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.
with just a couple of years in the bottle, the flavours are much more integrated than when the wine was first released. The characteristic long term sur-lie of a Francoise Bedel wine took a backseat but remained as the backbone of the cuvee, allowing the fruit flavours of the vintage (2002) to shine – a contrast to their Dis, Vin Secret and Origin’elle. All their wines need time in the glass, or if you can be bothered (like I do), open the bottle an hour before serving and keep it cold in an ice bucket. And no typical champagne flutes please.
A stronger shade of yellow compared to Diebolt Vallois’ Blanc de Blancs. Bright lemon core with finer bubbles. Not a very fruit forward Champagne on the nose and palate. Very Dry. Yeasty, freshly baked brioche, fresh unripe ciku and mandarin peel on the nose. A slight bitterness on the palate reminded me of orange or lemon pith; precise and linear. Lots of tart Granny Smith. Med+ acidity and length. A food wine that I have always loved ever since I was introduced to it by AK. An acquired taste, this one. Almost all Pinot Meunier in the blend, if not a 100%.