A bottle of G.H.Mumm's Cordon Rouge Brut and a little Tsar Nicoulai Malossol California Estate Caviar, stuff some Creme Fraiche in a Fiskas Puff Pastry, top with caviar... Simple recipe for a fabulous way to toast in the new year.
Champagne Mumm is one of the largest land-holders in all of Champagne, with over 600 acres. It is a distinctively fresh, full-bodied champagne with impeccable finesse that delights after a few minutes in the glass. Let the fireworks escape to expose the creamy fruit & toast. Almost craved a gingersnap with orange marmalade...though the caviar was exquisite! Some popcorn with truffle salt was a perfect tease.
Cordon Rouge has worn its famous red ribbon since 1876, now synonymous with the house's credo of excellent quality. It has become an icon of the champagne category and epitomizes Georges Hermann de Mumm's maxim of "Only the best". Which leads into the caviar.
The White Sturgeon is indigenous to the Pacific Northwest and has been swimming in these waters for millions of years. Almost 30 years ago Tsar Nicoulai pioneered the process of farming these sturgeon and today produce the finest caviar almost year round at an aqua farm in California's Central Valley. They are the only caviar company with a James Beard Award and have long standing relationships with some of the country's top chefs, including Thomas Keller, Charlie Trotter and Wolfgang Puck to name a few. Sustainable caviar is "a statement of good taste" - not just in the quality and culinary sense, but in the environmental and sustainable sense. The silky pearls tasted and smelled of the ocean, not briny...
Day One - favorite taste on my palate...
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