kristjaana mere

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ruinart rose champagne oysters

scallop with black aioli

veuve clicquot rose

kristjaana mere

When it comes to alcohol, I don't really drink or if I do, I like to keep things simple. I enjoy a good glass of wine or quality champagne. Those days when I liked all sorts of different cocktails are long gone (except for my beloved Hugo I like to have occasionally in summer, but that's also champagne, so it doesn't really count😜) and I've never liked strong alcohol nor very sweet drinks anyway. Therefore, however, rosĂ© wine and rosĂ© champagne are exactly my taste - so fresh and light and fruity. Since the year-ends are always known for lots of events and parties, many people like to celebrate these events with champagne. After all, it is the perfect drink for celebrations💕
But that's not the only way to enjoy champagne! It's getting more and more popular around the world to use champagne for food-pairing and serve it with food, not only as a welcoming drink before courses or when celebrating an event. And that's no surprise - champagne is a part of the world of wines, so made to be enjoyed just as any good wine, to accompany different dishes and desserts, not only be an entrĂ©e😉 With this agenda in mind, my December was full of great tastes and lots of sparkles thanks to the Embassy Of Champagne. Namely, 8 different restaurants all over Estonia introduced food-pairing with champagne and so created aperitifs and desserts to be enjoyed with champagne in order to get the best tasting experience from both, the food and the drink. And as if made just for me, most of the restaurants had their specials created with RosĂ© champagne. No wonder, since RosĂ© combines the freshness of the white wines with the fruitiness and richness of the reds and so creates the best taste experience. For example, Moet Imperial Brut RosĂ© and Veuve Clicquot Brut RosĂ© go together really well with seafood, white fish and cheese. Ruinart Brut RosĂ© tastes the best when paired with red and more fatty fish, prosciutto and with main courses including different meat, especially veal.
And so  my December involved lots of good food, good champagne and happy times, trying the special champagne entrĂ©es at restaurants Kadriorg, MuSu, BONA, Hermitage, DOM, Hotel Antonius, Polpo and GMP Clubhotel & PĂŒhajĂ€rve restaurant. My favorites among these places were restaurant Kadriorg, where I ate oysters with Ruinart RosĂ©; restaurant Polpo, where scallops with Veuve Clicquot RosĂ© were a great intro to the weekend and thirdly, restaurant BONA, where I enjoyed lunch with caramelised scallops and Moet & Chandon RosĂ©. All in all trying out food-pairing with champagne made me be more creative when it comes to pairing food myself at home. I recommend you to think beyond wine and other drinks as well when enjoying a good meal and so, every once in a while choose champagne instead! Not only will you discover new tastes, but you will also bring more sparkles into your lives✨

Mis puudutab alkoholi, siis ma seda eriti ei tarbi vĂ”i kui vĂ”tangi klaasikese, siis on selleks kas mĂ”ni hea vein vĂ”i kvaliteetne ĆĄampanja. Need ajad, kui sai igast erinevaid vahvaid kokteile proovitud, on ammu möödas (vĂ€lja arvatud mu lemmik Hugo, mida aeg-ajalt soojadel suvepĂ€evadel naudin, kuid seegi on tehtud ĆĄampusest, seega ei lĂ€he eriti arvesse😜) ja kange alkohol vĂ”i ka vĂ€ga magusad joogid pole mulle kunagi meeldinud. Seevastu roosa vein ja roosa ĆĄampanja on tĂ€pselt minu maitse - mĂ”nusalt kerge, vĂ€rske ning marjane. Kuna aastalĂ”pud on teada-tuntud oma ĂŒrituste ja pidude poolest, siis on ĆĄampus neil puhkudel paljude valik - on see ju ideaalne jook tĂ€histamiseks💕
Aga mitte ainult! Maailmas on ĂŒha populaarsem tarbida ĆĄampanjat food-pairingu kontekstis, ehk siis toidu kĂ”rvale, mitte vaid eraldiseisva kĂ€iguna vĂ”i erilise sĂŒndmuse tĂ€histamiseks. Kuulub ta ju ometi veinikategooriasse ning on mĂ”eldud nautimiseks tĂ€pselt samamoodi nagu ĂŒht vÀÀrikat veinigi, erinevate roogade ja magustoitude kĂ”rvale, mitte ainult tervitusjoogina pidupĂ€evadel😉 TĂ€pselt sellel suunitlusel oli koostöös Embassy Of Champagne'iga minu jĂ”ulukuu vĂ€gagi nautimusi ja maitseelamusi tĂ€is. Nimelt tutvustasid 8 restorani ĂŒle Eesti food-pairingut ĆĄampanjadega ning lĂ”id selleks puhuks aperatiive ja magustoite, mida koos ĆĄampusega tarbides saab imelise maitseelamuse osaliseks ning mis ĂŒhtemoodi tĂ€iustavad teineteist. Justkui minu meeleheaks olid enamikes restoranides pakkumised RosĂ© ĆĄampuste juurde loodud ja pole ka ime, sest RosĂ© ĂŒhendab endas valgete baasveinide vĂ€rskuse ja punaveinide tĂ€idluse ning marjasuse ja selle ĆĄampanjasordi hea tasakaal happelisuse ja puuviljasuse vahel loob eeldused parima naudingu saamiseks just toitudega. NĂ€iteks Moet Imprial Brut RosĂ© ja Veuve Clicquot Brut RosĂ© sobivad eriti hĂ€sti mereandide ja valge kalaga ning juustudega. Ruinart Brut RosĂ© on aga kĂ”ige parem punase ja rasvasema kala suupistetega, prosciutto singi ning pearoogadega ja nĂ€iteks vasikalihaga.
Nii ma siis kĂ€isingi detsembris ĆĄampanjatamas ja maiustamas ning toredat jĂ”ulukuud nautimas😊 Ć ampanjamenĂŒĂŒd olid koostanud restoranid Kadriorg, MuSu, BONA, Hermitage, DOM, Hotel Antoniuse restoran ning Polpo ja GMP Clubhotel & PĂŒhajĂ€rve restoran. Minu lemmikud neist olid restoran Kadriorg, kus sĂ”in austreid ja jĂ”in kĂ”rvale Ruinart RosĂ©'d; Tartus asuv Poplo restoran, kus pakutud kammkarp koos Veuve Clicquot RosĂ©'ga oli suurepĂ€rane sissejuhatus meie nĂ€dalavahetusele ja kolmandana nautisin vĂ€ga karamelliseeritud kammkarpe Moet & Chandon RosĂ©'ga BONA restos lĂ”unatamas. Soovitan teilgi kĂ”igil proovida vahel veini vĂ”i mĂ”ne muu joogi asemel toidu kĂ”rvale hoopis ĆĄampust! Mitte ainult ei avasta te uusi maitseid, vaid toote oma ellu ka veidike sĂ€ra ja sĂ€delust juurde✨

2 comments

  1. blogijad ei peaks taskuraha eest alkoholi reklaamima. momendil kĂ€ib suur arutlus, kas keelata alkoholi reklaamid ning sina poosetad ĆĄampusega. arvan, et sul on endal ka piinlik seda teha, blogi postituse esimene lause tĂ”estab seda. jĂ”udu alkoholitööstuse reklaamimisel! ĂŒks blogi vĂ€hem, mida edaspidi loen.

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    1. Ma aimasin, et vĂ€hemalt ĂŒks negatiivne ja halvustav kommentaar sellel teemal ikka tuleb...
      Ma ei promo alkoholi joomist, vaid tutvustan neile, kellele meeldib vahel toidu kÔrvale pokaal veini tarbida, et proovida selle asemel ka ƥampust. Kes ei taha juua, see ei joo. Ja see polnud ka selle postituse mÔte - pigem ikka food-pairing, millest ka kogu artikkel oli. Ning kindlasti polnud mul piinlik seda postitust teha! Ma ei teeks elu sees koostöid brÀndidega, mis mulle ei meeldi, ei paku huvi vÔi mida ma ise kasuta.
      Rohkem positiivsust uude aastasse :)

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