So what's good about working in the food service industry on Valentines Day?
..Leftover Champagne. And not just any Champagne, Taittinger.
During the Winter, Spring, and Fall the Culinary Institute of America hosts numerous dining events (Called "Dining Series") and yesterday just happened to be a Champagne Tasting and Dinner.
Here's a brief copy of the menu:
2 1/2 Centuries of Tradition
Thursday, February 14, 2008
Venison, Cherry Sausage, Lentil
and Pinot Noir Chocolate Sauce
NV Brut Prestige Rose
Kobacha Squash Soup with Oyster
1998 Comtes de Chapagne Blanc de Blancs (En Magnum)
Roast Duck Breast & Leg Confit and Port Wine Reduction,
Braised Cabbage with Cranberries, Morbier
2003 Comtes de Champagne Rose
Praline and Caramel Gateau
NV Nocturne Sec
After service was over we had a chance to taste all the Champagnes. I'm a big "Bubble Head" so I was excited to try them.
The Brut Prestige was mild with a bit of acidity that I could imagine would go very well with the fat of the sausage.
The Blanc de Blancs was very very good, have a mild acidity and very strong flavors.
The Comtes de Champagne Rose was the favorite of the majority of the guests, One gentleman I was serving said "It was almost neck and neck by itself with the Brut Prestige, until I tasted it with the Confit. The pairing put it over the top."
Now, being that I am a "Bubble Head" and having a sweet tooth I was excited to try the desert Champagne. Surprisingly, even as a Sec, the wine was not at all sweet, but more acidic. I remember hearing a lot of guests claim that the pairing with the Gateau was superb so I snuck a spoonful from a leftover plate and tried them together. The acidity of the wine helped cut the sweetness of the desert and even brought out the sweetness in the wine.
All in all, it was a good night to be a CIA Student.