Anyway, recently having to sacrifice some potentially lovely vintages to the god of the sink following some very upsetting sherry tastes, a friend and I have decided not to save the posh stuff for special occasions (I don't know, the Pope visiting, or Daniel Craig/George Clooney/Brad Pitt turning up on the doorstep) but to drink and to experience the posh Champagne we've been hording for a couple of years since our last trip to Reims.
We had a rather posh 1995 Joseph Perrier "Josephine" cuvee, and either a Joseph Perrier Blanc de Blancs or Rose to go at, and we decided to try and team it with food that wouldn't detract from the champagne flavours.
1995 Joseph Perrier "Josephine"
Again, we are not pretending to know anything about food and wine matching, but the normal Friday night food of pizza, pringles and dip and cheese stuffed chilli type things probably wouldn't work with the vintage. After a quick google, we found that fish, seafood, cream and other lovely things were supposed to work with champagne (although the more you look into it, everything seems to go with it, and don't even ask about what goes with different vintages as opposed to blanc de blancs!). So here was another opportunity to cook the lovely version of Prawn Saganaki we found since returning from Crete.
While in Crete we were told by a very helpful waiter (more about him and the food over there when we get round to posting about it) that Saganaki means sauce, and that there are large and obvious differences between Cheese Saganaki and anything else Saganaki. Everything apart from Cheese Saganaki has, like the name suggests, a sauce.