The Greatest Beverage

Hands down...Champagne. Slow down, do not get all worked up. I know such an incendiary statement might elicit strong opinions to the contrary. Water, one might obviously offer is far more important and therefore substantially "greater". Lovers of other varieties of fermented products will justifiably lobby for their preferred libation. I myself find it difficult to distinguish the greatness of one beverage over another. I prefer to recognize each one for its particular suitability in a given situation --a hefeweizen with lemon as summer starts, a scotch with a piece of ice chipped from a glacier whilst kayaking in Alaska, or a great white burgundy with mushrooms and corn (please recognized that I am fully aware that using the word "whilst", referencing kayaking in AK, and purporting that I enjoy great white burgundy on any regular basis is totally pompous-but hey, I enjoy doing all three). Each of these are beloved in other situations, but none have the versatility that Champagne does.

Champagne is great with breakfast, lunch and dinner and for all the times in between. The range of different styles offers near endless possibility for pairings with all manner of food styles. The sheer magic of the not one but two fermentations make this beverage so much more alluring and able to lend itself to myriad occasions--not just the presumptive NYE celebration.

The crisp acidity that supports the flavor profile of each bottle of Champagne and the requisite bubbles enable this beverage to handle bright vinaigrettes, cream sauces, chili spice and much more. This past week, Tarver and I put this belief to the test with a meal that paired a series of Champagnes with some outstanding courses.

Here is the menu...
G O O D S T O N E I N N & E S T A T E

May 13, 2009

Petillant Au Pringtemps

reception

Veuve Cliquot, “Yellow Label”, Epernay, Champagne, Brut, NV

I.
airynee’s garden in multiple textures & forms

Moncuit, “Delos, Blanc de Blancs”, Le Mesnil-sur-Oger, Champagne, Brut, NV

II.
paella

Guy Charlemagne, “Rose”, Le Mesnil-sur-Oger, Champagne, Brut, NV

III.
morel mushroom, gnocchi, fried & pickled ramps, potato chip

Henriot, “Millesime”, Champagne, Brut, 1998

IV.
tenderloin of pork, parsnip, spinach, grapefruit, green onion

Gatinois, “Tradition”, Ay, Champagne, Brut, NV

V.
strawberries, puff pastry, vanilla custard, light caramel

Duval Leroy, “Lady Rose”, Vertus, Champagne, Sec, NV



this meal’s provisions were sourced locally from:

Ayrshire Farm * Fields of Athenry * Crooked Run Farm * Shadow Lane Farm * Over the Grass
Oak Springs Dairy * Goodstone Estate * Cornucopia Farm