On May 20, 3:00 pm, DaleW > wrote:
> On May 19, 8:01?am, "
>
> > wrote:
> > I have been given a bottle of this lovely vintage by my youngest
> > daughter as a special present. ?I am familiar with good champagne but
> > this will be the first time I have had Cristal whilst sober! ?The last
> > time I had a glass, at some dinner, I can only remember the bubbles.
>
> > To enjoy it to its utmost:
>
> > 1) ?I have to drink it sober
>
> > 2) ?Do I treat it exactly as other champagnes, temperature etc.
>
> > Many thanks
>
> > Judith
>
> I'm going to start with the disclaimer that my personal preferences in
> Champagne tend to go towards the lighter, more delicate styled houses
> (Billecart-Salmon, Jacquesson, Taittinger) than the bigger styled
> (Roederer, Veuve Cliquot, Bollingers, etc). And Cristal challenges
> Krug for biggest boy on the block. I'm in the minority on this,
> probably
>
> Now that that's out of the way....while I like to serve light NV quite
> cold, I think that cellar cool temps is about right for the big
> vintage champagnes (50-55? F, or about 10-12C). I'd also advise white
> wine glasses rather than flutes, to fully get that big nose.
>
> Below is a recipe I like with Champagne, though you might want
> something sturdier with the Krug:
>
> Smoked Trout Mousse on Pumpernickel Toasts (Loosely adapted by Manuel
> Camblor from "Arlene Feltman Sailhac''s De Gustibus Presents: Great
> Recipes of the Great Cooks"):
>
> This makes a decent-size bowl that will serve about 8:
>
> 8 Oz. Store-bought smoked trout filets, no skin, no bones.
> 4 Tbsp. Heavy Cream
> 2 Sticks good unsalted butter, softened
> 2 tbsp chopped dill
> Splash of jalape?o sauce
> Splash of lime juice
>
> The preparation for this is too simple to be true. Pulse the smoked
> fish with the heavy cream in a food processor until you have a coarse
> paste. Add the dill, pulse some more. Then start adding the softened
> butter in pieces. The paste will smoothen a lot. You''re looking for a
> consistency that''s velvety rather than silky. Add splashes of the
> jalape?o sauce and lime, using best judgment.Serve with toasted wedges
> of pumpernickel bread.

This is great, I have printed it off. Thanks for the information, I
will let you know my comments when I have opened the bottle.

The recipe for the fish pate I will use and serve it on mini toasts
with an aperitif for guests before we sit down to dinner. Thank you.

Judith