Today’s Grand Cru – Laborie Blanc de Blanc 2010

Bubbly and canapes were paired at the recent Chef’s Table I attended at InterContinental Hotel, Johannesburg at OR Tambo Airport.

It is always a pleasure to be presented with a glass of bubbly on arrival and it is usually the only glass of alcohol I get to finish at a Chef’s Table – I have to drive home, so the rest is usually pretty much tasting only.

The Laborie Blanc de Blanc 2010 is an inexpensive dry Methode Cap Classique sparkling wine.   The bubbly is made from 100% chardonnay grapes.

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The tasting notes say:  “This complex and indulgent MCC shows clarity of fruit on the nose. Hints of lime are accompanied by aromas of toasted bread and hazelnut. The palate is creamy, round and textured with an explosive acidity and lasting, elegant finish.”

There were three different canapes, but with a full meal still to come, I restricted myself to the one I found most interesting – ostrich carpaccio in a Yorkshire pudding.  It was truly delicious.

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Canapes from InterContinental Hotel Chef’s Table function Photo by Heather Hook.

The Blanc de Blanc pairs well with the delicate flavour of fish and it carried us through the pretty prawn roulade Amuse Bouche of Chef Yoshan Naidu.

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Chef Yoshan Naidu’s Amuse Bouche at the Chef’s Table event at InterContinental Joburg at OR Tambo.

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About moirads

Clergy person, theatre and music lover, avid reader, foodie. Basically, I write about what I do, where I go and things I love (or hate).
This entry was posted in Food, Travel, Wine and other alcohol and tagged , , . Bookmark the permalink.

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