Thursday, May 14, 2009

Viudas Reserva Heredad Cava and Chicken with Rosemary:

I’ve been on a champagne kick recently. I’ve been trying brut and extra dry champagne from regions in France, Italy, Spain, America and Germany.

The main factor that dictates my choice is price. I am extremely reluctant to pay anything over $15.00 for a bottle of wine or champagne. That said, this hand blown glass bottle with pewter base and accent— Segura Viudas Reserva Heredad Cava—has always caught my eye, and ranges from $23.00 at Bigg’s hyde park to $19.00 at the party source. It is by far, the coolest, most kick-ass bottle I have ever seen. Every time we would pass it, I would look at it, sometimes pick it up and wistfully examine it, gently placing it back on the shelf. As I walked away, I would cast a furtive glance over my shoulder.

“You can’t get into the habit of $23.00 bottles of champagne.” I told myself firmly. “You spend too much of your paycheck already on fancy-pants aged cheese.”

So when David picked it up after I had set it back down on the shelf and put it in our shopping basket, I was pretty excited.

Of course, I had to get some cheese to go with it. I decided to try Beecher’s Flagship cheese, a robust semi hard cows milk cheese that’s aged for one year.

We came home, and I stuck the bottle in the freezer to chill. I sliced the cheese, which I found I liked a lot. It’s a very “meaty” cheese, but still smooth. It’s got a little bit of a crumble to it from the aging and is a little sharp. It goes well with a lot of things. It's on it's way to becoming a favorite.

When my bottle was sufficiently chilled, I took it out of the freezer and found the perfect glass—an ommegang goblet. The champagne was very good, not too sweet or having what David calls a “Flintstone vitamin” aroma, but I am honestly not sure if it was better than the $11.00 bottles I have purchased. It doesn’t matter, though, because I’m keeping the super awesome bottle. I may turn it into a vase for my desk at work.

We also made chicken in the crock pot with new potatoes, celery and onion--sweated first--and sautéed in sherry, carrots and rosemary.

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