Match of the week
Lobster macaroni cheese and Ruinart champagne
When I flicked through the pictures I’d taken of the wines I’d drunk over Christmas and the New Year I realised there was a LOT of champagne. Partly because I’d been given or shared some rather nice bottles but equally because champagne goes with practically everything from oysters to shepherds pie (as the novelist Jeffrey Archer famously established).
This year I drank it with the turkey (Cristal, mind you*), shedloads of smoked salmon and some very good 3 year old parmesan (some 1998 Gosset Celebris which amazingly still had some fizz in it) but the best match of all was a glass (or two) of Ruinart with the lobster mac’n’cheese I ordered on room service at the Rosewood on the annual 24 hour post Christmas break I spend with my daughter (see my blog for how this new Christmas tradition came about).
I guess most of you would instinctively reach for a red with a mac'n'cheese (Saint Emilion being a favourite) but like many cheesy dishes it’s actually better with a white, chardonnay being my normal go to. But lobster, being luxurious, somehow merits going the extra mile with a bottle of bubbly, vintage for preference.
* in part payment for judging the Louis Roederer awards, in case you think I’m made of money …
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