The other day I mentioned to my good friend Wes that in the interest of research I needed to drink more champagne this month. Lucky for me, Wes was open to the idea. Shall I prepare something light, simple, but flavorful to go with our bubbles? Absolutely. So I hopped down to Tokyo Fish in Berkeley to pick up some fresh pea shoots, along with the following:
Walu (a.k.a Hawaiian Butterfish)
Super Fresh Uni (sea urchin, and not for the timid)
Potato Chips (for me an absolute necessity with Champagne)
Radishes (the 0 fat radish cancels out the fattening potato chip I just ate)
While I picked up the food, Wes returned the favor by coming with these 2 little gems, both of which had been resting peacefully in his cellar for the last several years.
NV Krug –Krug, is Krug, is Krug. One of the best, punto.
1990 LeClerc Briant “Cuvee Divine” –This is a smaller grower producer located in Cumieres producing excellent champagne, including several single vineyard cuvees along biodynamic lines.
The inherent richness and savory nuances of the Krug paired really well with our uni, while the Divine, with its preciseness and elegance was perfect with the more subtle and clean flavors of the steamed Walu.
I will discuss both of these excellent domains in future posts. Suffice to say, I believe that we achieved our objective: Fresh food, excellent wines, great company. And for those concerned, don’t worry, we did not finish BOTH bottles of Champagne!
Thanks Wes, let’s do this again soon!