We all love champagne. We all love steak. But can you have both at the same time? Well a few of us Sauce girls found out this week when we attended a three course, Pommery champagne pairing meal at Heliot Steak House
Pommery is one of the top champagne houses, which produces over 500,000 cases per annum. It is not as well- known as other brands of champagnes because they are very particular as to where it is sold, so we were very lucky to be sampling their range.
We joined a group of other champagne lovers in the private dining room where we were given our first of many glasses. A lovely lady named Tanya was our champagne sommelier, she briefly introduced us to the classic world of Pommery and explained our reception Cuvée, the Pommery Brut Royal NV. The fruity flavour was so fresh it went down very nicely, we had to remind ourselves there was more to come!
The first course, smoked salmon avocado, lemon infused salsify sour cream and fennel seeds was perfectly complimented by the Pommery Apanage Prestige Brut NV.
Then for the main, a juicy, USDA, prime beef, sirloin steak accompanied with fluffy chips. We were intrigued (and slightly hesitant) about pairing champagne with our steak; sure enough Tanya showed us how it is done. The glass was Pommery Cuvee Louise 1999 , a rich full flavoured vintage, the taste of the quality was unforgettable.
To finish off we managed to squeeze in our dessert; a fresh almond layered pastry with mascarpone and winter fruits. The champagne was a romantic Pommery Brut Rose. Tanya educated us on the making of Rose champagne whilst we indulged ourselves.
As everyone finished their last glass and mouthful…we were feeling full of good food and knowledge. To answer if you can have both steak and champagne-you most certainly can.