Ooh er, I seem to be developing a reputation as a bit of a hot potato.
And no, not the kind of hot potato that everyone wants to avoid, but the kind that wants to reach for some fancy fizz to celebrate.
Perrier Jouët Champagne: a lubbly bit o' bubbly
(and there was you thinking Perrier meant fizzy water)
Of course, I do have a reason for indulging in a little midweek celebration. You’ll find it right here, in the latest hot-off-the-presses issue of Ireland’s Food and Wine Magazine.
Food and Wine Magazine: The Hot 100 Issue
Spot of bubbly, anyone? Well, I am in the mood for celebrating, after all.
I’ve spent the past couple of months topping up my knowledge of all things vine-related with study for a WSET (Wine and Spirit Education Trust) Intermediate Certificate, which culminated with a final exam last night. The WSET course (ably presented by Maureen from Premier Wine Training), has taught me, among other things, that this champagne from Bruno Paillard is really a rather good one to celebrate with.
Champagne Bruno Paillard
Patrick Guilbaud took my hand warmly, as an old friend might.
He hoped that I had enjoyed my meal. “Ah, that dessert with the rosé…” he murmured, clearly reliving the pleasure of it in his own mind.
I, in return, gushed. My first time to eat at Guilbaud’s and, yes, the dessert course had been as sublime a pairing of food and wine as I have had the privilege of tasting. The rest of the meal I might add (in a clear triumph of understatement) was none too shabby either.
What you would call some very serious eats...
...and the drinks to match