Bubbles and Spring

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It’s Friday, the garden is blooming, the weather is getting warmer and nicer, the sun is shining, the days are getting longer, the kids are happy! So many things to be happy about and celebrate when Spring is upon us. 🙂 Unfortunately, with the nice weather and warmer periods, there is a little less action in the kitchen. So I apologize if you feel there has been less posts and recipes lately. I have a few things in mind and am working on some posts, but it is all too easy to get caught up in the garden and doing things outside. Which is a good thing too!

20150507_171139Yesterday I remembered to take a photo of the blooming cherry blossoms. They are so incredibly pretty and such a sure sign of what is happening in the garden. Sometimes I just want to sit in the garden with a glass of champagne and watch everything blooming and just enjoy the day. When the days get warmer I will definitely do so! Still a bit too chilly in the evenings to sit outside, but we are getting there.

To celebrate the weekend, I thought I’d post a little bit on bubbles. I have a definite soft spot for pink bubbles. I am not sure why, but it has always been a favorite, especially during the warmer season. A good rosĂ© champagne on a warm Summer day is just amazing. And it fits with most Summer treats too, including a barbecue meal.

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We recently enjoyed this nice bottle of Moët and Chandon Rosé Impérial. We paired it with a delicious meal of Mussels in white wine broth. This was a good, albeit not perfect pairing. The rosé has a little bit too much flavor to be a perfect fit.

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The Rosé Impérial is made from Pinot Noir, Pinot Meunier and Chardonnay grapes. It is more amber in color than pink and is very fresh on the palate with flavors of red berries (strawberries and raspberries), citrus and hints of herbs. As a proper champagne should, it has very fine and subtle bubbles, making it pleasant to enjoy.

It pairs well with poultry, fresh cheeses like chevre, mascarpone and ricotta, summer salads and dishes with fresh herbs.

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