Sunday, January 06, 2008
What to Drink with Bubbly
Saturday night I went over to my friend Janye and Richard's for a dinner party. Even though it was last minute, I decided to whip up some Parmesan Mashed Potatoes from Cook's Country magazine. It's a basic Yukon Gold mashed potato recipe kicked up with Parmigiano-Reggiano and Asiago.
They're so delicious, the first time I made them, I got a marriage proposal ... from a 23-year-old. I was jonesing for them again the next morning. So last night's mashed potatoes became potato patties, carefully browned in a little olive oil in a cast iron skillet. They were the perfect base for smoked salmon, garnished with creme fraiche and some chives snipped from the rain-soaked garden.
The richness of the salmon, and the beautiful pinky color were calling out for rose, so I answered by opening a bottle of Blason de Bourgogne Cremant de Bourgogne Cuvee Rose Brut one of my $10 favorites from Trader Joe's. Yes, it is a mouthful, fortunately with hints of red currant, raspberry and refreshing acidity.