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Champagne Dinner at Lantern

Chapel Hill, NC

Tasted October 26, 2004 by JeffGMorris with 894 views

Introduction

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.

Flight 1 (1 note)

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.

White - Sparkling

N.V. H. Billiot Fils Champagne Grand Cru Brut Réserve France, Champagne, Champagne Grand Cru

91 points

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.

Comment

Flight 2 (1 note)

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

Rosé - Sparkling

N.V. Edmond Barnaut Champagne Grand Cru Authentique Rosé Brut France, Champagne, Champagne Grand Cru

79 points

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.

Comment

Flight 3 (2 notes)

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

White - Sparkling

N.V. Pierre Péters Champagne Grand Cru Blanc de Blancs Cuvée de Réserve France, Champagne, Champagne Grand Cru

84 points

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.

Comment

White - Sparkling

1996 Pierre Gimonnet & Fils Champagne Premier Cru Blanc de Blancs Brut Fleuron France, Champagne, Champagne Premier Cru

92 points

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+

Comment

Flight 4 (1 note)

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

White - Sparkling

1997 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée France, Champagne, Champagne Premier Cru

93 points

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+

Comment

Flight 5 (1 note)

Chilled lychee soup with organic berry sorbet.

White - Sparkling

N.V. Jean Milan Champagne Cuvée Tendresse Sec France, Champagne

86 points

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.

Comment

Flight 6 (1 note)

Bonus wine for after dinner.

White - Off-dry

2001 Zind-Humbrecht Gewurztraminer Clos Windsbuhl Vendange Tardive France, Alsace

94 points

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.

Comment

Champagne Dinner at Lantern

Chapel Hill, NC

Introduction

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Flight 3 (2 notes)

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