ロゼ·プルミエ·キュヴェ
明るく繊細なピノ·ノワールの賛歌さながらのプルミエキュヴェ·ロゼは、一番搾りの果汁のみを使用した、正に一級品のロゼです。
ピノ・ノワールから作られるマルチヴィンテージ・ロゼの製法は2通り。
ピノ·ノワール白ワイン：手早く圧搾して果皮を取り除き白ワインとして醸造可能な青みがかった透明色の果汁に仕上げます。
ピノ・ノワール赤ワイン：長期マセラシオンで果皮から色素を抽出。 これにシャルドネを少量加えることでピノ・ノワールの果実味のバランスをとり、生き生きした味わいに仕上げます。
ブレンド
ピノ・ノワール（主体）とシャルドネ（少量）の一番搾りの果汁をブレンド。比率は非公開。
リザーブワイン
1985年から続く25インテージをブレンド。
熟成
3年間シュールリー熟成させ、デゴルジュマンの後、最低5カ月瓶内熟成。
ドサージュ
残糖量6ｇ/Ｌ以下の極めて糖度の低いピュアなエクストラ・ブリュット。
生産者によるコメント
外観 桃色のような赤銅色。若いうちは仄かなラズベリーの色合いを帯び、熟成するにつれ、サーモンピンクを帯びてきます。最高の葡萄だけを選び、完璧に温度管理されたセラー内での長期熟成によって生み出される繊細な泡沫。
香り 第一アロマは、赤スグリと赤い果実の香り。グラスの中で空気に触れるに従いモレロチェリー、野苺、スミレの花の芳香が表れ、仄かなレモンの香りがシャルドネの存在感を示します。熟成するにつれ、ダークチェリーやイチジク、ブラックベリー等の黒果実のアロマが表れます。
味わい 摘みたての新鮮な赤果実の味わい。鮮やかで余韻の長い後味が広がります。
ハーフボトル、ボトル、マグナムでのご提供。各ボトルのラベルにデゴルジュマンの年月が明記されています。
Terre de vins – 2013年
Guide Gault et Millau 2015年 : 16/20点
Guide Bettane Desseauve 2016年 : 16/20点
FOOD & CHAMPAGNE PAIRINGS
Lobster casserole
with chestnuts and truffles
Rosé
première cuvée
Serves 2
• 1 Lobster, preferably a female, 800g
• 40g truffle, cut into small cubes
•10 chestnuts, peeled
• 1 bouquet garni
• 4 quarters of preserved tomato
• 10 basil leaves
• 1 clove garlic, peeled, cut in half, germen removed
• 1 sprig rosemary
• 1 star anise
• 1 pinch of curry powder
• 50g + 50g butter
• 1dl olive oil
• 1dl chicken broth
• 370g flour
• 100g egg whites, 100g whole eggs
• 1 pinch of sugar and of salt
The Rose Premiere Cuvee is a great match to fine italian charcuterie, sushi, poultry or red fruit salad.
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, Joël 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. In a bowl, mix the flour with the egg whites,
the whole eggs, the pinch of salt, and the pinch of sugar.
Cover and let sit in the fridge for 1 hour.
2. Plunge the lobster into boiling water for one minute. Separate the head and tail and cut the tail into 4 pieces lengthwise. Remove the claws from the head. Peel the claws and set aside with the tail pieces. Slice the head in half, remove the sandy pouch, remove the coral and strain it. Crush the lobster’s head.
3. Mix 50g butter with the lobster’s coral, and set aside.
4. Preheat the oven to 200°C.
5. Prepare the lobster stock: sear the lobster head in 5cl of very hot olive oil. Add the shallot, garlic, tomato paste, thyme, tarragon, salt and pepper. Moisten with 1dl Champagne Rosé. Add enough cold water to just cover the ingredients. Put a lid on the pan and simmer for 10 minutes. Strain the liquid, pressing the ingredients through the sieve to retrieve as much of the ingredients as possible.
In a separate saucepan, heat 2tbs olive oil and add the sliced fennel bulb, allowing it to soften. Add the saffron threads and the preserved tomato.
Moisten with the lobster stock and cover with a lid. Once cooked, blend in a mixer. Pass through a tamis and keep as much of the cooking liquid as possible.
6. In a sauté pan, brown the chestnuts in the remaining butter. Pour the chicken broth on top to cover and add the bouquet garni. Place a lid on the pan, and put in the oven to cook the chestnuts for 15 minutes.
Once cooked, remove the pan from the oven and turn up the heat to 240°C (464°F).
7. Seasons the lobster tails and claws with salt, pepper and curry powder. Put them in a frying pan with very hot olive oil, until they just turn red. Be careful not to overcook them. Remove from heat.
8. Place the tails and claws in a casserole pan. Add the basil leaves, the garlic clove, the star anise, the sprig of rosemary, the lobster stock, the cubed truffles, the coral butter, and the chestnuts. Place a lid on the pan. Cover the pan (around the pan and also around the lid) with pastry (pre–made, or store bought), this is called the “lute”. Cook for 10 minutes in a 240°C (464°F) oven.
9. To serve, break the lute, and throw away the pastry. Serve the lobster pieces with the stew in pre–warmed plates, and ladle the juice on top. Serve immediately.
For the Lobster stock
• The Lobster’s head
• 1dl Champagne Rosé Première Cuvée
• 1 shallot roughly chopped
• 1 clove garlic, peeled, cut in half, germen removed
• 1 sprig thyme
• 1 tsp tomato paste
• 5cl olive oil
• 1 branch tarragon
• ¾ fennel bulb, thinly sliced
• 5cl olive oil
• 5 to 6 saffron threads
• 1 spoonful preserved tomato
• Salt and pepper
「上品で爽快、直接的でいて繊細なアペリティフ·シャンパーニュの真髄。夢のようなひと時。」