Around 3 months ago I purchased a bottle of Dom Ruinart 96 on sale. I'd intended to save it for some sort of "special occasion" but had recently become frustrated that there was no foreseeable "special occasion". The bottle mocked me as it sat in the cupboard. I don't know if you've ever been mocked by a bottle of champagne before, but let me tell you that it's not a nice experience.
So I thought of excuses to drink it. They still didn't come, so I put it in the fridge yesterday and set my mind on drinking it today.
To aid in the drinking of it, I got some oysters and scallops from the shops.
I pan-fried the scallops (cleaned, with the roe off) in some butter, seasoned them, took them out and dressed them with some white wine vinegar, olive oil and lemon juice. I added some diced tomato for freshness. It wasn't one of my more memorable dishes, but it warmed me up for the oysters and champagne.
To the oysters I added some olive oil, lemon juice, white wine vinegar and a small amount of sugar.
I cracked the champagne. It reminds me a lot of Dom Perignon, taste wise. Technically it's very different. A medium bead and mousse. Nice aromas of vanilla, peach, lemon and blueberry. Peach and vanilla dominate the palate. It's really nice and floral. Great finish. Very smooth, lingers for ages.
At yesterday's lunch the topic of Ethiopian food had come up. It's a cuisine which I totally adore. Limited in scope, but containing some of the best dishes I've ever tasted. Needless to say, it put me in the mood for some Ethiopian, which I haven't cooked for a while.
Dinner had to be my favourite Ethiopian dish, a sort of stir fry of chicken thighs, capsicum, red onion, tomatoes, chilli, garlic, ginger and berbere, the greatest spice mix known to man.