Last night was the Veuve Clicquot Champagne Dinner at the Chicago Yacht Club. VC is a new sponsor of the club and, more importantly, of the Race to Mackinac. They hosted this dinner and flew in Pierre Casenave, oenologue (that's fancy-talk for "winemaker") from France and Geraud Leclercq from NYC. Pierre gave me the wine bucket above, which he autographed. He also gave me the two-cheek kiss au revoir. Which I love.
The first course was Duck Liver Mousse on Croutons, paired with Veuve Clicquot Yellow Label. This champagne makes up approximately 95% of VC's annual sales.
Second course: Poached Shrimp Sushi Rolls with Microgreens and Wasabi Caviar, paired with Veuve Clicquot Rose.
Third course: Grilled Halibut and Lemon Jelly, paired with Veuve Clicquot Vintage 2002.
Fourth course: Organic Lamb Chop, Rosemary au Jus and Micro Veg, paired with Veuve Clicquot Rare Vintage 1988. This wine was the undisputed champion of the night. It even got a little raised-arm cheer from a guy who I think actually was 88 years old. "Micro Veg" included carrots, potatoes and fiddleheads.
Final course: Creme Brulee and Fresh Berries, paired with Veuve Clicquot Demi-Sec. This wine was decanted, which I had never seen done with a sparkling wine. Sweet and delicious.
I calculated 44.5 points for the whole evening...but I probably underestimated the wine...of which there was A LOT.
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