Champagne Makes Everything Better

What to eat when you don’t want to cook, and you have a deep, incurable NEED to open a bottle of champagne?  We took a cue form some friends of ours who like to pair a loaf of Kalamata olive bread with Brie cheese.  Fantastic combination…

Roederer’s Rose is 70% Pinot Noir, and 30% Chardonnay.  The color is derived through the saiugnee method, meaning the juice from the red grapes is bled off quickly after pressing, limiting the amount contact with the skins.  The result is a fresh and creamy wine with elusive, floral aromas- all wildflowers and limestone.  On the palate the bubbles are small and lively- just the perfect foil to a dense,creamy brie cheese. Overall this is a truly exquisite wine- elegant, mouthwatering acidity, intriguing aromas.  This is the reason so many “wine professionals” name Champagne as their all-time favorite wine category.

I love the addition of a crusty loaf of Kalamata olive bread to a ripe, lusty Brie- an inspired suggestion that has stuck with me since I tasted it a few weeks back.  There is that elusive bitter component to the olives that is perfectly echoed in the wine- a dark, sultry note that adds to the wine’s complexity and interest.

It was a simple dinner- but the wine really made it feel special.  I think this is part of the alchemy of wine- it can elevate a meal, heighten a celebration, or mark an important event like nothing else.  There was magic in the air the night we opened the Roederer 2004 Rose.  Nothing remarkable occurred, but for some intangible reason I don’t think I’ll forget the wine, or the quiet evening home with my favorite companions.