Champagne!

Bob Terwilliger wrote:

> I've been told to come up with a menu to accompany a bottle of good
> champagne, and I'll be cooking it a week from tonight. Here's the
> menu I'm planning:
>
>
> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will
> be making this; she really likes it)

[soy]

> Scallops Poached in Miso-Persimmon Broth

[is miso acidic? I dunno]

> Romaine-Mandarin Salad

[is mandarin the small orange?]

> Seared Duck Breasts with Orange-Tea Sauce

[orange]

> Kiwi Shortcake

I don't know if I'm too late, but anyway: try to reduce acidic components in
those dishes, theyrs would sum to the champagne's acidity and exagerate the
acidic feeling on the mouth.
The ingredients I enclosed in square brackets are the most acidic in those
dishes, if you can substitute them with something less zesty it woudl
improve the result of your dinner.
HTH
--
Vilco
Think pink, drink rosè

Mr. Joseph Littleshoes Esq. wrote:

> I once had some one once say much the same thing to me, but i was
> quite happy to receive a case of that lovely Spanish Cava, Freixenet,
> cordon negro brute.

I love Cava! It's one of the wines with the highest quality/price ratio here
in Italy. The spanish got very good at making that nice sparkler. My recent
sparklers in the 5-10 euros range have all been Prosecco and Cava.
The Freixenet here is from 5.50 to 7 euros based on the shop, and i think
it's not the cordon negro.
--
Vilco
Think pink, drink rosè