My infatuation with sherry started a little over 4 years ago, at the ripe age of 21 when I was working in the service industry in Philadelphia. The owner/sommelier of the restaurant devoted one particular staff training session to sherry and only sherry. I was sceptical at first, remembering sherry as a cooking ingredient rather than a drink. After an introduction to the vast variety of sherry, some information about the solera system and a taste of oceanic Manzanilla, I was hooked. Last October, while I was living in Germany, my infatuation only grew stronger when my boyfriend and I took a trip to Andalucia. Vibrant, lively, quaint little Jerez was our favorite stop on our tour of the region.
Entries in food and wine pairing (16)
The Dom Pérignon Rosé is the best wine in the Moet portfolio and I have been fortunate enough to have many great experiences with many vintages. I was very surprised when I learned that they would release a 2003, since as many of you know, it was one of the most difficult vintages in a generation. The summer was so hot that the harvest was the earliest since 1852. Unlike other scorchers like 1976, the big houses had hardly any Chardonnay to freshen up the wine as two thirds of the crop was destroyed in a spring frost.
The 2003 vintage was undeniably great for one thing in Champagne: red wine. It is very rare to get the kind of heat this far north to make good, rich, red wine, but in 2003 the sun shown bright. To me, it is the high quality of the red wine in this vintage of DP rose that makes it so intriguing, and worth your time to try.
Cinnamon and I paired our bottle with some chunky, rich, peppered smoked salmon from the Mountain View Farmers Market. This oily, flavorful fish on top of olive oil basted crostini brought out the best in the 2003. I would recommend a dish like this with this wine as it is a huge wine and likes the food. This is rose Champagne XL, with breadth and weight on the scale of Burgundy, but flavors that are all Champagne: clean dark fruit, transparent toast, and a yeastiness that DP fans will find familiar and love. The bead is effusive and the texture rich and thick with a finish that is round and fruit driven rather than mineral.
How will it age? The cellar master, Richard Geoffroy says it will go the distance. While I usually like higher acid vintages for the long haul, low acid vintages like 1959 have kept perfectly. I will be pleased to find out in a few decades! This is a unique and bold DP rose, and certainly worth your attention. We have a little in stock here. I hope you enjoy it as much as I have!- Gary Westby
By: Gary Westby | K&L Champagne Buyer
One Great Bottle: 2000 Krug Brut Champagne
A bottle of vintage Krug is a fine centerpiece for a meal, and last Friday Cinnamon, her mother Margaret and my father Jim lived it up with the 2000. In my father’s piece on capsule collecting on the blog he mentioned that he had never tried the 2000, and the team at Krug decided to change that. When I received this great windfall with instructions to drink it with my father, I immediately started thinking about pairings.
For me, very rich Champagne goes best with pate, and the very best of rich Champagne, Krug Vintage, deserves the very best of pate. I got online and ordered a Torchon of Foie Gras from Hudson Valley Farms in New York which they shipped overnight to me. This farm-direct Foie Gras had been cooked in Sauternes and was every bit as good as the best I have had in France. We did almost nothing to it- I sliced it into generous blocks and Cinnamon plated it with fleur de sel, pepper, brioche soldiers and fresh fig. My father poured the Krug and it was time to enjoy Champagne Friday!
The bottle of 2000 Krug we enjoyed was from the ID# 210008 batch, the same as what we currently have on the shelf at K&L. Looking this up at www.krug.com, I found that this wine was disgorged in spring 2010 after ten years in the Krug cellar deep beneath Reims. I love the new transparency at the house of Krug, and these ID numbers are great on the vintage wines, but even better for the multi-vintage bottling which had always been a mystery in the past. Now, it is easy to see which harvest these wines are based on and how many reserve vintages went into them.
Our bottle of 2000 showed so well with Foie Gras that I am worried for both my waistline and my bank balance! The liver brought out the scintillating, electric side of the Champagne and highlighted the chalky drive of the top notch Chardonnay in the blend. This refreshing character made it far too easy to take big bites of the duck liver! As the wine opened up, hazelnut depth from the Pinot Noir and savory intrigue from the Meunier developed, and that savor mirrored the flavor of the Foie Gras perfectly. This wine is at the very beginning of its drinking window, and has a huge amount of time in hand. At the end of the evening, after our main course and much conversation, the last drops of this bottle showed even more complexity. This is a great cellar candidate!
A toast to you,
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