|Dinner was to be held as Sassafraz in Toronto and saw the pairing of|
7 Roederer Champagnes - with a few special, not-yet-released and limited
bottlings in the mix.
|It all starts with the Brut Premier in all its fancy packaging;|
Brut Premier has 8 different vintages within the blend.
|A dimming of the lights and lightning of the candles signifies a start to the evening|
|And a quick look at the menu|
(more on that later)
|Mr. Jean Baptiste Lecaillon, |
a wealth of valuable knowledge about Roederer, founded in 1776.
He joined the company in 1989, became Chef de Caves in 1999
and added agronomist to his title in 2000.
|"I will be quiet tonight because the wine will speak for itself"|
(notice the pursed lips)
|Roederer is one of the last family owned Champagne houses.|
Today they own 240 hectares and buy land at a rate
of ~2 hectares per year. 140 hectares of that land
is Grand Cru, the rest is Premier Cru.
|Wild yeast, no malolactic, grapes from three villages (all Grand Cru)|
Nose: crisp apple, croissant, burnt butter, toasty almond
Taste: chalky, mineral, vanilla foam and a long finish (****)
|Arugula with cumin cashews, grapefruit, toasted coconut|
and a rhubarb citrus vinaigrette
|Organic BC Chinook Salmon with roasted garlic mascarpone orzo, |
broccolini, pine nuts, yellow tomato romesco
|Milk Chocolate Mousse with olive oil ganache, |
passion fruit coulis, roasted candied almonds