Eating, drinking and being merry at Whistler Cornucopia 2009 Part 1

Bubble-licious with Mark Taylor of Cru and the Wine Diva 

"Come quick and drink with me! I'm drinking stars!"
this is what Dom Pérignon to have said when he first discovered champagne.

Luna Argenta Prosecco (Italy)
Pale honey colour with small bubbles. Perfect breakfast wine, light, crisp, fun and undemanding.

Sumac Tribute Sparkling Brut Blanc de Blanc (BC)
100% Chardonnay. A bit of earth, peat and apple skin

Segura Viudas Brut Heredad Reserva Cava (Spain)
Creamy and toasty. Good with slow-roasted meats, stewed tomato dishes, scallops, crab and olives.

Grahma Beck Brut (South Africa)
Port Salut cheese

Lucien Albrecht Cremant Rose (non-vintage) (Alsace)
100% Pinot Noir. Clean, crisp. Sexy, peachy colour. Bright but creamy, notes of berries, long finish. MY FAVOURITE (it's pink!)

Laurent-Perrier Cuvee Rose Brut Champagne (non-vintage)
100% Pinot Noir. Very buttery. ALSO MY FAVOURITE!!! (also pink...)

Penny's Hill Black Chook Sparkling Shiraz
I didn't make any notes. I don't like sparkling Shiraz... yet.

Generally you can pair champagne with anything that's a bit heavy or greasy. The lightness and bubbles just help to cut that grease and cleanse.

Here's a 20 second lesson on how to open a champagne bottle as per Mark.

1. Foil off. Keep wire cage on
2. Napkin over top of bottle and cork, this also helps with grip.
3. Release cage
4. Twist bottle and cork in opposite directions
5. POP!