Champagne

Discussion in 'Social Life, Food & Drink, Travel' started by Styleman, Jan 17, 2005.

  1. drizzt3117

    drizzt3117 Senior member

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    I would agree that it's more common for Champagne to be had before the meal, and I think you'd have to have something fairly insubstantial to drink Champagne throughout, as I can't imagine it standing up to say, lamb, or filet mignon.
     


  2. Styleman

    Styleman In Time Out

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    (Styleman @ Jan. 17 2005,17:22) I understood what you were saying about the champagne with the foie gras, and scallops. As I thought, wine is better, but quite often with the company I am with, wine does not meet their tastes.
    Here are suggestions, taken from a French website.  I think it's pretty self-explanatory, or does it need translation? Pour les entrÃ[​IMG]es : poissons, crustacÃ[​IMG]s, jambon un champagne très sec, un BRUT. Par exemple : GASTON CHIQUET tradition Brut, DEVAUX cuvÃ[​IMG]e D, PIPER-HEIDSIECK cuvÃ[​IMG]e rare. Pour le foie gras, un demi-sec, plus rond s'impose : VEUVE CLIQUOT 1/2 sec, pour les plats à base de truffes, plus aromatisÃ[​IMG]e, un Brut millÃ[​IMG]simÃ[​IMG] d'au moins 10 ans. Pour les plats : poissons, crustacÃ[​IMG]s chauds, un champagne jeune 92-93 MUMM CORDON ROUGE, NICOLAS FEUILLATTE cuvÃ[​IMG]e Palmes d'Or, FLEURY cuvÃ[​IMG]e Fleur de l'Europe. Pour les gibiers à plumes : un champagne fruitÃ[​IMG], puissant, millÃ[​IMG]simÃ[​IMG] : RENE GEOFFROY cuvÃ[​IMG]e SÃ[​IMG]lection, BOLLINGER grande annÃ[​IMG]e de 90. Pour la volaille et viande blanche : champagne Brut millÃ[​IMG]simÃ[​IMG] de 85 à 93. Fromages : le champagne se marie bien avec POMMERY WINTERTIME Desserts : c'est plus dÃ[​IMG]licat. Il vaut mieux Ã[​IMG]viter le champagne et le servir après le repas. A ce moment-là , on choisit du sublime KRUGG 88, DON PERIGNON rosÃ[​IMG] 90, BOLLINGER R.D 81, POMMERY cuvÃ[​IMG]e Louise 88, etc... Autres choix : Avec du saumon lÃ[​IMG]gèrement fumÃ[​IMG] : une VEUVE CLIQUOT RosÃ[​IMG]. Avec une viande comme l'agneau, une poularde ou du gibier à plumes, une VEUVE PONSARDIN RosÃ[​IMG].
    A few words please: crustacÃ[​IMG]s très sec, un BRUT à base de truffes, plus aromatisÃ[​IMG]e, crustacÃ[​IMG]s chauds les gibiers à plumes puissant, millÃ[​IMG]simÃ[​IMG][​IMG]gèrement viande comme l'agneau
     


  3. Fabienne

    Fabienne Senior member

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    Britain and Switzerland can do whatever they wish with French champagne, but France is allowed continue with its own traditions and etiquette. [​IMG]
     


  4. Styleman

    Styleman In Time Out

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    (Styleman @ Jan. 17 2005,17:33) Although I do not wish to be disrespectful, and I would say though the finest cuisine is indeed French, etiquette is a British, and even more so a Swiss forte.
    Britain and Switzerland can do whatever they wish with French champagne, but France is allowed continue with its own traditions and etiquette. Â [​IMG]
    I know its very stupid that we take your drink, and drink it in a different way.
     


  5. Fabienne

    Fabienne Senior member

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    crustacÃ[​IMG]s = any of those little critters from the sea covered with a hard shell.
    très sec, un BRUT = Very dry
    à base de truffes, plus aromatisÃ[​IMG]e, = dishes with truffles (I suppose any variety of black or white), whose aroma is very pungent
    crustacÃ[​IMG]s chauds = above critters served hot
    les gibiers à plumes = game with feathers. :O))
    puissant, millÃ[​IMG]simÃ[​IMG] = powerful, vintage year
    [​IMG]gèrement = slightly, lightly
    viande comme l'agneau = meats such as lamb
     


  6. Fabienne

    Fabienne Senior member

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    (Fabienne @ Jan. 17 2005,22:42)
    Although I do not wish to be disrespectful, and I would say though the finest cuisine is indeed French, etiquette is a British, and even more so a Swiss forte.
    Britain and Switzerland can do whatever they wish with French champagne, but France is allowed continue with its own traditions and etiquette. Â [​IMG]
    I know its very stupid that we take your drink, and drink it in a different way.
    No, it's not, it's beautiful. Make it yours, enjoy it.
     


  7. Styleman

    Styleman In Time Out

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    On Saturday evening I had This menu which consisted of a palet clensing dish of lentils followed by seared Foie Gras, followed by scallops, followed by Venison, followed by Red Mullet, followed by Prune and Amarac soufle, finishing with a cheese board. We began with Martini dry at a nearby bar, followed by a bottle of Dom Perignon 95, and then a Krug Grand Curvee 88, and then Alain Thienot NV, and then Paradis Cognac. What are the views? Perhaps too heavy a meal for just Champagne (Similar style dishes)
     


  8. Styleman

    Styleman In Time Out

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    Thank you.
     


  9. drizzt3117

    drizzt3117 Senior member

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    In my opinion, that's too heavy a meal to serve with Champagne, but if you enjoyed it, that's all that matters. I would have served a nice bordeaux or cab with the venison.
     


  10. Fabienne

    Fabienne Senior member

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    Why not? I wouldn't, but that's only because of my lack of appreciation for champagne. It was a prune and armagnac souffle, wasn't it? Prune as in liqueur de prune, or prune as in plum? They served cheese last?.
     


  11. Styleman

    Styleman In Time Out

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  12. drizzt3117

    drizzt3117 Senior member

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    I really like seared foie gras, especially with the right wine pairing. It is nice served country style as well, when I was at restaurant "Alsace" in Paris, they served it country style with baguettes and it was surprisingly good.
     


  13. Styleman

    Styleman In Time Out

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    How do you preffer it?
     


  14. drizzt3117

    drizzt3117 Senior member

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    seared with a port wine reduction, served with a nice Sauternes. I had this exact combination at Prime several months ago, looking forward to something similar at Bouchon this weekend.
     


  15. Fabienne

    Fabienne Senior member

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    I might order a raw one through D'artagnan, invite a full table of friends, and see how it goes over. I've never had foie gras other than in the traditional jar presentation. It's good enough for me, and I'm a little apprehensive about cooking a raw one.
     


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