Just a Little Bit Fancy: Delamotte Brut Rosé Champagne & Crudo

Happy New Year!

Let’s end the year on a slightly fancy note!

In anticipation for this evening’s festivities, I thought I’d share one more quick post with some pairing ideas with a little bit of flare, perfect for a celebratory evening like New Year’s Eve . . . or an afternoon when you’re just feeling like kicking things up a notch. We actually had this spread one afternoon at the Culinary Cabin over the summer.

As I’ve shared in previous posts, weekends at our friends’ Culinary Cabin are dedicated to extravagant culinary feasts with our buds. One summer afternoon, Drew, who always takes hosting to another level, decided to put together a gorgeous platter of crudo for a happy hour spread.

One might be intimidated to make crudo at home, but it’s actually pretty easy. (I admit I haven’t made crudo myself, but have made poke, for which all the same general rules apply.) Here are a few basic guidelines:
  1. The key rule is to get really fresh fish from a reputable fishmonger. The fish should look firm, fresh, and smell like the sea – briny, not fishy. It’s a good idea to tell the fishmonger that you’re planning to use the fish for a raw preparation so they can best guide you toward the freshest product. You can also ask them to clean it for you.
  2. Your knife should be SUPER sharp so that it can make really clean slices. It should go through that fish like butter. 
  3. The fish should be dry and really cold to encourage easy slicing. 
  4. Slice the fish at a 45° angle, aiming to make the pieces about ¼” pieces. Rinse you knife in really cold water in between slices. 
  5. Have fun with toppings, but no need to go crazy. You want to let the fish shine.

If you’re still a bit intimidated by the idea of making crudo, here are two good guides from Bon Appetit and Food & Wine. As well, here is a basic blueprint recipe from NYT Cooking to get you started.

Drew made two different versions.The first was sea bass which he topped with lemon juice, red onion, cilantro, and jalapeño slices. A little lemon zest, a bit of olive oil, salt and pepper finished things off.

The second preparation was for tuna. He topped that off with a bourbon barrel-aged soy sauce (a good aged soy sauce of your choice will be just fine), cilantro stems, green onion, lime zest, and sriracha. The olive oil, salt, and pepper finished things off here as well. 

A crudo top tip from Drew: For fish which is discolored by acid—which is most clear-fleshed fish—put the acid on the plate under the fish. You still get all the flavor and presentation is that much better!

Such beautiful creations deserved an equally beautiful wine to accompany them. We popped open a bottle of Delamotte Brut Rosé Champagne NV (SRP: $92.99)  to have alongside the delicious crudo.

This bottle was a media sample. As always, all opinions are my own, and no other compensation was received.

Founded in 1760 by François Delamotte, Delamotte is the 5th oldest houses in Champagne. It has changed hands many times in its more than 250 years. From the Delamotte family, it sold to the Lanson family (who later started the house bearing their name). In 1988, Delamotte joined forces with the celebrated champagne house Salon under the umbrella of parent company, Laurent-Perrier. Today, Delamotte and Salon are still sister companies, sharing headquarters in Le Mesnil under the direction of Didier Depond. On years where the Salon is not produced, many of their contracted grapes are used in some of Delamotte’s wines.

All of Delamotte’s wines are made in stainless steel only and go through malolactic fermentation. The rosé of Pinot Noir for the Delamotte Brut Rosé is made by the traditional saignée method, which is actually unusual in Champagne. The blend for the wine is 80% Pinot Noir, sourced from Grand Cru vineyards of Bouzy, Ambonnay, and Tours-sur-Marne, on the southeast slopes of the Montagne de Reims The remaining 20% of the wine is Chardonnay from Le Mesnil-sur Oger.

The wine showed notes of tart strawberries – just a hint underipe, with a little green on the tops – cherry and tangy citrus. The was a little smokiness to hit, finishing with a flinty minerality.

The wine was good with the sea bass crudo, but it shined brightest alongside the tuna. It resonated well with the Asian-inspired flavors of that preparation, and more of the cherry and berry notes came to the forefront. It felt like a seamless match. 

If you’re feeling super extra, check out this recipe for Drew’s 4-Layer Caviar Dip  for another decadent treat.

Here are a few more previous bubbly posts to cap off my month of sparklers:

Bubbles, Books, & a Bloomy Rind: Moët & Chandon Impérial Brut with a Good Read and a Cheese Board
Champalou Vouvray Brut and a Very Lazy Cheese Night
Around the World Pét-Nat Party!
Wine, Cheese, and Wine & Cheese Ice Cream from Humphry Slocombe, Domaine Carneros, and Laura Chenel
Cooking to the Wine: Sorelle Bronca Extra-Dry Prosecco di Valdobbiadene Superiore DOCG with Poached Chicken with Pears and Gorgonzola
The Ladies of Laurent-Perrier and an Anniversary Toast
Champagne Dames, Lamiable Extra Brut, and a Hot Cheesy Mess
Crémants for Going Out and Staying In (Psst! They're Your New All-Purpose Bubblies!)
Classically Contratto: Beautiful Wines from Italy's Oldest Sparkling Wine House  

5 Champagne Toasts
The Big 10, Champagne, Burgundy, and #OTBN

Three Nights of Prosecco Holiday Fun: Carbonara, Sabering, Friends, with a Side of Pear Endive Spears

8 & 20: Salmon and Goat Cheese Gougères 
 8 & 20: Buffalo Chicken Meatball Sliders
 8 & 20: Saffron-Tomato Chicken Croquetas

I hope you have a happy and safe start to 2020!

Details on the winery and winemaking taken from the Delamotte section of Vineyard Brand's website as well as brand sheets, and  But First, Champagne by David White.

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