So What's Good...

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:

Champagne Taittinger

2 1/2 Centuries of Tradition

Escoffier Restaurant

Thursday, February 14, 2008

~First Course~

Venison, Cherry Sausage, Lentil

and Pinot Noir Chocolate Sauce

NV Brut Prestige Rose

~Second Course~

Kobacha Squash Soup with Oyster

1998 Comtes de Chapagne Blanc de Blancs (En Magnum)

~Main Course~

Roast Duck Breast & Leg Confit and Port Wine Reduction,

Braised Cabbage with Cranberries, Morbier

2003 Comtes de Champagne Rose

~Desert~

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.