Champagne Billecart-Salmon
The Champagne Billecart-Salmon wine pairing dinner at The Tasting House in Los Gatos, nestled at the foot of the Santa Cruz Mountains, was highly anticipated due to the prestige of this esteemed Champagne house.
For over two centuries, Champagne Billecart-Salmon has mastered the art of crafting refined, elegant, and balanced Champagnes. The house meticulously cultivates a 100-hectare estate, sourcing grapes from 300 hectares across 40 crus in the Champagne region. Most of the grapes for their exquisite Champagnes come from a 20km radius around Épernay, where the Grand Crus of Pinot Noir, Pinot Meunier, and Chardonnay flourish in the Montagne de Reims, Vallée de la Marne, and Côte des Blancs vineyards.
The wine pairing dinner was facilitated by Champagne Billecart-Salmon executive, Clément Calleja, alongside The Tasting House’s executive chef, Julian Silvera. Throughout the evening, guests were treated to the house’s renowned Champagnes, thoughtfully paired with six courses of small plates. With each course, Clément provided insightful commentary, delving into the rich history and intricate details of this seventh-generation family-run winery, enhancing the culinary journey.
The evening commenced with Champagne Billecart-Salmon, Brut Réserve NV, paired with Gougères filled with Truffle Cream Cheese. This light and subtle Champagne, a masterful blend of Pinot Noir, Chardonnay, and Meunier, enhanced the savory and earthy notes of the truffle, creating a delightful symphony of flavors and textures.
Next was the dazzling pairing of Champagne Billecart-Salmon, Brut Nature NV, with oysters and lacto-tomato granita. This bright and pure Champagne, with complex aromas of dried fruits, brioche, and floral notes, subtly enhanced by lemon verbena, perfectly complemented the briny oysters. Refreshing lacto-tomato granita offered an invigorating blend of flavors.
The sophisticated pairing of Champagne Billecart-Salmon, Blanc de Blancs NV, with halibut crudo, verjus blanc, and lemon verbena followed. Exclusively crafted from Chardonnay, this Champagne captivated with its elegant notes of citrus, white flowers, and a hint of almond. Its vibrant acidity and refined bubbles beautifully enhanced the delicate flavors of the halibut crudo and zesty verjus blanc, while the lemon verbena added a refreshing herbal nuance.
Guests then savored the exquisite pairing of 2012 Champagne Billecart-Salmon, Louis Salmon, Blanc de Blancs, Brut, with halibut, Champagne beurre blanc, and caviar. Named in tribute to Louis, Elisabeth Salmon’s brother and a passionate oenologist, the Champagne’s elegant notes of citrus, white flowers, and toasted brioche harmonized with the rich halibut and creamy Champagne beurre blanc, with caviar adding a briny touch.
The refined pairing of 2012 Champagne Billecart-Salmon, Elizabeth Salmon, Brut Rosé, with squab, morels, ramps, and peas was a delight. This exquisite Brut Rosé, with vibrant aromas of red berries, citrus zest, and a hint of spice, enhanced the rich, earthy flavors of the squab and morels, while fresh ramps and peas added a bright, seasonal touch.
The evening concluded with the delectable pairing of Champagne Billecart-Salmon, Demi Sec NV, with stone fruit tatin. This Demi Sec Champagne, with its lush sweetness and fine effervescence, offered aromas of ripe orchard fruits, honey, and delicate florals. Its rich and balanced sweetness perfectly complemented the caramelized stone fruit tatin, enhancing the dessert’s buttery pastry and juicy, caramelized fruit flavors for a truly delightful and elegant finale.
The Tasting House in Los Gatos is a must-visit for food and wine enthusiasts in the Bay Area. Their team of sommeliers and culinary experts meticulously select wines and create food pairings. The menu includes a curated collection of over 65 wines by the glass and more than 500 wines by the bottle. Signing up for their email list is highly recommended to learn about the latest events. They also offer live music and The Tasting Club, where each month unique and delicious items are selected by the team of sommeliers and foodies.