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.
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.
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.