Veuve Clicquot Retrospective at Marea

What starts as a simple dinner to taste a few vintages of Veuve Clicquot’s Grande Dame somehow morphs into a large retrospective back to 1928. As is always the case with tastings such as this one, some wines don't live up to expectations for various reasons, most of them likely related to provenance. But those that do, well, they are spectacular.

Seared langoustine

Our tasting group convenes at Marea, where Chef/Proprietor Michael White has prepared a dazzling menu to go with the wines. The crudo tasting is fabulous, as it often is here. Marea’s seared langoustine, prepared as simply as possible, smells and tastes like it has just come out of the ocean. White has proven time and again he has the magic touch when it comes to creating divine pasta dishes. The garganelli with diver scallops, sturgeon caviar and crème fraiche is absolutely delicious. I am less thrilled with the glazed Alaskan halibut main course, as the fish is a bit too heavy for my taste.

Garganelli with diver scallops, sturgeon caviar and crème fraiche