, Cava from Spain, Sekt from Germany, and Crémant from other regions in France (i.e. Crémant d’Alsace). So remember, while all Champagne is sparkling wine, not all sparkling wine is Champagne.
Methods of Production
As discussed, sparkling wines are made in many winemaking regions around the world utilizing a vast number of different grape varieties. However, all sparkling wines, regardless of where they’re from, must undergo a secondary fermentation in order to get their bubbles. This process follows a primary fermentation and blending of still base wines to create a cuvée that is then ready to undergo the bubble-making process. The method by which a wine undergoes its second alcoholic fermentation is critical in determining a sparkling wine’s flavor, quality, ageability, and ultimately its price. Here are three of the most common methods:
1.) Invented in Italy, the Charmat Method requires a wine’s secondary fermentation take place in stainless steel tanks, not in individual bottles. Grapes such as Glera, used to make Prosecco, are well suited for this method which produces wines that are light, fruity and meant to be consumed while young and fresh. This method is very cost effective and produces sparkling wines which usually represent great values, making them perfect for “everyday” enjoyment and more casual occasions. Sparkling wines like Prosecco are also great choices for making sparkling wine based drinks such as Mimosas, Bellinis and Rosemary Pomegranate Royales, a Glamorous Gourmet favorite!
2.) In the Transfer Method, sparkling wine undergoes its secondary fermentation in individual bottles much like the classic Méthode Traditionelle, however, once the secondary fermentation has completed, the wine is transferred into stainless steel tanks where it is combined with other wines to undergo filtration and dosage. Dosage is the process which determine a sparkling wine’s level of sweetness (i.e. Brut, Demi-Sec). The sparkling wine is then put into new bottles and shipped out for sale. This method allows for complexity to be achieved in the final wine and also helps to keep bottle to bottle variation in check.
3.) Last, but definitely not least, is the Méthode Champenoise, also known as the Méthode Traditionelle or Traditional Method. This method of production requires that the wine’s secondary fermentation occurs in the same bottle the wine is later served from. While the aforementioned methods allow the wine to be filtered and even undergo dosage in stainless steel tanks, sparkling wine made using the Traditional Method must undergo the process of riddling to remove the sediment, a normal byproduct of secondary fermentation, from each individual bottle.
During the riddling process, the bottles are inserted into an A-shaped rack, also known as a “pupitre“, so they are parallel to the floor. Over time, they are gradually inverted in order to coax the sediment into the neck of the bottle where it is later removed through the process of disgorgement. Riddling can be done either manually by hand, or mechanically by gyropalette. Prestige cuvées are usually done manually which takes about three months while less expensive sparklers made in this method are done mechanically which takes approximately one week. As you can see, the Méthode Champenoise is more time and labor intensive than any of the other methods discussed, which generally translates to both higher quality and price. The Traditional Method is used to make Champagne, Cava and many sparkling wines from New World wine regions as well. Sparkling wines made using this method will usually have it prominently displayed on the label.
Serving & Glassware
Which glassware you use when serving sparkling wine will depend on the type of sparkling wine involved as well as the occasion. If you’re drinking a Prosecco or other reasonably priced sparkler for a festive occasion or even brunch, by all means break out the flutes! These elongated glasses make a festive presentation and are perfect for toasting a special occasion. If you’ll be enjoying a pricier sparkler such as a nice non-vintage Brut or vintage Champagne with some age, by all means reach for your White Burgundy glasses. The tulip shape of these glasses is perfect for appreciating the complex aromas and flavors of these wines. For older sparklers and Champagnes, you may also want to serve them slightly warmer than the recommended 45 degrees for most sparkling wines. As these wines warm up (i.e. 50 degrees), the more their aromas and flavors are able to be savored and enjoyed.
7 Sparkling Recommendations
Here are 6 of our favorite sparklers perfect for ringing in the New Year and enjoying throughout 2014!
Mionetto Prosecco Brut, Treviso, Italy, NV ($14): This wine is made from 100% Glera using the aforementioned Charmat Method. It is fermented entirely in stainless steel and has fresh and fruity aromas of citrus and green apple and on the palate is very dry and light-bodied. Prosecco is the perfect bubbly to enjoy on its own as an aperitif, or as a delightful complement to appetizers such as prosciutto or mild cheeses. It is best consumed fresh and young and will not benefit from additional aging. It’s also the perfect sparkling wine to use as a base for Mimosas, Bellinis or other sparkling wine-based cocktails like Pomegranate-Rosemary Royales.
Simonnet-Febvre Crémant de Bourgogne Blanc, Burgundy, NV ($20): Like Champagne, this Crémant is made using the Méthode Traditionelle, however, since it is from France’s Burgundy wine region, it is referred to as a “Crémant,” not Champagne. This wine is a blend of 60% Chardonnay and 40% Pinot Noir from 20 year old vines grown on clay and limestone soils – typical of the Chablis region. The result is a wine with fine bubbles, that is fresh on the nose with aromas of ripe yellow fruits. Drink this wine chilled as an aperitif, paired with a variety of hors d’oeuvres, or with a main course including rich seafood such as lobster and/or scallops.
Schramsberg Blanc de Noirs, North Coast, California, 2009 ($34): This domestic sparkler is made primarily from the red grape Pinot Noir, resulting in a complex, medium-bodied, brut sparkling wine. Schramsberg pioneered the Blanc de Noirs style in the US, releasing the first such American sparkler in 1967. Barrel and malolactic fermentation of particular wine lots add richness and body to this wine which is also made using the Méthode Traditionelle. The Schramsberg Blanc de Noirs is perfect for pairing with a variety of foods, including nutty cheeses, macadamia nut-crusted halibut, and roasted pork tenderloin. This wine will continue to age gracefully in the bottle for many years.
Gramona Gran Reserva Brut Nature III Lustros, Penedès, Spain, 2005 ($45): At Gramona, sparkling wines receive the longest average ageing time of any other cava and are never released until they are deemed ready. This Cava is named III Lustros because originally it was released to the market 15 years after harvest; however, currently it is aged 5 years prior to release. This wine is a blend of 70% Xarel-lo and 30% Macabeo that spends 7 years on the lees and is dosaged with 100-year-old Solera wine. This wine has aromas of oyster shell, citrus lemon, wet limestone and white flowers. The palate is well-balanced with a racy acidity on the entry, and subtle notes of apricot, lemon curd and quince that lead to a long, lingering finish. Drink now-2018 (95 points Wine Advocate)
Taittinger Nocturne Sec Rosé, France, NV ($70): While this offering easily wins the prize for most festive looking bottle, it also represents the latest release from one of Champagne’s most well-known houses. This wine is the partner to Taittinger’s existing Nocturne, a “sec” Champagne which has sweetness to it. The new Nocturne Rosé is a blend of 30% Chardonnay and 70% Pinot Noir and Pinot Meunier from about 30 different vineyards, aged for 4 years prior to disgorgement. With 17.5 g/l of sugar the wine is slightly sweet but pleasantly so and balanced by a cleansing acidity. Notes of ripe red berries make this wine delightful to enjoy on its own or paired with a variety of cuisines.
Laurent Perrier Cuvée Rosé Brut Champagne, NV ($75): In the 1960′s, making a non-vintage rosé Champagne was virtually unthinkable but Bernard de Nonancort, charismatic Chairman and CEO of Laurent-Perrier was just the man to make it happen! The Cuvée Rosé Brut was launched in 1968 in an elegant bottle inspired by those made in the time of French King Henri IV. On the nose are aromas of fresh strawberry, raspberry and black currant while fruit dominates the palate which is lively and well-rounded with admirable structure and a long, lingering finish. This wine pairs wonderfully with foie gras and red currants, roasted chicken with mushrooms and beef tenderloin.
Krug Grande Cuvée Brut Champagne, NV ($180): The indisputable Chanel suit of Champagne, each bottle of Krug’s Grand Cuvée is a study in meticulous attention to detail. The Grande Cuvée is a blend of approximately 120 wines from 10 or more different vintages, some of which may reach up to 20 years of age. Blending many vintages creates the desired symphony of aromas and flavors which exudes complexity and elegance. The full-bodied Grande Cuvée delights with enticing aromas of toasted brioche and marzipan, and complex flavors of citrus peel, hazelnuts and spice. It coats the palate with its richness, yet remains poised and elegant through the long, luxurious finish. While delightful on its own, this wine makes an excellent pairing for dishes from an extra mature Parmesan to a dish of turbot à la truffe. (97 points Wine Spectator)
I hope this guide to Champagne and sparkling wine helps you navigate the New Year in style. The Glamorous Gourmet & The Wine Atelier would like to wish you a very Happy New Year and we look forward to sharing more food and wine fun with you in 2014!
Cheers,
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