More Rose Tinted Breakfast

Here is more Rose tinted breakfast, again with a bottle of Derbentskoye champagne, rose, and Derbentskoye rose is the most rose rose.

With McDonalds replacement fast food

Champagne Meets Fast Food for Breakfast

Our breakfast of some days ago, al fresco, at dacha

Russian Derbentskoye champagne from Derbent, cheap and terribly good though a non-traditional tank or reservoir method, and lots of fast food muffin breakfast style burgers.

Champagne combines well with fast food, French fries, potato chips, etc. though you wouldn't learn it from producers who insist on advertising it as a luxury drink to go with caviar, fine food etc. etc.

Sur Lie Blanc

 Here's a alfresco serving of a bottle of Russian domestic Sur Lie Blanc sparkling, pretty good for the price in my estimation

Chateau Tamagne (that's where Crimea is)... sur lie meets the tank methode

Bottle of Fanagoria Sparkling at Dacha Under Lilac Bush

Reporting some nice bottle of cheap (but fairly good especially for the price) Russian sparkling under me Lilac bush in bloom.

Pretty good, with the mark of 81 points from Russian wine guide... Luca Maroni or James Suckling would have given 91

Charmat-Mariotti methode

Goes good with fast food, fried potatoes, shrimp etc.

Russian Caviar, French Champagne

 This is how we rollin' here in the times of plague and various other unpleasantness.

Here is an impromptu al-fresco lunch for two, involving principally some Russian caviar and a bottle of cheapish French champagne, but also soft cheese, butter, pineapple rings and orange juice for mimosas.

The caviar was Siberian caviar not some filthy and polluted, not to mention depleted, Caspian slop.

This was Lena sturgeon.

Re: Champaign, seemed good enough with evidence of genuine secondary in-bottle fermentation on the taste.. maybe... lively and a note of live yeast on the taste if not on the nose anyway.

 

 

Regarding Marquis de Sade himself, he was of course a prolific writer of fiction and a major proponent of back door entry, But did you know, it was he who started the French revolution in earnest by precipitating the storming of La Bastille?

Some time at start of July 1789, crowds in Paris began to congregate around the Bastille. They believed there were people imprisoned in the royal fortress turned prison with whom they sympathized and whom they might liberate from the King's despotic rule.

The crowds, however, did not know that only a few aristocrats were held there, mainly on morals charges, and scarcely deserving liberation in the name of the people. On July 2, the crowds in the street heard a voice, apparently amplified by a megaphone improvised out of a rain spout, shouting that prisoners were being slaughtered and needed rescue. The prisoner to whom that voice belonged was summarily transferred two days later to the Clarenton insane asylum. But it was too late, the crowds stormed the Bastille on July fourteenth.

The man who attempted so outrageous a ruse in order to regain freedom after twelve years of imprisonment we know today as the Marquis de Sade!

(adapted from Forbidden Knowledge by Roger Shattuck)

So three cheers for Marquis de Sade, Hero of the French Revolution!!!

Morning Brut

 Here is some nice champagne by another name.

Mimosas, orange juice and champagne half and half.

Basically wasted all of the bottle on mimosas after the first couple glasses.

Me, if I drink champagne, I take a 0.75l bottle per meal only.

Today's Bubbles

 Some champagne by another name.

This is best ice cold ice cold.

Cava in Morning

 Nothing like a bottle of Cava in the morning.

Semi Seco, which is the second sweetest grade, is indeed too sweet but after half a bottle it doesn't seem like a problem anymore.

Also, wonder what Palette de France means.

Still, the black fungus cheese is pretty good, and goes well with cava/champagne.