Food & Drink: Moët for Valentine’s Day (or any day)

I’m of the mind that champagne (whether from Champagne or not) should be consumed during celebrations both big and small: closing on new house, having a great day at work, meeting with a friend you haven’t seen in ages, a new baby, or a school graduation*.

I guess with Valentine’s Day around the corner, bringing out the bubbly is very à propos. Heck, whether you’re in a relationship and you celebrate this day of love, or you’re single and avoid the commercialization of it all, there’s no reason why you shouldn’t toast you and your loved ones with a glass of champers**.

It’s not too often that I actually get spoiled with some of the popular champagnes like Moët or Veuve Clicquot***, but maybe 2016 is the year that I bring this luxury to the forefront of my life (maybe to go with my future luxurious but affordable bed makeover?).

Just look at this work of champagne art:La-maison-depuis-1743_fixed_310x310

And the Moët & Chandon bottle is so beautifully classic.

Moet-Chandon-champagne

If you’re looking to pair this with food, the Moët & Chandon team tells me that the Impérial Brut (feature in the photo above) pairs particularly well with sushi, scallops, oysters, white fish, and white fruit (e.g., white peach tart), but I’m pretty sure my tastes buds are also happy when I pair champagne with the goodness of homemade pizza. Who’s with me?

Or, if you’re looking for a way to switch things up with your champagne, you might opt to try the following recipe for the Moët Ruby Red (festive for Valentine’s, the Oscars, etc.):

Moët Ruby Red
Ingredients
3/4 oz. Lemon
3/4 oz. Tarragon, Raspberry, Citrus Shrub (see below)
1 oz. Vodka
2 1/2 oz. Moët & Chandon Brut

Directions:
Serve over ice in a white wine glass. Garnish with fresh tarragon and citrus.

Tarragon, Raspberry, Citrus Shrub
Ingredients
2 cups Raspberry Purée
2 cups Apple Cider Vinegar
4 cups Cane Sugar
1 Lemon Peel
4 sprigs of Tarragon

Directions
Bring ingredients to a simmer on a stovetop, then remove from heat and let cool.

This drink seems to be right up my alley – even though I generally prefer to drink champagne in its original state. I tend to take my champagne in a coupe, maybe with a raspberry thrown in for good measure.

What about you? How do you take your champagne?

75cl_bottle_MoetandChandonImperialIce-bucketpelle

* Maybe this is one of the reasons why I have pursued more than one university degree (I’m on lucky #5!)
** Is this a word people use, or is this just a word I use with my friends. Blurred lines.

*** Toasting my PhD achievement was probably my most memorable Veuve occasion (see this and this and this).

Images via Moët & Chandon.

 

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