Godzilla wrote on Fri, 01 Jan 2010 16:31:14 +0000:

> In a couple of past New Years Eve suppers, I have enthused
> over Domaine Carneros Brut. This time, I would only give it a
> "very good, but---" The Taittinger understated style was still
> recognizable. Color was a pale straw, and the acidity was
> nicely balanced with some bone dry fruit. The strange element
> was that the mousse was so short lived. It foamed up nicely
> when pouring, but almost disappeared before one could raise
> the glass to lips.

> Perhaps other elements of the supper influenced the
> disappointments of the evening.The King Crab legs were quite
> small and I noticed that the shells were thin and soft. Did
> this have a bearing on the fact that the meat was wet and
> spongy in texture? I don't know, but would appreciate some
> feedback on this point.

> In any case, I wish a Happy and Healthy 2010 to all of my
> fellow winos.

Well, I had smoked Scottish salmon, dusted with dill and capers, on
flatbread with Korbel Brut Champagne and it was just fine!

Happy Hogmanay!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not