We're celebrating a new decade with Roses de Jeanne Champagne from a groundbreaking winemaker. Cedric Bouchard has some unusual views on the wine he is making in the Champagne region. We've enjoyed his wines before. In fact, he has made our New Year's choice twice. We opened 2013 with his Inflorescence Blanc de Noirs.
We're looking forward to this bottle and have the glasses and decanter ready to fill. Yes, we did say decanter. Cedric Bouchard suggests decanting his Champagne, so we're eager to give it a try. Polaner Selections in writing about this wine added, "One serving note: While you can enjoy Bouchard's Champagnes like other Champagnes, he recommends gently decanting them and serving them in regular wine glasses instead of flutes." We totally agree with the large wine glasses and we will try decanting a portion of our bottle.
Polaner Selections also noted the importance of terroir to this winemaker, "Bouchard’s wines are characterized by uniquely soil-driven personalities, with the underlying terroir of each parcel jumping from the glass with a purity of expression that is extremely rare in Champagne. These are brilliant wines made from a young, perfectionist vigneron who is likely to completely revolutionize the landscape of Champagne before he writes the last chapter on his career."
With this wine leading the way, in 2020 we will toast each new month with sparkling wines from different places. It will be our "Year of Terroir!" Trying wines made with different grapes,and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month!
We purchased our bottle at Federal Wine & Spirits.
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Words: Penny & Ed Cherubino
Photos: ©2020 Penny & Ed Cherubino
, Nigella Lawson suggests substituting thin slices of fennel for the cucumber in a typical Greek salad.
” in which she reminds us that fennel is a member of the carrot family and, unless you have an old, tough bulb or want the petals to fall apart, there is no need to remove the core before you slice the bulb.
, the ancient Roman author famous for his sweeping encyclopedia, ‘Natural History,’ mentions fennel numerous times as a treatment for stomach ache, to care for the ‘stings of serpents,’ for uterus health and as a treatment for a bunch of other ancient Roman maladies.”
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. When we serve a fish topped with a breaded stuffing, there is fennel in that mixture. If there’s a piece of fennel that needs to be used, it may go in any soup from chicken to minestrone. Chopped fennel fronds often appear in his salads, stir fries, and stews.
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as you leave Indian restaurants. In that culture they are considered an aid in digestion after a big meal.