Pol Roger Extra Cuvee de Reserve Champagne

Special celebrations call for special beverages!  This one commemorated both!  We chose this bottle out of duress–because our favorite was not chilled when we stopped in to buy before dinner.  So Pol it was: with our hors de oeuvers, with our entrees, and right through cappuccinos as well.

Pol Roger Extra Cuvee de Reserve, Champagne, France.

The first thing we shared was a delicious, rich lobster bisque.  Not too heavy, kissed with sherry, and just an artistic smidge of cream. My wife opted for appetizers…a sampling that enabled her to dabble in all things French.  Next up was crusty bread with brie and pate’ drizzled with basil oil and some cranberry.  For her entre, my wife had diver scallops in the shell, served with a mushroom fricassee and aged Gouda glacage; her side was a frisee salad with bleu cheese, julienne-style apples, honey-glazed hazelnuts, and an apple cider vinaigrette.

My entre was sliced loin of venison, which they served with potato gallete, veggie (what?!?), and roast shallot jam.  I’d never had venison other than in sausage and this one, with a sauce smitane, was amazing.  You could cut it with a fork, and it was incredibly juicy and perfectly cooked.

Our Pol Roger stood his ground…a great pinch-hitter that we sampled throughout the sumptuous courses of our meal.  We were disappointed when the bottom of the bottle eventually showed but excited for the cappuccino coffees that sent us home with warm, full bellies and smiles on our faces.


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