On Fri, 01 Jan 2010 15:20:33 -0500, James Silverton wrote:

> 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!

That sounds like what I should have had. :-)

Godzilla