My friends, for your reading pleasure...

 

Desert Island Lists by Some of America's Leading Beverage Experts

Extracts on favorite Champagne and food pairing recommendations

 

Steve Beckta

Owner, Beckta Dining & Wine, Ottawa, Canada

Bollinger Vielle Vignes Francaises 1990  Champagne

DISH: Lobster with drawn butter and black truffles – and no utensils!

 

Michael Flynn

Wine Director, KINKEAD’S, Washington, D.C.

Bollinger RD Champagne, because I would want something from one of the good Champagne houses.

DISH: This Champagne works well with beef, and I’d have it with a simple beef stew with peas, carrots, and onions. I actually had a 1959 paired with a beef stew and was shocked at the time at what a great match it was.

It’s that marrow-y side to a well-made Champagne that seems to work well with a red meat combination. Bollinger is one of the richest styles of Champagne, as is Krug. Once you taste it, you’ll know what I’m talking about.

 

Alpana Singh, MS

Sommelier, EVEREST, Chicago, Illinois

Bollinger is my number one Champagne. I like a good nutty, toasty one. It is consistently fabulous and it comes in many different flavors.

 

Rajat Parr, MS

Wine Director, THE MINA GROUP, San Francisco, California

Krug Champagne

-- any vintage is great, but let’s say 1979. Krug is one of my favorites. It has power: it’s almost like a still wine with bubbles. It is very fermented, Pinot-predominant, rich, unctuous, and smoky. It’s got all the flavors of a big Champagne. It’s consistently absolutely phenomenal.

DISH: I would want a cold cauliflower soup with black truffles and some seared bay scallops.

 

Joe Catterson

General Manager, ALINEA, Chicago, Illinois

It’s hard to narrow it down to just one, but if the ship sank with a huge supply of Krug, I’d be very happy. That would go a long way toward making my time on the desert island a more pleasant situation.

DISH: I could pair the oysters with the Champagne, and that would work well. We should probably have some caviar on hand, but I’d have to do a tasting to find out which one is just right with that Krug. Different caviars go better with different Champagnes, and I have not yet had the luxury of tasting them all with Krug. We held a really interesting tasting with the cellar master from Dom Perignon, who brought out different vintages of the Dom Perignon which we then sampled against different caviars. It was really pretty amazing how each vintage had an affinity for different caviars.

 

Rocco Dispirito

Chef, New York

Krug Champagne

DISH: Something salty and fried is what you want here. Caviar and Champagne is not as good a combination as many people think. I like my caviar with buckwheat blinis and cold, syrupy vodka. Vodka and buckwheat work well together.

 

Belinda Chang

Wine Director, OSTERIA VIA STATO, Chicago, Illinois

Salon Blanc de Blancs Champagne

This is one of the least-released Champagnes in the world, because they are absolutely one of the pickiest houses when it comes to declaring a vintage year. It is elegant with great finesse. We call it “The Superman.”

DISH: Cheesy puffs! Gougeres from Daniel in New York City. These are perfect with Champagne.

 

Brian Duncan

Wine Director, BIN 36, Chicago, Illinois

Salon Champagne

I am a huge Salon freak! This Champagne has a time release component to it. It is like putting a kaleidoscope in your mouth and thinking you have had that last turn or view, then something else explodes. The finish goes on and on. This wine is incredibly long-lived – you get everything from fruit to coffee to chocolate. Salon is one of the most memorable things you can taste.

DISH: Shellfish like lobster, oysters, and/or crab, slightly steamed and chilled.

 

Matt Lirette

Sommelier, EMERIL’S NEW ORLEANS, New Orleans, Louisiana

Salon Le Mesnil Champagne in an older vintage, like a 1985. They only produce wines in great vintages, so let’s go for the best. What you get in that wine is the best green apple you’ve ever put in your mouth.

DISH: A traditional smoked salmon. I’m not a huge proponent of caviar and champagne; I think caviar needs something with some sweetness because it’s so bitter and salty.

 

Alan Murray, MS

Wine Director, MASA’S, San Francisco, California

Krug Clos du Mesnil 1986

DISH: Crab salad served by chef Gregory Short. He is doing it in a gazpacho style with tomatoes and cucumber.

 

Scott Tyree

Sommelier, TRU, Chicago, Illinois

Blanc de Blancs or Rose Billecart Salmon 1982

DISH: Hot buttered popcorn.

 

Joshua Wesson

Owner, BEST CELLARS, New York

Blanc de Blancs Champagne

DISH: White truffle crostini with Parmigiano-Reggiano cheese.

 

Madeline Triffon, MS

Director of Wine, MATT PRENTICE RESTAURANT GROUP, Detroit, Michigan

Blanc de Blancs Champagne

DISH: Cracker-crust pizza with herbs and salts (no tomato sauce), or buttery mashed potatoes.

 

Greg Harrington, MS

Owner, GRAMERCY CELLARS, Walla Walla, Washington

Egly-Ouriet Rose Champagne

This is the best rose in the world.

DISH: Anything you can imagine, from canapés to a not-very-sweet dessert.

 

Richard Breitkreutz

General Manager, Eleven Madison Park, New York

Billecart Salmon Rose Champagne

DISH: I would begin my meal with some raw tuna or salmon caviar with this Champagne

 

Tim Kopec

Wine Director, VERITAS, New York

In my refrigerator at home, I have three types of Champagne in every format they make. For instance, I have Billecart Salmon Rose in full bottles, half-bottles, and magnums. Magnums are for two; full bottles if I am moving on to something else to drink; and half-bottles if I have already had something to drink.

I like Dom Perignon even though it sounds like a luxury item. 1996 is an amazing Dom Perignon. This is something you can find in the store, and you really can’t do much better.

DISH: If I had to have something with the Champagne, it would be a piece of aged Manchego cheese.

 

Joseph Bastianich

Restaurateur and Owner, ITALIAN WINE MERCHANTS, New York

1990 Dom Perignon Rose

DISH：I would need Rod Mitchell [one of America’s top fish purveyors] to bring me some caviar.

 

Philippe Marchal

Sommelier, DANIEL, New York

1996 Dom Perignon Rose

DISH: With some smoked salmon served with toasted bread, cream and onions, I’m happy!

 

Jill Gubesch

Sommelier, FRONTERA GRILL AND TOPOLOBAMPO

Chicago, Illinois

Dom Perignon 1990 Vintage Champagne

This wine is very focused, with balance and precision. Even the older vintages have a razor-sharp acidity and pretty fruit, and everything is intact. I just love it.

DISH: Pristine oysters on the half-shell from Pristine Bay, Alaska.

 

Laurent Perrier Rose Champagne

This is one of my favorites right now.

DISH: Smoked salmon with all the typical accoutrements.

 

Traci Des Jardins

Chef-Owner, JARDINIERE, San Francisco, California

Vintage Champagne

DISH: Nothing.

With Vintage Champagne, sometimes even a chef does not want the food to get in the way!