by Lynne Beeson
But first… Champagne… why? Because some of us believe methode traditionelle is one of the finest treatments to grape juice ever. Because it is tiny bubble, festive fun. And, because you deserve real Champagne now… not just for celebrating; when, let’s face it, you are focused on the celebratory event and paying way too little attention to what’s in your glass. This event is all about appreciating what’s in your wine glass. These wines deserve study – and the study is interesting and oh so good! Our tasting team devoted several evenings, tasting through almost two cases of Champagnes, and buffets of our favorite Champagne-friendly foods, to arrive at the pairings we chose to share with you. We’ve personally invested extra time, care, (and yes, money) to offer you the best possible tasting experience. In addition to the below, we added a couple surprises to make the event “just right”. We are so excited to bring you a holiday time Champagne event again in a new venue with all new Champagne houses represented. If you’ve been before, we know you’ll be back for this event. If not, please plan now to join us.
The event begins at NOON on Sunday, December 8, at the Greystone Public House, 2120 Colonial Road, Harrisburg. Come a bit early to enjoy the greeting Champagne, a delightful, bright, crisp bubbly surprise from Rene Geoffroy to start the afternoon. We will serve the first selection in a flute, because it is robust enough bhu to strike our senses from a flute, and because flutes are still a festive way to begin! After this lovely aperitif, we will enjoy small plate pairings as below, savoring the Champagnes from white wine glasses to best deliver aromas and flavors.
First Course – Island Creek Oysters with a Beet Mignonette paired with the citrusy Cheurlin Champagne Brut Speciale NV
Second Course – Smoked Salmon Terrine with Lobster Roe Butter paired with the smoky nose and Meyer lemon finish of Jean Laurent Blanc de Blanc NV
Third Course – Burrata, Mushroom Duxelle, and Saba Toast paired with Champagne Bruno Paillard Premiere Cuvee Reims NV
Fourth Course – Corn and Andouille Sausage Fritters with Remoulade Sauce accompanied by Roger Coulon Heri Hodie Champagne NV which, with its Pinot Meunier character, stands up well to savory flavors.
Fifth Course – Prosciutto di Parma, Compressed Melon, and Pecorino Romano paired with Champagne Louis Nicaise 2010, the bit of aging on this selection complementing the aged character of the meat and cheese.
And finally, a Sixth Course surprise, extra pairing. We bring you a lemon bar dessert that was such a great pairing with one of our tasted Champagnes, the tasting team sentiment was unanimous – we must find a way to add this extra pairing to the event. Special thanks to Nancy Miller, 25 year PWS Member, for baking for us (Nancy brought me to like lemon bars after decades of consistently passing them by) and to Greystone for accommodating a BYODessert! The Champagne, compliments of your hostesses, is the H Goutorbe Cuvee Prestige NV. We promise you will be amazed at the sweet and tart citrus POW of this pairing.
Don’t pass up this event – as you can tell, it is more than worth the price – we blew the budget to make it VERY nice for you. By December 8 you will have survived both Black Friday and Cyber Monday, and you definitely deserve the reward of Greystone gourmet food carefully paired with these wonderful Champagnes. Please come enjoy this gustatory exploration with our great bunch of PWS folks who appreciate food with wine. You just may find yourself adding Champagne to your cellar, and table, more often.