Last night brought forth a small Turkey breast from Wally World, which I roasted a wee bit past the desired 165F. It was abbeted by some simple candied sweet potatoes and buttered Petit Pois (3 minutes in boiling water, no more!) A few dried cranberries lent their scarlet hue to the finished plate.
I had been fortunate to snare a bottle of Gruet Brut at Costco Liquors on my last trip to the big city. Not having the forethought to secure any ice to crack for the ice bucket, my ingenuity prevailed and and I put two blue ice cartridges in its stead. It worked admirably. :-) The flute glasses came out of the freezer at the last moment, which helped matters.
Having tasted this several times before, my comments remain unchanged: Very pale color; overtone of apples and grapefruit; lively effervescence; long finish
Is it identical to Dom Perignon or Louis Roederer Crystal (my favorite from days gone by)? No, of course not. But, neither is it remotely in the league of Korbel or Friexenet (both of which I have been served often and enjoyed for what they are.) I would happily rate Gruet as the price/quality leader to be enjoyed as often as one can find it down in the wilds of Texas.
Godzilla