Always Appropriate

Today was an impromptu celebration of daughter Cordelia's new job at Smith College. I had planned a casual supper of pasta e fagioli, spinach sautéed with lemon and garlic, a salad of romaine and radicchio, and basil focaccia. Cordelia's dad walked in with a nice Cabernet and, for Cordelia, a bottle of 1998 Dom Perignon Brut. Suddenly it was a party!

Ali did the honors, and when the cork popped and some champagne splashed onto the carpet, Taz was right there to clean it up. She promptly passed out under the table. We toasted Cordelia's good fortune in the notorious flutes which go "thunk!" instead of "tiiiiing."

The champagne was lively and citrus-y, with notes of biscuit and a lingering finish. The non-champagne drinkers at the table were surprised that it was 1) not sweet and 2) very palatable. Well, duh! Champagne is delicious! And always appropriate. Even with pasta and beans.