by Steven Doyle
Last evening Wolfgang Puck’s Five Sixty hosted the most fabulous evening at their vintage champagne dinner which feature some exclusive bottles from Lanson Champagne.
We particularly enjoyed pairings that played well by Five Sixty wine director Ian Kostrzewski with dishes from both executive chef Jacob Williamson and executive sushi chef Hiroyuki Fujino.
The evening began with passed appetizers and cocktails in the lounge before seating where an amuse of a Thai Snapper Sashimi was platted with Lanson’s Black Label Brut, which is a combination of 50% Pinot Noir, 35% Chardonnay and 15% Pinot Meunier, from numerous crus selected by the Winemaker and from almost ten different years. Lanson Black Label is further enhanced by three years resting in the cellar, including 6 months following disgorging, at which point it reaches perfect maturation.
The courses began a certain crescendo with the next course of a Chutoro Crudo paired with a Lanson Rose Brut. The dish was made with a coconut avocado mousse which set off the wine which has a beautiful pure color with pale salmon touches. Aromas of roses and fruit predominate, with discrete notes of red berries.
We then enjoyed the very rare pink Singing Scallops with creme fraiche and Osetra caviar served with the 2002 Lanson Gold Label Brut which is a rich, full in the mouth, packed with both white and citrus fruits and with secondary flavors of almonds, toast and fresh baked bread.
Our third course included an earthy Coriander Duck Sausage with a Szechuan Pepper Cherry Compote with Shaved Black Truffles and excitingly paired with the vintage 1990 Lanson Brut which gives us this delicious green apple, baked bread and citrusy notes. This wine sliced through the slight fattiness of the sausage.
One of our favorite wines of the evening was the 2006 Clos Lanson which chef offered Roasted Lamb, Spring Peas and a Morel Tempura with a Green Garlic Lamb Reduction. Our wine was simply amazing with a buttery and vanilla hazelnut flavors with a fine stream of bubbles tempered by its age.
As our night came to a close we enjoyed a Dragon Fruit Panna Cotta paired up nicely with our final glass of champagne, the Lanson White Label Sec.
Chef Jacob Williamson and General Manager Melissa Nasits
This was simply a delicious evening and we were promised to see more of these dinners in the future. You can be sure we will continue to bring you information on important wine dinners at Five Sixty and other fine venues in the DFW area.
