My eyes immediately lit up when I know about an exclusive Champagne Dinner hosted by Wine to Style and at my favourite restaurant, Omakase@Stevens. Incredibly awesome food is a guarantee here, and the concept of pairing all the dishes with champagnes? That sounds bubbly exciting! Especially when they have Ken Moroi, CEO of Vranken Pommery Japan on board to share with us the history of Pommery and the details of each of champagnes featured tonight. It is a feast for the palates and the mind. And yes, the restaurant is full house for this champagne dinner 😊
Located in the region of Champagne, Pommery, a centuries-old winery produces champagne out of the grapes from the finest vineyards in Champagne, and it shows in the quality. Their champagnes can be so varied in tastes, with hints of different types of fruits, butter, florals, thus being able to be paired with a variety of food, not restricting to appetisers only. I'm amazed by this and how amazingly well the champagnes go with the food meticulously curated and prepared by Chef Kazuki for this dinner. In fact, the champagnes and food complement each other so well when their tastes are both elevated when paired together.
My favourite champagne of the night got to be Pommery Cuvée Louse 2006, whose buttery aroma amid the floral tones and the unbelievably fine bubbles blow me away. It is so unique and so awesome.
Pommery Apanage 1874 is smooth with hints of savoury notes, thus balancing the sweetness of the dessert Citrus Sumo.
Pommery Brut Royal, made from a blend of Chardonnay, Pinot Noir, Pinot Meunier, has this vibrant, clean and creamy taste, with notes of citrus. The taste of this champagne amazingly changes with each different appetiser. It tastes creamier with the tuna, crisper with the foie gras and more exciting with the wagyu. Same champagne, four different tastes, including when on its own, fantastic.
Pommery Rosé Royal come in beautiful pink colour due to the addition of red wine. It has distinctive notes of Red Berries and tastes fresh, thus going so well with the briny sweet Sakura Masu.
Pommery Cuvée Louse 2006, made from a blend of Chardonnay and Pinot Noir, is my favourite of the night because of its buttery, floral and mineral notes. First sip and I immediately go, "Wow!" What is amazing is that the bubbles cannot be seen in the champagne because of how incredibly fine they are, and yet I can feel them on my palates. They are so fine that the bubbles feel softer and more elegant. Such bubbles are made possible with longer fermentation process. This is like a craft of love.
Another amazing thing about this champagne is that it can actually match so well with the Wagyu here. We always know that beef goes well with the heavier red wines, but with champagne? Is it even possible? Well, Ken Moroi and Chef Kazuki worked together to make it a reality. The sauce is tuned to be lighter, with black pepper added to balance the richness of the wagyu. And this champagne has the richness to complement the wagyu instead of being eclipsed by the meaty sweetness. Amazing.
Pommery Grand Cru Royal 2015 is floral and sweet, perfect for refreshing the palates after the Wagyu and in between bites of the Oyster Donabe, that Chef Kazuki specially prepared for this menu due to how the mineral taste of oyster goes excellently well with the champagne.
I love the oysters in this donabe because they are so creamy and have a nice balance of mild mineral taste and sweetness. First time I have cooked oysters that are this good.
Thoughts: Bubbly Gastronomical Delight
