Somehow the day got away from me trying to get my iPad repaired/replaced. I’m happy to report that when I’m done here, I’ll be setting my new iPad to syncing. Good thing I did a backup before it stopped working; all of my ‘Words to live by from #MyNameIsEarl’ quotes were on that thing. What will I tweet first thing in the morning if I don’t have my quotes in front of me?
Since I was close to the big ‘ol city, I rang up The Rib to see if I could talk her into letting me pick her up from work a few minutes early. Being the miserable, rainy day that it was (and the fact that my picking her up netted us getting home later than we would have if we each would have made our way home separately), we both decided getting home and settling in for some time with the “magic box” was better than getting home and cooking dinner. We chose one of our go-to joints (that’s surprisingly close to our favorite local wine shop) and debated wine pairings as we brought our bag-o-grub home…
Baron de Breban Brut Blanc de Blancs
The Baron de Beban is a sparkling white wine from France. C-Squared and M.C. brought this bottle over at some point during our Christmas and New Year festivities.
On the nose, it had a flowery sweetness and really didn’t smell like anything other than sparkling wine.
The palate had some nice sour-ish apple and pear notes. The carbonation was nice—not too tight or too loose. There was a slight creaminess (which you’d expect), and the acid was more citric than anything.
The Rib is a mark for sparkling wines and this one lived up to her standard. I must say that this bottle was a nice little change of pace. Despite being a ‘school night,’ this bottle was gone in an hour and a half. Given an empty bottle and the glow of Valentines Day/our wedding anniversary earlier in the week, bedtime may be a bit early tonight…
So what glorious meal did we pair with this nice little bubbly? Philly Cheesesteaks. Yup, cheesesteaks (I keep saying we’re “full-time fancy” up in here!), Whiz and all (except The Rib, for reasons unbeknownst to me, gets provolone on hers). When we first decided to get cheesesteaks for dinner, I first thought of pairing them with a Zinfandel or Merlot. Then I poked around on the interwebs a bit for some other possible inspiration. To give credit where credit is due, I got the idea from Matthew DeBord’s January 26, 2012 blog. I tried it, though.
This pairing worked fairly well. So much so that I’ll do it again with guests just to show them. And now, you will, too, I’m sure. At around $10, this is a great little bottle of bubbly wine. Give it a go. With a Philly cheesesteak. And American Idol on the DVR, if you’re so inclined. It’s good to be me.
Cheers from the Corkpit,