January 19, 2012
The Golden Age of Bubbles by Adrien Boisvert
“I only drink Champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.” —Lily Bollinger
Black+Blue Captain Adrien Boisvert shares with us his take on everything bubbles. From Champagne to Prosecco, Adrien tells us why sparkling wine is always the way to go.
My bubbles, my bubbles… From Champagne of the finest vintage and creamy richness to fun zesty styles of fizz like a crisp Prosecco, sparkling wine is the greatest way to lighten the mood and loosen the gears.
Different regions offer great expressions of bliss such as Crémant d’Alsace of France. A thirst quenching example of “Traditional Method” production that not only bursts of fruit and toastiness with tongue tingling bubbles, but it also doesn’t break the bank. Paired with a lightly seasoned beef tartar, even better served extra spicy, it’s racy acidity and foamy rich bubbles are a great compliment to this raw delicacy. Sharp Blue Cheese crostini’s are a savory partner with the slight off-dry character and fruit forward style. The color and finally the Rosé expression of Lucien Albrecht’s Crémant offers a brilliant visual pairing most likely to tantalize all of the senses.
Prosecco, a light tank fermented Italian Sparkling, and Carpaccio provide another great example. Fine, crisp, bubbles dissolving tender, delicate, paper thin slices of beef tenderloin, cleansing the palate for the next bite. Crispy shallots, and mushroom chips offer a great contrast to its off-dry character and light, fresh fizz. Finally, the foie gras and balsamic reduction are an absolutely insane compliment to these bubbles’ liveliness and zest.
With Valentine’s Day soon upon us, Champagne, especially a fuller bodied and more complex Laurent Perrier Brut Rosé, has a star bright, bubble gum pink appearance to accompany a Blue Ribbon P.E.I. Beef tenderloin, finely marbled with just enough sweet, succulent fat. A blend of Pinot Noir, Pinot Meunier, and Chardonnay, these have enough weight and complexity to once again defy the rules of wine and food. Measured by brisk acidity and complex toasty notes, mushrooms and fresh baked goods, balanced with refreshing field berry aromas and flavours will surely satisfy one’s curiosity and palate, especially with your “main squeeze” as the guest of honour.
Whatever our taste, anytime is a good time to enjoy a glass of bubbles and to toast with friends and loved ones or even as a delightful tipple. From victory to defeat, to romance or to friends, bubbles are the only way to go.
Cheers.
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