Special - Limited Sale
A trio of our favorite Half Bottles - 375ml:
- (1) Champagne Brut Tradition NV, Jacques Copin (375ml)
- (1) Champagne Rosé Tradition NV, Jacques Copin (375ml)
- (1) 2018 Sauternes Cuvee Selection, Domaine de Monteils (375ml)
Champagne Brut Tradition is 90% Pinot Meunier, the historic varietal of the Marne Valley. A touch of fruitiness comes from the Pinot Noir (10%) as well as the depth of vin de reserve (10%). Small golden soft bubbles. Aromas of crisp green apples, citrus, white flowers and ripe fruit. On the palate, the Meunier is expressed with subtlety and freshness of peaches, toasted almonds and hints of limestone. The finish is well balanced with good acidity. Pork, fish, crab, smoked salmon, lobster pasta with truffles, fried chicken, oysters, stuffed mushrooms or wonderful aperitif
Our versatile Champagne Rosé Tradition is 60% Pinot Noir, 25% Pinot Meunier, 15% Chardonnay from 3 Villages in the Marne Valley Veneuil, Vincelles, Vandieres. The wine had a salmon color with a red hue and multiple columns of numerous tiny bubbles forming a circumferential mousse on the wine’s surface. Aromas of red fruit (raspberries, strawberries and gooseberries). The palate is consistent with bold and creamy flavors of red fruit balanced with herbaceous notes and bright acidity. Paris with Aperitif, crab cakes, duck, cured meats and fish, chocolate based desserts and fruit desserts.
Our versatile Sauternes is 87% Semillon, 7% Sauvignon Blanc, 6% Muscadelle. Youthful, notes of dried pineapple and pear. Incredible depth and power. Super complex.with a lovely balanced fresh finish.
APERITIF: Snacks and canapés, sweet rolls with foie gras, walnuts cheese, dried fruits, chicory leaves with Roquefort or blue Auvergne cheese.
FIRST COURSES: Puff pastry with Roquefort or foie gras, fresh salmon tartare, foie gras, asparagus (mousseline sauce), melon with Sauternes, scallops in Sauternes, Chinese or Japanese cuisine (spring rolls, prawn fritters, Peking duck).
FISH: Sauternes goes well with sauces (white, white butter, mousseline), turbot, sea bass, pike, salmon steak with buttered leeks, cod with ratatouille, monk fish or lamprey, sole and morel mushrooms with Sauternes based with sauce.
WHITE MEATS: Tenderloin, veal or pork with pineapple or peaches, grilled citronella ceal kidneys, veal chops with asparagus tips, pan-fried or roasted veal liver with grape sauce, leg of venison marinated in Sauternes.
FREE-RANGE POULTRY: grilled or roasted chicken, pheasant, guinea fowl, quails with grapes in Sauternes juices, duck with peaches, rabbit with mushrooms in Sauternes, capon, goose, turkey, squab.
CHEESE: Roquefort, veined or walnut cheese, ewe cheese, warm goat’s cheese on a bed of salad with onion preserve, accompanied with Sauternes.
DESSERTS: fruits tart (apple, lemon, red fruits), tarte tatin, peach charlotte, dark chocolate cake, fruit salad, strawberries.