It’s Thanksgiving, and this year we can only be with our families in spirit. We send our hellos, smiles, and just a smidge of our humor to loved ones enjoying a day of celebration and reflection.
On our holiday table are classics and new adventures. We have deviled eggs; we have hors d’oeuvre consisting of pickles, meat, and cheeses. Hard apple cider is a notable addition to the food prep phase, which includes fresh veggies (i.e., Brussel sprouts, asparagus, potato, carrots), jellied cranberries, and, most notably, a Cajun spice-rubbed turducken. Yup, it’s a day for new adventures.
The champagne–Cremant d’Alsace Arthur Metz Brut Prestige–fits into that same vibe. It is an odd mix both pale and gold, and it’s packed full of pear smells and fruits that you can detect on the nose and certainly on the palate. Compared to other bubbly that occasionally graces our celebrations, the Cremant is much sweeter in taste. Presumably more of a sugar profile than, say, a Veuve (which we’d prefer for its finish and its slightly drier taste). We’d hoped the Cremant might be a more affordable champagne option than Cliquot, and though it is less expensive than our go-to champagne it is certainly lesser in quality.
This isn’t a food blog, so I won’t spend too much time on the turducken–but it was delicious. I really enjoyed its soft, spicy goodness (not too rare or overdone but just right) and its unusual stuffings. It might have another seating soon, but the Cremant has run its course at our place. We’ll try another champagne in the future and hope for more Veuve.