Our friends and we have been tasting through a few Champagnes this winter. Champagne will pair with just about anything. Recently, my husband purchased this Paul Bara Réserve Brut Champagne and we invited our friends over for dinner. Instead of the usual oysters that my husband is very proficient at shucking, we decided to go with a cheese and sausage platter.
We had a beautiful Point Reyes Blue cheese, a generous gift, that one of our newest friend sent us from San Fransisco. We served that with some lavender goat cheese and lavender honey which paired very nicely. I find that typically, blue cheese is difficult to pair with wine. But the addition of honey or fig jam to the blue cheese changed the interaction of the cheese with the champagne! This pairing added a richness, which we think the champagne already possessed and it was just wonderful!
The Paul Bara Champagne is imported by Kermit Lynch. It is made with 80% Pinot Noir and 20% Chardonnay. I initially tasted an austere lemon flavor but that went away as the Champagne opened up and there was an underlying complexity of orange rind and spice.
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