Friday, April 01, 2011

Champagne for everyone!!



Call me Bubbles, Darling, everyone does!
Bubbles DeVere, Little Britain
 
When one princess and four queens gather in a large house in the countryside, they just have to drink champagne. One bottle of the bubbly stuff was even even claimed to be one the last of its kind. I am happy to say we made the most out of the moment, and one or two of us were reasonably buzzed before dinner, but we managed to prepare it.

Champagne for everyone!
Last weekend we gathered in a stately home at Hedmark, north of Oslo for a weekend of leisure. That meant, good or even exquisite food, wine, and relaxations in anything else than moderation.

I had bought a bottle of Pongrasz, a good South African sparkling wine. The others had brought bottles of champagne to enjoy on the only full day at the house - Saturday.

One bottle of pink Taittinger, a variety claimed not produced any more (but still one sale her in Norway), one regular Taittinger, one Piper-Heidseck and one Bolly (Bollinger). Before dinner we decided to indulge in champagne.

Pink champagne are for true royalties, and should be served to something equally exclusive. I had bought a tin of
Larnaudie foie gras de Canard bought in Brussels last December. The great stuff was striktly divided into equally sized dollops and placed on salted crackers.

Sinful duck liver from Larnaudie
Ideally foie gras should be served with a sweet contrast, either a jam or a sweet wine, in order to get that perfect result, but serving champagne ain’t that bad an alternative after all. The salt matched the dry sparkling wine.

Drinking champagne is a feast, as it is the most renowned and exclusive of all sparkling wines. All our bottles were dry (who would drink the sweet stuff), but I can, still after many bottles of the stuff, say whether there is anything but the name that makes champagne better than other sparkling wines.

It still can give you a fabulous buzz, as we experienced when starting our preparation for a great meal. Filet of beef with baked potatoes, sweet shalotts, fried mushrooms, and bearnaise sauce was prepared in the most exquisite, fluffy champagne ecstasy you could think of.   


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