Summertime, dum-dee-dum-dum-dee-deeeeee-dum

What a glorious day. Ideal weather for sitting outside, enjoying a glass of fizz and some asparagus tips & hollandaise. So we did.

Asparagus needs no garnish. Sizzled butter or perhaps - the decadence of it! - truffle oil would be the height of luxury, but classic dishes exert a kind of gravity. To do otherwise goes against a law of nature.

The Champenois assert that champagne will pair any food. Certainly our bottle of Canard-Duchêne brut (non-vintage, under cork) was a fair match, the dryness and acidity of the wine contrasting with the rich sauce, but other wines would better match the flavour of the asparagus.

Canard-Duchêne has just a hint of pinkness in the depths. The nose is wet gravel (translation: classic champagne style minerality; aka fish tanks), and on the palate I find the same mineral quality. It is very dry, full bodied, and showing just a touch of richness. No real toastiness, tho, which is a little disappointing. I have found it better previously. 13(+)/20.

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