What a way to welcome in a New year! Up at 5 AM yesterday to spend almost an hour cleaning and shelling King Crab legs so that the shells and debris could go out in the last early morning garbage pickup of 2009.
In a couple of past New Years Eve suppers, I have enthused over Domaine Carneros Brut. This time, I would only give it a "very good, but---" The Taittinger understated style was still recognizable. Color was a pale straw, and the acidity was nicely balanced with some bone dry fruit. The strange element was that the mousse was so short lived. It foamed up nicely when pouring, but almost disappeared before one could raise the glass to lips.
Perhaps other elements of the supper influenced the disappointments of the evening.The King Crab legs were quite small and I noticed that the shells were thin and soft. Did this have a bearing on the fact that the meat was wet and spongy in texture? I don't know, but would appreciate some feedback on this point.
In any case, I wish a Happy and Healthy 2010 to all of my fellow winos.
Godzilla