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Washington DC & Baltimore

What goes with 50 year old Champagne?

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What goes with 50 year old Champagne?

StephenB | Jan 25, 2004 10:12 PM

Three of my friends and I all had birthdays within the last few days. So 14 of us convened at the Sichuan Pavilion, 1820 K St., Saturday night. There is a private room with a big round table that seated us all. (I've given three banquets there in the past.) The service was exemplary and so was the food. The highlights were the fish, the duck and the soup. Others thought the lobster led the way. The remarkable champagne was part of a legacy from my late uncle. It was past its prime but quite potable -- still some fizz left in the magnum bottle, the color a bit too dark, the taste somewhat sweet. But I quibble -- the experience dominated all and everyone was thrilled when the unusual bottle was popped. No one complained and at the end nothing was left. Le plus vieux, le meilleur -- quelquefois.

Champagne: Piper-Heidsieck 1953
♫♫♫
Spring Rolls
Sichuan Dumplings
Crispy Shrimp Packs
Fresh Smoked Fish Fillet
Snow Peas in Ginger Sauce
Seafood Soup with Crispy Rice
Whole Lobster with Ginger & Scallions
Crispy Fish with Sichuan Sauce
Sichuan Lamb in Garlic Sauce
Sea Cucumber Country Style
Peppery Shrimp & Squid
Double Delight Pork
Crispy Sliced Duck
“Ma Po”Tofu
Chinese Cake with Monkey Figures

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