When celebrating my 40th birthday I thought a champagne tasting wold be in order, especially some good vintage champagnes. And it would be interesting to see how the different champagnes would work together with the food also. But Champagne works very well with everything, right?

The first champagne of the day was a Delamotte Blanc de Blancs from 2002. The smell were delightful. Very good. The taste were of fruits, dry and very elegant. An excellent champagne for aperitifs. Went very well together with the Breasola with Parmesan and olive oil.

For the maincourse of pie made from Västerbotten cheese the first champagne was Wilmart & Cie from 1999, a Grand Cellar d'Or. The smell very strong and delightful yet again. The taste were strong, dry, fruits and a yeast/bread taste which was very good. yet again an excellent wine. Worked very well together with the pie.

The third wine of the evening were a Moet & Chandon from 2000. The smell delightful. The taste of this champagne were very complex. Dry, bread, citrus and a hint of minerals. Very good.

For the dessert which consisted of an Italian Panatone the drink of the day were yet again a champagne. This time a Jaquart, 2002 Millesime. Smelled a bit less tha the three other tasted champagnes. Now this felt like an aperitif champagne. Dry, citrus taste. Very good yet again. Worked very well with the panatone.

A wonderful evening spent discovering the excellent taste of vintage champagnes.