Gosset Champagne Celebris Rosé 2003

Gosset Celebris Rose 2003Admittedly, this wasn’t a mind-blowing rosé but it was impressive in the sense that at such a young age, the wine showed an understated elegance, with sufficient structure, lively acidity and a medium-plus to long finish to make it an extremely pleasurable late night celebratory drink with close friends. Had some lovely, fresh Korean strawberries and Tasmanian cherries to go with it too, which complemented the myriad red fruit aromas that were found in this pink Champagne beautifully.

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an aged bubbly to start

Dom Perignon 1996Excellent start to a dinner gathering at Absinthe Singapore. The bubbles were quite fine; fresh, clean, toasted brioche, and wet stones on the nose; baked lemon, tart, mineral, slight phenolic notes on the palate with a medium to medium-plus acid and finish. Some people I know said the 96 DP ain’t holding very well but this bottle proved otherwise tonight. Perhaps it’s no longer as young as it should be but come on, it’s already 16 years old and if you have more than three bottles, surely you can spare a bottle to see where it is at the moment? Stay tuned for updates on the flights of white and reds I had – all blind tasting and I made a complete fool of myself!

the main course and the bubbly

Sashimi platterSawa kaniHamachi aburi, salmon belly sushi, scallops with foie grasExtra serving of swordfish and salmon belly
As cliche as this may sound, the Champagne + sushi/sashimi combination is actually quite a powerful and foolproof match if you were to pick a wine to go with the Japanese delicacy. Koh Sushi and Grill may not provide you with the exquisite fresh seafood that you can find in some top-notch Japanese restaurants but they do serve good sushi and sashimi when the produce are at their freshest on Tuesdays and Fridays. The rose was an excellent choice to cut though the somewhat oily starters; the Pinot Meunier based NV Brut (shown here) was a good pairing for the raw fish slices and the sushi trio that was served later. The food may not seem all that substantial but it was more than enough for two discerning diners on a weekday evening.

Edit: Try not to sip any bubblies with the marinated seaweed – I thought it brought out the fishiness in the dish itself. A more rounded still Chardonnay or white wine would be a better choice.Franchise bedel dis vin secret NV