Page 14 - Demo

My personal preference is a Ludovic David; then I would probably go for a Champagne Ruinard, because of the quality of the champagne and the fine taste of its light bubbles.
Of course, the price of these champagnes will surely be in the $120 per bottle price range but the price is worth it because champagne has to be what it is supposed to be: delicate and not overwhelming, with subtle flavors that make it enchanting to drink. So many adjectives are now used to define champagne - from romantic to elegant and intense, stunning, complex, exquisite, rich and balanced but, as always, like all true desires, champagne must be expensive and it has to be the ultimate.
Many recipes are offered to accompany champagne. Of course, I always opt for dessert and will share this recipe with you:
For 6 guests:
The day before, skin a pineapple very carefully and cut it in small pieces.
Let it marinate in 1 dl of rum (preferably one from the French West Indies in the Caribbean and not enhanced with caramel for coloring or flavor).
Add 150 grams of sugar, and a stick of vanilla (you should cut the vanilla bean in two to maximize the flavor).
The next day, remove the vanilla and pour the mixture into a blender to create a coulis of pineapple.
Just before serving your dessert, place, a scoop or two of ice cream (vanilla, mango or coconut) in each long tall glass, then pour some of the coulis, and finish with champagne.
Make sure to pour the champagne at the very last minute so as to maintain the aroma and the bubbles.
This is a very delicate dessert which could also be served in between two main courses in a six course dinner.
Enjoy! ︎