Swampscott, MA
Tasted Tuesday, December 21, 2010 by chapinde with 526 views
Gathered with the gang to taste through a number of Piper-Heidsieck Champagnes paired with appetizers from the chef. It was a fantastic experience and reminded me, as these things always do, that I should be drinking more Champagne (now about the whole affording it part...)
Paired with both Wellfleet oysters and Bologne oysters served with a dried apricot mignonette.
Paired with green and red tobiko and salmon roe on blini, served with sour cream and capers.
Paired with a flatbread topped with smoked salmon, creme fraiche, arugula, and balsamic reduction.
Paired w/ duck rillettes and chicken liver mousse served with mustard and pickled onions.
Paired with a chocolate-dipped strawberry.
NV Piper-Heidsieck Champagne Extra Dry 90 Points
France, Champagne
This Pinot Noir dominant wine was tight on the nose, showing lime zest, brioche, peach, peach pit, and meyer lemon. The palate was more expressive, with toasted bread, lemon curd, lime juice, key lime, and peach skin.
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