Deutz champagne

Addie Bassin's had a champagne and truffle tasting Saturday in honor of you know what, and we ended up with a bottle of Deutz Brut Classic, non-vintage, for our non-celebration of you know what. It is a marvelous champagne, with velvety small bubbles, crisp and dry, but not sour, with a distinctive pinot noir taste. It went well with Cowgirl Creamery's Buckaroo cheese and an Appalachian tomme, both from Whole Foods, and then with our main course.

We splurged on a Sunday night with veal chops, uncovering the Weber and breaking out the charcoal for the occasion. Morton's could not have done better with these tender chops, nearly a pound (bone-in) each, with a salty crust and juicy inside. They were accompanied with baked sweet potato and broccoli florets sauteed in olive oil and spring garlic, making for a colorful plate and a superb meal. No dessert or truffles. After all, we weren't really celebrating any over-hyped special day...