After purchasing the first Kirkland "Champagne" (as opposed to "Sparkling" wines that have graced my table in recent New Years Eves) the problem was what to procure to accompany it. Most of the time, I have gotten some King Crab Legs locally and applied my creativity. After visiting our local premier supermarket two days ago, my eyes almost popped out of their sockets at the King Crab Legs ticket: THIRTY DOLLARS A POUND!!! (alright, it said $29.99 but that is the way my mind runs figures) Absolutely, positively unconditionally out of the question.
One web site said that Brie could accompany Champagne well. I had my
reservations, but I had a new package of Brie on hand. The saving grace
was that I also had some superb Croccantini (sp) with Rosemary around.
The witching hour arrived and the cork was drawn with proper ceremony.
The result was one of the most nuanced balanced sparkling wines that I
have experienced in recent years. Slight toast, restrained but present
fruit overtones, full body, letter perfect carbonation, and delightful
aroma. The wine was made by SAS Janisson, and further reading on the web
uncovers the fact that many other Champagne producers expressed their
displeasure with Janisson for selling it at such an attractive (to the
buyer) price. This just points up how much they were gouging Americans.
Would I buy this Champagne again? Certainly, but I would wager that
Costco has already sold out every single bottle. Would I serve Brie with
Champagne again? Better to just stick to the crackers if one can't afford
the crab. ;-(
- posted 8 years ago