At Elk Run, Spring is the release of Champagne

bringing effervescence into the simulating aromas of daffodils and new shorn grass. Try our Kat Royal. Add a few drops of Sweet Katherine to our brut Blanc de blancs

“I drink Champagne when I'm happy and when I’m sad.  Sometimes I drink it when I’m alone.  When I have company I find it obligatory.  I trifle with it when I’m not hungry and drink it when I am.  Otherwise I never touch it---unless I’m thirsty"

            Lily Bollinger: La Grande Dame du Champagne

Food and Wine Pairing

     In the wine business, when we talk food we talk wine. Any chef will tell you each component of the meal must compliment the food, and enhance the food. When planning a whole meal, the sequence of the wine and the courses need to build to a crescendo and finish with a satisfying cool down like a workout at the gym.

A good rule of thumb is still white meat with white wine and red meat with red wine. However, there are exceptions to the rule, slightly sweet wines can balance spicy foods, tart crisp wines can balance thick, creamy sauces. A big buttery Chardonnay my match fine with a turkey or duck and a spicy Cabernet Franc may stand up fine to a blackened fish. We challenge you to find your way and share your successes with Elk Run wines.

.Oysters and Champagne

Start with devained foie gras, (duck liver), saute in a cast iron pan on the grill, add some Lord Baltimore port and fame it.  Put that on a slice of baguette.  Take a freshly shucked oyster, saute it in the duck fat left in the pan.  Take a swallow of Champagne follow with the oyster and then the foie gras on bread.  Ooh lala !