Collection Detail TERROIR
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TERROIR
Blending : 51% Pinot Meunier & Pinot Noir • 49 % Chardonnay
Harvest : Harvest 2017, Blended with 49 % of Reserve Wines
Dosage : 6g/L of sugar
Tasting Notes
Sight : A straw yellow colour, supported by a fine and persistent foam.
Nose : A nose both fresh and fruity, where gourmand notes of yellow fruit are expressed (vine peach, Mirabelle-plum)
Palate : A fresh and delicate attack on the palate, we find the gourmand notes previously perceived on the nose. The tasting of this wine ends with purity and minerality.
A fine and fruity cuvée for any occasion. This cuvée is ideal for weddings as well as receptions with friends and family. Flexible and gourmand, it goes well with many dishes such as petits fours, and desserts (apple pie).
Food / Champagne Pairing
Feuillantine De Jambon De Reims Aux Moûts De Raisin, Petite Salade De Légumes Croquants
Preparation
Roll out and cut the puff pastry into 6 squares. Brown and sprinkle with sesame seeds and bake at 160 °C. Peel and julienne the carrots, and julienne the cucumbers and courgettes without peeling them and without removing the core. Add sprigs of flat-leaf parsley, season with oil and vinegar, salt and pepper. Peel and wash the mushrooms, sauté in butter, cut the Reims ham into cubes. Heat the veal juice, add the violet mustard and whip up the sauce with butter. Cut the puff pastries in half, arrange the mushroom and mushrooms and Reims ham inside.
Ingredients
Feuillantine – 480 g Reims ham – 300 g of button mushrooms – 50 cl of veal juice – 100 g purple mustard with grape must – 250 g butter – 300 g puff pastry – 1 egg – 1 tbsp. white sesame seeds Crunchy vegetable salad – 80 g cucumbers – 80 g courgettes – 80 g carrots – ¼ bunch flat-leaf parsley – 1 tbsp. olive oil – 1 tbsp. Reims vinegar
ALCOHOL ABUSE IS DANGEROUS FOR HEALTH. TO CONSUME WITH MODERATION
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