Lanson Pink Champagne Rooftop Soiree at La Cote – Fontainebleau Miami Beach

The Fontainebleau Miami Beach Hotel’s newly renovated outdoor oceanfront restaurant, La Cote, isn’t officially re-opening until later this month. However, the St. Tropez beach club-styled dining venue could not resist hosting Lanson’s Pink Champagne rooftop soiree.

The House of Lanson, France’s fourth oldest champagne producer, introduced its Rose Label with a limited edition pink label for 2015. The new chef de caves chez Lanson, (or cellar master), Hervé Dantan was present to pop the evening’s first bottle for the intimate crowd of “champs” lovers.

Many wine drinkers are well aware that in the late 1600’s two Benedictine monks deliberately incited a second fermentation to create sparkling wines. However, they may not have knowledge that only three main grape varieties are permitted in the making of champagne, -the white Chardonnay and two black grapes with colorless flesh, Pinot Noir and Pinot Meunier.

Aged for a minimum of three years, the Rose Label is a blend of 53% Pinot Noir, 32% Chardonnay, and 15% Pinot Meunier. In a flute, Lanson’s pink champagne is actually a salmon color, and abundant with tiny bubbles. To the nose, it has the scent of roses, and on the palate, the taste of strawberries, followed by a long finish.

Upon receiving my first glass of bubbly at the Lanson’s pink champagne bar, I was immediately greeted by La Cote’s amiable general manager, Carlos Batista, with a selection of bites from Chef Michael Hawk.

First, a fantastic Shrimp Ceviche marinated in equal parts Lemon, Mango, Lime, and Orange Juices. It arrived on a Plantain Chip and topped with Avocado puree, Red and Yellow Peppers and Red Onion.

More characteristic of the South of France was the Vegetable Pissaldiere. This southern French tart is typically piled high with caramelized onions and topped with olives, garlic and anchovies. La Cote’s scrumptious and seasonal version featured Roasted Butternut Squash, Arugula and Goat Cheese on a traditional flaky crust with a Balsamic Glaze.

Tuna Tartare with Scallion and Avocado, atop an elongated Harissa Lavash Crostini was also offered to guests, and quickly vanished. Tuna Tartare does have a French connection. It was an improvised adaptation of Steak Tartare created by the Japanese-born, French-trained executive chef of the Chaya Brasserie, Shigefumi Tachibe, in Beverly Hills, California.

All paired wonderfully well with the exceptionally well-balanced Lanson’s pink champagne.

As the unique champagnes of the venerable House of Lanson makes its selective entry in the U.S., look for it on the wine menus of fine dining establishments, such as La Cote’s upcoming grand re-opening at the luxurious Fontainebleau Miami Beach Hotel this month.

La Cote is located at Fontainebleau Miami Beach Resort Hotel and Spa at 4441 Collins Ave, Miami Beach, FL 33140.

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