grower champagne and dim sum
I love Champagne. A lot. Like, if the hypothetical desert island that we all talk about to determine absolutes has a refrigerator, mine would be stocked with Champagne. Heck, if it didn’t, I’d dig a hole and figure out how to cool it with sea water. That’s how much I like Champagne.
Now, don’t get me wrong, I’m a fan of sparkling wines from all over the world, and drink them often. But there’s just something about Champagne. It’s just, well, better, and I honestly don’t believe it has to do with any mystique or branding. I believe that it just happens to be a perfect wine, from which the mystique naturally evolves.
I also love hosting wine dinners and try my best to price them at a point where people can afford to come to them. But, well, spoiler alert here… Champagne isn’t inexpensive and sort of gets in the way of that goal.
But then it dawned on me. One of my single favorite pairings for Champagnes is dim sum. Dumplings, turnip cake, greens with oyster sauce… It all goes perfectly with Champagne. I think it’s the saltiness combined with the focused flavors, plus the shrimp and pork, that make such a great match. The theme for a recent meeting of my tasting group was Champagne and I prepared dim sum; it was a lovely match.
And, since dim sum is comparatively less expensive than most food, I can afford to do a dinner with some amazing grower Champagnes at an attractive price for you. So that’s what I’m doing!
This was a long-winded way to invite you to join us for our very special Grower Champagne and Dim Sum dinner at Jujube, Thursday, Nov. 17, at 7 p.m. On the menu will be four beautiful wines from Charles-Gilbert de Vinde, a solid Champagne house that produces delicious bubbles at a great value. Two of the Champagnes are sourced from exclusively Grand Cru vineyards, and have garnered nice press. The house, located in Le Mesnil sur Oger, largely focuses on Chardonnay, which is entirely great with me, because I love Blanc de Blanc. There’s a particular finesse and regality of these wines and I think they’ll go wonderfully with our food.
Shrimp and chive har gow, shrimp toast
Champagne Charles-Gilbert de Vinde Grand Cru Blanc de Blanc NV
Pan-fried pork and cabbage dumplings, sticky rice and chicken wrapped in lotus leaf
Champagne Charles-Gilbert de Vinde Brut Reserve NV
Daikon cake with duck confit, braised greens with oyster sauce
Champagne Charles-Gilbert de Vinde Brut Rose NV
Yuzu-lemon curd tart
2008 Champagne Charles-Gilbert de Vinde Grand Cru Blanc de Blanc Brut
$68 per person does not include tax or gratuity