Food For Love On Valentines Day
Twitter is a wonderful source of interesting infographics like this Valentine’s Day themed food post I spotted this morning. Everyone in the restaurant industry is no doubt relieved that Valentine’s Day falls on a school night (in 2013 its Thursday which means takings will be up for 3 days this week instead of the usual Friday and Saturday night only till binge).
Personally I’m delighted to report that Australia’s thirst for champagne continues to grow unabated (for more information on this thirsty trend see my Jan 2013 article in The Drinks Business) and to hear that champagne sales jump 40% in Valentine’s Day week.
But lets not forget our locally made heroes crafting award winning high quality bubbles from the cool climate vineyards of sunny Tasmania (note: #notachampagnewine). If you want to drink ‘local’ instead of champagne this Valentines Day here are 2 romantic rose sparkling wines presented in the vineyard by their actual makers (Bay of Fires Tasmanian Cuvee Rose,AU$25 – Arras Rose 2004,AU$80 – both note: #notachampagnewine ).Non-champagne rose sparkling wines from Tasmania add local flavour to Valentine’s Day
Of course champagne can only come from Champagne itself, but champagne comes in a variety of different styles and there is a moment for every champagne, and a champagne fit for every moment. Here are Champagne Jayne’s Top 3 Valentines Day Champagnes (recommendations based on style and price) along with simple food matching tips.
Champagne Blanc de Blancs – eg Pierre Gimonnet Cuis 1er cru (AU$60)
Classic champagne style for oysters or any kind of seafood. As blanc de blancs ages and develops creamy, toasty notes it becomes more of a match for fish dishes with cream or spice/perfumed sauces.
Champagne Blanc de Noirs/Rose – eg Paul Bara Grand Cru (AU$75)
Often served with sweet dishes based on berries in France, but also a great match for prawns, lobster or dishes flavoured with tomato
Champagne Prestige Cuvee – eg Dom Perignon 03 (AU$200)
Thanks to the overall palate weight and richness of aged prestige Champagnes, they can be matched with much richer, darker and more intensely flavoured dishes – anything goes from fish to poultry as well as veal and pork, even smoked foods. Vintage/prestige Champagnes are also a superlative match for many cheeses and delciate desserts.
More info visit www.champagnejayne.com or follow CJ on twitter @champagnejayne