BLANC DE BLANCS
An aboundant vintage with « calisson » and candied orange skin aromas.
A fine and elegant wine which can be enjoyed as an aperitif or through the meal.
Vintage, in 2006
2006 saw very distinctively marked seasons. During winter, frost reached -17° celsius in the Montagne de Reims ! Spring was cooler than usual, but fortunately without frost, allowing a good budding. Warm temperatures only arrived June 10th and almost immediately, from June 15th, flowering started in perfect conditions. July was canicular, almost like 2003. But in August, temperatures dropped severely, together with unusually aboundant rainfalls … bringing risks on the harvest. The return of sun in September saved the vintage, which started the 16th for the Chardonnays. An aboundant vintage, which allowed -and required- severe grape selection, even if Chardonnays were the clear winners of this particular year !
Made exclusively from the first pressing – the purest of grapes selected from the best vineyards in the heart of Champagne.
More than 9 years maturation in our cool cellars gave this wine its plenitude.
Extra brut, very low dosage: 5g/L.
The great Swedish artist Jockum Nordström created a collage/painting for this wine, under the title «Voluptuous». A theme we choose from the generous and round character of this wine.
by Bruno Paillard
EYE Intense and bright greeny-gold with extremely tiny, numerous bubbles.
NOSE After the first «salty-iodic» notes quickly escape, its vivacity shows through citrus fruit dominated scents, together with fresh almond. A few more minutes will allow « calisson » and candied orange skin aromas to develop.
PALATE Fresh but generous, harmonious balance, with minerality and a long persistance. A fine and elegant wine which can be enjoyed as an aperitif or through the meal, including spicy food. Avoid sweets matching.
“Mouth both powerful and delicate, it provided a salivating final. An elegant Blanc de Blancs…”
Gault& Millau – 2017
Guide Bettane&Desseauve 2017 : 16,5/20
Guide Gault& Millau – 2017: 15,5/20
FOOD & CHAMPAGNE PAIRINGS
Grilled Ceps with thyme
and aubergine caviar
Blanc de blancs
• 350g aubergine (eggplants), firm, washed, unpeeled
• 2.5 cl olive oil
• 3 garlic cloves, peeled
• 10g mayonnaise
• 2 miniature aubergines, washed, unpeeled
• 1 tbs flour
• 1.5 dl peanut oil for frying
• 10 springs of thyme
• 600g ceps (mushrooms) (approx. 12 pieces), washed
• Table salt, fresh ground pepper, and fleur de sel
• 1 assembling circle 10cm diameter
• 1 assembling circle 5cm diameter
Blanc de Blancs is a divine match to sushi, shellfish, scallops or a beautiful piece of roast veal.
In 2000, acclaimed French chef, Joël Robuchon discovers the BRUNO PAILLARD Champagnes. Here is what tasting BRUNO PAILLARD inspires him “This champagne, low in sugar content, well balanced, and with its subtle note of hazelnut, is the result of a demanding personality, an excellent connoisseur of terroir and of the best crus. I do believe that he and I have the same notions of hard work and perfection.” Thus, Joel Robuchon has worked for a decade on matching his dishes to the champagnes of BRUNO PAILLARD.
The fruitful exchange between the culinary and Champagne worlds, has led to the creation of the following recipes by Joël Robuchon exclusively for BRUNO PAILLARD Champagne.
1. Trim 2 garlic cloves into thick sticks. Pierce the aubergine(s) with the garlic sticks.
Place in a roasting pan and bake in a pre–heated 200°C (392°F) oven for 45 minutes. Meanwhile, chop the remaining garlic clove and remove the thyme leaves from the sprig.
2. Remove the aubergine(s) from the oven. With a spoon scoop out the flesh, discarding the skin. In a skillet, heat 2.5 cl olive oil. Add the aubergine flesh, the chopped garlic and a pinch of thyme. Cook for 10 minutes on medium heat, stirring regularly with a whisk. Salt and pepper to taste and allow the aubergine caviar to cool in a dish on a bed of ice.
3. Once thoroughly cooled, add the mayonnaise and whisk vigorously to incorporate lots of air. Set aside.
4. Slice the mini–aubergines into 2mm thick slices. Gently flour them and fry them in 130°C (266°F) oil for 3 minutes. Drain, and salt to taste.
5. Slice the cépes lengthwise into 2.5cm slices. Season them with table salt, freshly ground pepper, and a pinch of thyme. Drizzle with olive oil. Count approximately 14 slices per person.
Grill the slices a minute per side, trying to get a crisscross pattern.
6. Plate the cépes slices in a circular fan, using the 10cm assembling circle as a guide. The rounded edge of the mushrooms should face outward.
Centered on top of the fanned out cépes, place the 5cm assembling circle. Fill with approximately 45g of aubergine caviar. Carefully remove the two assembling circles. Top with the fried aubergine discs.
7. Before serving, sprinkle the cépes with a few grains of fleur de sel. Serve immediately.