Where there is no wine there is no love.
On a warm summer evening my husband treated me to a tasting of Baron Fuénte Champagne.
It is always tons of fun to delve into food pairings to match champagnes. I use the book WHAT to DRINK with WHAT you EAT by Andrew Dornenburg and Karen Page to help get my creative food pairing juices going.
I decided on these champagne and food pairings for our champagne tasting:
Pan Fried Rainbow Trout with Fresh Dill Butter / Baron-Fuénte Grands Cepages Chardonnay Champagne NV
Black Currant Glazed Pork Barbecue on Brioche Buns / Baron-Fuénte Esprit Champagne Grand Cru Brut NV
Saint-André Triple Crème Cheese with Flatbread Crackers / Baron Fuénte Baron S Champagne NV
Baron-Fuénte Grands Cepages Chardonnay Champagne NV served with Pan Fried Rainbow Trout with Fresh Dill Butter. This champagne is composed of 100% chardonnay grapes. I love the shape of this bubbly bottle. $45 range. Notes of citrus (lemon zest), creamy, nice tiny bubbles dancing around the flute, finishing with a touch of toasted almond.
The butter sauce made the champagne taste even more buttery…yum! Dill pairs very well with chardonnay.
The Baron- Fuénte Grands Cepages Chardonnay Champagne NV was my favorite champagne of the three champagnes we tasted that evening.
Our next pairing was our favorite pairing of the evening. Baron-Fuénte Esprit Champagne Grand Cru Brut NV ($35 range) served with Black Currant Glazed Pork Barbecue on Brioche Buns. This champagne had red currant flavors and consists of 55% chardonnay and 45% pinot noir grapes. Pork is a good pairing for chardonnay, so I set out to create a recipe that would showcase the pork and red currant flavors.
I’ve found that the quality of ingredients in making a sandwich is of utmost importance. Purchase the best quality pork loin available for this sandwich.
I could not find red currant jam, but I did find a delicious black currant jam at our local Fresh Market. I glazed very thin slices of pork with the jam, added a few “secret” ingredients and served on toasted brioche buns. The brioche buns are where it’s at baby! This pairing was over the top yummilish!
As I was cooking the pork I noticed that someone else was very interested in the aroma of the pork:
The final pairing of the evening was Baron Fuénte Baron S Champagne NV served with Saint-André Triple Crème Cheese with Flatbread Crackers. The Baron S ($30 range) is composed of 60% pinot meunier and 40% chardonnay grapes. Lots of tiny bubbles with a fine mousse. The pinot meunier grapes give this bubbly a bit of earthiness which pairs well with the cheese.
I enjoyed finding this website that has tasting notes and fun photos from Baron Fuénte vineyard: https://baronfuente.com/en/
Each of these champagnes could serve as an aperitif (alcoholic drink served just prior to a meal to stimulate the appetite) as well as a pairing with food.
For dessert I served “Financiers”, tiny pound cakes that a bubbly friend of mine sent me from France. They are the perfect little buttery bite after a rich meal.
Relaxing after the champagne tasting…
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