Food and wine writers and sub-editors will know very well that only the sparkling wine from Champagne, the region in France, can be called champagne - everything else is "sparkling wine", or Prosecco, Cava etc. Even amongst Europeans, who all have their own legislation and certification with regards to regional/cultural produce, the French are known to be particularly picky about their appellations. You'd think then, that they were pretty xenophobic, but truth is, like most people, they just like nice things, wherever they're from.
|Duck foie gras with hazelnut sauce|
|Warm lobster salad on roasted Ligurian artichoke with Cinta Senese ham|
|Arnaud Mirey, Regional Brand Ambassador for Krug (and lover of cheese and butter)|
|Krug Clos du Mesnil 1998|
Notes: length!! bready, mineral, honey, (or floral?) light oak, letterpaper fine roughness, mineral, dry. ♥♥♥
Perhaps I should invent a rating system that uses hearts and exclamation marks. Of course the above weren't ratings at all, but this is indeed as unforgettable a champagne as my punctuation suggests. If you thought champagnes were all flirty, then this'll give you a nice firm wake-up call. Like an elegant but insistent slap on the back of your hand, kind of thing.
Clearly, I wasn't thinking about the fact that this is a rare vintage champagne when I was saying "anytime". What I meant was, I could drink this regardless of the mood I'm in. It'll make a bad day good and a good day better.
|Krug Grande Cuvee|
Notes: light nose, lemony, delicate white florals, well balanced, a little oak, layered, kind of works with everything
|Roast Challan duck|
Notes: clean, girliest of the lot but still not flirty at all. Easy to drink, very pleasant for summer afternoon drinklets
I was obviously diving headfirst into coo-coo-land and getting loud by then.
|Champagne was poured, truffle was shaved|