Champagne Dinner at Lantern

Sponsored by Todd from Chapel Hill Wine Company, this was set as a tasting of some of the new release Terry Theise Champagnes with the wonderful match of Lantern's Asian-inspired food.

Lantern sashimi: Raw diver scallops with organic tangerine oil & sea salt; Tuna sashimi with fresh wasabi & ponzu; Tea & sake cured salmon with scallions, cucumber & miso-mayo.

• NV H. Billiot Fils Champagne Grand Cru Brut Réserve 91 Points

  France, Champagne, Champagne Grand Cru

  Full of peaches, tangerines and strawberries. Very gentle on the palate, almost dissolving on the tongue. Lingering finish. Great start to the evening. 50+13+12+8+8 = 91.

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NC crab & Niman pork spring rolls with chile-lime sauce & fresh mint.

• NV Edmond Barnaut Champagne Grand Cru Authentique Rosé Brut 79 Points

  France, Champagne, Champagne Grand Cru

  The only disappointing wine in tonight's lineup, partially due to the fact we were expecting NV Vilmart Cuvee Rubis but supply issues resulted in this last minute change. Medium pink in color with virtually no bubbles. Meaty nose. Fred summed it up best by saying this is like a Red Burg with a little carbonation. Not my style at all. 50+9+8+6+6 = 79.

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Thai seafood salad: Lobster, Manila clams and fresh NC shrimp & squid marinated with chiles, lime, coconut milk & holy basil.

• NV Pierre Péters Champagne Grand Cru Blanc de Blancs Cuvée de Réserve 84 Points

  France, Champagne, Champagne Grand Cru

  Very fine mousse, virtually no bubbles visible. Some peaches on the nose with a little bit of Chardonnay bitterness on the palate and finish. Not bad, but blown away by the Gimonnet it was matched up against. 50+12+9+7+6 = 84.

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• 1996 Pierre Gimonnet & Fils Champagne Premier Cru Blanc de Blancs Brut Fleuron 92 Points

  France, Champagne, Champagne Premier Cru

  Tiny bubbles. Lots fo chalk, minerals, spice and fruit. Limes on the long finish. A great match with the dish. This wine has a long future ahead of it. 50+13+12+8.5+8.5 = 92+

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Lantern Peking duck: Crispy roast duck with steamed scallion flower buns & brandied hoisin sauce.

• 1997 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée 93 Points

  France, Champagne, Champagne Premier Cru

  Explosive nose with a great combination of fruit and minerals along with some floral aspects. Very fresh tasting with a great future. Oak treatment is obvious, but understated and in balance. 50+13+13+8.5+8.5 = 93+

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Chilled lychee soup with organic berry sorbet.

• NV Jean Milan Champagne Cuvée Tendresse Sec 86 Points

  France, Champagne

  Mismatched with dessert as the lychee soup was sweeter than the wine. The wine definitely tasted better before dessert was served. I think this wine would do better as an aperitif or matched with some basic preparations of seafood, such as shrimp or scallops. Lightly sweet with some minerality and floral aspects. 50+11+11+7+7 = 86.

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Bonus wine for after dinner.

• 2001 Zind-Humbrecht Gewurztraminer Clos Windsbuhl Vendange Tardive 94 Points

  France, Alsace

  So, what's a night without opening a ZH? I brought this along as a bonus to have after the Champagnes. Light gold in color and extremely young. Roses dominate the nose and palate along with honey and Windsbuhl typical smoke. A tremendously powerful wine with great concentration and extract. Superb richness matches well with the sweetness. Will be other-worldly in 10-15 years! 50+13+13+9+9 = 94.

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