Archive for the 'Coconut-Ginger Squash Soup' Category

05
Dec
11

Champagne Drappier


French kings were anointed with champagne. During the 17th, 18th and 19th century European royalty spread the message of the unique sparkling wine from Champagne and its association with luxury and power. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. With the emergence of the middle class, champagne became a symbol of upward mobility and luxury. Since their earliest days the noble wines from France’s Champagne region were synonymous with wealth, luxury, power.

Champagne is made from a blend of Chardonnay and Pinot Noir, or Pinot Blanc grapes.

While there are many kosher sparkling wines from wineries around the globe, until recently there was no kosher champagne that could compete on an equal footing with those brands famous throughout. The Drappier cellars date from the 12th century, however the Drappier family only took over the estate in 1808 and hasn’t stopped making champagne since.

Recently we partook of a feast worthy of such a noble wine…

Champagne Drappier - Carte Blanche Brut, wrong shape glasses, but even these did not detract from our enjoyment of the champagne! Photo by: Irving Schild

On a recent evening, my good friend – photographer and teacher Irving Schild (whose work has graced our pages many a time before) – and I came to my co-blogger SYR‘s home where we enjoyed some superb dishes she graciously prepared from Geila Hocherman‘s Kosher Revolution, a cookbook we reviewed on these very pages.

We started the meal with an incredible Peshwari Challah (page 190), Geila based this recipe on a pashwari naan – an Indian bread filled with nuts and raisins – to which she added pistachios, coconuts, spices and a touch of honey. Very aromatic and full of flavor! We then proceeded with a Coconut-Ginger Squash Soup (page 61), Duck Breast with Port and Figs (page 89) and Braised Lamb Shanks (page 106); we finished it with the Maple Pecan Pie (page 170) As a potable, to wash it all down, we had a bottle of Champagne Drappier Carte Blanche Brut (purchased earlier in the day at Gotham Wines and Liquors). In the glass, it exhibited a beautiful clear light gold color, with a persistent stream of pinpoint bubbles, this fine Champagne presented us an inviting aroma of milk chocolate and fresh apples. Mouth-filling and creamy, it offered fresh apple-jelly and toast flavors with crisp, pleasantly cleansing acidity. By the way, to allay any fears… this Drappier is mevushal.

A meal we will long remember!

CS




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