Saturday, March 08, 2008

Taittinger Treats

Opening up a bottle of Taittinger champagne is an event that deserves the right nibble. The combination blinis topped with raw onions, sour cream and beluga caviar was out of the question that particular night, but why not play with the theme.

Buy ready made mini vol-au-vents, heat them up in the oven until crisp. Cut 1/4 of a red onion and mix with sour cream. Just before your guests come, fill the crisp vol-au-vents with the onion and sour cream mix, and top with you favourite caviar. I used caviar made from trout eggs, large, red and shining like rubys.

And Taittinger!!

The Champagne House Taittinger was founded in 1734 and is today one of the few privately owned houses left. 75000 people visit Champagne Taittinger each year to admire their 17 million bottles stored at the property. The Taittinger Brut Réserve is made from 42 % pinot noir, 38% chardonnay, and 20% pinot meunier.

Those of you that drinking champagne is money wasted should enjoy a sip of Taittinger. It has the most refreshing apple and citrus flavour and a hint of minerals. And it makes you buzz. RRRRRRR!!!

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