Continuing even further with my theme of Thanksgiving and its culinary manifestation, I share with you this from the Journal’s wine reporters to guide you in your choices of libation to accompany the feast.
As many of you know, champagne is my substance of choice. At our department’s holiday party Saturday (yes, 22 November, Christmas trees and all) at a swank downtown Seattle hotel, they were passing trays of Mumm Cuvée Napa, augmenting several bars around the floor supplying still wines and beers. I stalked the servers and doubled down on the half-glasses they were allocating partygoers.
(About ten years ago I was at a fundraising party at the French Embassy in DC, where the open bar was pouring really primo liquors—Stoli, Jack, single malts—and at table were first class wines. But once I realized they were serving Cordon Rouge—the brand on which I cut my champagne-drinking teeth—not only did I focus completely on that during the pre-dinner mixing, I kept trotting back to the bar for more from the table. I’ve gotta say, that was one fab party, for several reasons.)
Well, but enough about my past. Take a look at what Gaiter and Brecher recommend, and if you feel flush enough to pop for a $90-$200 bottle of bubbly, well, I say—go to.
I’d just steer clear of the Pol Roger. Notwithstanding the fact that it was Winnie’s favorite and that the champagne house shipped cases to him throughout WWII, the times I’ve had it it just tasted skunky. (My theory is that Churchill couldn’t taste anything after chomping all those cigars; but the wine’s had this cachet ever since.)
Regardless of your choice—or whether you have anything alcoholic to drink on the day—may your meal truly be a feast shared with those you love.
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